DirtyFLRestaurant Inspection Data

UPTOWN RAW BAR AND GRILL

With 6 inspections documented, UPTOWN RAW BAR AND GRILL maintains a 3.3/5 food safety rating in PORT ST JOE. Recent inspections indicate some food safety concerns.

411 Reid Avenue
Florida, 32456
North Port St. Joe
Gulf County County

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 9/2/2025

Inspection #: Visit ID: 10870667

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 32-04-4:Basic - Both Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured,by the dish machine.
  • 08B-38-4:Basic - Food stored on floor. Case of hamburger bones on the floor of the walk in cooler.
  • 24-14-4:Basic - Knife stored between equipment next to the toaster.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. White refrigerator in the back prep area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris,flats top grill and burner stove.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Season containers on the cook line.
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
  • 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. Left a copy. Corrected On-Site
  • 01C-03-4:Intermediate - Some Clam/mussel/oyster tags not marked with last date served.

Inspection Date: 4/17/2025

Inspection #: Visit ID: 10820197

  • 32-04-4:Basic - Both Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observe single serving cup inside the diced eggs.
  • 24-14-4:Basic - Clean utensils knife stored between equipment and wall. Front line.
  • 10-12-5:Basic - In-use ice scoop stored on top soiled surface between uses,ice machine.
  • 22-08-4:Basic - Interior of top oven has accumulation of black substance/grease/food debris.

Inspection Date: 1/7/2025

Inspection #: Visit ID: 10754672

  • 24-14-4:Basic - Clean utensils knife stored between equipment on the front line.
  • 08B-38-4:Basic - Food stored on floor. Observed cases of fries and other food items on the walk in cooler floor.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Inspection Date: 12/2/2024

Inspection #: Visit ID: 8832644

  • 08B-12-5:Basic - Stored food not covered. Observed cooked toasted bread not protected from possible contamination on the cook line. Employee placed a lid over the bread. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Red beans 117 F.
  • 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 red beans 117 F holding from 11 am. Manager removed item. Corrected On-Site

Inspection Date: 3/14/2024

Inspection #: Visit ID: 8554517

  • 08B-38-4:Basic - Food stored on floor. Observed cases of bottles of water setting by dish machine.
  • 22-08-4:Basic - Interior of oven has accumulation of black substance/grease/food debris.

Inspection Date: 11/16/2023

Inspection #: Visit ID: 8343011

  • 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.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit in the back area.
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee hand sink has a cleaning pad inside employee hand sink on the front line.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.