THE KITCHEN AT MASTRY'S BREWING CO

Name: THE KITCHEN AT MASTRY'S BREWING CO
Address: 7701 BLIND PASS RD, ST.PETE BEACH, FL, 33706, US
Rating: 69.3

7701 BLIND PASS RD, ST.PETE BEACH, FL 33706

License #6252237

🍗 Wings/Chicken ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

69.3 Grade F / 100

Failing Health Score

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Quick take

THE KITCHEN AT MASTRY'S BREWING CO in ST.PETE BEACH currently holds an InspectFL Health Score of 69.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on April 16, 2026. Across those visits, inspectors documented 26 total violations — 7 critical, 10 major, 9 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

80%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Administrative determination recommended
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator repaired. Sink provides hot water.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Floor soiled/has accumulation of debris. Wall soiled behind cookline with build up of grease. Floors along interior perimeter of truck soiled under equipment and tables.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Located in reach-in cooler across from service window. Items were placed into reach-in cooler from walk-in cooler: beer cheese (44F - Cold Holding) pico (44F - Cold Holding) feta cheese (45F - Cold Holding) Operator relocated items to correct cold holding in adjacent unit. Rechecked temperatures as follows: beer cheese (43F - Cold Holding) pico (43F - Cold Holding) feta cheese (43F - Cold Holding) Inside table mounted cooler at front window: cilantro crema (56F - Cold Holding) heavy cream (55F - Cold Holding) Operator voluntarily discarded. Operator has replaced previous unit.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Table under flat top grill soiled with excessive grease and debris. Legs of equipment with debris build up.
[05-10-4] Probe thermometer not used to ensure proper food temperatures. Multiple cold-holding violations observed. Thermometers not used to check temperatures
[14-01-5] Bowl or other container with no handle used to dispense food. Black portion bowl used as scoop inside feta cheese in reach-in cooler. Bowl was removed.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Excessive ice build up in reach-in freezer

Warning Issued
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler next to gas burners: balsamic chicken (47F - Cold Holding); carnitas pork (47F - Cold Holding); cooked chicken wings (51F - Cold Holding); mahi spread (51F - Hot Holding); raw shrimp (51F - Cold Holding); cooked wings (50F - Cold Holding); raw chicken (51F - Cold Holding) Items were held overnight. See stop sale.
[05-10-4] Probe thermometer not used to ensure proper food temperatures. Multiple cold holding violations. Employees not using thermometers to check temperatures per their own SOP
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink used to store abrasive pad and scraper. Items were removed.
[53B-15-4] Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee failed to answer basic food handling questions.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over pickles in reach-in cooler
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler soiled.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Current license displayed expired 2-1-2026.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside reach-in cooler next to gas burners: balsamic chicken (47F - Cold Holding); carnitas pork (47F - Cold Holding); cooked chicken wings (51F - Cold Holding); mahi spread (51F - Hot Holding); raw shrimp (51F - Cold Holding); cooked wings (50F - Cold Holding); raw chicken (51F - Cold Holding) Items were held overnight
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken wings held over 24 hours not date marked.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler next to front counter

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