SHELLS OF ST PETE BEACH

Name: SHELLS OF ST PETE BEACH
Address: 7081 GULF BLVD, ST.PETE BEACH, FL, 33706, US
Rating: 13.2

7081 GULF BLVD, ST.PETE BEACH, FL 33706

License #6216247

🦞 Seafood ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

13.2 Grade F / 100

Failing Health Score

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Latest inspection

August 8, 2026 · 18 findings · 0 critical

Complaint Full (emergency-order follow-up)

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SHELLS OF ST PETE BEACH in ST.PETE BEACH currently holds an InspectFL Health Score of 13.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on August 8, 2026. Across those visits, DBPR recorded 76 total findings; InspectFL has detailed violation rows for 47 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on August 8, 2026 shows 12 observation rows: no critical rows, 3 major, and 9 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

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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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

⚠️

DBPR ordered this restaurant shut on August 7, 2026

The restaurant was allowed to reopen on August 8, 2026 after passing a callback inspection (Emergency Order Callback Complied). Recent compliance can pull the overall score up quickly because the InspectFL Health Score weighs callbacks heavily.

Disposition: Emergency order recommended · View official DBPR record →

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DBPR

*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

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Official DBPR inspection report ↗

Disposition: Emergency Order Callback Complied
[23-24-4] Discussed cleaning and sanitizer equipment handles.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Red and clear plastic cups at server wait station.
[31A-11-4] Green dish scrubber stored inside hand sink at the end of the cook line.
[53B-10-4] Discussed with manager during initial inspection. Discussed adding approved 3rd party program on the Employee Food Safety Certification log.
[01C-06-5] Discussed tags must remain attached to the container in which they were received, until empty during the callback inspection.
[02D-01-5] Discussed labeling containers with manager during callback inspection.
[36-17-5] Floor tiles missing and/or in disrepair. Cracked tiles on cook line with soiled standing water. Missing tiles underneath dish machine drain boards causing standing water.
[16-46-4] Old labels stuck to food containers after cleaning. On clean containers stored on racks nearest to walk in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled with grease build up. Exterior of fryers (in between fryers) soiled with grease build up.
[14-06-4] Wood food-contact surface not properly sealed. Liquor closet shelves storing liquor bottles. Wooden wall shelf in bar area storing glasses.
[22-20-5] Discussed with manager at initial inspection.
[01C-02-4] Discussed tags must be kept for a minimum of 90 days due to the incubation period of Hepatitis A and must be kept in chronological order (based on last day served) during the callback inspection.

Official DBPR inspection report ↗

Disposition: Emergency Order Callback Not Complied
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas and ladles stored in clear plastic pitcher with standing water temping at 93 degrees above stove burners on cook line.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Cold holding pull out drawers heavily soiled with build up of food debris on the cook line.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Red and clear plastic cups at server wait station.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys on shelf next to container of sauce with basting brush at end of cook line. Employee back pack and shoes stored on spreed rack with container of spices, single service portioned cups. Items moved.
[35A-03-4] Dead roaches on premises. 3 dead roaches observed on Yellow sticky trap stored underneath prep table with mixer stored on top next to kitchen back door.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine heavily soiled with pink and black mold like substance. Soda dispenser ice bin interior soiled with black mold like substance.
[08B-12-5] Stored food not covered. Cut lemons at server wait station near dinning room/bar area. Multiple food items stored in the walk in cooler.
[02D-01-5] Working containers of food removed from original container not identified by common name. White bucket of white substance unlabeled in dry storage area next to double door display cooler.
[35A-02-8] Approximately: 13 rodent droppings underneath booth seats in dining room. 15 rodent dropping underneath booth seat in dinning room. Areas were cleaned and sanitized during the callback inspection.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Observed no proof of approved food safety training program used on Employee Food Safety Certification log or Food Safety Certification test the manager provided. The manager on duty states they are using SafeStaff.
[31A-11-4] Handwash sink used for purposes other than handwashing. Clear plastic pitcher with water and a soiled wiping cloth stored inside hand sink at end of cook line. Items removed.
[36-73-4] Floor soiled/has accumulation of debris. Heavily soiled with accumulation of food debris throughout the kitchen. Grease and food debris underneath equipment on the cook line.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on reach in deli cooler stained yellow near double door display cooler. Mixer head heavily soiled with dry food debris. Fryer basket stored inside butter milk wash is heavily soiled with grease build up. White cutting boards stained light yellow stored on racks nearest to walk in cooler.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Both Quaternary sanitizer
[35A-04-4] Approximately: 13 rodent droppings observed underneath a booth in the dining room. 15 rodent droppings observed underneath a booth in the dining room.
[14-01-5] Bowl or other container with no handle used to dispense food. Multiple white styrofoam to go containers observed in white containers storing flour in dry storage area. Items were discarded.
[03A-02-5] During the callback inspection. Food items stored in pull out cold holding drawers on cook line: (Right side) raw shrimp skewers (36 F - Cold Holding); raw red fish (37F - Cold Holding); raw salmon (40F - Cold Holding); crab cakes (43F - Cold Holding); cooked shrimp (37F - Cold Holding); raw chicken (36F - Cold Holding); raw chicken (41F - Cold Holding) cut cherry tomatoes (43F - Cold Holding); sautéed onions (42F - Cold Holding) Ambient temperature on outside of pull out drawers above stove burners reading at 41 degrees. Food items stored in pull out cold holding drawers on cook line: (Left Side) cooked noddles (39F - Cold Holding); cooked pasta (41F - Cold Holding); raw shrimp and raw scallop mix (41F - Cold Holding); raw shrimp (38F - Cold Holding); cooked lobster (41F - Cold Holding) Ambient temperature on outside of pull out drawers above stove burners reading at 41 degrees.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. No oyster tags observed for May 2026. Only 3 tags observed. No clams tags observed for May 2026. Only two tags observed. No mussel tags for June and May 2026. Only one tag observed.

