Category 36 Taphouse
Last inspected: Jan 29, 2025
74
Score
Going back to 2022, Category 36 Taphouse has five inspections in the public record. The most recent visit was on Jan 29, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent inspections have found fewer violations than earlier ones, averaging around four violations lately and about 10 violations before that.
The most common issue across all inspections has been “interior of oven/microwave has accumulation”, showing up five times.
That falls roughly in the middle of the pack for St. Pete Beach restaurants. Nothing in the record is alarming, but there's room to improve.
5
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Jan 29, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled on cook line. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked with sanitizer bucket.employee removed bucket. **Corrected On-Site**
31A-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Repeat Violation**
22-08-4
74
Aug 27, 2024
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer 200+ ppm chlorine. Employee added water to chlorine to 100ppm. **Corrected On-Site**
41-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over cooked chicken in reach in cooler. Employee moved eggs to lower shelf. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in kitchen on cook line. Employee refilled paper towels. **Corrected On-Site**
31B-02-4
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. Half and half in reach in cooler on cook line no date mark when opened. Employee dated. **Corrected On-Site**
02C-03-5
Intermediate - 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.provided to manager.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on deli reach in cooler on cook line. Soda guns soiled interior in bar. **Repeat Violation**
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with food debris on reach in coolers.
23-03-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee no hair restraint or beard guard in kitchen preparing food. Educated employee and he put on hair net and beard guard. **Corrected On-Site**
13-03-4
Basic - Equipment in poor repair. Gasket torn on reach in deli cooler on cook line.
14-11-5
Basic - Floor soiled/has accumulation of debris. Floor in kitchen soiled.
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled on cook line, oven in pizza area soiled with burnt on food debris. **Repeat Violation**
22-08-4
39
Feb 2, 2024
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Raw animal food ( shell eggs over ) stored over/not properly separated from ready-to-eat food.( beer cheese sauce and drinks) in walk in cooler Raw bacon over pepperoni in walk in cooler - reviews with manager - manager rearranged food **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - soiled can opener on prep table in kitchen - soiled cutting board at cook line area - soiled mixer head in prep area - soda nozzles soiled at bar
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Apron in hand sink in small bar area. Employee removed apron. **Corrected On-Site**
31A-09-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Printed and filled out time written plan during inspection. **Corrected On-Site**
03F-10-5
Basic - No handwashing sign provided at a hand sink used by food employees at bar. Employee put sign on hand sink. **Corrected On-Site**
31B-04-4
Basic - Interior of oven / microwave has accumulation of black substance/grease/food debris. **Repeat Violation**
22-08-4
Basic - Food ( cases of chicken ) stored on floor in walk in cooler - manager relocated food **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler - reviewed with manager - manager relocated food **Corrected On-Site**
08B-49-4
Basic - Current Hotel and Restaurant license not displayed.2-1-2024 license displayed. Employee print per license and displayed during inspection.
50-09-4
Basic - Unwashed fruits/vegetables( box of mushrooms) stored with ready-to-eat food.( pepperoni ) on shelf in walk in cooler -reviewed with manager - manager rearranged food **Corrected On-Site**
08B-17-4
47
Jul 27, 2023
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. 2-1-2023 license expired. Operator renewed license during inspection. **Corrected On-Site**
50-17-3
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in dish area landing on pipes.
35A-02-6
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. Potato salad commercially processed no date mark when opened. Employee dated potato salad. **Corrected On-Site**
02C-03-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.interior of ice machine has black mold like debris. **Repeat Violation**
22-20-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee with beard no beard guard or hair restraint.
13-04-4
Basic - Floor soiled/has accumulation of debris. Floors in kitchen, prep, pizza make station, dish and dry storage soiled with food debris.
36-73-4
Basic - Food stored on floor. Container of oil on the floor in the pizza prep area. Employee moved oil to shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave and blodgett oven soiled with food debris. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of crock pots soiled with food debris on cook line.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on cook line soiled interior.
22-16-4
47
Dec 8, 2022
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head soiled with debris last used 12-7, cutting boards on deli reach in cooler soiled, soda guns in bar soiled with mold like debris. **Repeat Violation**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken wings made 12-7 and Italian wedding soup made 12-5 no date mark. Employee dated chicken and soup. **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice bin soiled with black mold like debris. Employee cleaning during inspection. **Corrective Action Taken** **Repeat Violation**
22-20-5
Basic - Floor soiled/has accumulation of debris. Floor near dish and mixer soiled with debris.
36-73-4
Basic - Food stored on floor. Bulk flour on floor in dry storage area. Employee moved to shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer. Upright has buildup of ice interior.
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with food debris buildup. **Repeat Violation**
22-08-4
Basic - Working containers of food removed from original container not identified by common name. Bulk white powder in bucket in rear storage area not labeled. Employee labeled flour. **Corrected On-Site**
02D-01-5
61
Frequently Asked Questions
When was Category 36 Taphouse last inspected?
The most recent health inspection at Category 36 Taphouse on file is from Jan 29, 2025. The public record contains five inspections in total.
What is the most common violation at Category 36 Taphouse?
Across the inspection record, “interior of oven/microwave has accumulation” has been cited five times, more than any other issue at Category 36 Taphouse.
How does Category 36 Taphouse compare to other restaurants in St. Pete Beach?
Category 36 Taphouse most recently scored 74 out of 100, which is about the same as the St. Pete Beach average of 76.
Has Category 36 Taphouse's inspection record improved over time?
Yes. Recent inspections at Category 36 Taphouse have averaged around four violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Category 36 Taphouse means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Category 36 Taphouse inspected?
Based on the inspection history on file, Category 36 Taphouse is inspected around two times per year on average.
Nearby Restaurants