BOCA CIEGA WATERFRONT BAR AND GRILL

Name: BOCA CIEGA WATERFRONT BAR AND GRILL
Address: 8790 BAY PINES BLVD, ST. PETERSBURG, FL, 33709, US
Rating: 32

8790 BAY PINES BLVD, ST. PETERSBURG, FL 33709

License #6218430

🍽️ American ℹ️

32 Grade F / 100

Failing Health Score

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Latest inspection

September 30, 2026 · 9 findings · 0 critical

Routine - Food

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Quick take

BOCA CIEGA WATERFRONT BAR AND GRILL in ST. PETERSBURG currently holds an InspectFL Health Score of 32 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 September 30, 2026. Across those visits, inspectors documented 87 total violations — 11 critical, 28 major, 48 minor.

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The latest inspection on September 30, 2026 shows 9 observation rows: no critical rows, 3 major, and 6 minor.

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Inspection coverage

100%

Inspector notes

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BOCA CIEGA WATERFRONT BAR AND GRILL 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

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Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[14-09-4] Cutting board has cut marks and is no longer cleanable. -cutting board on cookline and in back prep kitchen grooved
[31A-11-4] Handwash sink used for purposes other than handwashing. -employee filled sanitize bucket at hand wash sink -food baskets stored on hand wash sink in dish pit area -baskets in hand wash sinks behind upper bar, being used as dump sink Operator removed all items.
[36-73-4] Floor soiled/has accumulation of debris. -in walk in freezer
[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 stored above reach in cooler on cookline Operator removed phone.
[22-08-4] Interior of pizza oven has accumulation of black substance/grease/food debris.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drinks stored above 3 compartment sink Operator moved drinks
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on cookline and in back prep kitchen stained -Can opener blade soiled -soda gun nozzles behind upper bar soiled Operator cleaned and sanitized soda gun nozzles and can opener blade.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. -knives on cookline stored in cracks in equipment
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. -Soap not dispensing at hand wash sink in dish pit area Operator changed batteries.

Disposition: Warning Issued
[36-22-4] Floor area(s) covered with standing water throughout kitchen
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris. -pizza oven on cookline
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. homemade Caesar dressing (49F- Cold Holding); shredded cheese (45F - Cold Holding); salsa (45F - Cold Holding); homemade ranch (47F - Cold Holding); mozzarella cheese (50F - Cold Holding); raw shrimp (50F - Cold Holding); raw grouper (50F - Cold Holding); raw chicken (50F - Cold Holding); raw flounder (50F - Cold Holding); egg wash (50F - Cold Holding); raw squid (50F - Cold Holding); raw mussels (49F - Cooling) Items in several reach in coolers on cookline temping high. All coolers were stocked this morning at 11AM and temperature monitoring was conducted around 11:30AM with all temping 41F and below. I took my temperatures around 3:45PM, and decided to allow the operator to rapid cool these items in the freezer assuming they took some time to raise in temperature after the restaurant became busy. Operator moved foods to freezer to rapid cool and will keep foods in reach in cooler on ice until they have been serviced and are able to keep foods at 41F and below. Retemps: homemade Caesar dressing (42F- Cold Holding); salsa (39F - Cold Holding); homemade ranch raw shrimp (38F - Cold Holding); raw grouper (42F - Cold Holding); raw chicken (38F - Cold Holding); raw flounder (42F - Cold Holding); raw squid (44F - Cold Holding) Items still above 41F are being kept in freezer til they fully cool.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -foods cooling in walk in cooler in deep covered pans with incorrect time stamps on them. Operator uncovered foods and got clarification from crew on actual time made. saffron rice (54F - Cooling, retemped at 50F); jasmine rice (50F - Cooling, retemped at 50F); chicken taquito mix (111F - Cooling, retemped at 90F); Jerk Chicken (49F - Cooling, retemped at 45F); roasted tomato sauce (77F - Cooling, retemped at 60F); conch chowder (102F - Cooling, retemped at 95F); raw ceviche (54F - Cooling, retemped at 50F); chimichurri (71F - Cooling, retemped at 58F) When I came take retemps items had been re-covered by staff, operator uncovered and moved several ices to freezer to rapid chill and put an ice stick in the conch chowder.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards in kitchen stained -soda gun nozzles soiled with buildup
[02B-04-5] Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. -Menu does not indicate their caesar salad as containing a raw ingredient. Their Caesar dressing contains raw egg.
[31B-03-4] No soap provided at handwash sink in rear kitchen dry storage area Operator refilled soap

