DirtyFLRestaurant Inspection Data

DOC FORD'S RUM BAR & GRILLE

Tyrone Boulevard North
Saint Petersburg, Florida, 33709
Holiday Park
Pinellas County County

Overall Food Safety Rating

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

All Inspection Reports

Inspection Date: 4/2/2025

Inspection #: Visit ID: 10732397

  • 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. Wahoo fish in walk-in cooler
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 3- 10pz cans of Mandarin oranges dented. Manager removed items from shelves.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomato (50F - Cold Holding); hard boiled eggs (50F - Cold Holding). Manager placed items in freezer. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with food debris.

Inspection Date: 2/7/2025

Inspection #: Visit ID: 10731963

  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation - From follow-up inspection 2025-02-07: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled with food debris. - From follow-up inspection 2025-02-07: **Time Extended**
  • 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2025-02-07: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled food debris. Repeat Violation - From follow-up inspection 2025-02-07: **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. For Yucatan Shrimp Sauce and a process waiver. - From follow-up inspection 2025-02-07: ESTABLISHMENT has summited HACCP and is in the process of being review. **Time Extended**

Inspection Date: 12/2/2024

Inspection #: Visit ID: 8780943

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on cook line and prep area above food. Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handles touching in the sugar container. Employee removed item. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled with food debris on prep area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled with food debris.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 33-16-4:Basic - Open dumpster lid. Employee closed lids. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Employee moved wet cloth in buckets. Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled food debris. Repeat Violation
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. For Yucatan Shrimp Sauce and a process waiver.

Inspection Date: 4/24/2024

Inspection #: Visit ID: 8656595

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable at cook line Repeat Violation - From follow-up inspection 2024-04-24: **Time Extended**
  • 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on shelf above food preparation table in food prep area . Employee drink on top area of reach in cooler at cook line Reviewed with manager .employees discarded drinks Corrected On-Site - From follow-up inspection 2024-04-24: **Time Extended**
  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation - From follow-up inspection 2024-04-24: **Time Extended**
  • 10-17-4:Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment at cook line Corrected On-Site Repeat Violation - From follow-up inspection 2024-04-24: **Time Extended**
  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees in cook line / dishwashing area , front line area and first floor bar Repeat Violation - From follow-up inspection 2024-04-24: **Time Extended**
  • 08B-17-4:Basic - - From initial inspection : Basic - Unwashed fruits/vegetables ( box of mushrooms ) stored with ready-to-eat food ( washed green beans ) in walk in cooler . Reviewed with manager . Manager rearranged food Corrected On-Site - From follow-up inspection 2024-04-24: **Time Extended**
  • 01C-02-4:Intermediate - - From initial inspection : Intermediate - Establishment not maintaining mussel/oyster tags for 90 days. - From follow-up inspection 2024-04-24: Educated operator on proper ways to maintain oyster tags and date marking **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - stained cutting boards at cookline Dough mixer soiled with food debris. Repeat Violation - From follow-up inspection 2024-04-24: **Time Extended**
  • 01C-03-4:Intermediate - - From initial inspection : Intermediate - mussel/oyster tags are not marked with last date served. - From follow-up inspection 2024-04-24: Educated operator on proper ways to maintain oyster tags and date marking **Time Extended**

