The Deck Bar & Grille
Last inspected: Apr 2, 2026
90
Score
The Deck Bar & Grille has been inspected 11 times since 2023. The most recent report on file is from Apr 2, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The picture has improved over the last few visits: recent inspections have averaged around six violations, down from roughly 11 violations earlier in the record.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded five times.
Restaurants in St. Petersburg average 77, so The Deck Bar & Grille is doing better than most peers. The record reflects steady performance over time.
11
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Apr 2, 2026
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floors heavily soiled with grease behind cook line. **Warning** - From follow-up inspection 2026-04-02: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at front bars have build up of residues. **Warning** - From follow-up inspection 2026-04-02: **Time Extended**
22-16-4
90
Apr 1, 2026
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chicken wings not cooled to 70F within two hours and would not reach first benchmark without intervention. Employees reheated items to 165F and began the cooling process. Employees are utilizing a probe thermometer to monitor temperature. **Corrective Action Taken** **Warning**
03D-01-5
High Priority - Roach activity present as evidenced by live roaches found. (1) one live roach observed under the dish machine. Employee dispatched and cleaned/sanitized area. **Corrective Action Taken** **Warning**
35A-05-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at prep area used to store cooling rice. Employee removed. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at mop sink. Employee provided during inspection. **Corrected On-Site** **Warning**
31B-02-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at front bars have build up of residues. **Warning**
22-16-4
Basic - Floor soiled/has accumulation of debris. Floors heavily soiled with grease behind cook line. **Warning**
36-73-4
Basic - Dead roaches on premises. (2) dead roaches located in dish pit on the floor. Employee cleaned and sanitized area. **Corrected On-Site** **Warning**
35A-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machines at front bar with mold like substance. **Warning**
22-20-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen fish thawing on a prep table located in the rear. Discussed thawing with employees. Employees place fish under refrigeration to thaw. **Corrected On-Site** **Warning**
06-01-5
47
Oct 2, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked chicken wings at 1130am (84F - Cooling) Operator reheated chicken wings to 165f to restart the process. **Corrective Action Taken**
03D-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on steam stable on cooks line is stained with food debris. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Drinking glass stored inside bowl of hand wash sink in bar area. Operator removed glass. **Corrected On-Site**
31A-11-4
Basic - Cutting board on steam table on cooks line has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Ice scoop handle in contact with ice in ice bin in bar area. Operator removed scoop. **Corrected On-Site** **Repeat Violation**
10-08-5
Basic - Equipment in poor repair. Bottom shelf of prep table is rusted. Torn gasket on reach-in freezer door located on cooks line.
14-11-5
58
Feb 6, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
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
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
Wiping Cloths Properly Used and Stored
FL-41
Required Records Available; Shellstock Tags/Labels
FL-14
39
Sep 4, 2024
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting boards on reach-in coolers on cooks line. Soda diffusers are soiled in wait station area. **Warning** - From follow-up inspection 2024-09-04: Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting boards on reach-in coolers on cooks line. Soda diffusers are soiled in wait station area. **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Operated hot water at hand wash sink in bar area for,five minutes. Temperature 81f. **Warning** - From follow-up inspection 2024-09-04: Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Operated hot water at hand wash sink in bar area for five minutes. Temperature 81f. **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin located in rear of establishment. **Warning** - From follow-up inspection 2024-09-04: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - All reach-in coolers interior/shelves have accumulation of soil residues. **Repeat Violation** **Warning** - From follow-up inspection 2024-09-04: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. **Repeat Violation** **Warning** - From follow-up inspection 2024-09-04: **Time Extended**
36-68-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink in wait station area is soiled with buildup. **Repeat Violation** **Warning** - From follow-up inspection 2024-09-04: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Outer openings in bar area not protected during operation and vermin and/or environmental cross contamination present. 4 dead roaches on floor. **Warning** - From follow-up inspection 2024-09-04: **Time Extended**
35B-05-4
64
Sep 3, 2024
Routine - Food
4 critical violations. 3 major violations. 10 minor violations.
