DirtyFLRestaurant Inspection Data

PROHIBITION KITCHEN AND TAP

Health inspection records show PROHIBITION KITCHEN AND TAP in DUNEDIN has 8 inspections with a food safety rating of 2.5/5. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 8 reports on file

1600 Main Street
Florida, 34698
Windermere Apartments
Pinellas County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 8 health inspection reports

All Inspection Reports

12/22/2025· 2mo ago

Visit ID: 13599599

Follow-up Inspection Required

1 high, 2 basic

  • 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Shelves of reach in coolers on cook line has rust. Warning - From follow-up inspection 2025-12-18: **Time Extended** - From follow-up inspection 2025-12-22: **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler rusted. Warning - From follow-up inspection 2025-12-18: **Time Extended** - From follow-up inspection 2025-12-22: **Time Extended**
  • 35A-02-7:High Priority - - From initial inspection : High Priority - Live, small flying insects found 1 live fly in ware washing area. 4 live flies in back prep area 2 live flies in dry alcohol storage. 1 live fly in bar Warning - From follow-up inspection 2025-12-18: 2 live flies in dry alcohol storage. Admin Complaint - From follow-up inspection 2025-12-22: 1 live fly In dry Alcohol storage. Operator killed fly and cleaned and sanitized area. Admin Complaint Corrected On-Site

12/18/2025· 2mo ago

Visit ID: 13597427

Follow-up Inspection Required

1 high, 5 basic

  • 16-03-4:Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. Interior drainage area had accumulation of debris. Warning - From follow-up inspection 2025-12-18: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of dish machine and exterior of soda dispenser soiled with debris. Warning - From follow-up inspection 2025-12-18: **Time Extended**
  • 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Old labels on containers in warewashing area. Warning - From follow-up inspection 2025-12-18: **Time Extended**
  • 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Shelves of reach in coolers on cook line has rust. Warning - From follow-up inspection 2025-12-18: **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler rusted. Warning - From follow-up inspection 2025-12-18: **Time Extended**
  • 35A-02-7:High Priority - - From initial inspection : High Priority - Live, small flying insects found 1 live fly in ware washing area. 4 live flies in back prep area 2 live flies in dry alcohol storage. 1 live fly in bar Warning - From follow-up inspection 2025-12-18: 2 live flies in dry alcohol storage. Admin Complaint

12/16/2025· 2mo ago

Visit ID: 10903332

Follow-up Inspection Required

5 high, 3 int, 14 basic

  • 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 9 dead flies in sticky traps in alcohol storage. 30 dead flies in sticky trap on bar next to soda gun. 30 dead flies in sticky trap next to 3 compartment sink in bar 20 dead flies in sticky trap on bar. Operator removed sticky traps with dead flies and cleaned and sanitized area. Corrected On-Site Warning
  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Interior drainage area had accumulation of debris. Warning
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets in back prep area not inverted. Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line grooved. Warning
  • 14-11-5:Basic - Equipment in poor repair. Rubber spatula in poor repair. Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor in back prep area soiled with food debris. Warning
  • 08B-38-4:Basic - Food stored on floor. Food stored on floor in walk in freezer. Operator moved food. Corrected On-Site Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of dish machine and exterior of soda dispenser soiled with debris. Warning
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on containers in warewashing area. Warning
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Shelves of reach in coolers on cook line has rust. Warning
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored in hand wash sink in bar. Warning
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler rusted. Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on hand wash sink in kitchen and On shelf in back prep area. Operator removed cloths and placed them in solution. Corrected On-Site Warning
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Measured at 0ppm. Operator remade. Remeasured at 200ppm. Corrected On-Site Warning
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine Measured at 0ppm. Retested at 50ppm Warning
  • 35A-02-7:High Priority - Live, small flying insects found 1 live fly in ware washing area. 4 live flies in back prep area 2 live flies in dry alcohol storage. 1 live fly in bar Warning
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Measured at 0ppm. Operator corrected to 200ppm. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over ready to eat fries In walk in cooler. Raw steak over ready to eat items in walk in cooler. Operator moved raw below ready to eat. Corrected On-Site Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle stored on handwash sink wash sink in kitchen and bar, stored on prep table in back prep area. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun in bar soiled with debris, can opener and cutting boards soiled with debris in kitchen. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Cleaning chemicals and wet wash cloth stored on hand wash sink on cook line. Chocolate syrup and sweeteners stored on handwash sink in bar. Hand wash sink used to dump beverage, store wash cloth bucket, and chemical spray bottles. Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips in location. Warning

