BEANIES BAR SPORTS GRILL
2002 S US HWY 41, Ruskin FL 33570 · 813-649-1700
Last inspected Aug 25, 2026 · 8 visits since November 2023
SEP 24
MAY 25
DEC 25
MAY 26
AUG 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch burger buns with bare hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $75
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2023011517 | Jan 10, 2023 | Jun 5, 2023 | $75 |
Inspection history
8 visits, newest first
Aug 25, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 17 violations recorded, 3 high priority.
3 High priority4 Intermediate10 Basic
What the inspector wrote — 17 findingsThe state's own report →
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested 0ppm, employee primed tested 50 ppm chlorine.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cheddar Cheese 60 F- retemp 50F, cut tomatoes 64 F- retemp 50 F on counter since 11am.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheddar Cheese 60 F- retemp 50F, cut tomatoes 64 F- retemp 50 F on counter since 11am. Discarded at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards and soda gun.
Show the remaining 13 findings ▾
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4 employees working with no certified food manager on site.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink across from dish machine. Replaced at 5pm of inspection.
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. Establishment provided 1 food handler certification and has a total of 22 employees.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine soiled.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted.
Cutting board has cut marks and is no longer cleanable. Cutting boards.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above prep cooler. Manager removed at time of inspection.
Employee with no hair restraint while engaging in food preparation. Employees prepping food with no hair restraint.
Ice scoop handle in contact with ice. At bar.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and equipment throughout kitchen.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow drain at hand wash sink across from office.
Wet mop not stored in a manner to allow the mop to dry.
May 4, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 5 high priority.
5 High priority4 Intermediate8 Basic
Show 17 findings ▾
Dented/rusted cans present. See stop sale. One dented can of pork and beans on dry storage shelf.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on gloves to work with food without washing hands.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch burger buns with bare hands.
Operating with an expired Division of Hotels and Restaurants license. Establishment open, operating, and serving the public. License expired 2/1/2026.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken wing 48 F in reach in cooler for 3 hours, Cut tomatoes 69 F on counter for 20 minutes. Employee placed items in walk in cooler at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. Soda gum at bar.
Handwash sink not accessible for employee use at all times. Bottle in hand wash sink at bar.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink across from office.
Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled above 3 compartment sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Ceiling tile missing. Ceiling tile missing above ice machine.
Cutting board has cut marks and is no longer cleanable. Cutting boards.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Tongs handle in dressing.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
No handwashing sign provided at a hand sink used by food employees. At hand wash sink across from office.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
Wet mop not stored in a manner to allow the mop to dry.
Dec 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority6 Intermediate7 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked pasta in walk in cooler. Employee relocated at time of inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hot holding: mashed potatoes 114 F, Per employee mashed potatoes have been on steam well for 6 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: mashed potatoes 114 F, Per employee mashed potatoes have been on steam well for 6 hours.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Handwash sink used for purposes other than handwashing. Slicer parts and spray bottle with pink liquid in Handwash sink near 3 compartment sink.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4+ employees working with no certified food manager on site.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta and multiple items in walk in cooler.
Spray bottle containing toxic substance not labeled With pink liquid in Handwash sink next to 3 compartment sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
Ceiling tile missing. Above ice machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on condiment prep area near soup station and on shelf over reach in cooler in kitchen.
Floor soiled/has accumulation of debris. Floor soiled under equipment in kitchen.
Food stored on floor. Bulk pickles on floor in walk in cooler.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen on cooks line.
Single-service articles improperly stored. Multiple bulk boxes of Togo items on floor under soup station.
May 1, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 30 violations recorded, 5 high priority.
5 High priority9 Intermediate16 Basic
Show 30 findings ▾
Dented/rusted cans present. See stop sale. One dented can of tomatoes.
Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2025.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs above cut carrots in reach in cooler on cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 60 F, cut tomatoes 59 F, Peppers and onions 45 F- retemp 42 F, cheese 56 F- retemp 43 F in reach in cooler across from grill. Employee placed in ice.
Toxic substance/chemical improperly stored. Chemical spray bottle next to soda boxes. Employee removed at time of inspection.
