BRITT'S BAR & GRILL

Name: BRITT'S BAR & GRILL
Address: 10709 GULF BLVD, TREASURE ISLAND, FL, 33706, US
Rating: 0

10709 GULF BLVD, TREASURE ISLAND, FL 33706

License #6216540

🍽️ American ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 2, 2026 · 8 findings · 2 critical

Routine - Food

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Quick take

BRITT'S BAR & GRILL in TREASURE ISLAND 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 15 times from Florida DBPR, with the most recent inspection on October 2, 2026. Across those visits, inspectors documented 136 total violations — 34 critical, 37 major, 65 minor.

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Record snapshot

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Inspections on file

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Callback visits

Latest clean pass

June 15, 2026

The latest inspection on October 2, 2026 shows 8 observation rows: 2 critical, 2 major, and 4 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

87%

Inspector notes

136

Coverage note

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BRITT'S BAR & 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

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

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Missing on pizza slices. Time stamped for 12pm.
[29-08-4] Plumbing system in disrepair. Hot water handle not dispensing hot water when turned in front counter hand sink.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of light purple liquid substance stored in server wait station. Employee labeled as fabuloso.
[08B-38-4] Food stored on floor. Boxes of frozen pepperoni stored on the flooor of the walk in freezer.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed on doors of triple door cooler in pizza prep station.
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together. Chlorine sanitizer bucket mixed with soap. Discussed with prep employee.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Front counter hand sink
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dish machine testing at 0 PPM. Ran chlorine dish machine multiple times while also priming the sanitizer. Employee replenished chlorine chemical bucket. Chlorine is now testing at 50 PPM.

