DirtyFLRestaurant Inspection Data

TIN CUP SPORTS BAR AND GRILL

Health inspection records show TIN CUP SPORTS BAR AND GRILL in COOPER CITY has 6 inspections with a food safety rating of 2.7/5. Recent inspections show improving food safety practices.

5050 SW 90 AVE

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 10/7/2025

Inspection #: Visit ID: 13537739

  • 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Walk in freezer added in kitchen and reach in freezers removed. Prep tables and storage racks rearranged due to addition. Warning - From follow-up inspection 2025-10-02: Observed at callback inspection same. Provided plan review contact information to operator. **Time Extended** - From follow-up inspection 2025-10-07: Observed at callback inspection new plans completed; not yet sent to Plan Review. Extended to original 60 day date. **Time Extended**

Inspection Date: 10/2/2025

Inspection #: Visit ID: 13536754

  • 16-55-4:Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Sanitizer pump operating properly during cycle; no chemical pumping through lines. Warning - From follow-up inspection 2025-10-02: Observed at callback inspection same. **Time Extended**
  • 22-41-4:High Priority - - From initial inspection : 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. After multiple attempts and priming, dish machine reading 0ppm chlorine. Advised employees to set up sanitizer sink when able to use. **Corrective Action Taken** Warning - From follow-up inspection 2025-10-02: Observed at callback inspection same. Technician scheduled to come in for repairs. **Time Extended**
  • 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Walk in freezer added in kitchen and reach in freezers removed. Prep tables and storage racks rearranged due to addition. Warning - From follow-up inspection 2025-10-02: Observed at callback inspection same. Provided plan review contact information to operator. **Time Extended**

Inspection Date: 10/1/2025

Inspection #: Visit ID: 10889431

  • 06-09-1: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. In cookline fliptop cooler, individual mahi portions still in original unopened packages. Per employee thawed more than 4 hours. See stop sale. Warning
  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Sanitizer pump operating properly during cycle; no chemical pumping through lines. Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, baked potatoes (56F - Cooling). Per employee and date mark, prepared on 9-30. See stop sale. Warning
  • 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. After multiple attempts and priming, dish machine reading 0ppm chlorine. Advised employees to set up sanitizer sink when able to use. **Corrective Action Taken** Warning
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In walk in cooler, raw shell eggs (50F - Ambient Cold Holding). Per employee in cooler more than 4 hours. See stop sale. Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. In cookline fliptop cooler, individual mahi portions still in original unopened packages. Per employee thawed more than 4 hours. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, diced cooked potatoes (52F - Cold holding); au jus (52F - Cold Holding). Per employee none prepared or portioned today and in cooler more than 24 hrs. 2) Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk in cooler, bagged shredded cabbage mix (52F - Cooling). Per employee received on 9-30. 3) Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, baked potatoes (56F - Cooling). Per employee and date mark, prepared on 9-30. 4) Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In walk in cooler, raw shell eggs (50F - Ambient Cold Holding). Per employee in cooler more than 4 hours. Repeat Violation Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, diced cooked potatoes (52F - Cold holding); au jus (52F - Cold Holding). Per employee none prepared or portioned today and in cooler more than 24 hrs. See stop sale. Repeat Violation Admin Complaint
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk in cooler, bagged shredded cabbage mix (52F - Cooling). Per employee received on 9-30. See stop sale. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by cook line. Employee replaced. Corrected On-Site Warning
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Walk in freezer added in kitchen and reach in freezers removed. Prep tables and storage racks rearranged due to addition. Warning

Inspection Date: 3/7/2025

  • N/A:No Violations Were Observed

Inspection Date: 3/5/2025

  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Chopped romaine in walk in cooler in standard printed to go bags. Employee removed and placed in plastic containers. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, individual butters (50F - Cold Holding); individual cream cheese (50F - Cold Holding); portioned rice (50F - Cold Holding); portioned pasta (49F - Cold Holding); individual sour cream (50F - Cold Holding); portioned chili (50F - Cold Holding); shredded cabbage (49F - Cold Holding). Per manager none prepped or portioned today and all in unit between 2-6 days. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, individual butters (50F - Cold Holding); individual cream cheese (50F - Cold Holding); portioned rice (50F - Cold Holding); portioned pasta (49F - Cold Holding); individual sour cream (50F - Cold Holding); portioned chili (50F - Cold Holding); shredded cabbage (49F - Cold Holding). Per manager none prepped or portioned today and all in unit between 2-6 days. See stop sale. Warning

Inspection Date: 11/22/2024

  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. 1) Bulk container of flour in prep area not labeled. Employee added label. 2) Squeeze bottle of water at cook line not labeled. Employee labeled. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of seared raw ahi tuna on top of container of commercial mac and cheese in front fliptop cooler. Manager moved tuna away from prepared foods. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splutter with attached hose at hose bibb under triple sink missing vacuum breaker.