Rumba Island Bar & Grill
Last inspected: Feb 3, 2026
67
Score
Public records show 11 inspections at Rumba Island Bar & Grill stretching back to 2022. Inspectors last stopped by on Feb 3, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
The trend has not been favorable: recent inspections average around 11 violations each, up from closer to eight violations before.
“Time/temperature control for safety food cold held” comes up most often, recorded six times in the inspection record.
Compared to other St. Petersburg restaurants (averaging 77), there's room to close the gap. The inspection history reads as standard for a restaurant of this size.
11
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Server area. muffin mix (51F - Cold Holding) Added new ice to bottom **Corrective Action Taken**
03A-02-5
Intermediate - Non-pitting surface rust on food-contact equipment. Walk in cooler racks
22-31-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Old labels stuck to food containers after cleaning. On drying rack
16-46-4
67
Sep 30, 2025
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training do not contain all of the required information. No date of birth on one employee training. **Warning** - From follow-up inspection 2025-07-23: **Time Extended** - From follow-up inspection 2025-09-30: No date of birth on one employee training **Time Extended**
53B-10-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning** - From follow-up inspection 2025-07-23: **Time Extended** - From follow-up inspection 2025-09-30: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on prep table during activate prep . **Warning** - From follow-up inspection 2025-07-23: **Time Extended** - From follow-up inspection 2025-09-30: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Equipment in poor repair. High temp dish machine at dishwasher area. **Warning** - From follow-up inspection 2025-07-23: **Time Extended** - From follow-up inspection 2025-09-30: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. **Warning** - From follow-up inspection 2025-07-23: **Time Extended** - From follow-up inspection 2025-09-30: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Glass cracked on dishmachine gauge **Warning** - From follow-up inspection 2025-07-23: **Time Extended** - From follow-up inspection 2025-09-30: **Time Extended**
16-38-5
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Plastic containers wet nesting on shelf next to three-compartment sink **Warning** - From follow-up inspection 2025-07-23: **Time Extended** - From follow-up inspection 2025-09-30: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Live flying insects present. **Warning** - From follow-up inspection 2025-07-23: **Time Extended** - From follow-up inspection 2025-09-30: **Time Extended**
35B-05-4
64
Jul 23, 2025
Routine - Food
5 critical violations. 7 major violations. 9 minor violations.
View 21 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler at salad deli cooler. cut Tomatoes (45F - Cold Holding) Garlic in oil 80 degrees on cook line. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hogfish fully thawed in walk in cooler 27 pieces **Warning**
01B-02-5
High Priority - Rodent activity present as evidenced by rodent droppings found. 15 rodent dropping inside dry liquor storage area. **Warning**
35A-04-4
High Priority - Live, small flying insects found 2 live flying insects at dish pit 1 live flying insect at cook line 1 live flying insect near salad station. **Repeat Violation** **Warning**
35A-02-7
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At dish pit **Warning**
29-34-4
Intermediate - Handwash sink used for purposes other than handwashing. Wait station Ice inside bowl of hand wash sink **Warning**
31A-11-4
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/. Establishment added two ice machines rear of establishment. **Warning**
51-16-7
Intermediate - No tag on/for original container of raw oysters. See stop sale. **Warning**
01C-01-4
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. **Warning**
53B-13-5
Intermediate - Records/documents for required employee training do not contain all of the required information. No date of birth on one employee training. **Warning**
53B-10-4
Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. 97 degrees ran 3 times **Warning**
16-53-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. 4-8-24 **Warning**
29-28-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Hogfish fully thawed in walk in cooler 27 pieces **Warning**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on prep table during activate prep . **Warning**
12B-07-4
Basic - Equipment in poor repair. High temp dish machine at dishwasher area. **Warning**
14-11-5
Basic - Food stored in undrained ice. Shrimp in reach in cooler at salad making station in undrained ice. Employee removed water. **Corrected On-Site** **Warning**
08B-31-4
Basic - In-use tongs stored on equipment door handle between uses. **Warning**
10-20-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Glass cracked on dishmachine gauge **Warning**
16-38-5
Basic - Old labels stuck to food containers after cleaning. Plastic containers wet nesting on shelf next to three-compartment sink **Warning**
16-46-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Live flying insects present. **Warning**
35B-05-4
15
Mar 3, 2025
Routine - Food
No violations found.
