Mullets Fish Camp and Market
Last inspected: Apr 9, 2026
47
Score
Going back to 2022, Mullets Fish Camp and Market has seven inspections in the public record. The latest inspection on file is from Apr 9, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Things have been moving in the right direction, with the rolling count dropping from around 11 violations to closer to eight violations per visit.
When inspectors have written things up, “accumulation of black/green mold-like substance” has been the most frequent reason, cited four times.
That's lower than the typical St. Petersburg restaurant, which scores around 77. Diners may want to scan the inspection details before deciding to visit.
7
Inspections
2
Critical latest
3
Major latest
3
Minor latest
Inspection History
Apr 9, 2026
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution tested at 500 ppm (QAC). Manager dumped solution and prepared new solution at 200 ppm. **Corrected On-Site**
41-27-4
High Priority - Live, small flying insects found (3) fruit flies observed at closed indoor tiki bar. Discussed with manager to dispatch and vermin, clean, and sanitize area. No flies observed landing on food contact surfaces.
35A-02-7
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Test kit not used to check wiping cloth solution.
16-33-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at dish pit blocked by chemical buckets. Manager relocated chemicals. **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. Establishment uses time to hold cooked onions at the cook line. Discussed with manager completing a time as a public health control written plan. Inspector will provide blank form at the end of inspection.
03F-10-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine at outdoor bar with black mold like substance.
22-20-5
Basic - Floor soiled/has accumulation of debris. Floor soiled on the floor at the dish pit.
36-73-4
Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign located at front bar hand wash sink. Inspector will provide a sign to establishment.
31B-04-4
47
Oct 8, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From prep table and sliding door cooler on cooks line. Operating placed items in ice bath. Rechecked temps a. batter (48F - Cold Holding) 40f b. cooked pasta (47F - Cold Holding); 40f c. blue cheese crumbles (52F - Cold Holding); 46f d. sliced cheese (48F - Cold Holding) **Corrective Action Taken**
03A-02-5
Intermediate - No soap provided at handwash sink in warewashing area. Operator provided hand washing soap. **Corrected On-Site**
31B-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Container of ice stored inside bowl of hand washing sink in bar area. Operator removed ice. **Corrected On-Site**
31A-11-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Equipment in poor repair. Bottom shelf of prep table in kitchen is rusted.
14-11-5
Basic - Carbon dioxide tanks in inside bar area and near carbonated soda boxes not adequately secured. Operator secured CO2 tanks. **Corrected On-Site**
51-11-4
61
Apr 2, 2025
Routine - Food
3 critical violations. 4 major violations. 3 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From prep table on cooks line at 12:30pm. Operator added ice bath. Rechecked temp a. milk batter (57F - Cold Holding) 49f b. in-house blue cheese dressing (57F - Cold Holding) 47f c. in-house dressing (51F - Cold Holding) 43f **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment is open and operating. Licensed expired on 02-01-2025. Operator updated license during inspection. Verified on DBPR licensing website. **Corrected On-Site**
50-17-3
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator primed dishmachine. Rechecked reading 50ppm.
22-41-4
Intermediate - Handwash sink in warewashing area not accessible for employee use at all times.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Plastic container stored inside bowl of hand wash sink in bar area. Operator remakes container. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Nonservice animals in the food establishment or on premises in outside bar area.
35A-01-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in warewashing area. Operated hot water for 2 minutes. Max temp 78f. Operator turned on hot water heater. Rechecked hand wash sink temp reading 86f. **Corrected On-Site**
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin located in outside bar area.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ice scoop handle in contact with ice in outside bar area. Employee removed scoop. **Corrected On-Site**
10-08-5
37
Sep 17, 2024
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From sliding door cooler below flat-top grill at 2:00pm. Operator placed items in ice bath. a. sliced cheese (47F - Cold Holding); 40f b. cooked pasta (53F - Cold Holding); 43f c. blue cheese crumbles (57F - Cold Holding) 47f **Corrected On-Site**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose connected to y-splitter at mop sink without vacuum breaker. **Repeat Violation**
29-42-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice cubes inside bowl of hand wash sink on cooks line. Discussed with operator hand wash sink purpose. Ice melted in bowl. **Corrective Action Taken**
31A-11-4
Intermediate - 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.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple sheet pans of cooked chicken wings prepared more than 24 hours ago not date marked. Operator date marked items. **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle in mop sink area containing toxic blue substance not labeled. Operator labeled item. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.Microwave ovens above reach-in cooler near expo window vents are soiled.
