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Licensee
Name: TARPON BAR & GRILL License Number: SEA6217108
Rank: Seating License Expiration Date: 02/01/2018
Primary Status: Ownership Changed Secondary Status:
Location Address: 1981 N PINELLAS AVE
TARPON SPRINGS, FL 34689

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 04/20/2016 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
11 20 14
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
16-07-4    Basic - Accumulation of debris in three-compartment sink. Bar
16-21-4    Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
23-15-4    Basic - Accumulation of food debris/soil residue on handwash sinks,kitchen **Repeat Violation**
14-05-4    Basic - Cardboard used to line food-contact shelves.
24-06-4    Basic - Clean utensils or equipment stored in dirty container,on cook line **Corrected On-Site**
35A-03-4    Basic - Dead roaches on premises. 8 small ones on floor by sink. In bar.
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation. On cook line
08B-36-4    Basic - Food stored in a location that is exposed ,paperwork and storage boxes stored over food in food prep area,kitchen
08B-38-4    Basic - Food stored on floor. Store room ,and walk in cooler pancake mix, hash browns, pasta, cod Corrected On-Site** **Corrected On-Site** **Repeat Violation**
22-19-4    Basic - Interior of microwave soiled with encrusted food debris. and exterior. **Repeat Violation**
14-41-4    Basic - Reach-in cooler gasket torn/in disrepair. Multiple reach ins On cook line **Repeat Violation**
16-23-4    Basic - Soil inside of the dishmachine.
21-07-4    Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppmcl2 ,corrected to 100. **Corrected On-Site**
22-41-4    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 cl2
12A-07-4    High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Server preparing bread
10-05-4    High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.ice cream scoops.
35A-02-5    High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. 7 small flies in bar area.
14-15-4    High Priority - Nonfood-grade containers used for food storage - direct contact with food.
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
03B-01-4    High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Butter 114°
08A-21-4    High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken and eggs over beef, walk in cooler **Corrected On-Site**
35A-05-4    High Priority - Roach activity present as evidenced by live roaches found.One live roach ran out of book- manual ,kitchen
01B-03-4    High Priority - Stop Sale issued due to adulteration of food product.12 lemons rotten. **Corrected On-Site**
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.cold foods see stop sale.
22-21-4    Intermediate - Accumulation of black/green mold-like substance inside the ice bin. At wait station
22-25-4    Intermediate - Accumulation of encrusted food debris on/around beverage mixer and floor mixer.
22-02-4    Intermediate - Accumulation of food debris/grease on food-contact surface. Bulk food containers.
22-05-4    Intermediate - Cutting board(s) stained/soiled.
13-06-4    Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
05-07-4    Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
22-27-4    Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Char broiler on cook line
31A-11-4    Intermediate - Handwash sink used for purposes other than handwashing. Cook washed plate in sink.
27-16-4    Intermediate - Hot water not provided at any employee handwash sinks throughout establishment
22-62-4    Intermediate - Ice chute soiled/build up of mold-like substance/slime. **Repeat Violation**
22-30-4    Intermediate - Interior of freezer soiled with accumulation of food residue.
22-28-4    Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. On cook line
16-35-4    Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
27-06-4    Intermediate - No hot running water at three-compartment sink. Behind bar
31B-03-4    Intermediate - No soap provided at handwash sink. Two sinks ,kitchen
22-31-4    Intermediate - Non-pitting surface rust on food-contact equipment. Can opener rusty
22-16-4    Basic - Intermediate - Reach-in cooler shelves soiled with food debris.
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Spinach pie,pasta,&rice.
22-07-4    Intermediate - Slicer blade guard soiled with old food debris.
22-18-4    Intermediate - Soil residue in food storage containers. **Repeat Violation**
41-04-4    Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment.household fly spray
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.