Rusty Bellies Waterfront Grill
Last inspected: Apr 2, 2026
86
Score
Public records show 12 inspections at Rusty Bellies Waterfront Grill stretching back to 2022. On Apr 2, 2026, the health department conducted the most recent visit. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Things have been moving in the right direction, with the rolling count dropping from around nine violations to closer to one violation per visit.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded four times.
Among Tarpon Springs restaurants, the typical score is 77; Rusty Bellies Waterfront Grill is comfortably above that bar. Taken together, the history is a positive one.
12
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 2, 2026
Routine - Food
1 critical violation.
View 1 violation
High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaner on cooler at salad station. Operator removed. **Corrected On-Site**
41-10-4
86
Dec 16, 2025
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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/. Smoker added outside. **Warning** - From follow-up inspection 2025-10-16: **Time Extended** - From follow-up inspection 2025-12-16: Per plan review, no remodel plans have been received at time of callback inspection for the addition of an outdoor smoker. At time of inspection, smoker is not mobile, however owner stated that he is in the process of adding wheels and a hitch to make the smoker mobile and ultimately add the smoker to his current/active MFDV license (RUSTY BELLIE'S WATERFRONT GRILL, #6252109). Owner was provided with instructions to complete and sub,it remodel plans for the food truck. **Admin Complaint**
51-16-7
90
Oct 16, 2025
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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/. Smoker added outside. **Warning** - From follow-up inspection 2025-10-16: **Time Extended**
51-16-7
90
Oct 15, 2025
Complaint Full
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
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. In bar, 10 ppm. Corrected to 50 ppm **Corrected On-Site** **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler- cooked pasta (49F - Cold Holding); baked corn casserole (47F - Cold Holding) both made yesterday, Temperatures taken this morning were at 41F or below, warm food prepped today was on top of corn casserole and pasta .operator discarded .Discussed proper cooling potato salad (48F - Cold Holding); blue cheese crumbles (45F - Cold Holding); cooked shrimp (45F - Cold Holding); ceviche (63F - Cold Holding); fish dip (46F - Cold Holding); crab dip (46F - Cold Holding); pico (49F - Cold Holding); ahi tuna (47F - Cold Holding); Plant Foods (43F - Cold Holding); Dairy (41F - Cold Holding) all discarded, will use time control for this cooler **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Clam tags not marked with last date served. Not all tags marked with last date served tags are from today, operator put dates on **Corrected On-Site** **Repeat Violation** **Warning**
01C-03-4
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/. Smoker added outside. **Warning**
51-16-7
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open glass beverage in vertical cooler in dish room operator removed **Corrected On-Site** **Warning**
12B-13-4
58
Sep 23, 2025
Complaint Full
7 critical violations. 3 major violations. 3 minor violations.
View 13 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Uncooked chicken over French fries in single door freeze4 on cook line Raw, operator moved chicken to bottom **Corrected On-Site**
08A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shrimp over pasta in drawer on cook line Raw over carons of cream and cheese in glass door cooler on cook line, operator rearranged cooler **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler - steak (45F - Cold Holding), operator put ice bags on top **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Brisket reheating, started 2 hours 10 minutes ago, 112F, operator discarded. **Corrective Action Taken**
03E-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sink and surface cleaner greater than recommended amount, per label, operator added water, corrected to proper strength **Corrected On-Site**
41-27-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine in bar- 0 ppm, operator put new jug of sanitizer on, corrected to 50 ppm **Corrected On-Site**
22-49-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Server, total hand wash time was 8 seconds, discussed with manager on duty and staff, server washed hands again. **Corrective Action Taken**
12A-17-4
Intermediate - Clam tags not marked with last date served.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board Lift top across from stove
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On shelf next to food on cook line, operator moved to bottom On shelf next to sauces, operator moved to other shelf **Corrected On-Site**
21-44-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf over prep on cook line, operator discarded **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
22
May 15, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Scoop for potatoes water was 98 degrees Scoop for potatoes water was 110 degrees **Corrected On-Site**
10-05-5
High Priority - Live, small flying insects found 2 flies inside kitchen. Not landing on food contact surfaces.
35A-02-7
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. 2 Ceviche on menu not marked as raw fish. Employee marked all menus during inspection. **Corrected On-Site**
02B-04-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at bar **Corrected On-Site**
24-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table **Corrected On-Site**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on cook line prep table and dish pit prep area table. **Corrected On-Site**
12B-07-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket **Corrected On-Site**
24-05-4
Basic - Wiping cloth sink and surface compound sanitizing solution not at proper minimum strength. Was 0 now now 45 **Corrected On-Site**
21-08-4
52
Dec 27, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line are stained.
22-02-4
Intermediate - Spray bottle in warewashing area containing degreaser not labeled. Operator labeled bottle.
41-17-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
78
May 17, 2024
Complaint Full
No violations found.
100
May 16, 2024
Complaint Full
5 critical violations. 2 major violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shrimp (61F - Cold Holding) in ice on cook line see stop sale -blue cheese crumbles (47F - Cold Holding); diced tomatoes (46F - Cold Holding); potato salad (47F - Cold Holding) on reach in cooler in expo area, operator iced all items **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. **Warning**
01B-13-4
High Priority - Employee washed hands with cold water. Water temperature 80F **Warning**
12A-19-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched face with gloved hands then touched clean plate without changing gloves or washing hands **Warning**
12A-25-4
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. -Clams in walk in cooler with no tag **Warning**
01C-01-4
Intermediate - Handwash sink not accessible for employee use at all times. Trash can in front of hand sink on cook line, trash can moved **Corrected On-Site** **Warning**
31A-09-4
39
Dec 22, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 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
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
61
Jun 28, 2023
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 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. Cook was able to determine the time product was put out on cook line **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (51F - Cold Holding); butter (51F - Cold Holding) on cook line, manager put back in walk in cooler
03A-02-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator received letter from seafood distributor **Corrected On-Site**
01D-01-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on expo blocked by garbage can Hand sink on cook line blocked by garbage can
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink on fry side of cook line has ice in it
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to hand sink
12B-07-4
45
Dec 20, 2022
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Strip and thermometer run through dish, temp at 158f, strip did not turn black. Operator called for service. **Corrective Action Taken**
22-57-6
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Ceviche not using parasite destruction. Operator voluntary discarded item. Operator will cook seafood for ceviche to 145f,
01D-01-5
High Priority - Stop Sale issued due to food not being parasite destruction before use. Ceviche not using parasite destruction. Operator voluntary discarded item. Operator will cook seafood for ceviche to 145f,
01B-13-4
Intermediate - Clam/mussel tags not marked with last date served.
01C-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Item removed. **Corrected On-Site**
12B-07-4
55
Frequently Asked Questions
When was Rusty Bellies Waterfront Grill last inspected?
The most recent health inspection at Rusty Bellies Waterfront Grill on file is from Apr 2, 2026. The public record contains 12 inspections in total.
What is the most common violation at Rusty Bellies Waterfront Grill?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Rusty Bellies Waterfront Grill.
How does Rusty Bellies Waterfront Grill compare to other restaurants in Tarpon Springs?
Rusty Bellies Waterfront Grill most recently scored 86 out of 100, which is higher than the Tarpon Springs average of 77.
Has Rusty Bellies Waterfront Grill's inspection record improved over time?
Yes. Recent inspections at Rusty Bellies Waterfront Grill have averaged around one violation per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Rusty Bellies Waterfront Grill 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 Rusty Bellies Waterfront Grill inspected?
Based on the inspection history on file, Rusty Bellies Waterfront Grill is inspected around four times per year on average.
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