5/7/2025· 10mo ago

Visit ID: 10833979

Met Inspection Standards

1 basic

  • 29-03-4:Basic - - From initial inspection : Basic - Water draining onto floor surface. Hand wash sink next to three compartment dripping onto floor when turned on. - From follow-up inspection 2025-05-07: Handwash sink water was not turned on at the start of inspection. Operator turned on sink and placed a bucket underneath to catch the water that is leaking from pipe. Operator has a scheduled repairs for this afternoon* **Time Extended** Corrected On-Site

5/6/2025· 10mo ago

Visit ID: 10744573

Follow-up Inspection Required

3 high, 2 int, 1 basic

  • 29-03-4:Basic - Water draining onto floor surface. Hand wash sink next to three compartment dripping onto floor when turned on.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. coleslaw (47F - Cooling) carrot cake (46F - Cold Holding)
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler next to patio exit door: sour cream (47F - Cold Holding); sour cream (49F - Cold Holding); half and half (51F - Cold Holding) operator states that all food was moved from the walk in at 11:30. Operator relocated to the freezer for rapid chill. Flip top cooler across from oven: pimento cheese spread (45F - Cold Holding); Tuscan cheese spread (44F - Cold Holding). Operator states food was relocated to the cooler from the walk in at 8:30am. No temperatures have been taken since. Operator added ice bags to food in the unit. Flip top cooler next to three compartment: cooked chicken (47F - Cold Holding) overfilled on cook line. Chicken in cooler for less than 4 hours. Operator removed the top portion of the chicken and relocated to the walk in cooler. Display case cooler: display case: carrot cake (46F - Cold Holding) in cooler over night, no temperatures taken. See stop sale. **Corrective Action Taken**
  • 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. coleslaw (47F - Cooling) operator states the coleslaw was prepared at 8:30am. Operator states they did not take a temperature to ensure the food cooled down properly to 41F. See stop sale.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink has cleaning equipment stored in the sink next to the dishmachine. Operator relocated. Corrected On-Site
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator placed time/temperature control for safety breading mixed with water on time as a public health. Emailed operator time as a public health procedure for them to fill out and keep on file.

12/16/2024· 1y 2mo ago

Visit ID: 8786243

Met Inspection Standards

1 high, 2 int, 3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in Parmesan cheese, no handle. Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 35A-02-6:High Priority - Live, small flying insects in bar area. 4 flies observed in bar area.
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half n half in salad reach in.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun.

1/29/2024· 2y 1mo ago

Visit ID: 8508394

Met Inspection Standards

1 high, 1 int, 2 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on cook line. Manager removed employee beverage Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name.Squeeze bottles and food containers holding foods removed from its origional container not labeled with common name. Discussed the need to label all foods removed from it's original container.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw pork stored over salmon that is served less than well done. Operator rearranged the cooler to gain compliance. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used as dump sink behind bar evidenced by lemon wedges, ice and stirs in the sink. Discussed the need to use hand wash sink for washing hands only

9/25/2023· 2y 5mo ago

Visit ID: 8384965

Met Inspection Standards

1 high, 1 int, 1 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Operator discarded deeply grooved cutting board Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box; Poultry (133F - Hot Holding); Pork (130F - Hot Holding, corrected to 135F ). Operator turned the temperature up on the holding unit. Food was in unit for less than 4 hours **Corrective Action Taken**
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of sanitizer not labeled with common name. Operator labeled spray bottle. Corrected On-Site