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
30 full violation description(s) documented by the inspector during this visit.
High Priority 6
03D-01-5High 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-02-6High 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-05-6High 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-02-5High 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-02-5High 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-01-6High 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**
Intermediate 7
01C-02-4Intermediate – Establishment not maintaining mussel/oyster tags for 90 days.
22-02-4Intermediate – 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-11-4Intermediate – 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-01-4Intermediate – No tag on/for original container of raw mussels in cooler drawer at cook line . See stop sale.
03F-10-5Intermediate – 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-13-5Intermediate – 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-03-4Intermediate – mussel/oyster tags are not marked with last date served.
Basic 17
35A-06-4Basic – 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
24-05-4Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted,
06-09-1Basic – 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**
14-09-4Basic – Cutting board has cut marks and is no longer cleanable at cook line **Repeat Violation**
12B-07-4Basic – 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**
13-03-4Basic – Employee with no hair restraint while engaging in food preparation at cook line . Employee placed hair net on . **Corrected On-Site** **Repeat Violation**
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. **Repeat Violation**
08B-38-4Basic – 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**
10-17-4Basic – In-use knife/knives stored in cracks between pieces of equipment at cook line **Corrected On-Site** **Repeat Violation**
21-04-4Basic – In-use wet wiping cloth/towel used under cutting board at cook line area **Repeat Violation**
35B-02-4Basic – 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-04-4Basic – 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**
25-27-4Basic – Straws provided for customer self-service not individually wrapped or in an approved dispenser. Straws relocated to inside bar area **Corrected On-Site**
08B-17-4Basic – 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**
14-12-4Basic – Utensils ( screened strainer ) in poor condition at fryer. Manager discarded **Corrected On-Site**
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses on cutting board at cook line **Repeat Violation**
01C-06-5Basic – mussels removed from original container for long-term storage at cook line in drawer
Inspector observations synchronized from DBPR on October 6, 2026 1:48 PM.
Violation category totals
5 observation(s)
4 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
3 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.