Seaweed
Last inspected: Jan 7, 2026
64
Score
The health department has logged 10 inspections at Seaweed, the earliest from 2023. The most recent visit was on Jan 7, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The trend has been favorable: violation counts have eased from around nine violations to closer to five violations per visit over the last few inspections.
“Handwash sink used for purposes other than handwashing” comes up most often, recorded four times in the inspection record.
Seaweed's latest score of 64 falls below the Belleair Bluffs average of 76. The inspection history reads as standard for a restaurant of this size.
10
Inspections
2
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jan 7, 2026
Complaint Full
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Cooked meatloaf 60f, found after 15 minutes in crescore. Product will not reach 165f, reheat in 2 hours. Staff moved item back to walk in cooler for quick chill. Product will not be reheated in line oven to order. **Corrective Action Taken**
03E-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Sous vide cooked chicken wings dated 1/2/2026 no time, held beyond 48hour requirement without a haccp plan. 5 pounds of wings discarded.
01B-13-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Sous vide cooked chicken wings dated 1/2/2026 no time, held beyond 48hour requirement without a haccp plan. 5 pounds of wings discarded.
03G-50-1
Basic - Ceiling tile missing. Back prep area.
36-36-4
64
Aug 20, 2025
Complaint Full
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Meatloaf 89f, one hour, product would not meet the time parameters for reheating. Kitchen manager moved item to steamer for rapid reheat. **Corrective Action Taken**
03E-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 15 individual packs of Sous vide pork chops no time stamp or date mark. Items will be discarded.
01B-13-4
Intermediate - Handwash sink used for purposes other than handwashing. Happy birthday stencils observed in hand sink. Items removed. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Floor area(s) covered with standing water. Walk in cooler floor by walk in freezer door. **Repeat Violation**
36-22-4
Basic - Ice buildup in walk-in freezer floor.
14-69-4
Basic - Stored food not covered. Ice cream tub not covered. **Corrected On-Site**
08B-12-5
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. 15 individual packs of Sous vide pork chops no time stamp or date mark. Items will be discarded.
03G-53-1
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. 15 individual packs of Sous vide pork chops still in cryovac package, no time stamp or date mark. Items will be discarded.
03G-54-1
50
May 29, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gasket on walk-in cooler door. Cooler door on cooks line falling off. - From follow-up inspection 2025-05-29: **Time Extended**
14-11-5
95
May 27, 2025
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. mashed potatoes 50f, made on 5/26/2025, missed cooling window.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. mashed potatoes 50f, made on 5/26/2025, missed cooling window.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Half n half 45f, raw salmon 45f, raw burger 46f, raw chicken 46f, pork chops 45f, all in walk in cooler. **Repeat Violation**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink across from fryers. Scrubbie, screen, food particles in sink.
31A-11-4
Basic - Floor area(s) covered with standing water. Walk in cooler.
36-22-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop for ice machine laying on inverted sheet pan. **Repeat Violation**
10-12-5
Basic - No handwashing sign provided at a hand sink used by food employees. Sign is unreadable. Server station.
31B-04-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Stand up cooler in back area has employee food above customers food and not labeled. **Corrective Action Taken**
08B-49-4
Basic - Equipment in poor repair. Torn gasket on walk-in cooler door. Cooler door on cooks line falling off.
14-11-5
45
Dec 3, 2024
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
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
Toilet Rooms Maintained
FL-53
19
May 23, 2024
Routine - Food
5 major violations. 2 minor violations.
View 7 violations
Intermediate - Handwash sink used for purposes other than handwashing. Ice cubes inside hand wash sink in kitchen . Reviewed with manager hand wash sinks are for washing hands only
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Oyster tags not marked with last date served. Reviewed with manager
01C-03-4
Intermediate - Spray bottle containing toxic substance not labeled at back kitchen area . Reviewed with manager .
41-17-4
Basic - Food ( ice cream ) stored on floor in walk in cooler. Manager rearranged food **Corrected On-Site**
08B-38-4
Basic - Opened employee beverage container in a cold holding unit ( walk in freezer ) with food to be served to customers. Manager removed employee drink **Corrected On-Site**
12B-13-4
55
Oct 13, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at fry station Cutting boards on reach-in coolers on cook line. **Repeat Violation** **Warning** - From follow-up inspection 2023-10-13: **Time Extended**
14-09-4
95
Oct 11, 2023
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 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. Observed dish washer handle soiled dishes and the retrieve clean dishes from dish machine. Discussed with operator proper hand-hygiene techniques. Employee re washed and sanitized dishes. **Corrective Action Taken** **Repeat Violation** **Warning**
12A-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler located near fat-fryer at 5:00pm raw shrimp (70F - Cold Holding); (octopus (70F - Cold Holding); raw fish (52F - Cold Holding); raw chicken (44F - Cold Holding) Reach-in cooler located on cook line at 5:18pm cooked pasta (53F - Cold Holding) Expo area at 5:38pm blue cheese dressing (53 - Cold Holding) Operator placed items in ice bath Re temp at 6:10pm a. raw shrimp 41f b. Octopus 40f c. Raw fish 40f d. Raw chicken 36f e. Cooked pasta 38f f. Blue cheese dressing 40f g. Blue cheese dressing 41f **Corrected On-Site** **Repeat Violation** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line at 5:28pm butter (95F - Hot Holding) Operator placed butter on stove to re heat. Discussed using time as a public health control. Re temp butter at 6:15pm a. Butter 138f **Corrected On-Site** **Warning**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose connected to faucet without backflow preventer at mop located in rear outside of establishment. Operator placed hose on backflow preventer. **Corrected On-Site** **Warning**
29-42-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink near fat-fryer has a container with a boiled egg stored in bowl and a wet wiping cloth. Operator removed items. Discussed with operator the purpose of hand washing sinks. Hand wash sink in bar area and wait station has ice inside of bowl. Operator melted ice. **Corrected On-Site** **Warning**
31A-11-4
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 operator written procedures for clean-up of vomit and diarrheal. **Warning**
11-27-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine bin located outside in rear of establishment soiled with a brown like substance. **Repeat Violation** **Warning**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl without handle stored in flour container located in dry-storage. Operator removed bowl. **Corrected On-Site** **Repeat Violation** **Warning**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at fry station Cutting boards on reach-in coolers on cook line. **Repeat Violation** **Warning**
14-09-4
Basic - Open dumpster lid. Operator closed lid. **Corrected On-Site** **Warning**
33-16-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on reach-in coolers located on cook line not labeled by common name. **Warning**
02D-01-5
Basic - No handwashing sign provided at a hand sink used by food employees at bar located outside in front of entrance. Emailed operator employee hand wash sign. **Repeat Violation** **Warning**
31B-04-4
33
Jun 26, 2023
Routine - Food
2 critical violations. 1 major violation. 12 minor violations.
View 15 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
16
Mar 15, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2023-03-15: No staff training provided or completed at time of call back inspection. **Admin Complaint**
53B-05-5
90
Frequently Asked Questions
When was Seaweed last inspected?
The most recent health inspection at Seaweed on file is from Jan 7, 2026. The public record contains 10 inspections in total.
What is the most common violation at Seaweed?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited four times, more than any other issue at Seaweed.
How does Seaweed compare to other restaurants in Belleair Bluffs?
Seaweed most recently scored 64 out of 100, which is lower than the Belleair Bluffs average of 76.
Has Seaweed's inspection record improved over time?
Yes. Recent inspections at Seaweed have averaged around five violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Seaweed 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 Seaweed inspected?
Based on the inspection history on file, Seaweed is inspected around four times per year on average.
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