100
Feb 26, 2025
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter at cook line. Cook put time stamp on during inspection **Corrected On-Site** **Warning**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. walk in cooler steak (46F - Cold Holding); raw chicken (46F - Cold Holding); Cole slaw (46F - Cold Holding); raw chicken (46F - Cold Holding) **Warning**
03A-02-5
High Priority - Live, small flying insects found 1 live flying insect at cook line. **Warning**
35A-02-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Large floor mixer **Warning**
22-02-4
Intermediate - No tag on/for original container of raw, in-shell clams/mussels at cook line. Tag no inside container **Corrected On-Site** **Warning**
01C-01-4
Basic - Building components, attachments or fixtures in poor repair. Hinges of walk on cooler broken. Repair guys on site during inspection. **Warning**
36-51-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Gray backpack on cook line. Employee moved **Corrected On-Site** **Warning**
40-06-5
Basic - Interior of oven has accumulation of black substance/grease/food debris at cook line. **Warning**
22-08-4
Basic - Wiping cloth sanitizing solution stored on the floor. At left bar under hand wash sink. Employee moved **Corrected On-Site** **Warning**
21-38-4
43
Dec 18, 2024
Routine - Food
4 critical violations. 9 major violations. 3 minor violations.
View 16 violations
High Priority - Toxic substance/chemical improperly stored. Bottle of sanitizer stored on shelf above reach in cooler. Manager removed bottle and stored in designated area. **Corrected On-Site** **Repeat Violation**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding box at end of cook line: cooked chicken wings (125F - Hot Holding); pork ribs (125F - Hot Holding) Hot holding box in prep area: cooked chicken wings (117F - Hot Holding); mashed potatoes (125F - Cold Holding) Employees on cook line and prep area turned up hot holding boxes in both areas to raise temperatures. Discussed with Manager that items can either be hot held at 135 F or higher, or lower or they can use Time as a Public Health Control. **pProvide manager Time as a public health control written procedures. Corrective Action Taken** **Corrective Action Taken**
03B-01-6
High Priority - Roach activity present as evidenced by live roaches found. Observed two live flies flying next to mixer near office area. **Repeat Violation**
35A-05-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine sanitizer testing at 10 PPM. Employee and manager ran dish machine a few times and inspector re-tested chlorine and it is now testing at 50 PPM. **Corrected On-Site**
22-41-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags out of order. Discussed with manager.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed multiple tags missing dates. Discussed with manager. **Repeat Violation**
01C-03-4
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. Emailed manager DBPR Clean-Up of Vomiting and Diarrheal Events form. Manager printed form and posted it in office. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cook line stained. Food dicer stored next to clean cutting boards, counter top mixer, and robot coupe soiled with food debris in prep area. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice in bar area hand sink across from expo window. Discussed with manager hand sinks should only be used for hand washing purposes. **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels soaked in dispenser in bar area hand sink across from expo window. Discussed with manager.
31B-02-4
Intermediate - No soap provided at handwash sink. At hand sink next to dish machine. Manager stored bottle of soap at hand sink. **Corrected On-Site**
31B-03-4
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. Observed employee training certificate for Sandra T. 08/01/2023 through FLRA SafeStaff.
53B-13-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training certificate for Alan K. 8/21/2021 through FLRA SafeStaff.
53B-14-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Six burner stovetop/oven interior soiled with food debris on prep area. **Repeat Violation**
22-08-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Stored on black reach in cooler cutting board on cook line across from fryers. Employee removed drink. **Corrected On-Site**
12B-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on top of hot holding bin on cook line. Employee moved to bottom shelf of prep table next to hot holding box. **Corrected On-Site**
12B-07-4
19
Apr 15, 2024
Complaint Full
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -5 live flies landing on racks storing cups at kitchen entrance. -2 live flies landing on racks of clean containers in dry storage area. -1 live fly landing on container lids on clean dish rack near three compartment sink. -6 live flies landing on single service cups, soda gun, clean classes and ice in dipper well inside interior bar. **Repeat Violation** **Warning** - From follow-up inspection 2024-04-15: -1 live fly landing on wall near racks storing cups at kitchen entrance. **Time Extended**
35A-02-6
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards stained on deli reach in coolers throughout the kitchen. -Can opener soiled with food debris in back prep area. -Soda gun nozzle soiled with mold like substance in exterior bar. **Repeat Violation** **Warning** - From follow-up inspection 2024-04-15: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -Manager on duty CFM is expired. **Warning** - From follow-up inspection 2024-04-15: No CFM on site at the time of callback inspection. **Time Extended**
53A-05-6
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. -Old levels on clean containers, clean sauce bottles stored on rack in back dry storage area. -On clean containers stored on dish rack near three compartment sink. **Repeat Violation** **Warning** - From follow-up inspection 2024-04-15: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven interior soiled with food debris south bend. -Microwave interior soiled near salad station. -Turbo fan oven interior soiled on expo line. Stove top oven in back prep area soiled with food debris. **Warning** - From follow-up inspection 2024-04-15: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. -Clean containers wet nesting on clean dish rack near three compartment sink. **Warning** - From follow-up inspection 2024-04-15: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - Cutting boards on deli coolers on throughout kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2024-04-15: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Ice machine interior soiled with mold like substance near outside back kitchen area. **Warning** - From follow-up inspection 2024-04-15: **Time Extended**
22-20-5
55
Apr 11, 2024
Complaint Full
6 critical violations. 7 major violations. 11 minor violations.
