Category 36 Taphouse & Kitchen

348 Corey Ave, St. Pete Beach, FL 33706

Bar / Pub

Last inspected: Nov 6, 2025

100

Score

Low Risk

Category 36 Taphouse & Kitchen has been inspected five times since 2022. Category 36 Taphouse & Kitchen was last inspected on Nov 6, 2025. A low risk tier reflects an inspection that turned up minimal issues.

The trend has been favorable: violation counts have eased from around six violations to closer to zero violations per visit over the last few inspections.

The most common issue across all inspections has been “food-contact surface soiled with food debris”, showing up three times.

Among St. Pete Beach restaurants, the typical score is 76; Category 36 Taphouse & Kitchen is comfortably above that bar. There isn't much in the file that would give a customer pause.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Nov 6, 2025

Food-Licensing Inspection

No violations found.

100

Dec 19, 2024

Routine - Food

2 critical violations. 1 major violation. 3 minor violations.

View 6 violations

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Tomato sauce made 12-1.

01B-24-5

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tomato sauce made 12-1.

02C-01-5

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. **Repeat Violation**

22-02-4

Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting board on deli reach in cooler.

14-09-4

Basic - Hole in or other damage to wall. Walls in kitchen in disrepair from water damage.

36-24-5

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Pizza oven interior soiled.

22-08-4

May 16, 2024

Routine - Food

4 major violations. 2 minor violations.

View 6 violations

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken soup made 5-15 no date mark. Employee dated soup. Chicken salad opened 5-15 no date mark. Employee dated chicken salad. **Corrected On-Site**

02C-02-5

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 compartment sink. Educated employee and he washed his hands in hand sink. **Corrective Action Taken**

12A-03-4

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on deli reach in coolers on bar cook line. **Repeat Violation**

22-02-4

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink has glasses in it and cooler blocking it. Employee removed glasses and cooler. **Corrected On-Site**

31A-09-4

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to foods being prepped. Employee removed drink. **Corrected On-Site** **Repeat Violation**

12B-07-4

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler on bar line.

29-49-6

Feb 13, 2024

Routine - Food

3 critical violations. 1 major violation. 1 minor violation.

View 5 violations

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef and seafood in reach in freezer. Employee moved chicken. **Corrected On-Site**

08A-20-5

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 1-31 dated gravy made onsite.

02C-01-5

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. 1-31 dated gravy in reach in cooler.

01B-28-5

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained in rear prep kitchen.

22-02-4

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on deli reach in cooler cutting board. Employee removed drink. **Corrected On-Site**

12B-07-4

Dec 8, 2022

Routine - Food

2 critical violations. 4 major violations. 2 minor violations.

View 8 violations

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.educated employee to wash hands when starting to work and when changing tasks. Employee washed hands. **Corrective Action Taken** **Warning**

12A-16-4

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over English muffins in reach in freezer. Employee moved shrimp to lower shelf. **Corrected On-Site** **Warning**

08A-05-6

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler no date mark opened 12-6. Employee dated milk. **Corrected On-Site** **Warning**

02C-03-5

Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of certified food manager. **Warning**

53A-01-7

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Remodeled and added kitchen to rear storage area no plan review. **Warning**

51-16-7

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.no proof of any employee training. **Warning**

53B-01-5

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with mold like debris. Employee cleaning ice machine during inspection. **Corrective Action Taken** **Warning**

22-20-5

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.oyster oven on cook line soiled with food debris burnt on. **Warning**

22-08-4

Frequently Asked Questions

When was Category 36 Taphouse & Kitchen last inspected?

The most recent health inspection at Category 36 Taphouse & Kitchen on file is from Nov 6, 2025. The public record contains five inspections in total.

What is the most common violation at Category 36 Taphouse & Kitchen?

Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Category 36 Taphouse & Kitchen.

How does Category 36 Taphouse & Kitchen compare to other restaurants in St. Pete Beach?

Category 36 Taphouse & Kitchen most recently scored 100 out of 100, which is higher than the St. Pete Beach average of 76.

Has Category 36 Taphouse & Kitchen's inspection record improved over time?

Yes. Recent inspections at Category 36 Taphouse & Kitchen have averaged around zero violations per visit, down from roughly six earlier in the record.

What does a low risk rating mean?

A low risk rating at Category 36 Taphouse & Kitchen means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.

How often is Category 36 Taphouse & Kitchen inspected?

Based on the inspection history on file, Category 36 Taphouse & Kitchen is inspected around two times per year on average.

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