Snappers Sea Grill
Last inspected: Mar 31, 2026
67
Score
Going back to 2023, Snappers Sea Grill has seven inspections in the public record. The most recent visit was on Mar 31, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Things are looking better lately, with recent visits averaging around five violations compared to roughly eight violations earlier on.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited three times.
Compared to other St. Pete Beach restaurants (averaging 76), there's room to close the gap. Nothing in the record is alarming, but there's room to improve.
7
Inspections
0
Critical latest
2
Major latest
4
Minor latest
Inspection History
Mar 31, 2026
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris in prep room.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Bucket of water blocking hand sink in kitchen on cook line. Employee removed bucket. **Corrected On-Site**
31A-09-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.interior of oven soiled with food debris.
22-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys on cutting board. Employee removed keys. **Corrected On-Site**
40-06-5
Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting boards in prep room.
14-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with black mold like debris. Employee cleaned area during inspection. **Corrected On-Site**
22-20-5
67
Dec 1, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 8 raw tuna thawed in ROP package. Items discarded.
01B-13-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ribs.
02C-02-5
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. 8 raw tuna thawed in ROP package. Items discarded.
06-09-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cooks line.
36-34-5
70
Jun 5, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hummus 78f, one tray discarded.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hummus 78f, one tray discarded. Salad cooler.
01B-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips.
16-37-1
Intermediate - oyster tags not marked with last date served. 2 tags not date marked.
01C-03-4
Basic - Water draining onto floor surface. Pipe under scrape table dripping.
29-03-4
58
Feb 24, 2025
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
55
May 14, 2024
Routine - Food
1 critical violation. 5 major violations. 1 minor violation.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw tuna (45F - Cold Holding) in reach in cooler breading area. Employee moved to walk in cooler to bring temperature down. Retemped raw tuna 41F. **Corrected On-Site**
03A-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags kept for 6 months not in chronological order. Employee separating tags into months and days in chronological order. **Corrective Action Taken**
01C-05-4
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. Milk in walk in cooler no date mark opened 5-13. Employee dated milk. **Corrected On-Site**
02C-03-5
Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils.employee touched raw tuna and breading with bare hand. Employee removed breading, washed tuna and Used gloves. **Corrective Action Taken**
09-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle area on front soda fountain soiled with black mold like debris.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle near rear door.
41-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled with burnt on food debris.
22-08-4
50
Jan 4, 2024
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
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. Employee touched foods after touching bare skin. Educated employee. Employee washed hands. **Corrected On-Site**
12A-25-4
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. Whipping cream opened 1-3 no date mark. Employee dated cream. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles soiled in front soda machine,
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Knife and wet cloth in hand sink in kitchen. Employee removed items. **Corrected On-Site**
31A-09-4
Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tank in hall near walk in cooler not secured.
51-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee candy on shelf over reach in deli cooler on cook line. Employee removed candy. **Corrected On-Site**
40-06-5
Basic - Ice scoop handle in contact with ice. Ice scoop handle touching ice. Employee removed scoop. **Corrected On-Site**
10-08-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Conveyor on convection oven soiled.
22-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth in hand sink not in sanitizer bucket. Employee moved wet cloth to bucket. **Corrected On-Site**
21-12-4
50
Jan 31, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
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. 0 ppm . Primed line now at 100 ppm. **Corrected On-Site**
22-41-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Food stored on floor. Raw beef box on floor in walk in cooler. Bags of ice on floor in walk in freezer.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan covers.
23-03-4
67
Frequently Asked Questions
When was Snappers Sea Grill last inspected?
The most recent health inspection at Snappers Sea Grill on file is from Mar 31, 2026. The public record contains seven inspections in total.
What is the most common violation at Snappers Sea Grill?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Snappers Sea Grill.
How does Snappers Sea Grill compare to other restaurants in St. Pete Beach?
Snappers Sea Grill most recently scored 67 out of 100, which is lower than the St. Pete Beach average of 76.
Has Snappers Sea Grill's inspection record improved over time?
Yes. Recent inspections at Snappers Sea Grill have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Snappers Sea 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 Snappers Sea Grill inspected?
Based on the inspection history on file, Snappers Sea Grill is inspected around two times per year on average.
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