Official DBPR inspection report ↗

Disposition: Emergency order recommended
[02D-01-5] Working containers of food removed from original container not identified by common name. White bucket of white substance unlabeled in dry storage area next to double door display cooler.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas and ladles stored in clear plastic pitcher with standing water temping at 93 degrees above stove burners on cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled with grease build up. Exterior of fryers (in between fryers) soiled with grease build up.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Red and clear plastic cups at server wait station.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Observed no proof of approved food safety training program used on Employee Food Safety Certification log or Food Safety Certification test the manager provided. The manager on duty states they are using SafeStaff.
[08B-12-5] Stored food not covered. Cut lemons at server wait station near dinning room/bar area. Multiple food items stored in the walk in cooler.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys on shelf next to container of sauce with basting brush at end of cook line. Employee back pack and shoes stored on spreed rack with container of spices, single service portioned cups. Items moved.
[31A-11-4] Handwash sink used for purposes other than handwashing. Clear plastic pitcher with water and a soiled wiping cloth stored inside hand sink at end of cook line. Items removed.
[16-46-4] Old labels stuck to food containers after cleaning. On clean containers stored on racks nearest to walk in cooler.
[14-01-5] Bowl or other container with no handle used to dispense food. Multiple white styrofoam to go containers observed in white containers storing flour in dry storage area. Items were discarded.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on reach in deli cooler stained yellow near double door display cooler. Mixer head heavily soiled with dry food debris. Fryer basket stored inside butter milk wash is heavily soiled with grease build up. White cutting boards stained light yellow stored on racks nearest to walk in cooler.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles with grease accumulation, dust throughout the kitchen. Vents soiled with dust through out the kitchen.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket at end of cook line stored on floor underneath hand sink.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. Approximately: 15 rodent droppings observed on top of dish machine. 15 rodent droppings observed underneath storage racks storing clean containers and sheet pans. 30 rodent droppings observed underneath double door display cooler next to dry storage racks storing paper product and can foods, bottled wine vinegar, buttered flavor oil, soy sauce bottle, containers of flour, and other white powered substance. 30 rodent droppings observed underneath counter top oven stored on table underneath dish machine chemicals across from the front end of the cook line. 6 rodent dropping underneath black electric panel across from speed rack storing blue trays of portioned cups of sauces. 3 rodent droppings observed on floor underneath soda machine dispenser in wait station across from dinning room. 2 rodent dropping observed in right corner underneath rack storing wrapped single service silverware, brown to go bags in Togo area/ register in front entrance of establishment. 13 rodent droppings on floor in hallway near liquor storage closet and womans bathroom. 4 rodent droppings on shelfs storing liquor bottles in closet next to womans bathroom. 1 rodent droppings on floor in handicap stall. 4 rodent droppings on floor under neath high top table across from bar area. 8 rodent dropping observed under neath rack storing white styrofoam to go container, white Togo cups, packet of paper towels, single utensils wrapped in white napkins, in wait stain nearest to side kitchen door leading to dining room/bar area. 20 rodent droppings underneath table storing red plastic cups, white coffee cups, condiment bottles, salt and pepper bottle, uncovered container of cut lemons in server wait station near dinning room/bar area. 40 rodent droppings on the floor underneath ice bins and cooler at the beginning of the bar in the dinning room. 5 rodent droppings on wooden rack on the wall storing glasses and liquor bottles in the bar.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food items stored in pull out cold holding drawers on cook line: raw shrimp skewers (57 F - Cold Holding); raw shrimp skewers (46F - Cold Holding); raw red fish (46F - Cold Holding); raw salmon (45F - Cold Holding); crab cakes (52F - Cold Holding); cooked noddles (51F - Cold Holding); cooked pasta (50F - Cold Holding); raw shrimp and raw scallop mix (49F - Cold Holding); raw shrimp (47F - Cold Holding); cooked lobster (49F - Cold Holding); cut cherry tomatoes (47F - Cold Holding); sautéed onions (46F - Cold Holding); raw chicken (48F - Cold Holding); raw chicken (48F - Cold Holding); raw chicken (48F - Cold Holding) Ambient temperature on outside of pull out drawers above stove burners reading at 53. Ambient temperature on thermometer outside of pull out drawers above grill reading at 43. Food items stored in display cooler next to dry storage: shucked raw oysters (45F - Cold Holding); crab dip (46F - Cold Holding); crab dip (45F - Cold Holding) Ambient thermometer inside display cooler reading at 44 degrees. Food items stored in the walk in cooler: raw salmon dated 8/4 (47F - Cold Holding); raw grouper dated 8/5 (46F - Cold Holding); raw shrimp skewers made Wednesday (49F - Cold Holding); crab cakes made Wednesday (49F - Cold Holding); clam chowder date 8/6 (47 F - Cold Holding)
[01C-08-4] Label on container of raw pre-shucked clams/mussels/oysters is missing required information. See stop sale. Raw shucked oysters on sheet pans stored in double door display cooler next to dry storage.

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