22-08-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
36-02-5
Basic - Equipment in poor repair. Bottom shelves are prep table near expo window are rusted.
14-11-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink handles are soiled with mold-like substances.
23-03-4
39
Apr 24, 2024
Routine - Food
1 critical violation. 1 major violation. 12 minor violations.
View 14 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment is open and operating selling food to the public. License expired on 02-01-2024. Operator renewed license during inspection. **Corrected On-Site**
50-17-3
Intermediate - Spray bottle hanging on shelf near mop sink containing toxic substance not labeled. **Repeat Violation**
41-17-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Employee beverage container on top of dishmachine. Employee removed drink. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on top of reach-in cooler in prep area. Employee removed phone cleaned and sanitized area. **Corrected On-Site**
40-06-5
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
10-20-4
Basic - Insect control device installed over food preparation area in kitchen.
35B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees at hand wash sink in warewashing area. Will email DBPR Form 5030-111. Employees must wash hands. **Repeat Violation**
31B-04-4
Basic - Standing water in bottom of reach-in-cooler in prep area.
29-49-6
Basic - Wiping cloth sanitizing solution stored on the floor in kitchen. Operator removed from floor. **Corrected On-Site**
21-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin located in bar area. **Repeat Violation**
22-20-5
Basic - Bathroom door left open other than during cleaning or maintenance.
32-02-4
Basic - Bathroom facility not located on the same floor as the food establishment. Employee restroom on second floor.
32-01-4
43
Jan 11, 2024
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler next to fat-fryer at 1:54pm employee placed items in ice bath. Re temp at 2:30pm a. raw shrimp (53F - Cold Holding); 39f b. raw fish (47F - Cold Holding) 41f **Corrected On-Site**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at the bar located inside establishment. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle in bar located inside establishment. Operator labeled spray bottle. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located at bar located outside soiled with black substance. Operator cleaned ice machine bin. **Corrected On-Site**
22-20-5
Basic - In-use tongs stored on equipment door handle between uses. Employee removed tongs. **Corrected On-Site**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees at bars located inside and outside of establishment and next to three-compartment sink in ware washing area. Outside bar hand wash sign is labeled hand washing only without pictures of demonstration of hand washing. Will email DBPR Form 5030-111. Employees must wash hands.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in coolers from fat-fryer soiled with black substance.
23-03-4
Basic - Wiping cloth sanitizing solution in outside bar area stored on the floor. Operator removed from floor. **Corrected On-Site**
21-38-4
55
Dec 14, 2022
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards, bottom of reach in freezer,
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, drinks moved.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep
40-06-5
Basic - Equipment in poor repair. Walk in cooler gasket torn,
14-11-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Worn, torn and/or soiled floors/carpeting. Dish machine area
36-10-4
67
Frequently Asked Questions
When was Mullets Fish Camp and Market last inspected?
The most recent health inspection at Mullets Fish Camp and Market on file is from Apr 9, 2026. The public record contains seven inspections in total.
What is the most common violation at Mullets Fish Camp and Market?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited four times, more than any other issue at Mullets Fish Camp and Market.
How does Mullets Fish Camp and Market compare to other restaurants in St. Petersburg?
Mullets Fish Camp and Market most recently scored 47 out of 100, which is lower than the St. Petersburg average of 77.
Has Mullets Fish Camp and Market's inspection record improved over time?
Yes. Recent inspections at Mullets Fish Camp and Market have averaged around eight violations per visit, down from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Mullets Fish Camp and Market means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Mullets Fish Camp and Market inspected?
Based on the inspection history on file, Mullets Fish Camp and Market is inspected around two times per year on average.
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