DirtyFLRestaurant Inspection Data

THE WINE HOUSE

Health inspection records show THE WINE HOUSE in GULFPORT has 6 inspections with a food safety rating of 1.9/5. Food safety practices have remained consistent.

Last inspection: Yesterday · 6 reports on file

2913 Beach Boulevard South
Saint Petersburg, Florida, 33707
Pinellas County County

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 6 health inspection reports

All Inspection Reports

4/15/2026· 1d ago

Visit ID: 10933640

Follow-up Inspection Required

4 high, 2 int, 3 basic

  • 22-08-4:Basic - Interior of oven has accumulation of black substance/grease/food debris. Repeat Violation Warning
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -cooler near kitchen exit has no ambient thermometer Warning
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -pipe under mop sink disconnected and draining onto ground. Operator put bucket under pipe to catch leak until it can be repaired. Warning
  • 35A-02-7:High Priority - Live, small flying insects found 6 live flies behind bar Operator killed 6 flies. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cole slaw (49F - Cold Holding); potato salad (48F - Cold Holding); sliced cheese (52F - Cold Holding); butter (52F - Cold Holding) in cooler near kitchen exit. Cooler had been turned down too low and none of the items had been taken out this morning. No temperatures were checked this morning. Stop sale issued due to not being able to determine how long items were out of temperature. Sour cream had been taken out this morning but it was held in unit overnight so I included in stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cole slaw (49F - Cold Holding); potato salad (48F - Cold Holding); sliced cheese (52F - Cold Holding); butter (52F - Cold Holding) in cooler near kitchen exit. Cooler had been turned down too low and none of the items had been taken out this morning. No temperatures were checked this morning. Stop sale issued due to not being able to determine how long items were out of temperature. Warning
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) Diluted and retested at 50PPM. Corrected On-Site Warning
  • 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. Buttermilk in reach in cooler opened Sunday no date mark. Operator date marked. Corrected On-Site Repeat Violation Warning
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee hired in last 60 days did not have signed employee health reporting agreement. Operator printed and had employee sign. Corrected On-Site Warning

11/13/2025· 5mo ago

Visit ID: 13572434

Met Inspection Standards

1 high, 4 int, 5 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -cutting board on prep table near kitchen exit.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Ear buds stored on shelf above prep table where food was being prepared. Operator removed Corrected On-Site
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -Kitchen back door has significant gaps. Live flies present.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris -imperial oven in kitchen soiled with grease and food debris Repeat Violation
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -lights above 3 compartment sink and dry storage/ reach in cooler area not covered to protect area from possible shatter.
  • 35A-02-7:High Priority - Live, small flying insects found 1 live fly behind bar area 1 live fly near prep table in kitchen near back door Not observed landing on food contact surfaces. Discussed importance of fly prevention with operators.
  • 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 and half in reach in cooler behind bar opened on Sunday not date marked. Operator date marked. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -griddle on prep table under microwave in kitchen soiled with black substance
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped pitcher in hand wash sink behind bar. Discussed proper use of hand wash sinks. **Corrective Action Taken**
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in restroom. Operator turned up heat and retemped at 110F. Corrected On-Site

3/27/2025· 1y ago

Visit ID: 10803364

Met Inspection Standards

1 high, 2 basic

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair stand up refrigerator outside in shed area. Warning - From follow-up inspection 2025-03-27: **Time Extended**
  • 29-08-4:Basic - - From initial inspection : Basic - Plumbing system in disrepair under mop sink. Warning - From follow-up inspection 2025-03-27: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (64F - Cold Holding); cooked pork (64F - Cold Holding); Mac and cheese (54F - Cold Holding) in stand up refrigerator, outback shed area. Manager moved items to freezer. **Corrective Action Taken** Warning - From follow-up inspection 2025-03-27: cooked chicken (50F - Cold Holding); cooked pork (47F - Cold Holding); cooked ribs (49F - Cold Holding) cooked wings 52F. in stand up black refrigerator, outback shed area. Manager discarded all items as all items have been left over night in refrigerator and no temperatures have been taken since 3-26-25 Admin Complaint

3/20/2025· 1y ago

Visit ID: 10727536

Follow-up Inspection Required

2 high, 2 int, 4 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table next to coffee marker Warning
  • 14-11-5:Basic - Equipment in poor repair stand up refrigerator outside in shed area. Warning
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled with food debris. Warning
  • 29-08-4:Basic - Plumbing system in disrepair under mop sink. Warning
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee went outside then came back inside continues to handle clean equipment without washing hands. Inspector educated employee. **Corrective Action Taken** Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (64F - Cold Holding); cooked pork (64F - Cold Holding); Mac and cheese (54F - Cold Holding) in stand up refrigerator, outback shed area. Manager moved items to freezer. **Corrective Action Taken** Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in next to reach-in cooler. Employee refilled paper towels Corrected On-Site Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand sink next to reach in cooler. Employee refilled soap. Corrected On-Site Warning

11/21/2024· 1y 4mo ago

Visit ID: 8789065

Met Inspection Standards

1 int

  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

6/12/2024· 1y 10mo ago

Visit ID: 8675249

Met Inspection Standards

2 high, 6 int, 7 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Multiple co2 tanks not secured.
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Missing cove molding in kitchen behind prep table.
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights in food prep area not shielded.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No sign at hand sink next to 3 compartment sink. Employee put up signage. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach in refrigerator.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink open in reach in cooler.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Olive oil and apple cider vinegar in spray bottles no label. Employee labeled spray bottles. 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. Glass washer 10ppm.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomato (45F - Cold Holding). Employee moved tomatoes to reach in cooler. Retemped tomatoes 41F. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Panini press soiled, slicer blade soiled on slicer in kitchen.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for glass washer.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink. Employee refilled paper towels. Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cole slaw made 6-11 no date mark. Employee dated cole slaw. Corrected On-Site
  • 16-59-1:Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer.
  • 16-53-4:Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. 115 F glass washer in kitchen.