SEA WORTHY FISH BAR

Name: SEA WORTHY FISH BAR
Address: 1110 PINELLAS BAYWAY S STE 206, TIERRA VERDE, FL, 33715, US
Rating: 2.6

1110 PINELLAS BAYWAY S STE 206, TIERRA VERDE, FL 33715

License #6215389

🦞 Seafood ℹ️

2.6 Grade F / 100

Failing Health Score

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Latest inspection

June 9, 2026 · 17 findings · 4 critical

Routine - Food

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Quick take

SEA WORTHY FISH BAR in TIERRA VERDE currently holds an InspectFL Health Score of 2.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on June 9, 2026. Across those visits, inspectors documented 121 total violations — 20 critical, 39 major, 62 minor.

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The latest inspection on June 9, 2026 shows 17 observation rows: 4 critical, 8 major, and 5 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

121

Coverage note

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SEA WORTHY FISH BAR has a rough inspection history. Would you risk it?

F record

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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: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[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. Ronzino fish 7 pieces inside walk in cooler.
[12B-02-4] Employee eating in a food preparation or other restricted area. Dishwasher eating during walk through. educated
[14-69-4] Ice buildup in reach-in freezer
[16-46-4] Old labels stuck to food containers after cleaning.
[03G-04-5] Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale.
[03G-05-5] Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs over raw fish in walk in cooler. Employee discarded
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition.
[01C-10-4] Clams/mussels/oysters tag removed from original container prior to container being emptied.
[31B-03-4] No soap provided at handwash sink. Replaced
[01C-01-4] No tag on/for original container of raw, in-shell clams/mussels/oysters. Observed Oyster in walk in cooler no tag. Establishment unable to find.
[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.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
[03G-06-5] Reduced oxygen packaged food lacking bold type on contrasting background, or other required information.
[41-17-4] Spray bottle containing toxic substance not labeled. Quaternary at service station.