View 17 violations
High Priority - Rodent activity present as evidenced by rodent droppings found. 2 rodent droppings in dry-storage area. Employee discarded rodent droppings. Cleaned and sanitized the area. **Corrective Action Taken** **Warning**
35A-04-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water hose connected to water faucet without vacuum breaker at mop sink. **Warning**
29-42-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. **Warning**
01B-13-4
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 employee pick up raw fish from the floor to discard, then touched single-serve gloves without washing hands first. Discussed with operator proper hand-hygiene techniques. **Corrective Action Taken** **Warning**
12A-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting boards on reach-in coolers on cooks line. Soda diffusers are soiled in wait station area. **Warning**
22-02-4
Intermediate - Two spray bottles containing toxic substance not labeled in wait station area. **Warning**
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Operated hot water at hand wash sink in bar area for,five minutes. Temperature 81f. **Warning**
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin located in rear of establishment. **Warning**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation** **Warning**
16-21-4
Basic - All reach-in coolers interior/shelves have accumulation of soil residues. **Repeat Violation** **Warning**
22-16-4
Basic - Dead roaches on premises. 4 dead roaches in bar area. Operator discarded roaches. Cleaned and sanitized area. **Corrective Action Taken** **Warning**
35A-03-4
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation** **Warning**
13-03-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. **Repeat Violation** **Warning**
36-68-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink in wait station area is soiled with buildup. **Repeat Violation** **Warning**
23-03-4
Basic - Outer openings in bar area not protected during operation and vermin and/or environmental cross contamination present. 4 dead roaches on floor. **Warning**
35B-05-4
Basic - Stored food not covered. Cut lemons, limes and oranges not covered in bar area. Employee covered items. **Corrected On-Site** **Repeat Violation** **Warning**
08B-12-5
Basic - Three commercially processed reduced oxygen packaged mani mani 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. **Repeat Violation** **Warning**
06-09-1
25
Apr 25, 2024
Routine - Food
2 critical violations. 2 major violations. 17 minor violations.
View 21 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and salmon are stored above cooked chicken wings in walk-in cooler. Operator placed cooked chicken above raw items. **Corrected On-Site**
08A-05-6
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator primed dishmachine. Chlorine sanitizer reading 50ppm. **Corrected On-Site**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with slime buildup. Soda machine in wait station area diffusers soiled.
22-02-4
Intermediate - Spray bottle in wait station containing toxic substance not labeled. Employee labeled spray bottle with common name. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Tongs stored on pipe behind fat-fryer.
24-07-4
Basic - Cutting boards on reach-in coolers on cooks line has cut marks and is no longer cleanable.
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Equipment in poor repair. Torn gasket on reach-in cooler on cooks line across from fat-fryer.
14-11-5
Basic - Floor soiled/has accumulation of debris. Floors behind fat-fryers, flat-top grill soiled with grease buildup.
36-73-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
36-68-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in coolers doors on cooks line.
23-03-4
Basic - Reach-in cooler across from oven on cooks line interior/shelves have accumulation of soil residues.
22-16-4
Basic - Standing water in bottom of reach-in-cooler on cooks line across from oven.
29-49-6
Basic - Stored food not covered. Cut limes, lemons, oranges, olives and cherries not covered in bar area. Employee closed lid. **Corrected On-Site**
08B-12-5
Basic - Three commercially processed reduced oxygen packaged grouper 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. Operator discarded fish. Stop-sale not warranted. **Corrected On-Site**
06-09-1
Basic - Time/temperature control for safety food thawed in an improper manner. Ground beef not thawing under running cold water or refrigeration in sink located in prep area. Operator placed under cold running water. **Corrected On-Site**
06-01-5
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Wet wiping cloth on top of cutting board not stored in sanitizing solution between uses. Employee discarded cloth. **Corrected On-Site**
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor on cooks line. Employee removed from the floor. **Corrected On-Site**
21-38-4
26
Mar 21, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
82
Jan 12, 2024
Routine - Food
4 major violations. 5 minor violations.
View 9 violations
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Printed for operator. Posted. **Corrected On-Site**
02B-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Dean Okrasinski 1/6/2019
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.
22-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Basic - Outer openings not protected with self-closing doors. Back door.
35B-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Dead roaches on premises. 3 dead roaches in back storage area to the right of canned goods. Operator cleaned and sanitized area.
35A-03-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above grill.
23-03-4
52
Jun 22, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
61
Jan 25, 2023
Routine - Food
2 critical violations. 1 major violation. 4 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
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
52
Frequently Asked Questions
When was The Deck Bar & Grille last inspected?
The most recent health inspection at The Deck Bar & Grille on file is from Apr 2, 2026. The public record contains 11 inspections in total.
What is the most common violation at The Deck Bar & Grille?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at The Deck Bar & Grille.
How does The Deck Bar & Grille compare to other restaurants in St. Petersburg?
The Deck Bar & Grille most recently scored 90 out of 100, which is higher than the St. Petersburg average of 77.
Has The Deck Bar & Grille's inspection record improved over time?
Yes. Recent inspections at The Deck Bar & Grille have averaged around six violations per visit, down from roughly 11 earlier in the record.
What does a low risk rating mean?
A low risk rating at The Deck Bar & Grille 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 The Deck Bar & Grille inspected?
Based on the inspection history on file, The Deck Bar & Grille is inspected around three times per year on average.
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