RUMFISH GRILL

Name: RUMFISH GRILL
Address: 6000 GULF BLVD, ST.PETE BEACH, FL, 33706, US
Rating: 58.2

6000 GULF BLVD, ST.PETE BEACH, FL 33706

License #6213023

🦞 Seafood ℹ️

58.2 Grade F / 100

Failing Health Score

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Latest inspection

April 14, 2026 · 10 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

RUMFISH GRILL in ST.PETE BEACH currently holds an InspectFL Health Score of 58.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on April 14, 2026. Across those visits, inspectors documented 65 total violations — 11 critical, 16 major, 38 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

June 13, 2025

The latest inspection on April 14, 2026 shows 10 observation rows: 2 critical, 3 major, and 5 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

89%

Inspector notes

Coverage note

Inspector notes linked where available

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.

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DBPR

Community reaction

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Community pulse

Would you eat here?

RUMFISH GRILL has a rough inspection history. Would you risk it?

F record

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 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
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Right ice machine.
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[08B-12-5] Stored food not covered. Ice cubes for bar not covered in walk in freezer.
[03G-53-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. All raw steak items dated but missing time stamp. All packages opened before the 48 hours. Explained 48 hour procedure with no haccp.
[03G-04-5] Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. 30 pounds raw grouper and 4 pounds raw salmon found in cryovac package. Items discarded.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 30 pounds raw grouper and 4 pounds raw salmon found in cryovac package. Items discarded.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Sliced American cheese.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of large ice machine black mold like debris.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 4 co2 tanks in rear storage area not secured.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards in prep area with cut marks. Employee discarded cutting boards.
[36-22-4] Floor area(s) covered with standing water. Standing water on floor in cook line area.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on oven door. Employee removed tongs.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in prep kitchen soiled with burnt on food debris, oven in cook line area soiled with burnt on food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler on cook line.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in bottom of cooler on cook line.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop in bucket near rear door. Employee removed mop.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of white power no label. Employee labeled sugar.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen near garbage can. Employee removed garbage can with fly inside.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head soiled on mixer in prep room, can opener soiled with food debris in prep kitchen,