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Failing Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
HURRICANE SEAFOOD RESTAURANT in ST PETE BCH currently holds an InspectFL Health Score of 24.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on October 1, 2026. Across those visits, inspectors documented 59 total violations — 14 critical, 13 major, 32 minor.
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What stands out in this inspection history
The latest inspection on October 1, 2026 shows 13 observation rows: 4 critical, 4 major, and 5 minor.
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What do locals think?
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Would you eat here?
HURRICANE SEAFOOD RESTAURANT has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Warning Issued
- [22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with pink and black substance. Top corners of ice bin soiled with black substance of soda machine/ ice bin in bar area.
- [24-08-4] Equipment and utensils not properly air-dried - wet nesting. Blue plastic cups stored on top of soda machine/ ice bin in bar area.
- [31B-04-4] No handwashing sign provided at a hand sink used by food employees. Missing at hand sink in bar.
- [29-49-6] Standing water in bottom of reach-in-cooler. Interior of salad reach in deli cooler.
- [03G-54-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed raw beef steaks vacuum sealed date marked for 9/27 stored inside the second outdoor walk in cooler.
- [22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary sanitizer in sanitizer compartment testing at 0 PPM Discussed with manager on duty.
- [01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw beef steaks vacuum sealed in house date marked for 9/27 stored inside the second outdoor walk in cooler. Observed 4 vacuumed sealed packages with 4 individual 3 ounce raw steaks and 4 vacuumed sealed packages with 3 individual 12 ounces raw steaks.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food items stored in top interior of cooler on cook line: raw gator bites (46F - Cold Holding); raw gator bites (45F - Cold Holding) Stored on counter of breading station on cook line: milk (50F - Cold Holding) Stored in the interior of the reach in deli cooler across from the flat top grill: sliced pepper jack (47F - Cold Holding); sliced provolone cheese (46F - Cold Holding) Stored in pullout drawer underneath flat top grill: raw salmon (45F - Cold Holding) Establishment is taking and documenting temperatures. Items were placed on ice to bring down the temps tired rapidly. Re-temped at 4:13pm: milk (43F - Cold Holding); sliced pepper jack (43F - Cold Holding); sliced provolone cheese (42F - Cold Holding); raw salmon (43F - Cold Holding) Raw gator bites were cooked and served. Could not take second temps.
- [41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer spray bottle testing at 200+ PPM. Chemical was diluted with water and now testing at 100 PPM.
- [03G-43-3] Establishment packaging time/temperature control for safety food using a reduced oxygen method that requires a Process Waiver and the establishment does not have an approved Process Waiver and HACCP plan from the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. See stop sale. Observed raw beef steaks vacuum sealed in house date marked for 9/27 stored inside the second outdoor walk in cooler. Observed 4 vacuumed sealed packages with 4 individual 3 ounce raw steaks and 4 vacuumed sealed packages with 3 individual 12 ounces raw steaks.
- [16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine or quaternary test kit observed.
- [03G-50-2] Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Observed raw beef steaks vacuum sealed date marked for 9/27 stored inside the second outdoor walk in cooler.
- [41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of clear liquid substance stored at a chemical rack in the dinning room. Manager stated it was bleach sanitizer. Discussed labeling.
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