THE WHARF

Name: THE WHARF
Address: 2001 PASS A GRILLE WAY, ST.PETE BEACH, FL, 33706, US
Rating: 69.5

2001 PASS A GRILLE WAY, ST.PETE BEACH, FL 33706

License #6213084

🦞 Seafood ℹ️

69.5 Grade F / 100

Failing Health Score

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Latest inspection

July 10, 2026 · 6 findings · 1 critical

Complaint Full (follow-up)

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Minor

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Quick take

THE WHARF in ST.PETE BEACH currently holds an InspectFL Health Score of 69.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on July 10, 2026. Across those visits, inspectors documented 21 total violations — 8 critical, 1 major, 12 minor.

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Record snapshot

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Inspections on file

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The latest inspection on July 10, 2026 shows 6 observation rows: 1 critical, 0 major, and 5 minor.

Official recordInspection data quality

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Inspector notes

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THE WHARF 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 ↗

Disposition: Call Back - Complied
[01D-01-5] Establishment still needs to confirm parasite distrucrion.
[14-11-5] Equipment in poor repair. Torn gaskets in Reach-in-coolers across the cook line.
[36-73-4] Floor soiled/has accumulation of debris. Both outside walk-in-cooler. Outside walk-in-freezer.
[08B-38-4] Food stored on floor. Crinkle cut fries on floor in kitchen walk-in-cooler. Kitchen manager put crinkle cut fries on shelf.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled across cook line Food stored

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[08B-38-4] Food stored on floor. Crinkle cut fries on floor in kitchen walk-in-cooler. Kitchen manager put crinkle cut fries on shelf.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher touched clean dishes after handling dirty dishes and did not wash hands in between tasks.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled across cook line Food stored
[36-73-4] Floor soiled/has accumulation of debris. Both outside walk-in-cooler. Outside walk-in-freezer.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce over cooked rice in kitchen walk-in-cooler.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[01B-13-4] 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. Stop sale issued due to food not being in a wholesome, sound condition. 7 salmon filets 4 tuna filets Located thawed in the reach-in-cooler at cook line Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Approximately 5 lb of shrimp and grouper ceviche prepared in walk-in-cooler
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Approximately 5 lbs of shrimp and grouper ceviche in walk-in-cooler. Establishment purchases shrimp and fish from Local Foods. Instructions on invoice state all frozen food must be fully cooked prior to consumption.
[03C-75-5] Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Cooked fish indicated complete by cook at 129F. Employee returned to heat and rechecked temperature at 168F.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.cooked rice in walk-in-cooler. Kitchen manager reheated rice to 165°to restart cooling process
[14-11-5] Equipment in poor repair. Torn gaskets in Reach-in-coolers across the cook line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Located in standing reach-in-cooler across from expo line. Coleslaw 51F, cut tomato 51F, butter 51F. Operator moved coleslaw to walk-in-cooler. Inspector retook temperature of coleslaw. Coleslaw temped at 42°. Other items were voluntarily discarded.
[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. 7 salmon filets 4 tuna filets
[52-01-4] Identity of food or food product misrepresented. Establishment advertises "gulf" grouper sold in ceviche. Invoices and boxes bearing the identification information of the fish indicated the fish is farm raised from Vietnam.
[35A-02-7] Live, small flying insects found 6 Flies (3) flies on cook line landing on expo pos display and on top of cook line rack. (2) flies landing clean plastic container on top of walk-in-cooler in kitchen. (1) fly in dry storage.