DirtyFLRestaurant Inspection Data

SLOPPY JOE'S

With 7 documented inspections, SLOPPY JOE'S in TREASURE ISLAND has achieved a 1.5/5 food safety rating. Food safety practices have remained consistent.

Last inspection: 2 months ago · 7 reports on file

10650 Gulf Boulevard
Florida, 33706
Pinellas County County

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 7 health inspection reports

All Inspection Reports

1/22/2026· 2mo ago

Visit ID: 13529880

Met Inspection Standards

3 high, 1 int, 8 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Ranch dressing. Corrected On-Site
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen. Repeat Violation
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 2 each tuna still in cryovac package thawed. Items discarded .
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks moved. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Torn gaskets on two door reach in cooler across from grill. Repeat Violation
  • 36-22-4:Basic - Floor area(s) covered with standing water. Cooks line.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Cooks line.
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.glass washer 0 ppm. 50 ppm. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage over cooked wings. Item moved. Raw shell eggs over cooked items. Items moved. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 2 each tuna still in cryovac package thawed. Items discarded .
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer. Can opener blade. Repeat Violation

9/24/2025· 6mo ago

Visit ID: 10887976

Met Inspection Standards

2 high, 1 int, 6 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • 14-11-5:Basic - Equipment in poor repair. Torn gaskets on reach in cooler under stove.
  • 14-69-4:Basic - Ice buildup in reach-in freezer. Ice cream freezer.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelf of reach in freezer on cooks line.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. First reach in cooler across from walk in cooler door.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Bar Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sliced tomatoes 50f, fish spread 52f, found in salad reach in from overnight. Items discarded.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 50f, fish spread 52f, found in salad reach in from overnight. Items discarded.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.

4/17/2025· 12mo ago

Visit ID: 10818426

Met Inspection Standards

2 high, 1 int, 10 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with black mold like debris. Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling and walls in downstairs dry storage area soiled with black mold like debris. All dry storage covered and in commercial packaging in down stairs dry storage area.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on deli reach in cooler on cook line, employee drink on prep table in bar next to clean single service. Employees removed drinks. Corrected On-Site Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Torn gasket on reach in freezer on cook line. Repeat Violation
  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water in broken tiles in kitchen and dish area. Repeat Violation
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor tiles throughout kitchen and dish area broken and missing.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer on cook line.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line soiled with food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ovens soiled on cook line. Repeat Violation
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Tomatoes not washed prior to prep.
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Server rinsed hands no soap or paper towel. Educated employee and she washed hands correctly with soap and dried with paper towel. **Corrective Action Taken**
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Employee did not wash tomatoes prior to cutting. Educated employee he discarded tomatoes. Washed the rest of tomatoes and continued to cut.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled on can opener in prep area. Cutting boards on reach in cooler on cook line soiled and stained. Repeat Violation

2/3/2025· 1y 2mo ago

Visit ID: 10735437

Met Inspection Standards

2 int, 3 basic

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gaskets on reach in freezer. Warning - From follow-up inspection 2025-02-03: **Time Extended**
  • 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Standing water on floor in dish area. Warning - From follow-up inspection 2025-02-03: **Time Extended**
  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler in bar area. Warning - From follow-up inspection 2025-02-03: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on deli reach in cooler, slicer guard and blade soiled. Repeat Violation Warning - From follow-up inspection 2025-02-03: **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Employees doing reduced oxygen packaging cook chill haccp submitted but not approved for soups, black beans and pulled pork. Warning - From follow-up inspection 2025-02-03: Did not observe cook chill during inspection management states that HACCP plan/variance was submitted, but not yet approved, time extend to next unannounced. **Time Extended**

12/5/2024· 1y 4mo ago

Visit ID: 8760015

Follow-up Inspection Required

1 high, 4 int, 10 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior top of ice machine soiled with black mold like debris. Repeat Violation Warning
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in dish area peeling paint. Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table over clean. Employee removed drink. Corrected On-Site Repeat Violation Warning
  • 14-11-5:Basic - Equipment in poor repair. Torn gaskets on reach in freezer. Warning
  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on floor in dish area. Warning
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor tiles missing in dish area. Warning
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line soiled with food debris. Employee cleaned microwave during inspection. Corrected On-Site Repeat Violation Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at sink in kitchen. Provided signage to manager and he displayed during inspection. Corrected On-Site Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bump bars on cook line soiled. Warning
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler in bar area. Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves no hand wash. Educated employee. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on deli reach in cooler, slicer guard and blade soiled. Repeat Violation Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on line used as dump sink. Employee removed ice from hand sink. **Corrective Action Taken** Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in bar area. Employee refilled paper towels. Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Employees doing reduced oxygen packaging cook chill haccp submitted but not approved for soups, black beans and pulled pork. Warning

3/20/2024· 2y ago

Visit ID: 8570171

Met Inspection Standards

1 high, 2 int, 3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior top of ice machine soiled with black mold like debris. Employee cleaning area. **Corrective Action Taken** Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open Employee drink on shelf next to single service on cook line. Employee removed drink. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.interior of microwave soiled with food debris. Employee cleaned area. Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched cell phone with gloved hands to food prep no hand wash/ glove change. Educated employee.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris, Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Card board drink coasters in hand sink in bar area.Employee removed items. Corrected On-Site

12/8/2023· 2y 4mo ago

Visit ID: 8368526

Met Inspection Standards

3 high, 4 int, 11 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Dry storage room Repeat Violation
  • 51-11-4:Basic - Carbon dioxide tanks not adequately secured. Next to dumpsters
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Walk in cooler
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cook line
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Pizza box in reach in cooler on cook line, discarded Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic tubs in dish area
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Throughout kitchen
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Wait station, removed Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Plastic bins on storage shelves
  • 29-17-4:Basic - Waste line missing at soda gun holster. Bar area Repeat Violation
  • 08B-56-4:High Priority - Food stored in ice used for drinks. See stop sale. Champagne in drink ice at bar, bartender burned ice Corrected On-Site
  • 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Food stored in ice used for drinks. See stop sale. Champagne in drink ice at bar, bartender burned ice
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pooled eggs (50F - Cold Holding), staff reduced quantity and added ice to ice bath buttermilk (57F - Cold Holding), added to ice bath, retemp 42F
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Business does cook/chill, HACCP program already submitted, not yet approved
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.