E & E Stakeout GRILL



E&E Stakeout Grill   √√√√
Ranked #1 of 11 Restaurants in Belleair Bluffs
Blue Hat Approved by AL Jacobs

100 Indian Rocks Rd N
Belleair Bluffs, FL
33770-1778
+1 727-585-6399    

INTIMATE, CONSISTENT, ABOVE THE FRAY

We felt lucky, a family who I helped during the hurricane that hit us gave us a gift card with the E & E label on it. 

I have dined there before, three or four times and knew what to expect. This is the place to eat in Belleair Bluffs, a upper scale near to the beaches and Largo, and located in a strip mall of all things with a wine store next door and a coffee shop two doors down. Talk about noncompetitive symbiosis.

It is a tight fit, and maximized for dinner. It is wheelchair accessible, If you pick the right times.  There is also a less expensive dinner menu during the early bird times. There are also specials daily and with a little twist so you know.

The 12 oz NY strip is high end probably Prime at regular pricing but the special is Choice one lower grade. This is normal in the industry, the Choice is in most cases excellent, OK just less marbling. Nothing in this restaurant is less than top shelf and their Choice is better than most other places claims.

This is a busy place especially during the tourist season, parking is usually quite full, and you should make reservations and be sure to get the early. We did our reservation over the computer, but I have as much faith in the computer as they are part of my business, so make sure a day or so ahead of your reservation call ahead and verify. I did not, and thinking the confirmation came back I did not confirm my confirm...

As the Gods would have it, they or the computer lost our reservation. Thats why I'm mentioning it. The ladies at the reservation desk, which were very nice to us though very busy, I mean very busy, said it was a possible user error...  

I call it poorly written code, since I had verification on my phone...  but it never reached the desk. I will call next time and forget the computer.  Never the less, they were very accommodating and we went on the walk-on list and twenty minutes later we were seated.

They handled it with little inconvenience to us as my partner was getting really hungry and for health reasons need food now. they were very accommodating.

I ordered the Short Ribs with mashed and veggies, included Caesar salad with unique croutons, their signature bread, like a small simple french bread baguette served with a balsamic reduction sweetened, and Italian herbs, quite nice. I’m making some tonight, inspiration.  

Getting back to the Short ribs...Short ribs?  A southern name for a very popular dish.   Their Short Ribs, I knew in a previous life in my mothers kitchen, as a braised beef in a beef wine reduction. My mother simply called it beef stew, less the wine, Mogen David might be too sweet for the dish.  

My Spanish friends called it Filet Salteado with Chorizo in it, and my Southern friends think of it as the beef lovers ( like a big chunk of beef ) version of slow cooked pulled pork done with beer in a croc pot or slow cooker, beef loins cut and slow simmered for six hours in good rich beef stock and a sweet red wine, how can you miss and add lots of pearl onions, small or baby green peppers in colors, and so forth. Served over a bed of either mashed or sliced potatoes, or even an egg noodle base.  Sometimes with crumbled blue cheeses on top of the meat.

This was very tasty, slow cooked in the reduction, nurtured and then devoured.  Delicious, a tad salty so taste first, but excellent, just do not salt it. I didn't have to. They have the most unique salt shakers I have ever seen. Thin tall silver towers and the opening is on the side. But taste first it may be salty enough.

My guest had the shrimp with Linguine and veggies and also the Caesar salad. She is,  I’m beginning to think addicted to shrimp and most of the time we go out she will order shrimp. 

Service was excellent as it is in most better places and E&E has been around for a long time and the quality was there. A most enjoyable meal - Cost for the two including tip was about 50.00.


This is a class act and to see many of the violations disturbed me and I was told they have been corrected. most of these have been small overlooks , almost common in very busy places, they involve storage and labeling, handle not placed in proper positions, grooved cutting boards,  clams and oysters need proper handling…


APRIL 2019

  • Inspectors Note   26 Violations
  • Basic - Beverage tubing/cold plate not separated from stored ice. **Warning**
  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Soiled gaskets. Reach in freezer interior on cook line. Walk in cooler gasket **Warning**
  • Basic - Clams/mussels/oysters removed from original container for long-term storage. Observed oysters in pans in walk in cooler. **Warning**
  • Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water glass above prep on shelf at cook line **Warning**
  • Basic - Employee with no hair restraint while engaging in food preparation. Observed server preparing Caesar salad with no hair net. **Warning**
  • Basic - Equipment in poor repair. Grooved cutting boards. Some rust pitting on racks. **Warning**
  • Basic - Food stored on floor. Box of oil. **Warning**
  • Basic - Ice buildup in reach-in freezer. Ice cream freezer **Warning**
  • Basic - Ice scoop handle in contact with ice. In back reach in cooler. **Warning**
  • Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Tongs handle in bowl used to prepare Caesar salads. Bowl reused over and over. **Warning**
  • Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
  • Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Tropical smoothie cafe smoothie in salad cooler. **Warning**
  • Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Warning**
  • Basic - Soiled dry wiping cloth in use. Cook line **Warning**
  • Basic - Thawed portions of ready-to-eat, potentially hazardous (time/temperature control for safety) food rose above 41 degrees Fahrenheit while being thawed under running water. Thawing lobster tales 47 F° in standing water that's 52 F° **Warning**
  • Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Cook line **Warning**
  • Basic - Working containers of food removed from original container not identified by common name. spray bottle, squeeze bottles **Warning**
  • High Priority - Raw animal food stored over ready-to-eat food. Raw oysters over salad dressings and ice. **Warning**
  • Intermediate - Accumulation of food debris/grease on food-contact surface. Stained cutting boards. Microwave soiled. Reach in cooler interior. **Warning**
  • Intermediate - Beverage tubing/cold plate not separated from stored ice. Accumulation of black/green mold-like substance on cold plate. **Warning**
  • Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
  • Intermediate - Clam/mussel/oyster tags not marked with last date served. Some tags dated. **Warning**
  • Intermediate - Label on container of raw pre-shucked clams/mussels/oysters is missing required information. Observed shucked oysters on pans in cooler and freezer with no tags. **Warning**
  • Intermediate - No soap provided at handwash sink. Near flat grill **Warning**
  • Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Observed oysters in pans in walk in cooler un shucked with no tags. **Warning**
  • Intermediate - Raw or undercooked oysters offered and consumer advisory provided does not contain the required verbiage. Operator was emailed signage and posted it immediately. **Corrected On-Site** **Warning**
  • Count  Violation   26

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