E & E Stakeout Grill
Last inspected: Aug 20, 2025
67
Score
Across the available record, E & E Stakeout Grill has nine inspections on file, the first dated 2022. On Aug 20, 2025, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Things are looking better lately, with recent visits averaging around six violations compared to roughly 10 violations earlier on.
When inspectors have written things up, “raw animal food stored over/not properly separated” has been the most frequent reason, cited three times.
Restaurants in Belleair Bluffs average 76, so E & E Stakeout Grill trails the local norm. The record is unremarkable in either direction.
9
Inspections
1
Critical latest
2
Major latest
1
Minor latest
Inspection History
Aug 20, 2025
Complaint Full
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cooked beef in salad Area. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. **Corrected On-Site**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Cut feta blocks. **Corrected On-Site**
14-01-5
67
Apr 14, 2025
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher.
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cooked rice stored under raw burger in stand up cooler next to fryer
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken 147f, put back in oven now 176f, **Corrected On-Site**
03B-01-6
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
58
Nov 25, 2024
Complaint Full
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
30
May 2, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Interior of oven has accumulation of black substance/grease/food debris. - From follow-up inspection 2024-05-02: **Time Extended**
22-08-4
95
Mar 1, 2024
Routine - Food
2 critical violations. 7 major violations. 6 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter balls 49 F , sour cream 56 F in cooler at expo line -temperatures taken this day - items moved to freezer for quick chill down - 46 F coleslaw placed in cooler under 1 hour at expo window near hand wash sink - manager placed food in freezer for quick chill down- recheck 36 F coleslaw, 37 F butter balls, 37 F sour cream **Corrected On-Site**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 ppm + - employee changed solution - recheck 100 ppm chlorine **Corrected On-Site**
41-27-4
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. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -Ice scooping station with ice bin station added to hallway/ dining area near restrooms
51-16-7
Intermediate - Manager or person in charge lacking proof of food manager certification. Douglas Miller expired 8/21/2023. Food manager Paul present
53A-01-7
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. All employee training certificates expired 2023
53B-01-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Intermediate - Equipment drain line draining into handwash sink at bar . Reviewed with manager
31A-10-4
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.
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at paper towels .manager placed paper towels at bar hand wash sink **Corrected On-Site**
31B-02-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelet while preparing food - employee removed bracelet **Corrected On-Site**
13-07-4
Basic - In-use tongs stored on equipment door handle between uses at cook line - employee relocated tongs
10-20-4
Basic - Interior of oven has accumulation of black substance/grease/food debris.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sign does not state employees must wash hands before returning to work at cook line
31B-04-4
Basic - Stored food ( buckets of peeled potatoes ) not covered in walk in cooler **Corrected On-Site**
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food in walk in cooler - reviewed food storage with manager . Manager rearranged food **Corrected On-Site**
08B-17-4
27
Aug 2, 2023
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
26
May 23, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
64
May 22, 2023
Routine - Food
6 critical violations. 4 major violations. 14 minor violations.
View 24 violations
High Priority - Dented/rusted cans present. See stop sale. 3 #10can quartered artichoke hearts 2 #10 cans whole plum tomatoes 1 #10 can white hominy in dry storage room are dented.
01B-01-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in wine cold room 1 live fly around cooks line 1 live fly in dessert area All flies not landing
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon and steak stored over sliced cheese in reach in cooler in grill area. Observed raw fish stored over RTE foods in reach in cooler next to fat-fryer.
08A-05-6
High Priority - Roach activity present as evidenced by live roaches found. 7 live roaches under far left end of cooks line 1 live roach in clean buckets in dish area 1 live roach under cooks line near microwave 1 live roach under steamer on cooks line 1 live roach in hallway near ice machine
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter temp was being held at 47f.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Plant food fried onion rings being held at 121f
03B-01-6
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. Emailed operator the procedures **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in expo- prep are has mold like substance. Observed meat slicer soiled with debris and slime.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink being used to prep food and thaw food.
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has no written plan for fried onion strings and butter being held for time. Inspector emailed operator paperwork. **Corrected On-Site**
03F-10-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Bar walk in cooler shelf rusted.
14-17-4
Basic - Wood food-contact surface not properly sealed. Raw wood used as shelving in bar reach in cooler.
14-06-4
Basic - 2 dead flies in main walk in cooler
35A-20-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in expo and kitchen area are has deep cut marks
14-09-4
Basic - Dead roaches on premises. 3 dead roaches near water heater in dish area. 1 dead roach under dessert reach in cooler on cooks line.
35A-03-4
Basic - Employee with no hair restraint while engaging in food preparation. Dessert cook no hair restraint
13-03-4
Basic - Ice scoop handle in contact with ice. Server station ice well.
10-08-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at sink in bar area.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in coolers in expo area gaskets soiled with debris mold-like substance.
23-03-4
Basic - Observed Damaged/spoiled/recalled food not properly segregated. 3 #10cans of artichoke hearts 2 #10cans whole plum tomatoes 1 #10 cans white hominy
08B-20-4
Basic - Observed soiled In-use wet wiping cloth/towel used under cutting board in prep area.
21-04-4
Basic - Observed the Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave over expo line soiled with debris Alto-sham soiled with grease and food debris
22-08-4
Basic - Open dumpster lid. Observed dumpster lids open.
33-16-4
Basic - Single-service articles improperly stored. Cases of single service on floor in dry storage area
25-05-4
14
Dec 21, 2022
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheddar cheese (49F - Cold Holding); butter balls (48F - Cold Holding)temped at 12:29pm. Operator added ice bags to the food items. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib located outside and rear of establishment does not have vacuum breaker installed.
29-34-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags are kept in binder in rear prep area but not in chronological order.
01C-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in the kitchen, on main cook line, located behind the salad station, shows accumulation of debris underneath the slicer guard.
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in kitchen show accumulation of debris and dust.
36-34-5
Basic - Cutting board has cut marks. Cutting boards used for prep show staining and cut marks.
14-09-4
Basic - Equipment in poor repair. Torn gaskets on the stand up, two door cooler, in kitchen on cook line, to the left of the three door deli cooler in the salad station.
14-11-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven in the kitchen, on main cook line, to the left of the mixer, shows accumulation of debris in the interior bottom. Oven on main cook line, underneath the salamander wall oven, the left oven shows accumulation of debris in interior bottom of oven.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on the two door deli cooler, to the left of the two door stand up cooler, shows accumulation of debris. Gaskets on the short fridge, on main cook line, behind the mixer show accumulation of debris.
23-03-4
Basic - Open dumpster lid.
33-16-4
45
Frequently Asked Questions
When was E & E Stakeout Grill last inspected?
The most recent health inspection at E & E Stakeout Grill on file is from Aug 20, 2025. The public record contains nine inspections in total.
What is the most common violation at E & E Stakeout Grill?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at E & E Stakeout Grill.
How does E & E Stakeout Grill compare to other restaurants in Belleair Bluffs?
E & E Stakeout Grill most recently scored 67 out of 100, which is lower than the Belleair Bluffs average of 76.
Has E & E Stakeout Grill's inspection record improved over time?
Yes. Recent inspections at E & E Stakeout Grill have averaged around six violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at E & E Stakeout Grill 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 E & E Stakeout Grill inspected?
Based on the inspection history on file, E & E Stakeout Grill is inspected around three times per year on average.
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