SUNSET KITCHEN AND DRINKS

Name: SUNSET KITCHEN AND DRINKS
Address: 5799 GULF BLVD, ST PETE BCH, FL, 33706, US
Rating: 44.4

5799 GULF BLVD, ST PETE BCH, FL 33706

License #6212709

🍽️ American ℹ️

44.4 Grade F / 100

Failing Health Score

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Latest inspection

May 15, 2026 · 21 findings · 5 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

SUNSET KITCHEN AND DRINKS in ST PETE BCH currently holds an InspectFL Health Score of 44.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on May 15, 2026. Across those visits, inspectors documented 82 total violations — 20 critical, 17 major, 45 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 19, 2025

The latest inspection on May 15, 2026 shows 21 observation rows: 5 critical, 7 major, and 9 minor.

Official recordInspection data quality

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Inspection coverage

86%

Inspector notes

Coverage note

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Would you eat here?

SUNSET KITCHEN AND DRINKS 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. Raw mahi, already thawed, in ice bath in walk in cooler, not removed from commercially processed vacuum packaging. Discussed proper thawing procedures with chef
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered beverage on cook line table, removed
[14-11-5] Equipment in poor repair. Deli cooler across from pizza oven not holding proper temperature, all food held in ice baths
[14-69-4] Ice buildup in on compressor in walk in cooler
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour bin
[33-16-4] Open dumpster lid.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing in standing water in prep area, moved to running water
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[35A-02-7] Live, small flying insects found 1 live fly next to beer tap at bar 1 live fly next to coffee machine at service window
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/26 Establishment is open and operating/currently preparing and serving food to customers
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Raw mahi, already thawed, in ice bath in walk in cooler, not removed from commercially processed vacuum packaging. Discussed proper thawing procedures with chef
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler across from pizza oven - potato salad (54F - Cold Holding), held in ice bath, staff added ice
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Waffle batter and shell eggs on cook line not dated
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Chef Robert B. stated CFM is expired
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled Cutting boards stained on cook line
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Staff unable to locate during inspection
[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/ 2 servers and 4 kitchen staff present with no CFM
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at wait station, restocked
[31B-03-4] No soap provided at handwash sink. Dispenser empty at wait station and bar, refilled
[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.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with mold like debris.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents soiled with black mold like debris.
[32-12-5] Covered waste receptacle not provided in womens bathroom.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on shelf over food in rear prep area. Employee removed.
[08B-38-4] Food stored on floor. Case of bread on the floor in walk in freezer. Employee moved to shelf.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knives in between reach in coolers on cook line. Employee removed knives.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen cook line no light shield
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No hand wash sign at bar hand sink.
[33-16-4] Open dumpster lid.
[25-05-4] Single-service articles improperly stored. Coffee filters not stored covered in front area. Employee covered filters.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in bottom of deli reach in cooler on cook line.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk container of white powder in prep area not labeled. Employee labeled flour.
[41-07-4] Container of medicine improperly stored. Pain medicine on cookline shelf over steam table. Employee removed medicine.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. meatballs in sauce (57F - Cold Holding) and onion soup (57F - Cold Holding) put in last night at 9pm and did not make cooling parameters.
[01B-01-4] Dented/rusted cans present. See stop sale. Dented can of grape leaves on dry storage shelf.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves no hand wash. Educated employee.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw comminuted beef over grouper in cooler drawers. Employee removed raw comminuted beef to lower drawer.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. meatballs in sauce (57F - Cold Holding) and onion soup (57F - Cold Holding) put in last night and did not make cooling parameters.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled in prep area, cutting boards soiled on cook line,

Disposition: Met Inspection Standards
[08B-20-4] Damaged/spoiled/recalled food not properly segregated. Dented cans of tuna and corned beef hash on can rack with food to be served to the public.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to foods being prepped. Employee removed drink.
[10-08-5] Ice scoop handle in contact with ice. Ice scoop handle touching ice. Employee removed scoop.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave in wait station soiled with food debris.
[01B-01-4] Dented/rusted cans present. See stop sale. Dented cans of tuna and corned beef hash on can rack with food to be served to the public.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shelled egg then to plated food no glove change / hand wash. Educated employees and they changed gloves and washed hands.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting parsley bare handed. Educated employee he washed hands and put on gloves and Employee washed parsley.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head soiled with flour, cutting boards stained, soda gun in bar area soiled with black mold like debris interior.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Employees using time as public health control. Educated and emailed time paperwork to operator.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with black mold like debris.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Door handles in kitchen soiled.
[50-09-4] Current Hotel and Restaurant license not displayed. License displayed 8-1-2023.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards have cut marks with black debris on cook line.
[08B-20-4] Damaged/spoiled/recalled food not properly segregated. Dented can of hash on can rack with foods to be served to the public.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table in rear prep room. Employee removed drinks.
[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 on prep table. Employee re moved phone.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.wet nesting of cups in the server station.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on oven door in cook line. Employee removed tongs.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Wet cloth under cutting board. Employee removed wet cloth.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled on cook line with burnt on food debris.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Rear hand sink in prep room no hand wash sign.
[02D-01-5] Working containers of food removed from original container not identified by common name. Large bins of white powdery in rear storage area no labels.
[01B-01-4] Dented/rusted cans present. See stop sale. Dented can of hash on can rack with foods to be served to the public.
[12A-05-4] Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee took drink then handled clean plates no hand wash. Employee educated and employee washed hands and placed plates in dish area.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided plan to operator.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and slicer soiled with food debris last used 10-4. Cutting boards on deli reach in cooler on cook line stained, soda nozzles soiled in server station.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Foods held on time no written plan. Multiple foods held on time no written plan. Provided written plan to manager.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice pudding no date mark made 10-4-2023. Employee dated rice pudding.