Sloppy Joe's
Last inspected: Jan 22, 2026
39
Score
Public records show nine inspections at Sloppy Joe's stretching back to 2022. On Jan 22, 2026, the health department conducted the most recent visit. High risk indicates the latest inspection turned up problems worth knowing about.
Things have been moving the wrong way, with the rolling count rising from around eight violations to closer to 11 violations per visit.
Looking across the full record, “food-contact surface soiled with food debris” is the recurring theme, flagged six times.
By comparison, the average Treasure Island facility scores 80, putting Sloppy Joe's on the weaker side. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
3
Critical latest
1
Major latest
8
Minor latest
Inspection History
Jan 22, 2026
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 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.glass washer 0 ppm. 50 ppm. **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage over cooked wings. Item moved. Raw shell eggs over cooked items. Items moved. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 2 each tuna still in cryovac package thawed. Items discarded .
01B-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer. Can opener blade. **Repeat Violation**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Ranch dressing. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen. **Repeat Violation**
36-34-5
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. 2 each tuna still in cryovac package thawed. Items discarded .
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks moved. **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Torn gaskets on two door reach in cooler across from grill. **Repeat Violation**
14-11-5
Basic - Floor area(s) covered with standing water. Cooks line.
36-22-4
Basic - Floor tiles missing and/or in disrepair. Cooks line.
36-17-5
39
Sep 24, 2025
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 50f, fish spread 52f, found in salad reach in from overnight. Items discarded.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sliced tomatoes 50f, fish spread 52f, found in salad reach in from overnight. Items discarded.
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Equipment in poor repair. Torn gaskets on reach in cooler under stove.
14-11-5
Basic - Ice buildup in reach-in freezer. Ice cream freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelf of reach in freezer on cooks line.
23-03-4
Basic - Standing water in bottom of reach-in-cooler. First reach in cooler across from walk in cooler door.
29-49-6
Basic - Wiping cloth sanitizing solution stored on the floor. Bar **Corrected On-Site**
21-38-4
50
Apr 17, 2025
Complaint Full
2 critical violations. 1 major violation. 10 minor violations.
View 13 violations
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Server rinsed hands no soap or paper towel. Educated employee and she washed hands correctly with soap and dried with paper towel. **Corrective Action Taken**
12A-17-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Employee did not wash tomatoes prior to cutting. Educated employee he discarded tomatoes. Washed the rest of tomatoes and continued to cut.
01B-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled on can opener in prep area. Cutting boards on reach in cooler on cook line soiled and stained. **Repeat Violation**
22-02-4
Basic - Raw fruits/vegetables not washed prior to preparation. Tomatoes not washed prior to prep.
08B-39-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with black mold like debris. **Repeat Violation**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling and walls in downstairs dry storage area soiled with black mold like debris. All dry storage covered and in commercial packaging in down stairs dry storage area.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on deli reach in cooler on cook line, employee drink on prep table in bar next to clean single service. Employees removed drinks. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment in poor repair. Torn gasket on reach in freezer on cook line. **Repeat Violation**
14-11-5
Basic - Floor area(s) covered with standing water. Standing water in broken tiles in kitchen and dish area. **Repeat Violation**
36-22-4
Basic - Floor tiles missing and/or in disrepair. Floor tiles throughout kitchen and dish area broken and missing.
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer on cook line.
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line soiled with food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ovens soiled on cook line. **Repeat Violation**
23-03-4
41
Feb 3, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - - From initial inspection : 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. Employees doing reduced oxygen packaging cook chill haccp submitted but not approved for soups, black beans and pulled pork. **Warning** - From follow-up inspection 2025-02-03: Did not observe cook chill during inspection management states that HACCP plan/variance was submitted, but not yet approved, time extend to next unannounced. **Time Extended**
03G-50-1
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on deli reach in cooler, slicer guard and blade soiled. **Repeat Violation** **Warning** - From follow-up inspection 2025-02-03: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gaskets on reach in freezer. **Warning** - From follow-up inspection 2025-02-03: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Standing water on floor in dish area. **Warning** - From follow-up inspection 2025-02-03: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler in bar area. **Warning** - From follow-up inspection 2025-02-03: **Time Extended**
29-49-6
70
Dec 5, 2024
Routine - Food
1 critical violation. 4 major violations. 10 minor violations.