View 24 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -5 live flies landing on racks storing cups at kitchen entrance. -2 live flies landing on racks of clean containers in dry storage area. -1 live fly landing on container lids on clean dish rack near three compartment sink. -6 live flies landing on single service cups, soda gun, clean classes and ice in dipper well inside interior bar. **Repeat Violation** **Warning**
35A-02-6
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Employee on cook line drank drink and then began engaging in food preparation without washing hands and putting on new gloves. **Warning**
12A-05-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -Employee rinsed hands in single compartment sink near salad station deli cooler near expo line and then put on gloves and began rinsing oysters. **Warning**
12A-07-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Quaternary sanitizer bucket in back prep area @ 500+ PPM. Manager replenished bucket to 200 PPM. **Corrected On-Site** **Warning**
41-27-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -On hose bib on side of outside bar area. **Warning**
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Inside reach in deli coolers on cook line @ 2:15pm: pico (44F- Cold Holding); Scallops (51F- Cold Holding) -Inside pull out drawers under grill on cook line @ 2:29pm: raw salmon (52F - Cold Holding); mahi (49F - Cold Holding); hog fish (47F - Cold Holding); raw scallops wrapped with bacon (49F - Cold Holding); Cut leafy greens (50F - Cold Holding) -All items were stored inside walk in freezer. -No temperatures corrected. Items were moved back to cook line. Temperatures remained the same. **Repeat Violation** **Warning**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. -At hostesses station. -Stored near ice bin in exterior bar area. Manager labeled as Apresa. **Corrected On-Site** **Warning**
41-17-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. -Mussels, clams and oyster tags not dated with last date served. Manager wrote dates on shell stock tags. **Corrected On-Site** **Repeat Violation** **Warning**
01C-03-4
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. -Two gallons of milk inside walk in cooler not date marked. **Warning**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards stained on deli reach in coolers throughout the kitchen. -Can opener soiled with food debris in back prep area. -Soda gun nozzle soiled with mold like substance in exterior bar. **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -Ice being dumped in expo line hand sink. -Ice being dumped in hand sink at inside bar area. **Repeat Violation** **Warning**
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -Manager on duty CFM is expired. **Warning**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -At hand sink on cook line. Employee stocked paper towels at and sink on cook line. -At hand sink in exterior bar. **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
Basic - Insect control device installed over food preparation area. -Above prep table with mixer, spices, chopper in back prep area. **Repeat Violation** **Warning**
35B-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven interior soiled with food debris south bend. -Microwave interior soiled near salad station. -Turbo fan oven interior soiled on expo line. Stove top oven in back prep area soiled with food debris. **Warning**
22-08-4
Basic - Old labels stuck to food containers after cleaning. -Old levels on clean containers, clean sauce bottles stored on rack in back dry storage area. -On clean containers stored on dish rack near three compartment sink. **Repeat Violation** **Warning**
16-46-4
Basic - Stored food not covered. -Frozen crab in buss tub inside walk in freezer not covered. **Repeat Violation** **Warning**
08B-12-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Ice machine interior soiled with mold like substance near outside back kitchen area. **Warning**
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. - Cutting boards on deli coolers on throughout kitchen. **Repeat Violation** **Warning**
14-09-4
Basic - Employee eating in a food preparation or other restricted area. -Employee drink stored on shelf above reach in deli cooler. -Employee drink stored on shelf above soda dispenser on expo line. **Warning**
12B-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -Clean containers wet nesting on clean dish rack near three compartment sink. **Warning**
24-08-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. -Between the crack of reach in coolers on cook line. **Warning**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. -Tongs stored on hot holding pull out drawer handle on expo line. **Warning**
10-20-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. -Tongs stored on top of smoker in back prep area. **Warning**
10-02-4
12
Dec 12, 2023
Routine - Food
2 critical violations. 6 major violations. 12 minor violations.
