Dead Bobs Bar
Last inspected: Apr 15, 2026
45
Score
Going back to 2022, Dead Bobs Bar has seven inspections in the public record. Inspectors last stopped by on Apr 15, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent visits have produced comparable findings, with counts hovering near 16 violations per visit.
The most common issue across all inspections has been “food-contact surface soiled with food debris”, showing up five times.
By comparison, the average St. Petersburg facility scores 77, putting Dead Bobs Bar on the weaker side. The pattern in the record is worth a careful look.
7
Inspections
2
Critical latest
2
Major latest
6
Minor latest
Inspection History
Apr 15, 2026
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Live, small flying insects found 4 live flies in kitchen near dish pit. Seen landing on hand wash sink, and deli paper. Discarded deli paper that fly landed on. Operator is in process of eliminating the flies. Educated operator on the importance of pest prevention. **Corrective Action Taken**
35A-02-7
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) operator remade Sani compartment and retested at 200PPM. **Corrected On-Site**
22-43-4
Intermediate - Spray bottle containing toxic substance not labeled. -Chemical spray bottle behind bar containing cleaning solution not labeled. -Chemical spray bottle behind bar containing bleach not labeled Operator labeled bottles. **Corrected On-Site** **Repeat Violation**
41-17-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pizza, garlic butter, and pizza sauce are kept on 4 hour time hold, but operator did not have the paperwork. Emailed Time as a Public Health Control Paperwork. **Corrective Action Taken**
03F-10-5
Basic - Current Hotel and Restaurant license not displayed. Operator displayed license. **Corrected On-Site**
50-09-4
Basic - Floor area(s) covered with standing water. -in corner near dish pit
36-22-4
Basic - Standing water in bottom of reach-in- beer coolers behind bar.
29-49-6
Basic - Standing water in mop sink. Operator unclogged and water was able to drain. **Corrected On-Site**
29-20-5
Basic - Unwashed fruits/vegetables stored over ready-to-eat food. Unwashed produce stored above ready to eat food in reach in cooler near kitchen entrance. Operator moved washed produce to store next to/ below ready to eat foods **Corrected On-Site**
08B-17-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator remade sani buckets and tested at 200PPM. **Corrected On-Site**
21-08-4
45
Feb 17, 2025
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
33
Sep 4, 2024
Routine - Food
4 critical violations. 4 major violations. 16 minor violations.
View 24 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left kitchen and came back in to work with food without first washing hands.
12A-16-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in kitchen on landing not food or food contact surfaces. **Repeat Violation**
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In three door reach in cooler: cut tomatoes (45F - Cold Holding); cut tomatoes (45F - Cold Holding) **Repeat Violation**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards and can opener in kitchen have food debris build up. **Repeat Violation**
22-02-4
Intermediate - 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/
53A-05-6
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled sanitizer bottle behind bar. Employee labeled. **Corrected On-Site** **Repeat Violation**
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 inside warewashing machine. **Repeat Violation**
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above reach-in cooler in kitchen is heavily soiled with grease debris.
36-34-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker on table top above reach-in cooler. **Repeat Violation**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Equipment in poor repair. Handles broken on reach in freezer located outside. **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris in kitchen. **Repeat Violation**
36-73-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
33-23-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
36-68-5
Basic - No handwashing sign provided at a hand sink used by food employees in restrooms. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets on reach in coolers soiled with food debris. **Repeat Violation**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses at three compartment sink. **Repeat Violation**
21-12-4
17
Apr 15, 2024
Routine - Food
5 critical violations. 3 major violations. 17 minor violations.
View 25 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies in kitchen area not landing on any food or food contact surfaces
35A-02-6
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No parasite destruction for raw tuna.
01D-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef over ready to eat cook beef in stand up cooler. Manager stored items properly **Corrected On-Site**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee went out back to freezer then returned and continued cooking without changing gloves and washing hands. Inspector educated manager on hand washing. **Corrective Action Taken**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cob (44F - Cold Holding) Manager placed time in freezer. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stain with food debris. Can opener soiled with food debris.
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna on menu not marked as a raw items.
02B-01-5
Intermediate - Spray bottle containing toxic substance not labeled. Manager labeled all spray bottles chemicals **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - No handwashing sign provided at a hand sink used by food employees. No employees must wash hands in bathroom areas.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with food debris on cook line.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. To go boxes on cook line not properly inverted. Employee inverted to go boxes. **Corrected On-Site**
25-06-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Bowl or other container with no handle used to dispense food. Plastic cup in Parmesan cheese on cook line. Employee moved items. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Door handle soiled with food debris in kitchen area.
23-24-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Cardboard used in kitchen area.
36-06-4
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. Raw tuna in coolers on cook line. Educated manager on reduced oxygen package **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employees food in cooler at bar area.
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on cook line. Speaker on cook line. Manager moved items. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Multiple gaskets torn in coolers. Door handles broken stand up coolers.
14-11-5
Basic - Floor soiled/has accumulation of debris in kitchen and bar area. **Repeat Violation**
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knifes on cut line under prep table in standing water. Employee moved items. **Corrected On-Site**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Light shield damaged/in disrepair on cook line
38-01-4
15
Nov 6, 2023
Routine - Food
1 critical violation. 5 major violations. 15 minor violations.
View 21 violations
High Priority - Employee washed hands with no soap. Employee entered kitchen from outside and washed hands without soap
12A-20-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per operator, refresher class scheduled for 11/7
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Handing next to menus at front door and behind bar
41-17-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Cutting boards stained on cook line
22-02-4
Intermediate - No soap provided at handwash sink. On cook line, replaced **Corrected On-Site**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Portioning cup in jalapeños on cook line, removed **Corrected On-Site**
14-01-5
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In front of dish area
36-06-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. A/C vent above cook line
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. Raw tuna in cooler on cook line
06-09-1
Basic - Dumpster overflowing garbage.
33-14-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table next to can opener
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans above triple sink
24-08-4
Basic - Equipment in poor repair. Cracked handle on tall reach in cooler
14-11-5
Basic - Floor soiled/has accumulation of debris. Under bar
36-73-4
Basic - Hood filter missing from automatic fire suppression/exhaust system.
14-42-4
Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Ice buckets stored outside
10-13-5
Basic - No Heimlich maneuver/choking sign posted. Emailed to operator
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Accumulation of grease between fryers and grill. Cooler gaskets soiled
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Glass cooler in kitchen
14-33-4
Basic - Standing water in bottom of reach-in-cooler. Beer cooler behind bar
29-49-6
25
Feb 9, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
22-02-4
Basic - Food stored on floor. Case fryer oil on floor near ice machine
08B-38-4
74
Jul 12, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 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. Employees switching to quat in 3 compartment sink. 300ppm **Corrective Action Taken**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
22-02-4
Basic - Food stored on floor. Fryer oil on floor in ice machine area
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooks line gaskets
23-03-4
70
Frequently Asked Questions
When was Dead Bobs Bar last inspected?
The most recent health inspection at Dead Bobs Bar on file is from Apr 15, 2026. The public record contains seven inspections in total.
What is the most common violation at Dead Bobs Bar?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Dead Bobs Bar.
How does Dead Bobs Bar compare to other restaurants in St. Petersburg?
Dead Bobs Bar most recently scored 45 out of 100, which is lower than the St. Petersburg average of 77.
Has Dead Bobs Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Dead Bobs Bar have averaged around 16 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Dead Bobs Bar 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 Dead Bobs Bar inspected?
Based on the inspection history on file, Dead Bobs Bar is inspected around two times per year on average.
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