The Brass Monkey
Last inspected: Apr 21, 2026
45
Score
The health department has logged seven inspections at The Brass Monkey, the earliest from 2022. The newest entry in the record is dated Apr 21, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
The trend has been favorable: violation counts have eased from around 13 violations to closer to eight violations per visit over the last few inspections.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded five times.
Compared to other St. Pete Beach restaurants (averaging 76), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
7
Inspections
3
Critical latest
1
Major latest
5
Minor latest
Inspection History
Apr 21, 2026
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink at bar 0ppm, instructed staff to add chlorine
22-42-4
High Priority - Container of medicine improperly stored. Bottle of supplements on top of hand sink across from dish machine and next to prep tables
41-07-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/26 License renewed during inspection **Corrected On-Site**
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line Soda gun nozzle and holster soiled at bar, bartender removed for cleaning
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered beverage on shelf over cutting boards on cook line
12B-07-4
Basic - Ice scoop handle in contact with ice. Drink ice well at bar
10-08-5
Basic - Plumbing system in disrepair. Clogged drain line for soda gun at bar, standing water
29-08-4
Basic - Uncovered food stored near sink exposed to splash. Sausage being prepped next to hand sink across from dish machine with no splash guard
08B-54-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
45
Nov 4, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets. **Corrected On-Site**
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink removed. **Corrected On-Site**
12B-07-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Bowl or other container with no handle used to dispense food. Souflee cup used for portioning in Parmesan cheese.
14-01-5
82
Apr 4, 2025
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
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 took drink then touched knife to prepare food. Employee directed to wash hands by manager. Employee washed hands. **Corrective Action Taken**
12A-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in kitchen on cook line used as dump sink with ice inside.
31A-11-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee scooping ice no hair restraint.
13-03-4
Basic - Floor soiled/has accumulation of debris. Floors soiled on cook line used.
36-73-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between cutting boards stained and steam table. Employee removed knife. **Corrected On-Site**
10-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled in wait station. Interior of oven on cook line soiled interior with burnt on food debris. **Repeat Violation**
22-08-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.light not shielded in storage room off dish area.
38-07-4
Basic - Open dumpster lid.
33-16-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Damaged ceiling tile in storage room off dish area.
36-32-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over reach in cooler of food. Employee removed drink. **Corrected On-Site** **Repeat Violation**
12B-07-4
47
Dec 12, 2024
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Dented/rusted cans present. See stop sale. Dented can of chili sauce and stewed tomatoes on dry storage shelf with foods to be served to the public.
01B-01-4
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. Ice cream mix opened 12-10 no date mark. Employee dated mix. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Fan in hand sink in dish area. Employee removed fan from hand sink. **Corrected On-Site**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Portion cup used to portion peppers on cook line. Educated employee and he discarded portion cup. **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to foods being prepped for customers. Employee removed drink. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys, phone and ear buds on shelves over food in kitchen and cook line. Employee removed items. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Torn gasket on deli reach in cooler on cook line.
14-11-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with food debris. **Repeat Violation**
22-08-4
Basic - Single-service articles not stored inverted or protected from contamination. Single service aluminum take out containers not inverted in kitchen.
25-06-4
47
Mar 18, 2024
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Food Obtained from Approved Sources
FL-11
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
33
Oct 20, 2023
Routine - Food
2 critical violations. 4 major violations. 14 minor violations.
View 20 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line touched face then back to working with food. Educated employee.
12A-10-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Spray bottle of bleach wiping cloth cleaner 200+ ppm corrected to 100ppm. **Corrected On-Site**
41-27-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 2 compartment sink on cook line. Educated and employee washed hands in hand sink. **Corrective Action Taken**
12A-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. Provided written plan to employee. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzles soiled with mold like debris, **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked in kitchen cook line area by large pot of old oil on floor.
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine on cook line soiled with mold like debris. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Portion cup in spices no handle. **Repeat Violation**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Tanks in storage room off dish area not secured.
51-11-4
Basic - Ceiling tile missing. Tile missing in room off dish area.
36-36-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line cut marks.
14-09-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine 0ppm chlorine corrected to 50ppm during inspection.
16-55-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on shelf over sauces in kitchen.
40-06-5
Basic - Food stored on floor. Case of butter on floor in walk in cooler. Employee moved to shelf. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in small freezer on cook line has build up of ice.
14-69-4
Basic - Ice scoop handle in contact with ice. Ice scoop handle touching ice. Employee removed handle. **Corrected On-Site**
10-08-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled with food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mixer bases in bar area soiled with mold like debris. **Repeat Violation**
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry wet mops not hung to dry in area off dish area.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth in prep area on table. Employee put wet cloth in sanitizer bucket. **Corrected On-Site** **Repeat Violation**
21-12-4
25
Dec 19, 2022
Routine - Food
4 critical violations. 1 major violation. 12 minor violations.
View 17 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs over raw beef in walk in cooler. Employee moved eggs to lower shelf. **Corrected On-Site**
08A-20-5
High Priority - Dented/rusted cans present. See stop sale. Dented can of tomato sauce on dry storage shelf to be used.
01B-01-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee started working put on gloves no hand wash. Educated employees on hand washing. Employee washed hands. **Corrective Action Taken**
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (46F - Cold Holding) employee moved to reach in cooler. Retemped 20 minutes later 41F. **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.cutting boards stained on cook line.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has black mold like debris.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. Dish machine exterior soiled with debris.
16-21-4
Basic - Bowl or other container with no handle used to dispense food.portion cup used to scoop sauce. Employee discarded. **Corrected On-Site**
14-01-5
Basic - Damaged/spoiled/recalled food not properly segregated. Dented can of tomato sauce on dry storage shelf to be used.
08B-20-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table while prepping food. **Repeat Violation**
12B-07-4
Basic - Equipment in poor repair. Interior of microwave oven rusted.
14-11-5
Basic - Floor area(s) covered with standing water. Standing water on floor In dish area.
36-22-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights in storage room with oil not shielded.
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach in cooler. Employee cleaned area. **Corrected On-Site**
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on cutting board on cook line. Employee moved to sanitizer bucket. **Corrected On-Site**
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm chlorine in sanitizer bucket on cook line. Employee corrected to 100ppm.
21-07-4
27
Frequently Asked Questions
When was The Brass Monkey last inspected?
The most recent health inspection at The Brass Monkey on file is from Apr 21, 2026. The public record contains seven inspections in total.
What is the most common violation at The Brass Monkey?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at The Brass Monkey.
How does The Brass Monkey compare to other restaurants in St. Pete Beach?
The Brass Monkey most recently scored 45 out of 100, which is lower than the St. Pete Beach average of 76.
Has The Brass Monkey's inspection record improved over time?
Yes. Recent inspections at The Brass Monkey have averaged around eight violations per visit, down from roughly 13 earlier in the record.
What does a high risk rating mean?
A high risk rating at The Brass Monkey 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 The Brass Monkey inspected?
Based on the inspection history on file, The Brass Monkey is inspected around two times per year on average.
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