DirtyFLRestaurant Inspection Data

DRIFTWOOD BAR AND GRILL

DRIFTWOOD BAR AND GRILL has 6 health inspections on file for its INGLIS location, with an overall rating of 1.7/5. Recent inspections show improving food safety practices.

253 HWY 40 W, INGLIS 34449

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 1/13/2026

Inspection #: 3655444

Inspection Date: 8/8/2025

Inspection #: Visit ID: 10897401

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Coating missing from section of plywood ceiling in rear storage area.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at cookline has deep cut marks.
  • 35A-03-4:Basic - Dead roaches on premises. One dead roach on floor in bar area, beside keg cooler. Employee swept the area during this inspection. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on prep table beside cutting board. Employee removed cup from table during this inspection. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored hanging from oven door handle at cookline. Manager removed tongs from handle during this inspection. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Exterior of equipment at cookline soiled with grease. 2. Hood filters above grill soiled with grease. 3. Top of reach-in freezer in rear storage area soiled with dust. 4. Gaskets on keg cooler in bar area soiled with mold-like substance. 5. Gaskets on reach-in freezer doors in rear storage area soiled with mold-like substance. 6. Bottom-interior of reach-in freezers in rear storage area soiled with food debris. Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of cooler in kitchen near cookline.
  • 36-50-4:Basic - Unclean building components, attachments or fixtures. Exterior of hood above grill soiled with dust.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In pan on counter near cookline: pizza sauce (58F - Cold Holding). Employee stated the pizza sauce was in-use one hour prior. Employee stated the pizza sauce is from a can, but has other ingredients added. Inspector had employee move the pizza sauce to a cooler to cool to 41F. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle containing degreaser stored hanging from wire shelf, directly above stack of single-use foam trays. Employee removed spray bottle from the area during this inspection.
  • 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. Open gallon jug containing milk missing date mark on shelf inside walk-in cooler. Employee stated it was opened on 8/6 and added proper date mark during this inspection. Corrected On-Site
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ ServSafe food manager certification for manager Bobbie Jo Pickett Rice expired on 08/29/2024. Repeat Violation Admin Complaint
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing degreaser missing label, hanging from wire shelf in bar area.

Inspection Date: 3/5/2025

Inspection #: Visit ID: 10713230

  • 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. Two packages of salmon thawed inside reduced oxygen packaging inside cooler at cookline. Salmon is fully thawed. Package does have a label indicating the salmon must be removed from packaging prior to thawing. Stop sale issued. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Gaskets on cooler and freezer doors throughout kitchen soiled with food debris and/or mold-like substance. 2. Exterior of equipment at cookline heavily soiled with grease and/or food debris. 3. Hood filters above cookline heavily soiled with grease. 4. Interior of reach-in freezer in rear storage room soiled with food debris. Repeat Violation
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open bag containing raw frozen fish stored on shelf above box containing frozen key lime pie and open bag containing frozen spinach inside reach-in freezer in rear storage room. Manager moved raw fish to the bottom shelf during this inspection. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Two packages of salmon thawed inside reduced oxygen packaging inside cooler at cookline. Salmon is fully thawed. Package does have a label indicating the salmon must be removed from packaging prior to thawing. Repeat Violation Admin Complaint
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ One ServSafe certified food manager certificate for Bobbi Jo Pickett Rice expired on 08/24/2024.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1. Interior of cooler door at cookline soiled with mold-like substance. 2. Back corner inside keg cooler in bar area soiled with mold-like substance. 3. Interior of door inside ice machine soiled with green substance. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Whisk stored down inside handwash sink near cookline. Manager moved the whisk to the warewash area during this inspection. Corrected On-Site
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Gauge on fire extinguisher hanging from wall at kitchen entrance in the red. Repeat Violation