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. Sent to establishment at time of inspection.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Miguel Cervantes
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. Soda gun at bar.
Handwash sink not accessible for employee use at all times. Sanitizer bucket in handwash sink near dish machine. Employee removed at time of inspection.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4+ employees working with no certified food manager on site.
No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink on cook line.
No soap provided at handwash sink. At handwash sink on cook line.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta in walk in cooler not date marked.
Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Ceiling tile missing. Above ice machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted, employee inverted at time of inspection.
Covered waste receptacle not provided in women's bathroom. In employee restroom.
Cutting board has cut marks and is no longer cleanable. Cutting boards.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on table.
Employee with no hair restraint while engaging in food preparation. Employee prepping food with no hair restraint.
Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting at soda machine.
Food stored on floor. Sauces and oils on floor.
In-use tongs stored on equipment door handle between uses. Tongs on oven door handle. Employee removed at time of inspection.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
No handwashing sign provided at a hand sink used by food employees. At handwash sink on cook line.
Time/temperature control for safety food thawed in an improper manner. Fish thawing in standing water. Employee placed in walk in cooler.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on table.
Working containers of food removed from original container not identified by common name. Container of salt not labeled.
Nov 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 57 F, cut lettuce 47 F in reach in cooler on cook line. Employee placed on ice.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line. Soda machine. Soda guns at bars.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta in walk in cooler not date marked.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on table with condiments.
Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting over soda machine.
Food stored on floor. Container of pickles on floor in walk in cooler.
Sep 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 2 high priority.
2 High priority6 Intermediate7 Basic
Show 15 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 57 F, cut lettuce 47 F in reach in cooler on cook line. Employee placed on ice.
Warewashing sanitizing solution exceeding the maximum concentration allowed. 3 compartment sink tested 500+ ppm quaternary ammonium, employee remade tested 200 ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line. Soda machine. Soda guns at bars.
Handwash sink used for purposes other than handwashing. Observed employee fill up container with water at handwash sink.
Manager or person in charge lacking proof of food manager certification. Miguel Cervantes.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta in walk in cooler not date marked.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on table with condiments.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees bag on shelf with condiments, employee removed at time of inspection.
Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting over soda machine.
Food stored on floor. Container of pickles on floor in walk in cooler.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line.
Mar 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate9 Basic
Show 12 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 Compartment Sink tested 0ppm Quaternary ammonia, operator remade tested 200ppm Quaternary ammonia.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 52 F- retemp 50 F, beef 52 F- retemp 50 F, corn beef 46 F- retemp 43 F, cut tomatoes 46 F- retemp 41 f in reach in cooler, operator placed on ice.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen.
Ceiling tile missing. Ceiling tile missing next to office.
Cutting board has cut marks and is no longer cleanable. Cutting boards throughout kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat on top of beans in dry storage.
Employee with no hair restraint while engaging in food preparation. Observed employee prepping food with no hair restraint. Employee with no beard guard/restraint while engaging in food preparation. Observed employees cooking food with no beard guard.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 Compartment Sink.
Food stored on floor. Container of flour on floor, employee removed off floor at time of inspection.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave over steam table.
Old labels stuck to food containers after cleaning. Old label on container above 3 Compartment Sink.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce over cheese and celery in reach in cooler.
Nov 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate10 Basic
Show 16 findings ▾
Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Observed employee leave cup in sanitizer for less than 30 seconds, operator placed back in sanitizer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 48 F, Beef 51 F, operator placed on ice.
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. Sent to operator at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Soda gun at bar.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken in walk in cooler not date marked. Operator dated at time of inspection.
Spray bottle containing toxic substance not labeled. Chemical spray bottles not labeled above 3 Compartment Sink. Operator labeled at time of inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Throughout kitchen. Operator removed at time of inspection.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food in walk in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones and wallet above prep table.
Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting at bar.
Food stored on floor. Bread on floor in walk in cooler, and flour on floor in dry storage. Operator removed items at time of inspection.
In-use tongs stored on equipment door handle between uses. Tongs on oven door handle, operator removed at time of inspection.
No handwashing sign provided at a hand sink used by food employees. At handwash sink next to fryers.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed celery over sauces in walk in cooler.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.