DOC FORD'S RUM BAR & GRILLE
8790 BAY PINES BLVD · ST. PETERSBURG · Pinellas County · FL 33709
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
7 full violation description(s) documented by the inspector during this visit.
High Priority 1
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. homemade Caesar dressing (49F- Cold Holding); shredded cheese (45F – Cold Holding); salsa (45F – Cold Holding); homemade ranch (47F – Cold Holding); mozzarella cheese (50F – Cold Holding); raw shrimp (50F – Cold Holding); raw grouper (50F – Cold Holding); raw chicken (50F – Cold Holding); raw flounder (50F – Cold Holding); egg wash (50F – Cold Holding); raw squid (50F – Cold Holding); raw mussels (49F – Cooling) Items in several reach in coolers on cookline temping high. All coolers were stocked this morning at 11AM and temperature monitoring was conducted around 11:30AM with all temping 41F and below. I took my temperatures around 3:45PM, and decided to allow the operator to rapid cool these items in the freezer assuming they took some time to raise in temperature after the restaurant became busy. Operator moved foods to freezer to rapid cool and will keep foods in reach in cooler on ice until they have been serviced and are able to keep foods at 41F and below. Retemps: homemade Caesar dressing (42F- Cold Holding); salsa (39F – Cold Holding); homemade ranch raw shrimp (38F – Cold Holding); raw grouper (42F – Cold Holding); raw chicken (38F – Cold Holding); raw flounder (42F – Cold Holding); raw squid (44F – Cold Holding) Items still above 41F are being kept in freezer til they fully cool. **Corrective Action Taken** **Warning**
Intermediate 4
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -foods cooling in walk in cooler in deep covered pans with incorrect time stamps on them. Operator uncovered foods and got clarification from crew on actual time made. saffron rice (54F – Cooling, retemped at 50F); jasmine rice (50F – Cooling, retemped at 50F); chicken taquito mix (111F – Cooling, retemped at 90F); Jerk Chicken (49F – Cooling, retemped at 45F); roasted tomato sauce (77F – Cooling, retemped at 60F); conch chowder (102F – Cooling, retemped at 95F); raw ceviche (54F – Cooling, retemped at 50F); chimichurri (71F – Cooling, retemped at 58F) When I came take retemps items had been re-covered by staff, operator uncovered and moved several ices to freezer to rapid chill and put an ice stick in the conch chowder. **Corrective Action Taken** **Warning**
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards in kitchen stained -soda gun nozzles soiled with buildup **Warning**
02B-04-5Intermediate – Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. -Menu does not indicate their caesar salad as containing a raw ingredient. Their Caesar dressing contains raw egg. **Warning**
31B-03-4Intermediate – No soap provided at handwash sink in rear kitchen dry storage area Operator refilled soap **Corrected On-Site** **Warning**
Basic 2
36-22-4Basic – Floor area(s) covered with standing water throughout kitchen **Warning**
22-08-4Basic – Interior of oven has accumulation of black substance/grease/food debris. -pizza oven on cookline **Warning**
Inspector observations synchronized from DBPR on August 12, 2026 4:41 AM.
Violation category totals
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.