TREASURE ISLAND R BAR

Name: TREASURE ISLAND R BAR
Address: 245 108 AVE, TREASURE ISLAND, FL, 33706, US
Rating: 68

245 108 AVE, TREASURE ISLAND, FL 33706

License #6201120

🌴 Cuban/Caribbean ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

68 Grade F / 100

Failing Health Score

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Latest inspection

July 23, 2026 · 25 findings · 4 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

TREASURE ISLAND R BAR in TREASURE ISLAND currently holds an InspectFL Health Score of 68 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 23, 2026. Across those visits, DBPR recorded 25 total findings; InspectFL has detailed violation rows for 21 of them so far.

How to read this page

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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 July 23, 2026 shows 21 observation rows: 4 critical, 3 major, and 14 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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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

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Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[01B-01-4] Dented/rusted cans present. See stop sale. 3- 51 oz dented cans of New England Clam Chowder.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee on cook line crack raw shelled eggs wearing single service gloves and change tasks and use a spatula. Educated employee and discussed proper hand washing.
[14-09-4] Cutting board has cut marks and is no longer cleanable. White cutting boards on reach in deli coolers and cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled with grease.
[51-13-4] No Heimlich maneuver/choking sign posted. Emailed choking poster to manager during the inspection.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit observed.
[08B-38-4] Food stored on floor. Observed buckets of housemate blue cheese, open box of package cut lettuce, open bucket of pickles, and a case of ranch dressing stored on the floor in the walk In cooler. Items moved off the floor.
[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. Emailed manager Clean-Up of Vomiting and Diarrheal Events (DBPR HR 5030-104) during the inspection. Establishment has chemical associate with form. Discussed printing it out.
[36-73-4] Floor soiled/has accumulation of debris. Heavily soiled with grease and towels that have been saturated in grease underneath fryers. Underneath cook line equipment.
[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. Observed employee touch toasted bread bare handed. Educated employee in the moment and bread was discarded.
[10-08-5] Ice scoop handle in contact with ice. Observed in interior of outdoor ice machine. Item moved and placed in designated holder.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 98 degrees standing water on cook line. Discussed with employee.
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Three compartment sink set up as Wash, Sanitize, Rinse. Discussed with employee and three compartment sink was set up properly.
[36-17-5] Floor tiles missing and/or in disrepair. Hole in floor across from conventional ovens.
[08B-12-5] Stored food not covered. Cooked beef and cooked ribs uncovered in walk in cooler.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife observed in between shelf and wall above hand sink on cook line.
[10-20-4] In-use tongs stored on equipment door handle between uses. Stored on oven handle.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with dried food debris. Stove/oven and convection oven interiors soiled with grease and burnt food debris.
[08B-62-4] Unprotected ice machine in a customer/nonsecure area. No lock observed on outdoor ice machine across customer parking lot. Discussed with manager.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Missing asterisks on following items that serving poached eggs: R classic Eggs Benny, R Southern Eggs Benny, R Crabby Eggs Benny. During the inspection the manager hand wrote an asterisk on 12 printed menus with a Raw foot not at the bottom of the menu.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit Observed raw shelled eggs and pancake batter temping at 85 degrees stored on cook line. Items moved into the reach in cooler. Discussed cold holding items at 41 degrees or below or utilizing Time as a Public Health Control. Emailed the manager on duty Time as a Public Health Control written procedures.

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