COCONUT CHARLIE'S GRILL

Name: COCONUT CHARLIE'S GRILL
Address: 6110 GULF BLVD, ST.PETE BEACH, FL, 33706, US
Rating: 39.6

6110 GULF BLVD, ST.PETE BEACH, FL 33706

License #6216673

🍽️ American ℹ️

39.6 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

October 21, 2026 · 6 findings · 3 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

COCONUT CHARLIE'S GRILL in ST.PETE BEACH currently holds an InspectFL Health Score of 39.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on October 21, 2026. Across those visits, inspectors documented 64 total violations — 16 critical, 16 major, 32 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on October 21, 2026 shows 6 observation rows: 3 critical, 2 major, and 1 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

COCONUT CHARLIE'S GRILL has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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: Inspection Completed - No Further Action
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Food items observed in walk in cooler in covered stainless steel pans did not reach cooling parameters. corn chowder dated 10/20 (47F - Cold Holding); white rice date 10/20 (50F - Cold Holding); curry dated 10/20 (50F - Cold Holding)
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. For kitchen hot water sanitizing dish machine.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Food items in covered stainless steel pans observed in walk in cooler: corn chowder dated 10/20 (47F - Cold Holding); white rice date 10/20 (50F - Cold Holding); curry dated 10/20 (50F - Cold Holding) Per Chef on duty, food items are hot held during evening service and were placed in the walk in cooler approximately around 9pm, at the end of service on 10/20. Food items never reached cooling parameters.
[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. Hollandaise and pancake batter time stamped 9am.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top corners of soda machine ice bin in server wait station soiled with black substance. Area was clean and sanitized during the inspection.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Missing for pancake batter, hollandaise, eggwash. Written procedures were emailed at the end of the inspection. Written procedures were printed and filled out.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like debris interior of ice machine. Employee cleaning area.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Grooved cutting boards on cook line.
[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 dishes. Employee removed drink.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with food debris on front of cook line. Oven on cook line soiled with burnt on food debris.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler in tiki bar.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce over washed prepped zucchini and potatoes. Employee moved items to shelf with prepped foods.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on counter in wait station. Employee removed wet cloth.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Mashed potatoes 51F cold holding in walk in cooler and Alfredo sauce 60F put in to cool at 10pm did not make the parameter of cooling in 6 hours.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server dirty dish to plated food no hand wash. Educated employee.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mashed potatoes 51F cold holding in walk in cooler and Alfredo sauce 60F put in to cool at 10pm did not make the parameter of cooling in 6 hours. Stop sale.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on toaster station.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with black mold like debris.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Exterior of dish machine soiled.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cut marks on cutting board on pizza make table.
[08B-20-4] Damaged/spoiled/recalled food not properly segregated. Dented cans of chick peas and black beans on dry storage shelf.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over prep table. Employee moved drink.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and charger on shelf over prep table. Employee removed items.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cook line in water 110F. Employee removed utensils.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave in service station soiled with food debris. Interior of oven has burnt on food debris.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Rear tiki bar no hand wash signage hand sink. Employee replaced signage.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in tiki bar soiled interior with sand and debris.
[29-49-6] Standing water in bottom of reach-in-cooler. Reach in cooler with beer in rear exterior tiki bar has standing water,
[01B-01-4] Dented/rusted cans present. See stop sale. Dented cans of chick peas and black beans on dry storage shelf.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in interior small bar area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over biscuits in reach in freezer on cook line. Employee moved shrimp to lower shelf.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server brought in dirty dishes to dish area then picked up plated food for service. Employee educated and employee washed her hands.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage in steam table 109F. Employee reheated sausage to 165F.
[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 opened 12-16 no date mark. Employee dated milk.
[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. Provided written plan to management to print and display.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with black debris on reach in cooler in pizza make table. Nozzles on soda fountain and juice dispenser soiled with black mold like debris, soda gun in small interior bar soiled with black mold like debris,
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in dish area. Employee refilled paper towels.
[02A-01-4] Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. No consumer advisory for oysters displayed. Provided oyster consumer advisory to management to print and display when serving oysters raw.