STILLWATERS TAVERN

Name: STILLWATERS TAVERN
Address: 224 BEACH DR NE, ST. PETERSBURG, FL, 33701, US
Rating: 25.2

224 BEACH DR NE, ST. PETERSBURG, FL 33701

License #6217282

🍺 Bar/Pub ℹ️

25.2 Grade F / 100

Failing Health Score

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Latest inspection

November 2, 2026 · 10 findings · 1 critical

Routine - Food

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Minor

Usually lower-risk context.

Quick take

STILLWATERS TAVERN in ST. PETERSBURG currently holds an InspectFL Health Score of 25.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on November 2, 2026. Across those visits, inspectors documented 88 total violations — 20 critical, 13 major, 55 minor.

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The latest inspection on November 2, 2026 shows 10 observation rows: 1 critical, 1 major, and 8 minor.

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Inspector notes

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STILLWATERS TAVERN 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.

Disposition: Inspection Completed - No Further Action
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging on handle of grill on cook line. Employee removed tongs from handle.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade in back prep area soiled with food debris. Cutting boards on cook line soiled with food debris.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On metal pans in back prep area on rack over two compartment sink.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in back prep area. Employee moved to bottom shelf
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No hand washing sign in mens restroom. Inspector emailed handwashing sign to operator for posting.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior walls of ice machine soiled with mold like substance.
[10-08-5] Ice scoop handle in contact with ice. Behind bar in ice bin closes to beach drive. Employee removed handle from ice.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interiors of both convection ovens soiled with cooked on food debris. Interior of smoker in prep area soiled build up of grease.
[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 on deli cooler at end of line. Employee put phone in his pocket.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on hose side of splitter at mop sink.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior soiled with pink and black substance.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Brown, blue, red, green, and yellow cutting boards grooved.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clean containers stored on rack in dish area.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Conventional oven interior soiled with burnt food debris. Smoker interior soiled with grease and food debris.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Missing at handwashing handsink in dish area. Emailed manager on duty hand sign during inspection.
[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 in dish area testing at 0 PPM. Chlorine dish machine for glasses under three compartment sink drain board in dish machine area testing at 0 PPM. Three compartment sink was set up with quaternary sanitizer testing at 200 PPM.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food items stored in reach in cooler across from fryers on cook line: creole sauce (58F - Cold Holding); Brussels sprouts (48F - Cold Holding); bayou cream (50F - Cold Holding) While the inspector was taking temperature of other food items inside the reach in cooler, the cook on duty voluntarily discarded these items. Food items in the same reach in cooler: raw salon (49F - Cold Holding); raw chicken (49F - Cold Holding); raw chicken (47F - Cold Holding) It was confirmed items were not ambient cooling and it was determined the items have not been out of temperature for more than 4 hours. The food items were then moved to the walk in freezer to bring down the temperature rapidly. Retook temperatures at 4:20pm: raw salon (37F - Cold Holding); raw chicken (36F - Cold Holding); raw chicken (37F - Cold Holding).
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled with grease build up. White cutting board place at reach in deli cooler across from grill on cook line stained.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary sanitizer kit observed.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior and ice chute soiled with black mold like substance.
[16-01-4] Dishmachine has no data plate/operating specifications.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clean containers stored on dish reach next to dish machine.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door convection oven interior soiled with burnt food debris.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Missing at handwashing sink in dish area.
[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. The inspector and CFM ran the dish machine a few times and the chlorine sanitizer tested at 0 PPM.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. The employee set up the three compartment sink with quaternary sanitizer solution, which tested at 200 PPM.. The establishment also has a dish machine in the same dishwashing area that uses chlorine sanitizer, which tested at 50 PPM. This dish machine can be used to sanitize smaller items or dishes as needed.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Food items stored in hot box across from cook line: conch soup (120F - Hot Holding); Jager sauce (120F - Hot Holding); Anjou (120F - Hot Holding) Employee reheated food items to 165 F or above on stovetop. Inspector verified temperatures.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on each in cooler across from flat top grill stained. Can opener soiled with dried food debris. Bar soda gun nozzles soiled with syrup build up.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Missing at handwashing sink in dish area. Employee stocked dispenser.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in storage area has mold like substance.
[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. Mahi received frozen in reduced oxygen packaging thawing in reduced oxygen packaging without packaging being scored in walk in cooler.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee stored phone on top of clean glasses in bar area.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee preparing food on grill with no hair restraints.
[08B-38-4] Food stored on floor. Wild caught gulf shrimp stored on floor on walk in freezer.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on handle of fryers.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop used to dispense brown sugar touching food item. Manager stored properly.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Doubler door ovens at beginning of cook line have built up food debris.
[33-16-4] Open dumpster lid.
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar, brown sugar and flour containers in prep area by ice machine removed from original containers and not labeled. Manager labeled properly.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee donned gloves to cut carrots but did not wash hands first.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in entrance of bar area not landing on food or food contact surfaces.
[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. Garlic butter on cook line being held on time with no time stamp. Time was determined to be at 10:30 am and time stamp was put in butter.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table by hand wash sink in rear prep area has built up food debris.
[22-56-4] Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Surface temperatures of high temperature dish machine only reached 143.1 F after multiple run throughs.