AZURA COASTAL KITCHEN

Name: AZURA COASTAL KITCHEN
Address: 3701 GULF BLVD, ST.PETE BEACH, FL, 33706, US
Rating: 73.9

3701 GULF BLVD, ST.PETE BEACH, FL 33706

License #6217096

🍽️ American ℹ️

73.9 Grade C / 100

Mixed Health Record

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Latest inspection

February 9, 2026 · 9 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

AZURA COASTAL KITCHEN in ST.PETE BEACH currently holds an InspectFL Health Score of 73.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on February 9, 2026. Across those visits, inspectors documented 40 total violations — 8 critical, 12 major, 20 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on February 9, 2026 shows 9 observation rows: 1 critical, 4 major, and 4 minor.

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Inspector notes

Coverage note

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Would you eat here?

AZURA COASTAL KITCHEN has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[36-36-4] Ceiling tile missing. Back area.
[06-09-1] 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. Cryovac package states that frozen fish must be removed from package before thawing begins. 17 mahi, 29 salmon and 5 pounds grouper all thawed in cryovac package still sealed.
[13-03-4] Employee with no hair restraint while engaging in food preparation. One cook.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Cryovac package states that frozen fish must be removed from package before thawing begins. 17 mahi, 29 salmon and 5 pounds grouper all thawed in cryovac package still sealed.
[31A-09-4] Handwash sink not accessible for employee use at all times. Frozen bag of cut potatoes in hand sink on line. Item removed.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Certificate not available.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certificate not available.
[03G-50-1] 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. One pack of thawed grouper in cryovac packaged sealed. Listed in stop sale.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used in flour in rear storage area to scoop.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket in rear storage area not inverted. Employee inverted.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Flour scoop handle touching flour in rear prep room. Employee removed scoop.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on cook line and in prep area soiled with burnt on food debris.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand sink in bar. Provided sign to employee and he printed and placed sign at hand sink.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in keg coolers in front bar area.
[01B-01-4] Dented/rusted cans present. See stop sale. Dented cans of black beans on dry storage can rack in prep area with foods to be served to the public.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server dirty dish to clean plated food no hand wash. Educated employee and he washed his hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw calimari (45F - Cold Holding); cut leafy greens (46F - Cold Holding); cut tomato (48F - Cold Holding) in reach in deli cooler on cook line. Employee moved items to cooler for quick chill. Retemped items 20 minutes later raw calimari (44F - Cold Holding); cut leafy greens (43F - Cold Holding); raw oyster mix (44F - Cold Holding); cut tomato (45F - Cold Holding) raw grouper (44F - Cold Holding) employee moved to freezer.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled and stained on prep line.
[31A-11-4] Handwash sink used for purposes other than handwashing. Ice in hand sink in bar area. Employee removed ice.