THE REEF

Name: THE REEF
Address: 14705 GULF BLVD, MADEIRA BEACH, FL, 33708, US
Rating: 23.2

14705 GULF BLVD, MADEIRA BEACH, FL 33708

License #6214772

🦞 Seafood ℹ️

23.2 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

October 27, 2026 · 16 findings · 2 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

THE REEF in MADEIRA BEACH currently holds an InspectFL Health Score of 23.2 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 27, 2026. Across those visits, inspectors documented 127 total violations — 13 critical, 19 major, 95 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

May 4, 2026

The latest inspection on October 27, 2026 shows 16 observation rows: 2 critical, 3 major, and 11 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

88%

Inspector notes

127

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?

THE REEF 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
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Between coolers on cook line
[14-69-4] Ice buildup in walk-in freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Accumulation
[29-17-4] Waste line missing at soda gun holster. Behind bar
[36-73-4] Floor soiled/has accumulation of debris. Behind stove on cook line
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack and jackets on shelves in dry storage room
[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/ 1 bartender, 3 kitchen staff and 3 servers present with no CFM
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[41-17-4] Spray bottle containing toxic substance not labeled. 2 unlabeled spray bottles hanging below dish machine in kitchen
[08B-38-4] Food stored on floor. Container of liquid margarine on floor under hand sink on cook line Accumulation
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee cup on prep table next to staff slicing lemons
[10-20-4] In-use tongs stored on equipment door handle between uses. Oven door handle on cook line Accumulation
[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. Cooked, diced potatoes on cook line with no time mark, held less than 4 hours
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 active employees with expired certificates
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee observed cutting lemons in kitchen, left kitchen, then returned to kitchen and put on new gloves without washing hands, discussed proper procedures with staff

Disposition: Met Inspection Standards
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags over packaged food in dry storage, removed
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Plastic cups at bar
[36-17-5] Floor tiles missing and/or in disrepair. Damaged concrete floors on cook line
[10-13-5] In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Removed for cleaning
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled on cook line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease accumulated on cook line equipment
[33-16-4] Open dumpster lid.
[08B-62-4] Unprotected ice machine in a customer/nonsecure area.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Staff on cook line observed changing gloves after handling raw foods without washing hands
[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. Cooked potatoes and eggs with no time mark on cook line used
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Wall mounted potato slicer soiled Soda gun nozzles and holsters soiled behind bar
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand sink on cook line used as dump sink
[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/ 9 employees present with no CFM
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to kitchen manager
[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.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic bowl in bin of cooked potatoes on cook line not removed
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Plastic cups at wait station
[10-13-5] In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Ice scoop stores on exterior of outdoor ice machine
[10-20-4] In-use tongs stored on equipment door handle between uses. Hanging on gas lines next to stove
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in rice in steam table
[51-18-6] No copy of latest inspection report available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease behind stove
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks in cooler/freezer in kitchen
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. Exterior openings alongside bar not protected to keep wildlife from entering establishment
[08B-62-4] Unprotected ice machine in a customer/nonsecure area. Outdoor ice machine on rear patio in customer accessible area not secured
[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. Cooked potatoes on cook line not removed time mark
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
[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.
[35A-15-4] Wild bird present inside establishment. Wild bird observed under tables inside dining room due to exterior openings at bar unprotected

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[14-11-5] Equipment in poor repair. Sliding plastic doors on ice machine soiled
[36-73-4] Floor soiled/has accumulation of debris. Under cook line
[14-69-4] Ice buildup in walk-in freezer.
[10-13-5] In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Ice buckets and paddle stored outside
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Coolers on cook line
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in 88F water on cook line
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of bread toaster on cook line soiled
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Guard on meet slicer soiled Cooler gaskets soiled Accumulation of grease behind cook line Accumulation of dust over heaters on service counter
[29-49-6] Standing water in bottom of reach-in-cooler. Beer cooler behind bar
[29-17-4] Waste line missing at soda gun holster. Behind bar
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pulled pork (55F - Cold Holding); diced tomatoes (49F - Cold Holding); pooled eggs (59F - Cold Holding); sliced cheese (49F - Cold Holding), ice bags placed on items, Retemp: eggs 51F, all other items at or below 43F
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards
[31A-09-4] Handwash sink not accessible for employee use at all times. Sanitizer bucket in hand sink at bar, removed
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand sink on cook line used as dump sink