View 20 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies near service window **Repeat Violation**
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. coleslaw (49F - Cold Holding) in cooler on service line, moved to freezer **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Some oyster tags missing dates
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled Soda gun nozzles soiled at bar **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than hand washing. Employee dumped ice in hand sink at wait station
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in rear prep room
31B-02-4
Intermediate - No soap provided at handwash sink. Multiple hand sinks in kitchen
31B-03-4
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Manager unable to locate mussel tags except tag for current batch on line **Repeat Violation**
01C-01-4
Basic - Waste line missing at soda gun holster. At bar over drink ice
29-17-4
Basic - Insect control device installed over food preparation area. uv trap installed over prep table in rear of kitchen, relocated **Corrected On-Site**
35B-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 84F water on cook line, operator removed **Corrected On-Site**
10-07-4
Basic - Floor soiled/has accumulation of debris. Behind cook line
36-73-4
Basic - Stored food not covered. Ice cream in chest freezer and multiple items on speed rack in freezer not covered
08B-12-5
Basic - Dead roaches on premises. 3 dead roaches in liquor storage closet, area was cleaned and sanitized
35A-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Cook line
14-09-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Open entrances to kitchen through bar (open to exterior) without doors and air curtains installed
35B-05-4
Basic - Old labels stuck to food containers after cleaning. Plastic containers on storage shelves
16-46-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on sides of fryers
23-03-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Insect glue strips with accumulation of dead flies over dirty dishes near dish machine, remved **Corrected On-Site**
35A-06-4
22
Mar 27, 2023
Routine - Food
2 critical violations. 3 major violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top portion of reach-in cooler across fryer: Meatloaf 59 degrees F, cooked beef 49 degrees F, buttermilk batter 51 degrees F Reach-in cooler on cook line to the left of steam table: raw shrimp 51 degrees F, raw scallops 49 degrees F, raw salmon mix 50 degrees F Tall single door reach-in cooler of cook line: shredded cheddar blend 51 degrees F, raw steak 48 degrees F Top portion of salad cooler: blue cheese 49 degrees F, shredded chicken 50 degrees F, cut tomatoes 50 degrees F, cooked corn 50 degrees F Tall double door reach-in cooler near server's station: sour cream 48 degrees F, cilantro lime 44 degrees F. Operator iced foods and moved some to walk-in cooler. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-03-27: Salad cooler: cut tomatoes 41 degrees F, corn 41 degrees F, cut cherry tomatoes 41 degrees F Tall single door reach-in cooler of cook line: raw mahi 47 dog, raw chicken 41 degrees F, raw salmon 47 degrees F . Operator moved to walk-in cooler. Re-temps: raw mahi 40 degrees F, raw salmon 42 degrees F, raw chicken 43 degrees F Milk 44 degrees F, half and half 44 degrees F. Moved to walk-in cooler Meatloaf 51 degrees F, cooked pork 48 degrees F . Move to freezer. Re-temp meatloaf 43 degrees F, cooked pork 43 degrees F **Time Extended** **Corrective Action Taken**
03A-02-5
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw comminuted beef over raw ribs in walk-in cooler. Discussed proper food storage. Operator rearranged **Corrected On-Site** **Warning** - From follow-up inspection 2023-03-27: Raw comminuted beef over raw ribs in walk-in cooler. Discussed proper food storage. **Time Extended**
08A-20-5
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Some oyster tags and mussel tags missing date from when they were last served **Warning** - From follow-up inspection 2023-03-27: **Time Extended**
01C-05-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on rice of cook line **Warning** - From follow-up inspection 2023-03-27: **Time Extended**
22-02-4
Intermediate - - From initial inspection : 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. Missing for multiple employees **Warning** - From follow-up inspection 2023-03-27: **Time Extended**
11-26-1
55
Nov 30, 2022
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Rumba Island Bar & Grill last inspected?
The most recent health inspection at Rumba Island Bar & Grill on file is from Feb 3, 2026. The public record contains 11 inspections in total.
What is the most common violation at Rumba Island Bar & Grill?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Rumba Island Bar & Grill.
How does Rumba Island Bar & Grill compare to other restaurants in St. Petersburg?
Rumba Island Bar & Grill most recently scored 67 out of 100, which is lower than the St. Petersburg average of 77.
Has Rumba Island Bar & Grill's inspection record improved over time?
No. Recent inspections at Rumba Island Bar & Grill have averaged around 11 violations per visit, up from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Rumba Island Bar & 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 Rumba Island Bar & Grill inspected?
Based on the inspection history on file, Rumba Island Bar & Grill is inspected around three times per year on average.
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