Disposition: Warning Issued
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at front counter. Employee provided.
[36-22-4] Floor area(s) covered with standing water. Standing water on floor near three compartment sink.
[08B-38-4] Food stored on floor. Raw shell eggs stored on the floor in walk-in cooler. Tomato sauce cans stored in the floor in rear prep area.
[35A-02-7] (6) Live, small flying insects found (3) Live flies near dish pit (2) live flies near steam well None observed landing on food contact surfaces. Advised manager to dispatch as seen and sanitize areas where killed. Called made to Supervisor Lisa DW regarding vermin who advised a next day callback
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0PPM. Upon closer inspection inspector observed machine has no source of sanitizer. Instructed manager to set up three compartment sink until unit is functional.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored above frozen garlic knots in walk-in freezer. Inspector will discuss proper safe storage with manager.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above comminuted beef in walk-in cooler. Inspector will discuss safe storage according to cooking temperatures.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked lasagna dated 4-8-2026 in walk-in cooler. See stop sale.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked lasagna pan dated 4-8-2026 inside walk-in cooler
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Meatballs held on top shelf in indirect heat above cookline at 129F. Employees advised cooked meatballs were placed from frozen on shelf two hour prior. Discussed reheating and thawing instructions with employees.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken wings and chicken Parmesan cutlets in low boy drawer on cook-line at 47F and 46F respectively. Items placed into walk-in freezer to correct. Rechecked temperatures at 44F and 43F respectively.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Meatballs held on top shelf in indirect heat above cookline at 129F. Employees advised cooked meatballs were placed from frozen on shelf two hour prior. Discussed reheating and thawing instructions with employees. See stop sale.
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Dish machine at 0PPM indicating no one checking unit.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Canned artichokes opened not date marked in walk-in cooler. Shredded cheddar cheese not date marked in walk-in cooler.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink seen used to fill metal pan of water for garbanzo beans. Instructed employee to only use sink for washing hands.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Upon arrival 6 employees observed in food handling with no CFM present. Discussed with manager who arrived during inspection that a CFM must be present with 4 or more employees.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for pizza slices held on time. Inspector will provide time as a public health control form and review with manager.
[16-59-1] Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Dish machine missing sanitizer from unit.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee beverage being stored on pizza preparation table Instructed employee to move it to a non food preparation area and he moved it to the drink station prep table. Operator moved drink to bus area with dirty dishes and sanitized food preparation areas.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee cell phone and electronic device stored on pizza preparation table -employee cell phone stored on shelf above salad prep cooler Operator removed
[24-06-4] Espresso scoop utensil in contact with vacuum cleaner handle resting on prep table. Operator removed and cleaned and sanitized.
[36-73-4] Floor soiled/has accumulation of debris behind cook line equipment
[36-24-5] Hole in or other damage to wall. -crack in wall in cooler far right wall
[14-69-4] Ice buildup in walk-in freezer and reach in pasta prep cooler
[22-08-4] Interior of microwave has accumulation of grease/food debris, last used yesterday.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. -reach in coolers in pizza preparation table area have exposed insulation in the doors
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -2 hand wash sinks behind bar no handwashing signs
[36-27-5] Walk in cooler wall soiled with black mold like substance.
[21-03-4] Wet wiping cloths stored in detergent and water. Operator remade sani buckets with sanitizing solution which tested at 150PPM.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Sanitizer lines were hooked up to bucket of detergent. Operator went to store to get sanitizer. 3 compartment sink will be used until dish machine is sanitizing properly.
[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. -Manager handled sliced ham and salami used for antipasto salad, both out of temp. Operator voluntarily discarded. -line cook handled Parmesan cheese at pasta prep cooler with bare hands. Operator voluntarily discarded
[12A-07-5] Line cook employee failed to wash hands before changing gloves to initiate a task working with food. He washed hands and changed gloves after being corrected.
[14-31-5] Nonfood-grade bags used in direct contact with food. Grocery bags being used to store bread
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked pasta in walk in cooler date marked 11/8. Operator says it should have been prepared more recently but regular chef is not here today to verify. Stop sale issued.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked pasta in walk in cooler date marked 11/8. Operator says it should have been prepared more recently but regular chef is not here today to verify. Stop sale issued.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. At pasta prep table- Alfredo sauce (62F - Cold Holding); caramelized onions (55F - Cold Holding); shredded cheddar (56F - Cold Holding); ground beef (51F - Cold Holding) Items were stored in reach in cooler overnight, no temperatures taken by staff today. Foods were evenly hot throughout, leading me to believe it was not just an issue of the lid being open and temporarily elevating the surface of the food. Stop Sale issued.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In salad prep cooler- Sliced ham (57F Cold Holding); sliced salami (59F - Cold Holding) Items were sliced yesterday, operator handled with bare hands and opted to discard after instruction that they may not use bare hand contact with ready to eat food. At pasta prep table- Alfredo sauce (62F - Cold Holding); caramelized onions (55F - Cold Holding); shredded cheddar (56F - Cold Holding); ground beef (51F - Cold Holding) Items were stored in reach in cooler overnight, no temperatures taken by staff today. Foods were evenly hot throughout, leading me to believe it was not just an issue of the lid being open and temporarily elevating the surface of the food. Stop Sale issued.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. -no time monitoring of pizzas being held at room temperature for pizza by the slice
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -soda machine nozzles have accumulation of dried residues -soda machine ice chute soiled with black and pink mold like substance -interior of soda gun nozzles at bar soiled with accumulation of black slime Operator cleaned and sanitized soda gun nozzles
[31A-11-4] Handwash sink used for purposes other than handwashing. -pot being filled in handwash sink at end of cook line -strainer being stored in handwash sink behind bar Operator removed items
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -No paper towels at either handwash sink behind bar
[31B-03-4] No soap provided at handwash sink. -no soap at either handwash sink behind bar
[16-40-4] No temperature measuring device provided on dishmachine.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -Time as a Public Health Control is used for pizza by the slice Operator printed and filled out procedures during inspection
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Burgers cooked to order no consumer advisory posted. Provided operator with consumer advisory posters and they posted at front counter and bar.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No running hot water at hand wash sink next to register. Water on cold side temped 77F.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice chute on soda fountain In wait station soiled.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to clean plates. Employee removed drink.
[08B-37-4] Food stored in a prohibited area. Reach in coolers in dining room bar area added due to bar being destroyed during storms. Bar will be rebuilt when permits are approved. If bar is different from plans on file you will need to submit plan review to myfloridalicense.com
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has build up of ice on shelves.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cook line soiled with burnt on food debris, microwave oven in desert area soiled.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand wash sink in kitchen no hand wash signage. Provided signage to employee and he displayed.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Certified food manager certificate expired for Lior Hason 11-13-2024 national registry of food safety professionals.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on cook line, soda nozzles on soda fountain in wait station soiled.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. National registry of food safety professionals employee training for all employees over 60 days expired 11-2024.