Disposition: Met Inspection Standards
[35B-03-4] Outer openings not protected with self-closing doors. Exterior door to dry storage left open
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Cooler handles on cook line
[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 in walk-in cooler
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[14-71-4] Duct tape used to repair nonfood-contact surface. Corner of cooler on cook line
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on counter next to clean plates in kitchen
[14-11-5] Equipment in poor repair. Cracked sliding plastic doors on ice machine
[36-73-4] Floor soiled/has accumulation of debris. Walk-in freezer. Under equipment at bar
[36-17-5] Floor tiles missing and/or in disrepair. Outside entrance to kitchen
[08B-38-4] Food stored on floor. Box of fish and shrimp on floor of walk-in freezer, moved to shelf
[14-69-4] Ice buildup in walk-in freezer. Ice from leaking compressor over stored food in walk-in freezer
[10-13-5] In-use ice scoop, bucket for ice machine located outside not stored in a protected manner between uses, moved to storage room
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Between coolers on cook line
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cook line in 89F water
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Kitchen
[14-34-4] Interior of ice machine/bin with rust that has pitted the surface
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled. Hood filters soiled. Accumulation of dust over heat laps at service counter
[08B-12-5] Stored food not covered. Raw fish thawing in walk-in cooler not covered, lids placed on food
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Shrimp thawing at room temperature on prep table
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Pooled eggs over pickles in walk-in cooler, relocated
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked shrimp (54F - Cold Holding), potato salad (50F - Cold Holding) on cook line, cooler lids closed
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Roberto Pastrana CFM expired 8/25/23, other manager present with valid CFM
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Cutting boards stained on cook line

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-01-5] Bowl or other container with no handle used to dispense food. Metal bowl in potatoes bin on cook line, removed
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Cooler handles at bar soiled
[51-11-4] Carbon dioxide tanks not adequately secured. Dry storage room, secured
[24-26-4] Clean equipment/utensils not stored at least 6 inches above the floor. Clean hotel pans stored on floor in dry storage room, moved to shelf
[21-17-4] Clean linens stored on floor. Bag of clean cloths on floor next to POS at bar
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cook line
[08B-20-4] Damaged/spoiled/recalled food not properly segregated. Dented can of catsup in dry storage, removed
[14-71-4] Duct tape used to repair nonfood-contact surface. Side of cooler on cook line
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep table under service window in kitchen, removed
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker and cigarettes on shelf next to food and above steam table
[14-11-5] Equipment in poor repair. Plastic doors on ice machine cracked
[36-73-4] Floor soiled/has accumulation of debris. Walk-in freezer
[36-17-5] Floor tiles missing and/or in disrepair. Kitchen
[36-24-5] Hole in or other damage to wall. Hole in kitchen ceiling due to a/c repairs
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between cooler lids on cook line
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line utensils in 100F, container moved to flat top to reheat, 140F
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Prep tables in kitchen
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cook line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled on cook line Accumulation of grease on gas lines and sides of equipment on cook line Accumulation of dust above warmer on service line
[29-49-6] Standing water in bottom of reach-in-cooler. On cook line Beer cooler at bar
[14-33-4] Walk-in cooler shelves with rust that has pitted the surface.
[01B-01-4] Dented/rusted cans present. See stop sale. Dented can of catsup in dry storage
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over pickles in walk-in cooler, order corrected
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line-pastrami (49F - Cold Holding); corned beef hash (48F - Cold Holding), ice bags added
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Cutting boards stained