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Solid 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.
MALIO'S BEACH HOUSE in ST PETE BEACH currently holds an InspectFL Health Score of 89.4 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on May 19, 2026. Across those visits, inspectors documented 17 total violations — 2 critical, 6 major, 9 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on May 19, 2026 shows 8 observation rows: 2 critical, 3 major, and 3 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
MALIO'S BEACH HOUSE looks fairly solid on paper. Would you eat here?
Solid overall, with enough history that people may still weigh the details differently.
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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: Met Inspection Standards
- [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. Commercially processed raw tuna in sealed vacuum packaging in walk in cooler, item still frozen solid, staff removed during inspection
- [10-08-5] Ice scoop handle in contact with ice. In ice well at entrance to bar, removed
- [10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in 84F standing water on cook line, staff removed
- [08B-56-4] Food stored in ice used for drinks. See stop sale. Open champagne bottle in drink ice at bar, staff burned and replaced ice
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Service counter - sour cream (51F - Cold Holding); shredded cheddar (56F - Cold Holding), held less than 4 hours, chef placed in ice bath
- [01C-03-4] Clam/mussel/oyster tags not marked with last date served.
- [02A-04-5] Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location. Advisory at host stand covered by other framed licenses, staff removed and properly posted for customer view
- [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/ Approximately 15 employees present with no CFM
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