DirtyFLRestaurant Inspection Data

WHISKEY JOE'S BAR & GRILL

WHISKEY JOE'S BAR & GRILL located in ELLENTON has undergone 8 health department inspections, achieving a 2.7/5 overall safety rating. Recent inspections show improving food safety practices.

Last inspection: 3 weeks ago · 8 reports on file

5313 19th Street East
Florida, 34222
Manatee County County

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 8 health inspection reports

All Inspection Reports

3/25/2026· 3w ago

Visit ID: 13658802

Follow-up Inspection Required

2 high, 1 basic

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed their make table cutting boards grooved. Warning - From follow-up inspection 2026-03-25: **Time Extended**
  • 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in the walk in cooler: Gumbo (52F - Cooling). Operator stated it was cooked the day before. Operator willingly disposed of the product. **Corrective Action Taken** Warning - From follow-up inspection 2026-03-25: Observed in the walk in cooler: Jambalaya 58F cooling. Operator stated it was made the day before. Operator willingly disposed of the products. Admin Complaint **Corrective Action Taken**
  • 01B-36-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed in the walk in cooler: Gumbo (52F - Cooling). Operator stated it was cooked the day before. Operator willingly disposed of the product. Warning - From follow-up inspection 2026-03-25: Observed in the walk in cooler: Jambalaya 58F cooling. Operator stated it was made the day before. Operator willingly disposed of the products. Admin Complaint

3/24/2026· 3w ago

Visit ID: 13597609

Follow-up Inspection Required

5 high, 2 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed their make table cutting boards grooved. Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks stored above the cook line. Operator disposed of the drinks. Corrected On-Site 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. Observed in the walk in cooler: Gumbo (52F - Cooling). Operator stated it was cooked the day before. Operator willingly disposed of the product. **Corrective Action Taken** Warning
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed in the walk in cooler: Gumbo (52F - Cooling). Operator stated it was cooked the day before. Operator willingly disposed of the product. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored over cooked pork and observed raw chicken stored over tagged draw oyster in the walk in cooler. Operator moved the pork and oysters. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the right side cook line cooler: Chicken (56F - Cold Holding); Jumbalya (60F - Cold Holding); Sliced cheese (55F - Cold Holding). Operator stated it had been set up approximately 2hrs ago. Operator placed most food in the walk in cooler and the rest in half pans with ice. **Corrective Action Taken** Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in the hot holding cabinet and the server steam table: Chicken (120F - Hot Holding); Fish (120F - Hot Holding); Queso (121F - Hot Holding). Operator stated the product had been place to hot hold approximately 1hr ago. Operator turned up their machines and started the process of reheating the food. **Corrective Action Taken** Warning

12/16/2025· 4mo ago

Visit ID: 10932682

Met Inspection Standards

1 high, 5 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employees jacket stored above clean dishes in the back storage area. Operator removed it. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign at the tiki bar. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the sides of the fryers with food debris and grease buildup.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed multiple single service articles in the establishment not inverted. Operator inverted them. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed a wiping cloth stored on top of a container of drink mix. Operated removed it. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored over raw whole pork. Operator moved the pork. Corrected On-Site

2/25/2025· 1y 1mo ago

Visit ID: 8893226

Met Inspection Standards

1 int, 4 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Observed current license not posted.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting board on food line. Manager removed and replaced with new board. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign at tiki bar sink. Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed standing water in beverage cooler at tiki bar. Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle above mop sink. Manager labeled. Corrected On-Site

9/18/2024· 1y 7mo ago

Visit ID: 8739004

Met Inspection Standards

1 high, 1 int, 3 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Obviously c02 tanks not secured.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at tiki bar hand sink.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed standing water in tiki bar reach in cooler.
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensil in container of water at 87f. Chef removed container to be washed. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with black buildup. Chef washed. Corrected On-Site

4/9/2024· 2y ago

Visit ID: 8648491

Met Inspection Standards

1 int, 1 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards on food line. Observed several small cutting boards heavily grooved.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed last date used marked on oyster tags.

11/14/2023· 2y 5mo ago

Visit ID: 8360323

Met Inspection Standards

4 high, 2 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cut board at hot foods station. Observed several heavily grooved cutting boards in rear storage area. Chef threw out. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed stacked wet pans on back storage shelf.
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee washing dishes touch dirty dishes then go touch clean dishes without changing gloves and washing hands. Chef talked to employee concerning proper procedures. **Corrective Action Taken**
  • 01A-08-4:High Priority - Shellfish received from unapproved/unlisted shipper. See stop sale. Observed one case green tagged oysters in walk-in cooler. Chef removed from shelf.
  • 01B-04-5:High Priority - Stop Sale issued due to food originating from an unapproved source. Observed one case of green tagged oysters in walk in cooler. Chef removed case from shelf.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed spray paint and butane on shelf next to soda syrup. Chef moved chemicals to different area. Corrected On-Site

7/5/2023· 2y 9mo ago

Visit ID: 8324856

Met Inspection Standards

1 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards in kitchen area. Repeat Violation