DirtyFLRestaurant Inspection Data

301 BAR & GRILL

301 BAR & GRILL in THONOTOSASSA has 5 health inspections on record with an overall food safety rating of 1.7/5. Recent inspections indicate some food safety concerns.

12464 N US HWY 301, THONOTOSASSA 335922612

Overall Food Safety Rating

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

All Inspection Reports

Inspection Date: 9/24/2025

Inspection #: Visit ID: 10938762

  • 36-36-4:Basic - Ceiling tile missing. Ceiling tiles missing in back kitchen area. Repeat Violation
  • 12B-14-4:Basic - Employee beverage container in ice machine/ice bin. Bottles of beer stored in ice. Employee removed beer from ice.
  • 08B-38-4:Basic - Food stored on floor. Fryer oil stored in floor in kitchen area. Repeat Violation
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have buildup of grease. Repeat Violation
  • 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.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of chemicals is not labeled by common name in kitchen area.
  • 27-02-4:Intermediate - Well water testing report/documentation is not available upon request. Well testing report not available.

Inspection Date: 3/18/2025

Inspection #: Visit ID: 8822955

  • 36-36-4:Basic - Ceiling tile missing. Observed missing ceiling tiles by back door and door to walk in beer cooler at time of inspection.
  • 08B-38-4:Basic - Food stored on floor. Observed two fryer oil containers stored on floor at time of inspection.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled with old food debris at time of inspection.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents soiled with old grease at time of inspection.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall next to and under fryers soiled at time of inspection.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed drink ice in hand wash sink designated as hand wash only at time of inspection.
  • 27-02-4:Intermediate - Well water testing report/documentation is not available upon request. Operator no able to provide well testing report at time of inspection.
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Both fire extinguishers by back door gages are in red at time of inspection.

Inspection Date: 7/8/2024

Inspection #: Visit ID: 8717848

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior and exterior soiled.
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Carbon Dioxide tanks not secure near back door. Operator secured at time of inspection. Corrected On-Site Repeat Violation
  • 36-36-4:Basic - Ceiling tile missing. Ceiling near beer cooler missing. Ceiling tile missing in outside bar area.
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler in kitchen in disrepair, Discussed additional ways to maintain temperature under 41F.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board stored near microwave. Repeat Violation
  • 36-24-5:Basic - Hole in or other damage to wall. Wall near office and back door in disrepair. Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall near kitchen entrance not smooth.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided operator with education packet containing choking poster. **Corrective Action Taken**
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Handwashing sink in back kitchen area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of most appliances in kitchen soiled.
  • 33-16-4:Basic - Open dumpster lid. Dumpster lid open.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks stored in reach in cooler. Discussed with operator. Operator moved to approved location at time of inspection. Corrected On-Site
  • 35B-05-4:Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Gap above external door leading to outside from kitchen.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler in kitchen area soiled.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled near fryer Floor soiled/has accumulation of debris. Floor soiled thorough out kitchen. Repeat Violation
  • 22-48-5:High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Unapproved chlorine, operator purchase approved sanitizer at time of inspection. Corrected On-Site
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three live flies in kitchen. Admin Complaint
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Non food grade container used to carry ice.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shredded Cheese (70F - Cold Holding); Block Cheddar Cheese (65F - Cold Holding) from day prior.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded Cheese (70F - Cold Holding); Block Cheddar Cheese (65F - Cold Holding) See stop sale
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bug repellent stored near oats, discussed with operator, operator moved to approved location at time of inspection. Corrected On-Site
  • 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. Provided operator education packet containing cleanup procedure. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink used to store utensils. Discussed with operator on keeping sink clear and accessible.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer available upon request.
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator hand wrote consumer advisory at time of inspection and posted. Corrected On-Site
  • 27-02-4:Intermediate - Well water testing report/documentation is not available upon request. Repeat Violation
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguishers near back door in red, discussed with operator.
  • 48-04-4:Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Gas tank in external bar area. Discussed with operator.

Inspection Date: 4/15/2024

Inspection #: Visit ID: 8578231

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Discussed with operator.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board stored next to microwave.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Gap above door threshold.
  • 08B-38-4:Basic - Food stored on floor. Oil stored on floor next to fryer. Operator moved to approved location at time of inspection.Corrected On-Site Corrected On-Site Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave in kitchen soiled. Repeat Violation
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided operator with education packet containing choking poster. **Corrective Action Taken**
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood above fryer soiled. Exterior of ice machine soiled. Discussed with operator. Repeat Violation
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels on contained next to microwave in kitchen.
  • 33-16-4:Basic - Open dumpster lid. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind equipment and near fryer soiled. Discussed with operator.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two live flies in kitchen. Discussed with supervisor Allison M
  • 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. Sausage prepared day prior in fridge not date marked at time of inspection. Operator dated at time of inspection. Corrected On-Site
  • 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. Provided operator with education packet containing clean up procedure.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink, operator stocked at time of inspection. Corrected On-Site
  • 27-02-4:Intermediate - Well water testing report/documentation is not available upon request.

Inspection Date: 12/19/2023

Inspection #: Visit ID: 8339494

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted next to reach in cooler.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on top of chest freezer.
  • 12B-06-4:Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. Observed employee smoking in kitchen. No contamination observed to food or food contact surfaces.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at the top of back door.
  • 08B-38-4:Basic - Food stored on floor. Oil on floor
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
  • 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 drink in reach in cooler.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Paper plates not inverted next to reach in cooler.
  • 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Forks and spoons not all facing the same direction.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eggs 50 F on counter, operator placed in reach in cooler. **Corrective Action Taken**
  • 31B-03-4:Intermediate - No soap provided at handwash sink.
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Temped 70 F.