Inspection Date: 4/18/2024

Inspection #: Visit ID: 8654394

  • 35A-06-4:Basic - Accumulation of 50 dead insects in control devices on wall above warmer cabinet and 35 dead insects in bug zapper in back food prep area near walk in cooler . Manager to schedule service to clean bug zappers
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted,
  • 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.Reviewed with employee and manager .employee opened packages **Corrective Action Taken**
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable at cook line Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on shelf above food preparation table in food prep area . Employee drink on top area of reach in cooler at cook line Reviewed with manager .employees discarded drinks Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation at cook line . Employee placed hair net on . Corrected On-Site Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation
  • 08B-38-4:Basic - Food ( containers of clam chowder ) stored on floor n front of stove. Reviewed with manager storage of food . Manager relocated food Corrected On-Site Repeat Violation
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment at cook line Corrected On-Site Repeat Violation
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board at cook line area Repeat Violation
  • 35B-02-4:Basic - Insect control device installed over food preparation area above to clean pitchers on top of warmer cabinet and another bug zapper over pastry cart above pies and brownies in back kitchen . Manager relocated pies and brownies .
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in cook line / dishwashing area , front line area and first floor bar Repeat Violation
  • 25-27-4:Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Straws relocated to inside bar area Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables ( box of mushrooms ) stored with ready-to-eat food ( washed green beans ) in walk in cooler . Reviewed with manager . Manager rearranged food Corrected On-Site
  • 14-12-4:Basic - Utensils ( screened strainer ) in poor condition at fryer. Manager discarded Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses on cutting board at cook line Repeat Violation
  • 01C-06-5:Basic - mussels removed from original container for long-term storage at cook line in drawer
  • 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. Yucatán sauce with butter and garlic at 70 F at 2:15 pm reheated at 10:00 am this morning on counter at cook line .- see stop sale
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Three live flies in dry storage area in kitchen - flying insects flew out of kitchen area - four bees in upstairs wait station outside area near soda nozzles - five bees near blenders in first floor bar outside area . Reviewed with manager . Manager to schedule pest control service this day.
  • 08A-05-6:High Priority - Raw animal food ( raw oysters ) stored over/not properly separated from ready-to-eat food.( cooked vegetables) in reach in cooler at cook line . Manager relocated food - raw ground beef over fish in cooler at cook line opposite grill - raw steak over fish in drawer under grill - manager relocated food Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Yucatán sauce with butter and garlic at 70 F at 2:15 pm reheated at 10:00 am this morning on counter at cook line .- see stop sale
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue cheese crumble 45 F ,recheck 40 F Alfredo sauce 51 F recheck 40F ,raw salmon 49 F, snapper 53f , shrimp 45 F , fish 46 F , seafood mix 46 F in cooler and drawers opposite combo pro - temperatures taken this morning . Manager placed food on ice and relocated to walk in freezer for quick chill -butter 60 F , butter and garlic 70 F at cookline - 48F Swiss cheese in cooler opposite grill - egg wash 48 F, calamari 46 F in reach in cooler at cook line opposite fryers -cut tomatoes 47/F mango sauce - cut tomatoes48F, cut leafy greens 53 F , Hard boiled eggs 52 F , sliced tomatoes 52 F in reach in cooler at end of cook line - ribs 47 F in walk in cooler on cooling rack with cooling foods .employee rearranged food Reviewed with manager separating food cooling from cold holding foods. - front line : 47 F cut tomatoes placed on ice **Corrective Action Taken** **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Key lime butter 130 F at steam table . Employee reheated butter in oven recheck 170 F Corrected On-Site
  • 01C-02-4:Intermediate - Establishment not maintaining mussel/oyster tags for 90 days.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - stained cutting boards at cookline Dough mixer soiled with food debris. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. - strainer in hand wash sinks in the upstairs bar. Reviewed with manager. Strainers removed from hand wash sinks Corrected On-Site
  • 01C-01-4:Intermediate - No tag on/for original container of raw mussels in cooler drawer at cook line . See stop sale.
  • 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. -butter time marked at expo line
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Jesse S, Mark B, Alberson M., Nalleli, April D - back of the house employees
  • 01C-03-4:Intermediate - mussel/oyster tags are not marked with last date served.

Inspection Date: 8/15/2023

Inspection #: Visit ID: 8379926

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic bowls with no handle used in beans, flour, sugar, rice. Manger removed all plastic bowls Corrected On-Site
  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice buckets not inverted. Manager removed broken ones with no handles. Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards on cook line and prep area.
  • 12B-01-4:Basic - Employee eating while preparing food. Prep cook eating in prep area.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple employees drink cups on shelves in prep area. Cell phone stored on cook line table next to knifes. Speaker on shelf pr line next to spices.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Prep cook no hair restraint. Cook put hair net on. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at waitress area.
  • 08B-38-4:Basic - Food stored on floor. Containers-of mayonnaise in dry storage on floor. Bag of carrots on floor in walk-in cooler.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives on cook line between reach in coolers.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Metal spoon in croutons with handle touching food.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Towel used under cutting board on cook line.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign in prep area next to back door.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on clean pans in prep area.
  • 33-16-4:Basic - Open dumpster lid.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee energy drink in freezer on cook line.
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer buckets on floor on cook line.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on prep table. Employee removed to sanitizer bucket. Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Prep cook failed to wash hands before putting on gloves.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food substances. Mixer head soiled with food debris. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Plastic bandage in hand sink in prep area. Employee removed bandages Corrected On-Site Repeat Violation