TREASURE ISLAND R BAR

Name: TREASURE ISLAND R BAR
Address: 245 108 AVE, TREASURE ISLAND, FL, 33706, US
Rating: 80

245 108 AVE, TREASURE ISLAND, FL 33706

License #6201120

🌴 Cuban/Caribbean ℹ️

80 Grade C / 100

Mixed Health Record

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Latest inspection

July 23, 2026 · 25 findings · 5 critical

Complaint Full

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Quick take

TREASURE ISLAND R BAR in TREASURE ISLAND currently holds an InspectFL Health Score of 80 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 23, 2026. Across those visits, inspectors documented 25 total violations — 5 critical, 5 major, 15 minor.

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The latest inspection on July 23, 2026 shows 25 observation rows: 5 critical, 5 major, and 15 minor.

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Inspector notes

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TREASURE ISLAND R BAR has some meaningful issues on record. Would you still eat here?

C 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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[10-08-5] Ice scoop handle in contact with ice. Observed in interior of outdoor ice machine. Item moved and placed in designated holder.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife observed in between shelf and wall above hand sink on cook line.
[10-20-4] In-use tongs stored on equipment door handle between uses. Stored on oven handle.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee on cook line crack raw shelled eggs wearing single service gloves and change tasks and use a spatula. Educated employee and discussed proper hand washing.
[14-09-4] Cutting board has cut marks and is no longer cleanable. White cutting boards on reach in deli coolers and cook line.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit observed.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards stained yellow.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled with grease.
[36-17-5] Floor tiles missing and/or in disrepair. Hole in floor across from conventional ovens.
[51-13-4] No Heimlich maneuver/choking sign posted. Emailed choking poster to manager during the inspection.
[08B-38-4] Food stored on floor. Observed buckets of housemate blue cheese, open box of package cut lettuce, open bucket of pickles, and a case of ranch dressing stored on the floor in the walk In cooler. Items moved off the floor.
[08B-62-4] Unprotected ice machine in a customer/nonsecure area. No lock observed on outdoor ice machine across customer parking lot. Discussed with manager.
[16-03-4] Accumulation of debris inside warewashing machine.
[36-73-4] Floor soiled/has accumulation of debris. Heavily soiled with grease and towels that have been saturated in grease underneath fryers. Underneath cook line equipment.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit Observed raw shelled eggs and pancake batter temping at 85 degrees stored on cook line. Items moved into the reach in cooler. Discussed cold holding items at 41 degrees or below or utilizing Time as a Public Health Control. Emailed the manager on duty Time as a Public Health Control written procedures.
[01B-01-4] Dented/rusted cans present. See stop sale. 3- 51 oz dented cans of New England Clam Chowder.
[08B-12-5] Stored food not covered. Cooked beef and cooked ribs uncovered in walk in cooler.
[02A-01-5] 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. Missing for raw Oysters. Inspector printed consumer advisory and sign was posted.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp, raw grouper, and raw swaii stored above uncovered container storing cooked sausage patties and sliced ham steak stored inside reach in double door cooler across from the cook line. Item moved to shelf.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Missing asterisks on following items that serving poached eggs: R classic Eggs Benny, R Southern Eggs Benny, R Crabby Eggs Benny. During the inspection the manager hand wrote an asterisk on 12 printed menus with a Raw foot not at the bottom of the menu.
[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. Emailed manager Clean-Up of Vomiting and Diarrheal Events (DBPR HR 5030-104) during the inspection. Establishment has chemical associate with form. Discussed printing it out.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 98 degrees standing water on cook line. Discussed with employee.
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Three compartment sink set up as Wash, Sanitize, Rinse. Discussed with employee and three compartment sink was set up properly.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with dried food debris. Stove/oven and convection oven interiors soiled with grease and burnt food debris.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch toasted bread bare handed. Educated employee in the moment and bread was discarded.