Disposition: Warning Issued
[35A-06-4] Accumulation of 50 dead insects in control devices on wall above warmer cabinet and 35 dead insects in bug zapper in back food prep area near walk in cooler . Manager to schedule service to clean bug zappers
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted,
[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.Reviewed with employee and manager .employee opened packages
[14-09-4] Cutting board has cut marks and is no longer cleanable at cook line
[12B-07-4] Employee beverage container on shelf above food preparation table in food prep area . Employee drink on top area of reach in cooler at cook line Reviewed with manager .employees discarded drinks
[13-03-4] Employee with no hair restraint while engaging in food preparation at cook line . Employee placed hair net on .
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[08B-38-4] Food ( containers of clam chowder ) stored on floor n front of stove. Reviewed with manager storage of food . Manager relocated food
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment at cook line
[21-04-4] In-use wet wiping cloth/towel used under cutting board at cook line area
[35B-02-4] Insect control device installed over food preparation area above to clean pitchers on top of warmer cabinet and another bug zapper over pastry cart above pies and brownies in back kitchen . Manager relocated pies and brownies .
[31B-04-4] No handwashing sign provided at a hand sink used by food employees in cook line / dishwashing area , front line area and first floor bar
[25-27-4] Straws provided for customer self-service not individually wrapped or in an approved dispenser. Straws relocated to inside bar area
[08B-17-4] Unwashed fruits/vegetables ( box of mushrooms ) stored with ready-to-eat food ( washed green beans ) in walk in cooler . Reviewed with manager . Manager rearranged food
[14-12-4] Utensils ( screened strainer ) in poor condition at fryer. Manager discarded
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses on cutting board at cook line
[01C-06-5] mussels removed from original container for long-term storage at cook line in drawer
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Yucatán sauce with butter and garlic at 70 F at 2:15 pm reheated at 10:00 am this morning on counter at cook line .- see stop sale
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Three live flies in dry storage area in kitchen - flying insects flew out of kitchen area - four bees in upstairs wait station outside area near soda nozzles - five bees near blenders in first floor bar outside area . Reviewed with manager . Manager to schedule pest control service this day.
[08A-05-6] Raw animal food ( raw oysters ) stored over/not properly separated from ready-to-eat food.( cooked vegetables) in reach in cooler at cook line . Manager relocated food - raw ground beef over fish in cooler at cook line opposite grill - raw steak over fish in drawer under grill - manager relocated food
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Yucatán sauce with butter and garlic at 70 F at 2:15 pm reheated at 10:00 am this morning on counter at cook line .- see stop sale
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue cheese crumble 45 F ,recheck 40 F Alfredo sauce 51 F recheck 40F ,raw salmon 49 F, snapper 53f , shrimp 45 F , fish 46 F , seafood mix 46 F in cooler and drawers opposite combo pro - temperatures taken this morning . Manager placed food on ice and relocated to walk in freezer for quick chill -butter 60 F , butter and garlic 70 F at cookline - 48F Swiss cheese in cooler opposite grill - egg wash 48 F, calamari 46 F in reach in cooler at cook line opposite fryers -cut tomatoes 47/F mango sauce - cut tomatoes48F, cut leafy greens 53 F , Hard boiled eggs 52 F , sliced tomatoes 52 F in reach in cooler at end of cook line - ribs 47 F in walk in cooler on cooling rack with cooling foods .employee rearranged food Reviewed with manager separating food cooling from cold holding foods. - front line : 47 F cut tomatoes placed on ice
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Key lime butter 130 F at steam table . Employee reheated butter in oven recheck 170 F
[01C-02-4] Establishment not maintaining mussel/oyster tags for 90 days.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - stained cutting boards at cookline Dough mixer soiled with food debris.
[31A-11-4] Handwash sink used for purposes other than handwashing. - strainer in hand wash sinks in the upstairs bar. Reviewed with manager. Strainers removed from hand wash sinks
[01C-01-4] No tag on/for original container of raw mussels in cooler drawer at cook line . See stop sale.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -butter time marked at expo line
[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. Jesse S, Mark B, Alberson M., Nalleli, April D - back of the house employees
[01C-03-4] mussel/oyster tags are not marked with last date served.