TARPON TURTLE GRILL & MARINA
1513 LAKE TARPON AVE · TARPON SPRINGS · Pinellas County · FL 34689
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
21 full violation description(s) documented by the inspector during this visit.
High Priority 6
08A-04-5High Priority – Raw animal food stored over or with unwashed produce. Raw chicken wings above unwashed peppers in walk in cooler
35A-04-4High Priority – Rodent activity present as evidenced by rodent droppings found. 14 rodent droppings on floor in corner of dry storage under rack by locked door
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. pulled pork (77F – Reheating) put in at 10am ; rice (105F – Reheating) put in at 10am; roasted corn (77F – Reheating); mashed potatoes (84F – Reheating)
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (49F – Cold Holding); pico (48F – Cold Holding); shredded cheddar cheese (56F – Cold Holding); cut lettuce (52F – Cold Holding); sliced tomatoes (52F – Cold Holding); butter milk (50F – Cold Holding) on cook line in ice bath, manager added more water to ice bath to ensure items were completely in ice water **Corrective Action Taken**
03E-02-5High Priority – Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. pulled pork (77F – Reheating) put in at 10am ; rice (105F – Reheating) put in at 10am; roasted corn (77F – Reheating); mashed potatoes (84F – Reheating) in hot box in prep area
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions (120F – Hot Holding); cooked peppers (118F – Hot Holding); mashed potatoes (120F – Hot Holding) in steam table on cook line
Intermediate 6
01C-05-4Intermediate – Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
11-27-4Intermediate – 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 form 5030-104
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
53A-01-7Intermediate – Manager or person in charge lacking proof of food manager certification. George Katakalidis does not have manager certification
53A-05-6Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 6 employees working in kitchen, 4 servers and bartender with no certified food manager on site
02A-01-4Intermediate – Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed DBPR Form HR 5025-131 to manager, he printed and posted at front door **Corrected On-Site**
Basic 9
35A-03-4Basic – Dead roaches on premises. Dead cockroach on floor under grill
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone and speaker on top of reach in cooler
13-03-4Basic – Employee with no hair restraint while engaging in food preparation.
36-73-4Basic – Floor soiled/has accumulation of debris. Under and behind all equipment
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled
14-20-4Basic – Ripped/worn tin foil used as shelf cover. Ripped tin foil on shelf under prep table
29-49-6Basic – Standing water in bottom of reach-in-cooler. Reach in cooler across from grill
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. Chicken wings thawing in sink of water, chicken wings 48F, wings removed from sink of water and put into walk in freezer
36-02-5Basic – Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete throughout the entire kitchen
Inspector observations synchronized from DBPR on August 10, 2026 8:23 AM.
Violation category totals
2 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.