Disposition: Emergency order recommended
[35A-03-4] Dead roaches on premises. 2 dead roaches in pan in prep area . 2 dead roaches in dining room near pass thru on floor 1 dead roach on floor behind booth near soda station 1 dead roach on pan of water under reach in cooler in prep area
[36-73-4] Floor soiled/has accumulation of debris. Floors soiled with food debris in kitchen and prep area.
[08B-38-4] Food stored on floor. Cooking oil on the floor in prep area.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave oven soiled with food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets and handles on reach in coolers soiled and sticky.
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together. Soap and sanitizer mixed in sanitizer bucket. Employee removed bucket and refilled with sanitizer only.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began working with garnishes no hand wash in bar area. Educated employee and she washed her hands.
[35A-05-4] Roach activity present as evidenced by live roaches found. 5 live roaches in pizza box storage area 3 live roaches in beverage station 2 live roaches in dining room behind booth near soda station
[35A-23-4] Roach excrement and/or droppings present. Roach excrement in cracks on counter behind pizza prep table, in cracks in service pass thru from kitchen.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 18 rodent droppings in ice machine area near front bar 2 rodent droppings in hand sink in ice machine room 2 rodent droppings on wall near hand sink in ice machine area 6 rodent droppings under hand sink in exterior bar
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler in front counter no date mark. Employee dated milk opened 8-11
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris, mixer head soiled with food debris.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink in exterior bar blocked with strainer. Employee removed to wash hands.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice chute/bin. Ice chute on soda fountain soiled with black mold like debris.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored.
[50-09-4] Current Hotel and Restaurant license not displayed. 2-1-2024 license displayed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and charger on prep table next to sauce being prepped. Employee removed items.
[08B-38-4] Food stored on floor. Case of fries on floor in walk in freezer. Employee moved to shelf.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled with food debris.
[51-18-6] No copy of latest inspection report available.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on cutting board in kitchen. Employee moved to sanitizer bucket.
[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. Employee touched broom handle then put on gloves to work with food no hand wash. Educated employee and they washed hands and put on clean gloves.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened 3-18 no date mark. Employee dated milk.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained throughout kitchen and prep area, mixer head soiled with oil and flour, soda nozzles soiled with debris, can opener soiled with build up of food debris
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink on cook line. Employee refilled paper towels.
[31B-03-4] No soap provided at handwash sink. No soap at hand sink on cook line. Employee refilled soap
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Unable to find written plan. Emailed written plan to manager to print.

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide tanks not adequately secured. Outside bar
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Wrapped silverware stored outside on bar, moved inside
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cook line
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverages above pizza prep counters
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys on shelf next to seasonings on prep line, bag over bags of flour, removed
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Plastic cups at soda machine
[36-73-4] Floor soiled/has accumulation of debris. Under prep coolers
[36-17-5] Floor tiles missing and/or in disrepair. Dish room
[08B-38-4] Food stored on floor. Cans of peeled tomatoes on floor next to prep line
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand sink at outside bar
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
[16-46-4] Old labels stuck to food containers after cleaning. Plastic bins on storage racks
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Meatballs thawing on counter at Tom temperature, moved to cooler
[36-50-4] Unclean building components, attachments or fixtures. Fan covers soiled in walk-in cooler
[29-17-4] Waste line missing at soda gun holster. At front counter
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Staff whipped in use knives against apron and placed back on cutting boards, discussed proper cleaning
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken wings over raw beef in walk in cooler
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken wings (52F - Cold Holding) cooler next to stove, held less than 4 hrs, moved to freezer, retemp 43F. feta (54F - Cold Holding) cooler across from pizza oven, staff closed lid. garlic in oil (65F - Cold Holding), moved to cooler, held less than 4 hrs, recommended added to time as a public health control
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled Cutting boards stained Ice chute soiled on soda machine