View 15 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves no hand wash. Educated employee. **Warning**
12A-07-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in bar area. Employee refilled paper towels. **Warning**
31B-02-4
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. Employees doing reduced oxygen packaging cook chill haccp submitted but not approved for soups, black beans and pulled pork. **Warning**
03G-50-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on deli reach in cooler, slicer guard and blade soiled. **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on line used as dump sink. Employee removed ice from hand sink. **Corrective Action Taken** **Warning**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior top of ice machine soiled with black mold like debris. **Repeat Violation** **Warning**
22-20-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in dish area peeling paint. **Warning**
36-32-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table over clean. Employee removed drink. **Corrected On-Site** **Repeat Violation** **Warning**
12B-07-4
Basic - Equipment in poor repair. Torn gaskets on reach in freezer. **Warning**
14-11-5
Basic - Floor tiles missing and/or in disrepair. Floor tiles missing in dish area. **Warning**
36-17-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line soiled with food debris. Employee cleaned microwave during inspection. **Corrected On-Site** **Repeat Violation** **Warning**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at sink in kitchen. Provided signage to manager and he displayed during inspection. **Corrected On-Site** **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bump bars on cook line soiled. **Warning**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler in bar area. **Warning**
29-49-6
Basic - Floor area(s) covered with standing water. Standing water on floor in dish area. **Warning**
36-22-4
35
Mar 20, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
61
Dec 8, 2023
Routine - Food
3 critical violations. 4 major violations. 11 minor violations.
View 18 violations
High Priority - Food stored in ice used for drinks. See stop sale. Champagne in drink ice at bar, bartender burned ice **Corrected On-Site**
08B-56-4
High Priority - Stop Sale issued due to adulteration of food product. Food stored in ice used for drinks. See stop sale. Champagne in drink ice at bar, bartender burned ice
01B-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pooled eggs (50F - Cold Holding), staff reduced quantity and added ice to ice bath buttermilk (57F - Cold Holding), added to ice bath, retemp 42F
03A-02-5
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. Business does cook/chill, HACCP program already submitted, not yet approved
03G-50-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained
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
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.
53B-14-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic tubs in dish area
24-08-4
Basic - Floor tiles missing and/or in disrepair. Throughout kitchen
36-17-5
Basic - Ice scoop handle in contact with ice. Wait station, removed **Corrected On-Site**
10-08-5
Basic - Old labels stuck to food containers after cleaning. Plastic bins on storage shelves
16-46-4
Basic - Waste line missing at soda gun holster. Bar area **Repeat Violation**
29-17-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Pizza box in reach in cooler on cook line, discarded **Corrected On-Site**
08B-49-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Dry storage room **Repeat Violation**
22-20-5
Basic - Carbon dioxide tanks not adequately secured. Next to dumpsters
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line
36-34-5
Basic - Cove molding at floor/wall juncture broken/missing. Walk in cooler
36-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Cook line
14-09-4
25
Mar 8, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Cooks line. - From follow-up inspection 2023-03-08: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. White chest freezer. - From follow-up inspection 2023-03-08: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Waste line missing at soda gun holster. 3 missing drain at bar. - From follow-up inspection 2023-03-08: **Time Extended**
29-17-4
86
Oct 19, 2022
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
47
Frequently Asked Questions
When was Sloppy Joe's last inspected?
The most recent health inspection at Sloppy Joe's on file is from Jan 22, 2026. The public record contains nine inspections in total.
What is the most common violation at Sloppy Joe's?
Across the inspection record, “food-contact surface soiled with food debris” has been cited six times, more than any other issue at Sloppy Joe's.
How does Sloppy Joe's compare to other restaurants in Treasure Island?
Sloppy Joe's most recently scored 39 out of 100, which is lower than the Treasure Island average of 80.
Has Sloppy Joe's inspection record improved over time?
No. Recent inspections at Sloppy Joe's have averaged around 11 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Sloppy Joe's 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 Sloppy Joe's inspected?
Based on the inspection history on file, Sloppy Joe's is inspected around three times per year on average.
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