Inspection Date: 11/5/2024

Inspection #: Visit ID: 8788940

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Condiment cup without handle stored down inside container of slaw in reach-in cooler at cookline. Employee discarded the scoop during this inspection. Corrected On-Site
  • 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. Five packages of salmon inside reduced oxygen packaging completely thawed inside reach-in cooler below grill. Labeling on the packaging does indicate it must be removed from package prior to thawing. Stop sale issued.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor in outdoor storage area soiled with dirt and leaves.
  • 08B-38-4:Basic - Food stored on floor. Two containers of frying oil stored directly on floor near cookline. Employee removed the oil from the floor during this inspection. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Gasket on cooler door at cookline soiled with food debris. 2. Gaskets of freezer doors behind building soiled with mold-like substance. 3. Gaskets of keg cooler doors in bar area soiled with mold-like substance. Repeat Violation
  • 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. Inside reach-in cooler at cookline: shrimp (65F - Cooling 5 1/2 hours). Shrimp is cooling inside a zipped plastic bag. Employee at cookline stated it has been cooling since approximately 8:30 this morning. Inspector had employee place shrimp on a pan and move the shrimp to a freezer to rapidly cool to 41F. shrimp (65F 3:40, 45F 3:20- Cooling). Stop sale issued.
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Inside reach-in cooler at cookline: shrimp (65F - Cooling 5 1/2 hours). Shrimp is cooling inside a zipped plastic bag. Employee at cookline stated it has been cooling since approximately 8:30 this morning. Inspector had employee place shrimp on a pan and move the shrimp to a freezer to rapidly cool to 41F. shrimp (65F 3:00, 45F 3:20- Cooling). Stop sale issued.
  • 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. Inside reach-in cooler at cookline: shrimp (65F - Cooling 5 1/2 hours). Shrimp is cooling inside a zipped plastic bag. Employee at cookline stated it has been cooling since approximately 8:30 this morning. Inspector had employee place shrimp on a pan and move the shrimp to a freezer to rapidly cool to 41F. shrimp (65F 3:00, 45F 3:20- Cooling).
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Five packages of salmon inside reduced oxygen packaging completely thawed inside reach-in cooler below grill. Labeling on the packaging does indicate it must be removed from package prior to thawing.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention devise missing after splitter at outdoor mop sink.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Inside reach-in cooler at cookline: shrimp (65F - Cooling 5 1/2 hours). Shrimp is cooling inside a zipped plastic bag. Employee at cookline stated it has been cooling since approximately 8:30 this morning. Inspector had employee place shrimp on a pan and move the shrimp to a freezer to rapidly cool to 41F. shrimp (65F 3:00, 45F 3:20- Cooling). Stop sale issued.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1. Cutting board at cookline heavily stained. 2. Deflector plate bottom edge soiled with mold-like substance inside ice machine behind kitchen. 3. Interior of keg cooler in bar soiled with brown substance. 4. Interior walls of microwave at cookline soiled with food debris. Repeat Violation
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher on wall in kitchen near entrance in red zone.

Inspection Date: 12/20/2023

Inspection #: Visit ID: 8462226

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards throughout kitchen heavily scored. Repeat Violation
  • 35A-03-4:Basic - Dead roaches on premises. One dead roach on floor in bar area between wall and keg cooler. Manager cleaned up and discarded the dead roach during this inspection. Corrected On-Site Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above grill soiled with grease. Repeat Violation
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Container containing clean utensils stored with handles down on shelf near three-compartment sink.
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels in-contact with cut lettuce inside reach-in cooler drawers in kitchen. Manager removed towel from top of lettuce during this inspection. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle containing degreaser stored hanging from shelf directly above open box containing paper napkins in bar area. Employee removed spray bottle from shelf during this inspection. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade on prep table in kitchen soiled with black substance. Interior of reach-in keg cooler in bar area soiled with mold-like substance.
  • 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. Diced ham missing date mark inside reach-in cooler at cookline. Manager stated the ham was prepared and diced on 12/18 and added proper date mark. Corrected On-Site

Inspection Date: 8/2/2023

Inspection #: Visit ID: 8386371

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in kitchen above canned food rack heavily scored/grooved. Repeat Violation
  • 35A-03-4:Basic - Dead roaches on premises. One dead roach on floor inside storage shed behind building. One dead roach on floor in bar area. Both were cleaned up and discarded during this inspection. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two employee drink cups on top of reach-in cooler in kitchen near cookline. Manager removed drink cups from cooler during this inspection.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above grill soiled with grease. Repeat Violation
  • 33-16-4:Basic - Open dumpster lid. Dumpster beside building. Manager closed dumpster lid during this inspection. Corrected On-Site Repeat Violation
  • 36-50-4:Basic - Unclean building components, attachments or fixtures. Outside of hood above grill soiled with dust. Floor inside storage shed behind building heavily soiled with dirt and/or cardboard debris. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on top of cutting board above canned food rack. Manager placed wiping cloth back into solution during this inspection. Corrected On-Site
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth bucket Quat 0PPM. Manager refilled sanitizer bucket, then 300PPM. Corrected On-Site
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies in kitchen near cookline. Three flies in bar area. Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored on top of containers containing olives inside walk-in cooler. Manager moved eggs to the bottom shelf during this inspection. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing after the splitter at three-compartment sink.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Metal pan stored inside handwash sink at cookline. Manager removed pan from handwash sink during this inspection. Corrected On-Site
  • 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. On employee employed for five weeks, missing employee reporting agreement.