Disposition: Met Inspection Standards
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Located in dry-storage room.
[14-09-4] Cutting boards in kitchen has cut marks and is no longer cleanable.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on shelf with clean plates on cooks line. Employee removed phone. Discussed cleaning and sanitizing area.
[08B-38-4] Food stored on floor. Pan of clam chowder stored on floor in walk-in cooler. Employee removed item from the floor.
[10-20-4] In-use tongs stored on oven door handle between uses.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk-in cooler soiled with mold-like substance.
[22-16-4] Reach-in coolers interior on cooks line have accumulation of soil residues.
[22-41-4] Dishmachine in bar area chlorine sanitizer not at proper minimum strength. Reading 0ppm.Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Employee is transporting drinking glasses to warewashing for washing and sanitizing.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee while donning gloves load soiled dishes into dishmachine then retrieve clean dishes without first removing gloves and washing hands. Discussed with operator proper hand-hygiene techniques.
[08A-04-5] Raw animal food stored over or with unwashed produce. Sheet pan of raw pork ribs stored on top of box of avocados. Operator placed raw pork ribs below avocados.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Operator marked oyster tags with last date served.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen soiled with food buildup between cracks.
[31A-11-4] Handwash sink on cooks line used to dump ice inside bowl. Employee melted ice. Discussed with operator purpose of hand wash sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in wait station area. Operator pro paper towels.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No running hot water at hand wash sinks in wait station area and bar located near dry-storage room.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-09-4] All cutting boards in kitchen has cut marks and is no longer cleanable.
[36-17-5] Floor tile in wait station missing.
[08B-47-4] Food not stored at least 6 inches off of the floor. Shrimp in tub is not 6 inches off floor in walk-in cooler.
[36-32-5] Hole in ceiling tile in warewashing area.
[36-24-5] Hole in or other damage to wall on cooks line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors on cooks line.
[22-16-4] Reach-in coolers on cooks line interior/shelves have accumulation of soil residues.
[29-49-6] Standing water in bottom of reach-in-cooler on cooks line across from fat-fryer.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink on cooks line not draining.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[49-01-4] Flammables stored/debris present in meter room. For reporting purposes only. 3 propane tanks stored in meter room. Operator will alert property manager to have them removed.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water hose connected y-splitter at mop sink without vacuum breaker.
[53A-04-6] Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Dillion Rhule hired more than 30 days ago.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No running hot water at hand wash sink in wait station area.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-09-4] All cutting boards in kitchen has cut marks and is no longer cleanable.
[14-01-5] Bowl with no handle used to dispense rice. Operator removed bowl.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on shelf with clean bowls on cooks line.
[36-17-5] Floor tile in wait station missing.
[08B-47-4] Food not stored at least 6 inches off of the floor. Shrimp in tub is not 6 inches off floor in walk-in cooler.
[36-32-5] Hole in ceiling tile in warewashing area.
[36-24-5] Hole in or other damage to wall on cooks line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors on cooks line.
[22-16-4] Reach-in coolers on cooks line interior/shelves have accumulation of soil residues.
[21-10-4] Soiled dry wiping cloth stored on top of cutting board on reach-in cooler on cooks line.
[29-49-6] Standing water in bottom of reach-in-cooler on cooks line across from fat-fryer.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink on cooks line not draining.
[08B-12-5] Stored food not covered. Container of cut lemons, limes, oranges, and olives not covered in bar area. Operator covered items.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Lobster and steak thawing in standing water in three-compartment sink. Operator placed items in walk-in cooler.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[49-01-4] Flammables stored/debris present in meter room. For reporting purposes only. 3 propane tanks stored in meter room. Operator will alert property manager to have them removed.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch soiled dishes then retrieved clean dishes from dishmachine. Discussed with operator proper hand-hygiene techniques. Will email DBPR Form 5030-157. Washing Hands Method.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Pan of raw scallops stored above cooked sausage in walk-in cooler. Employee placed raw scallops below cooked sausage. Will email DBPR Form 5030-098. Safe Refrigerator Storage.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored above raw fish in reach-in cooler in storage area. Operator placed raw shell eggs on bottom shelf. Will email DBPR Form 5030-098. Safe Refrigerator Storage.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee with gloves on holding cell phone then engage in food preparation without washing hands and changing gloves. Discussed with operator proper hand-hygiene techniques. Will email DBPR Form 5030-157. Washing Hands Method.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at 4:40pm. a. cooked shrimp (46F - Cold Holding); 40f b. cooked rice (45F - Cold Holding); 40f c. blue cheese crumbles (46F - Cold Holding)41f Walk-in cooler at 4:50pm a. cooked sausage (53F - Cold Holding); 39f b. butter (53F - Cold Holding); 43f c. raw scallops 55F - Cold Holding); 43f d. raw octopus (53F - Cold Holding) 41f Operator placed items on ice bath. Re tamp at 5:35pm Will email DBPR Form 5030-106. Cold Holding.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. a. cooked rice (128F - Hot Holding); 173f b. butter (89F - Hot Holding) 168f Operator placed items on grill to reheat. Rechecked at 5:40pm Discussed time as a public health control as an option. Will email DBPR Form 5030-009. Reheating For Hot Holding Procedures.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water hose connected y-splitter at mop sink without vacuum breaker.
[53A-04-6] Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Dillion Rhule hired more than 30 days ago.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink in front bar area used to dump ice and shake cups. Discussed with operator the purpose of the hand wash sink. Operator removed items and melted ice.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[41-17-4] Spray bottle in bar area containing sanitizer not labeled. Operator labeled spray bottle.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No running hot water at hand wash sink in wait station area.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin located in dry-storage area.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling in warewashing area.
[14-09-4] Cutting board on reach-in cooler on cooks line has cut marks and is no longer cleanable.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on top of reach-in cooler on cooks line. Operator discarded drink.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employees drinking around food in food preparation area.
[08B-38-4] Food stored on floor. From walk-in cooler a. Container of raw shrimp on floor. b. Container of beef short ribs on floor. From dry-storage area. a. Two five gallon containers of cooking oil,stored on floor. Operator removed items from floor.
[25-32-4] Reuse of single-service or single-use articles. Single-serve plastic containers stored on shelf in warewashing area.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[01B-01-4] Dented/rusted cans present. See stop sale. From dry-storage area shelf. a. 3lb can of coconut milk dented at seam.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line at 4:45pm. Operator placed items in freezer. Re temp at 5:15pm a. lobster tail (52F - Cold Holding); 46f b. cooked sausage (52F - Cold Holding) 48f
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink in warewashing has garbage can obstructing path. Operator removed garbage can.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink on cooks line being used to fill and dumped water inside bowl.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in bar area. Operator provided paper towels.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[31B-03-4] No soap provided at handwash sink in bar area. Operator provided soap.
[41-17-4] Spray bottle on top of dishmachine containing toxic substance not labeled.
[27-16-5] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water for hand wash sink in over-flow bar area is not operational.