THE KITCHEN AT MASTRY'S BREWING CO

Name: THE KITCHEN AT MASTRY'S BREWING CO
Address: 7701 BLIND PASS RD, ST.PETE BEACH, FL, 33706, US
Rating: 76.8

7701 BLIND PASS RD, ST.PETE BEACH, FL 33706

License #6252237

🍗 Wings/Chicken ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

76.8 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

THE KITCHEN AT MASTRY'S BREWING CO in ST.PETE BEACH currently holds an InspectFL Health Score of 76.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on April 16, 2026. Across those visits, inspectors documented 27 total violations — 7 critical, 10 major, 10 minor.

How to read this page

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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

March 3, 2026

The latest inspection on April 16, 2026 shows 7 observation rows: 1 critical, 2 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

80%

Inspector notes

Coverage note

Inspector notes linked where available

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.

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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

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Administrative determination recommended
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Table under flat top grill soiled with excessive grease and debris. Legs of equipment with debris build up.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator repaired. Sink provides hot water.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Floor soiled/has accumulation of debris. Wall soiled behind cookline with build up of grease. Floors along interior perimeter of truck soiled under equipment and tables.
[14-01-5] Bowl or other container with no handle used to dispense food. Black portion bowl used as scoop inside feta cheese in reach-in cooler. Bowl was removed.
[05-10-4] Probe thermometer not used to ensure proper food temperatures. Multiple cold-holding violations observed. Thermometers not used to check temperatures
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Located in reach-in cooler across from service window. Items were placed into reach-in cooler from walk-in cooler: beer cheese (44F - Cold Holding) pico (44F - Cold Holding) feta cheese (45F - Cold Holding) Operator relocated items to correct cold holding in adjacent unit. Rechecked temperatures as follows: beer cheese (43F - Cold Holding) pico (43F - Cold Holding) feta cheese (43F - Cold Holding) Inside table mounted cooler at front window: cilantro crema (56F - Cold Holding) heavy cream (55F - Cold Holding) Operator voluntarily discarded. Operator has replaced previous unit.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Excessive ice build up in reach-in freezer

Disposition: Warning Issued
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken wings held over 24 hours not date marked.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler next to front counter
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink used to store abrasive pad and scraper. Items were removed.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over pickles in reach-in cooler
[05-10-4] Probe thermometer not used to ensure proper food temperatures. Multiple cold holding violations. Employees not using thermometers to check temperatures per their own SOP
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler next to gas burners: balsamic chicken (47F - Cold Holding); carnitas pork (47F - Cold Holding); cooked chicken wings (51F - Cold Holding); mahi spread (51F - Hot Holding); raw shrimp (51F - Cold Holding); cooked wings (50F - Cold Holding); raw chicken (51F - Cold Holding) Items were held overnight. See stop sale.
[53B-15-4] Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee failed to answer basic food handling questions.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside reach-in cooler next to gas burners: balsamic chicken (47F - Cold Holding); carnitas pork (47F - Cold Holding); cooked chicken wings (51F - Cold Holding); mahi spread (51F - Hot Holding); raw shrimp (51F - Cold Holding); cooked wings (50F - Cold Holding); raw chicken (51F - Cold Holding) Items were held overnight
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Current license displayed expired 2-1-2026.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler soiled.
[08B-12-5] Stored food not covered. Cooked carnitas pork stored uncovered in reach-in cooler.

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