THE HELM SEAFOOD PARLOUR

Name: THE HELM SEAFOOD PARLOUR
Address: 7800 BLIND PASS RD, ST.PETE BEACH, FL, 33706, US
Rating: 28.4

7800 BLIND PASS RD, ST.PETE BEACH, FL 33706

License #6217810

🦞 Seafood ℹ️

28.4 Grade F / 100

Failing Health Score

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Latest inspection

October 13, 2026 · 16 findings · 3 critical

Complaint Full

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Quick take

THE HELM SEAFOOD PARLOUR in ST.PETE BEACH currently holds an InspectFL Health Score of 28.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on October 13, 2026. Across those visits, inspectors documented 49 total violations — 6 critical, 13 major, 30 minor.

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The latest inspection on October 13, 2026 shows 16 observation rows: 3 critical, 6 major, and 7 minor.

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Inspector notes

Coverage note

Inspector notes linked where available

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THE HELM SEAFOOD PARLOUR 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
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Deli containers of food items left out in room temperature at oyster bar: fresh garlic butter dated 10/7 (78F - Cold Holding); 3 deli containers of brown butter all temping at (78F - Cold Holding)
[10-08-5] Ice scoop handle in contact with ice. Scoop handle observed on ice in bar ice bin. Scoop handle moved.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Dried food debris behind food slicer blade, not from todays work.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sink next to dish machine. Stack of paper towels placed on top of dispenser.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed temporary license.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Missing in single door reach in deli cooler at the end of the cook line. Thermometer was placed in the interior.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Siding at hand sink in oyster bar area.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed dates missing on a multiple tags for the last 90 days. Discussed with chefs on duty.
[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. Observed the following employee training certificates for: Lindsay D. with a completion date of 11/3/2023 through FRLA SafeStaff. Mike V. with a completion date of 8/20/2024 through State Food Safety. No other training certificates observed.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife in between reach in deli coolers in oyster bar. Item removed.
[02A-04-5] Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location. Oyster consumer advisory sign was behind frame with raw animal foods consumer advisory sign. Chef on duty put oyster consumer advisory in frame and posted at the end of the oyster bar.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil to shuck oysters in 78 degree standing water. Water was discarded and oyster shucker utensil was washed and sanitized.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli containers of food items left out in room temperature at oyster bar: fresh garlic butter dated 10/7 (78F - Cold Holding); 3 deli containers of brown butter all temping at (78F - Cold Holding) Discussed with chef on duty. Provided Time as a Public Health Control written procedures. Food items stored in single door deli cooler at end of cook line: fritter mix with sausage (49F - Cold Holding); sliced Swiss cheese (51 F - Cold Holding) Food items havent been out of temperature for more than 4 hours. Items moved into walk in freezer to bring down the temperature rapidly. Ambient thermometer was placed in the interior of the cooler. Re-temped items at 1:16pm: fritter mix with sausage (39F - Cold Holding); sliced Swiss cheese (40 F - Cold Holding) Ambient thermometer reading at 60 degrees. Discussed not storing any TCS food items in this cooler.
[01C-01-4] No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Missing with raw oyster batch in black box stored inside the interior of the single door reach in deli cooler next to ice machine. Tag was filed in a clear/blue accordion filer. Tag placed with batch.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed stored on cutting.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw beef patties covered with plastic wrap stored above opened brown bag of fries stored inside interior of reach in cooler on cook line. Container of raw ground beef was moved to the bottom of the cooler and they bag of fries was stored on the rack above.

Official DBPR inspection report ↗

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable. Reach in deli coolers nearest to pizza oven. Red, green, blue stored on rack with clean dishes next to mop sink.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Stored on top of blue cutting board next to can opener and hard boiled eggs cooling on prep area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with brown and black substance.
[31A-11-4] Handwash sink used for purposes other than handwashing. Steel scrubber stored inside hand sink next to dish machine.
[32-17-4] Self-closing device on bathroom door disconnected/broken.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of unlabeled white powered substance stored on rack next to red, blue, green cutting boards on rack next to mop sink.
[08B-38-4] Food stored on floor. Bags of frozen pasta flat sheets, peas, corn, pasta, sliced potatoes, packaged ham bags of Demi glaze, lemon purée. In walk-in-freezer. Boxes of fryer oil stored on the floor in the prep kitchen area.
[08B-12-5] Stored food not covered. Pans of quiche shells stored in freezer. Employee covered with parchment paper.
[16-03-4] Accumulation of debris inside warewashing machine. Observed black and yellow substance.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Missing in the mens bathroom.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with green liquid substance.
[01B-01-4] Dented/rusted cans present. See stop sale. 2- 5.5 Lb dented cans of Artichoke Hearts.
[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. Emailed operator sign during the inspection. The operator will print and post the sign prior to opening.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Caviar missing symbol relating to raw items.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sink next to dish machine.
[50-08-7] Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ During the licensing process the HVAC duct work on the cook line was observed wrapped with aluminum tape, clear packing tape, and black tape. The aluminum tape was observed in disrepair with observable holes and grease accumulation. Establishment is non-licensable due to need to complete the covering of the HVAC duct work above cook line observable from the dinning room not being covered with metal as required by plan review. Plan review required the enclosure to be done with metal that is smooth and easily cleanable or a drop ceiling that is smooth and easily can be installed.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Zip lock bag of raw grouper stored in a clear plastic container with standing water stored in the mop sink next to three compartment sink.
[28-02-4] Condensation or other drainage not disposed of according to law. Condensation dripping on to flor of both walk-in-cooler and walk-in-freezer.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. White stained cutting boards on reach in deli coolers.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. JBL speaker stored on prepare/reach in cooler where preparation is being conducted slaw.