THE DECK BAR & GRILLE

Name: THE DECK BAR & GRILLE
Address: 5901 SUN BLVD, #100, ST. PETERSBURG, FL, 33715, US
Rating: 0

5901 SUN BLVD, #100, ST. PETERSBURG, FL 33715

License #6215288

🍽️ American ℹ️

0 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

October 14, 2026 · 25 findings · 2 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

THE DECK BAR & GRILLE in ST. PETERSBURG 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 been inspected 10 times from Florida DBPR, with the most recent inspection on October 14, 2026. Across those visits, inspectors documented 112 total violations — 13 critical, 22 major, 77 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on October 14, 2026 shows 25 observation rows: 2 critical, 3 major, and 20 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

112

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.

What you’ll see here

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

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

THE DECK BAR & GRILLE 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.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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: Inspection Completed - No Further Action
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Buildup of black mold like substance in both ice machines in main bar area.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Buildup of grease on handles throughout kitchen.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Part of ceiling missing over top of handwashing sink near main cook line. Ceiling tile leading to attic does not fully seal shut.
[35A-03-4] Dead roaches on premises. (5) Dead roaches found on premise. (1) Dead roach found on floor next to back prep sink. (1) Dead roach found on ground near dart boards in dining area. (3) Dead roaches found on ground in dining area near canopy storage. Discussed finds with supervisor Lisa Day Walker. Discussed proper vermin control with operator. Employee removed dead and cleaned and sanitized the area where roaches were found.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone stored on meat slicer on prep table in main kitchen. Employee removed phone and sanitized area. Employee back pack held on bottom shelf of prep table. Employee moved bag to proper storage area and sanitized area.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nesting on clean dishes on shelf in dishwashing area.
[36-73-4] Floor soiled/has accumulation of debris. Floor behind main cook line has excessive buildup of grease and food debris along entire back wall.
[08B-38-4] Food stored on floor. Cases of beer bottles seen on floor of walk-in cooler.
[36-24-5] Hole in or other damage to wall. Hole in wall next to order window.
[16-38-5] Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Gauge on dish machine does not properly read temperature.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven in main kitchen has buildup of burnt food debris on bottom shelf.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights above main cook line lack proper shielding.
[51-13-4] No Heimlich maneuver/choking sign posted. Inspector provided choking poster to operator.
[51-18-6] No copy of latest inspection report available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above main cook line have excessive buildup of grease and debris. Buildup of mold like substance on back wall of soda dispenser near the main order window.
[14-20-4] Ripped/worn tin foil used as shelf cover. Ripped foil seen used as shelf cover on main cook line on top of reach-in freezer.
[21-10-4] Soiled dry wiping cloth in use. Soiled dry wiping cloth seen in use multiple times throughout kitchen. Dry wiping cloths were discarded by employee.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in both reach-in coolers along main cook line. Standing water in beer reach-in cooler in main bar area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall behind main cook line had excessive build up of grease and food debris along entire back wall.
[29-11-4] Water leaking from pipe and/or faucet/handle. Handwashing sink in main bar area has leak coming from u-joint.
[01B-01-4] Dented/rusted cans present. See stop sale. Multiple dented cans found in dry storage area. Cans have been segregated from other foods by employee. (4) #10 Cans beans dented (1) #10 Can sauerkraut dented (1) #10 Can queso dented
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw pork held above raw haddock on speed rack in walk-in cooler. Employee moved pork to lower shelf.
[31A-11-4] Handwash sink used for purposes other than handwashing. Ice bucket seen hanging off handwashing sink. Employee removed bucket from sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels seen at handwashing sink next to dishwasher. Employee replaced paper towels at handwashing sink.
[41-17-4] Spray bottle containing toxic substance not labeled. Bottle of unknown liquid (Bleach Cleaner) not properly labeled. Employee labeled bottle.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin located in rear of establishment.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[22-16-4] All reach-in coolers interior/shelves have accumulation of soil residues.
[35A-03-4] Dead roaches on premises. 4 dead roaches in bar area. Operator discarded roaches. Cleaned and sanitized area.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink in wait station area is soiled with buildup.
[35B-05-4] Outer openings in bar area not protected during operation and vermin and/or environmental cross contamination present. 4 dead roaches on floor.
[08B-12-5] Stored food not covered. Cut lemons, limes and oranges not covered in bar area. Employee covered items.
[06-09-1] Three commercially processed reduced oxygen packaged mani mani 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.
[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 pick up raw fish from the floor to discard, then touched single-serve gloves without washing hands first. Discussed with operator proper hand-hygiene techniques.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 2 rodent droppings in dry-storage area. Employee discarded rodent droppings. Cleaned and sanitized the area.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water hose connected to water faucet without vacuum breaker at mop sink.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting boards on reach-in coolers on cooks line. Soda diffusers are soiled in wait station area.
[41-17-4] Two spray bottles containing toxic substance not labeled in wait station area.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Operated hot water at hand wash sink in bar area for,five minutes. Temperature 81f.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Tongs stored on pipe behind fat-fryer.
[14-09-4] Cutting boards on reach-in coolers on cooks line has cut marks and is no longer cleanable.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[14-11-5] Equipment in poor repair. Torn gasket on reach-in cooler on cooks line across from fat-fryer.
[36-73-4] Floor soiled/has accumulation of debris. Floors behind fat-fryers, flat-top grill soiled with grease buildup.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in coolers doors on cooks line.
[22-16-4] Reach-in cooler across from oven 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 oven.
[08B-12-5] Stored food not covered. Cut limes, lemons, oranges, olives and cherries not covered in bar area. Employee closed lid.
[06-09-1] Three commercially processed reduced oxygen packaged grouper 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. Operator discarded fish. Stop-sale not warranted.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Ground beef not thawing under running cold water or refrigeration in sink located in prep area. Operator placed under cold running water.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[21-12-4] Wet wiping cloth on top of cutting board not stored in sanitizing solution between uses. Employee discarded cloth.
[21-38-4] Wiping cloth sanitizing solution stored on the floor on cooks line. Employee removed from the floor.
[22-41-4] Dishmachine 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. Operator primed dishmachine. Chlorine sanitizer reading 50ppm.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and salmon are stored above cooked chicken wings in walk-in cooler. Operator placed cooked chicken above raw items.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with slime buildup. Soda machine in wait station area diffusers soiled.
[41-17-4] Spray bottle in wait station containing toxic substance not labeled. Employee labeled spray bottle with common name.