SLOPPY JOE'S

Name: SLOPPY JOE'S
Address: 10650 GULF BLVD, TREASURE ISLAND, FL, 33706, US
Rating: 0

10650 GULF BLVD, TREASURE ISLAND, FL 33706

License #6211628

🍺 Bar/Pub ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

August 14, 2026 · 30 findings · 4 critical

Complaint Full (follow-up)

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SLOPPY JOE'S in TREASURE ISLAND currently holds an InspectFL Health Score of 0 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 14, 2026. Across those visits, inspectors documented 120 total violations — 25 critical, 35 major, 60 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on August 14, 2026 shows 30 observation rows: 4 critical, 9 major, and 17 minor.

Official recordInspection data quality

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Inspection coverage

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 ordered this restaurant shut on August 11, 2026

The most recent follow-up inspection on August 14, 2026 recorded: Call Back - Extension given, pending. The shut-down event is still part of this restaurant's permanent DBPR record.

Disposition: Emergency order recommended · View official DBPR record →

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SLOPPY JOE'S 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.

Official DBPR inspection report ↗

Inspector notes not available yet — showing violation categories below.

Disposition: Call Back - Extension given, pending
Ready-to-eat TCS food not properly date marked, working containers not labeled with common name, and menu disclosure issues for raw/undercooked foods.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
Establishment lacks documented procedures for employee health reporting, response to vomiting/diarrhea events, or person-in-charge knowledge of foodborne illness.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
No chemical test kit available for the sanitizer in use; dishmachine maintenance issues, label residue on cleaned containers, lime scale buildup.
No chemical test kit available for the sanitizer in use; dishmachine maintenance issues, label residue on cleaned containers, lime scale buildup.
No chemical test kit available for the sanitizer in use; dishmachine maintenance issues, label residue on cleaned containers, lime scale buildup.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Equipment and utensils stored wet (wet nesting), stored uninverted, or stored in dirty drawers/racks after cleaning.
Standing water in coolers, leaking pipes, missing vacuum breakers on mop sinks or hose bibbs, plumbing in disrepair.
Standing water in coolers, leaking pipes, missing vacuum breakers on mop sinks or hose bibbs, plumbing in disrepair.
Handwash sinks used for non-handwashing purposes, blocked, or missing soap, paper towels, or signage.
Open dumpster lids, missing drain plugs, garbage on the ground around the dumpster, unused equipment on the premises.
Live insects, roach activity, rodent droppings, or other pest evidence; exterior door gaps that admit pests.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Lights in food prep, storage, or warewashing areas missing protective shields, or insufficient foot-candles of lighting in required areas.
Employee personal items, cosmetics, or toiletries stored in or above food prep areas, food, or clean equipment.
Spray bottles of toxic substances unlabeled, chemicals improperly stored, sanitizer above maximum allowed concentration, medicine improperly stored.
Electrical safety findings — scorch marks around outlets, wiring in disrepair, exposed live wiring.

Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.

Official DBPR inspection report ↗

Inspector notes not available yet — showing violation categories below.

Disposition: Emergency Order Callback Time Extension
Ready-to-eat TCS food not properly date marked, working containers not labeled with common name, and menu disclosure issues for raw/undercooked foods.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
Establishment lacks documented procedures for employee health reporting, response to vomiting/diarrhea events, or person-in-charge knowledge of foodborne illness.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
No chemical test kit available for the sanitizer in use; dishmachine maintenance issues, label residue on cleaned containers, lime scale buildup.
No chemical test kit available for the sanitizer in use; dishmachine maintenance issues, label residue on cleaned containers, lime scale buildup.
No chemical test kit available for the sanitizer in use; dishmachine maintenance issues, label residue on cleaned containers, lime scale buildup.
No chemical test kit available for the sanitizer in use; dishmachine maintenance issues, label residue on cleaned containers, lime scale buildup.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Equipment and utensils stored wet (wet nesting), stored uninverted, or stored in dirty drawers/racks after cleaning.
Standing water in coolers, leaking pipes, missing vacuum breakers on mop sinks or hose bibbs, plumbing in disrepair.
Standing water in coolers, leaking pipes, missing vacuum breakers on mop sinks or hose bibbs, plumbing in disrepair.
Standing water in coolers, leaking pipes, missing vacuum breakers on mop sinks or hose bibbs, plumbing in disrepair.
Handwash sinks used for non-handwashing purposes, blocked, or missing soap, paper towels, or signage.
Open dumpster lids, missing drain plugs, garbage on the ground around the dumpster, unused equipment on the premises.
Live insects, roach activity, rodent droppings, or other pest evidence; exterior door gaps that admit pests.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Lights in food prep, storage, or warewashing areas missing protective shields, or insufficient foot-candles of lighting in required areas.
Employee personal items, cosmetics, or toiletries stored in or above food prep areas, food, or clean equipment.
Spray bottles of toxic substances unlabeled, chemicals improperly stored, sanitizer above maximum allowed concentration, medicine improperly stored.
Electrical safety findings — scorch marks around outlets, wiring in disrepair, exposed live wiring.

Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.

Official DBPR inspection report ↗

Inspector notes not available yet — showing violation categories below.

Disposition: Emergency order recommended
Stop Sale orders issued on food found unsafe to serve — temperature abuse, unsound condition, dented cans, expired ready-to-eat food, and shellfish tagging issues.
Ready-to-eat TCS food not properly date marked, working containers not labeled with common name, and menu disclosure issues for raw/undercooked foods.
Ready-to-eat TCS food not properly date marked, working containers not labeled with common name, and menu disclosure issues for raw/undercooked foods.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
Establishment lacks documented procedures for employee health reporting, response to vomiting/diarrhea events, or person-in-charge knowledge of foodborne illness.
Employee personal beverage container in food prep area; employees handling food or clean equipment without washing hands first or after touching soiled surfaces.
Employee personal beverage container in food prep area; employees handling food or clean equipment without washing hands first or after touching soiled surfaces.
Employee personal beverage container in food prep area; employees handling food or clean equipment without washing hands first or after touching soiled surfaces.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
No chemical test kit available for the sanitizer in use; dishmachine maintenance issues, label residue on cleaned containers, lime scale buildup.
No chemical test kit available for the sanitizer in use; dishmachine maintenance issues, label residue on cleaned containers, lime scale buildup.
No chemical test kit available for the sanitizer in use; dishmachine maintenance issues, label residue on cleaned containers, lime scale buildup.
No chemical test kit available for the sanitizer in use; dishmachine maintenance issues, label residue on cleaned containers, lime scale buildup.
No chemical test kit available for the sanitizer in use; dishmachine maintenance issues, label residue on cleaned containers, lime scale buildup.
Wet wiping cloths not stored in sanitizing solution; wiping-cloth sanitizer (chlorine or quaternary ammonium) below required minimum strength.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Equipment and utensils stored wet (wet nesting), stored uninverted, or stored in dirty drawers/racks after cleaning.
Standing water in coolers, leaking pipes, missing vacuum breakers on mop sinks or hose bibbs, plumbing in disrepair.
Standing water in coolers, leaking pipes, missing vacuum breakers on mop sinks or hose bibbs, plumbing in disrepair.
Standing water in coolers, leaking pipes, missing vacuum breakers on mop sinks or hose bibbs, plumbing in disrepair.
Standing water in coolers, leaking pipes, missing vacuum breakers on mop sinks or hose bibbs, plumbing in disrepair.
Standing water in coolers, leaking pipes, missing vacuum breakers on mop sinks or hose bibbs, plumbing in disrepair.
Handwash sinks used for non-handwashing purposes, blocked, or missing soap, paper towels, or signage.
Handwash sinks used for non-handwashing purposes, blocked, or missing soap, paper towels, or signage.
Handwash sinks used for non-handwashing purposes, blocked, or missing soap, paper towels, or signage.
Handwash sinks used for non-handwashing purposes, blocked, or missing soap, paper towels, or signage.
Open dumpster lids, missing drain plugs, garbage on the ground around the dumpster, unused equipment on the premises.
Open dumpster lids, missing drain plugs, garbage on the ground around the dumpster, unused equipment on the premises.
Live insects, roach activity, rodent droppings, or other pest evidence; exterior door gaps that admit pests.
Live insects, roach activity, rodent droppings, or other pest evidence; exterior door gaps that admit pests.
Live insects, roach activity, rodent droppings, or other pest evidence; exterior door gaps that admit pests.
Live insects, roach activity, rodent droppings, or other pest evidence; exterior door gaps that admit pests.
Live insects, roach activity, rodent droppings, or other pest evidence; exterior door gaps that admit pests.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Lights in food prep, storage, or warewashing areas missing protective shields, or insufficient foot-candles of lighting in required areas.
Employee personal items, cosmetics, or toiletries stored in or above food prep areas, food, or clean equipment.
Spray bottles of toxic substances unlabeled, chemicals improperly stored, sanitizer above maximum allowed concentration, medicine improperly stored.
Spray bottles of toxic substances unlabeled, chemicals improperly stored, sanitizer above maximum allowed concentration, medicine improperly stored.
Spray bottles of toxic substances unlabeled, chemicals improperly stored, sanitizer above maximum allowed concentration, medicine improperly stored.
Electrical safety findings — scorch marks around outlets, wiring in disrepair, exposed live wiring.
Operating with an expired DBPR license, license not displayed, license decals missing on mobile units, or operating without a license.
CO2/helium tanks not adequately secured, no Heimlich/choking sign posted, plan review not submitted for renovations, latest inspection report not available.