BRINEHOUSE
100 MAIN ST #104, Safety Harbor FL 34695 · 727.600.8009
Last inspected Jul 9, 2026 · 7 visits since October 2023
AUG 24
FEB 25
OCT 25
FEB 26
JUL 26
— STEADY
5 inspections within 24 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly on cook line by prep area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jul 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
What the inspector wrote — 5 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. DM chlorine Sanitizer 0ppm corrected to 50ppm during inspection.
Toxic substance/chemical improperly stored. Sanitizer solution stored on shelf next to food. Sanitizer bucket was relocated by operator
Food-contact surface soiled with food debris, mold-like substance or slime.cutting board on cook line stained.
Cutting board has cut marks and is no longer cleanable.
Show the remaining 1 finding ▾
Open dumpster lid.
Feb 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Cutting board has cut marks and is no longer cleanable. White cutting board at the end of cook line.
Employee with no beard guard/restraint while engaging in food preparation. 2 employees no beard guard, discussed the importance of of using beard guards when involved in food preparation.
Equipment and utensils not properly air-dried - wet nesting.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm corrected to 200ppm
Oct 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Raw fruits/vegetables not washed prior to preparation. Baby broccoli cut/trimmed before it was washed. Discussed with operator the need to wash all produce before prep is done.
Standing water or very slow draining water in handwash sink. Hand wash sink on cook line containing
Feb 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (70F - Cold Holding) sitting on counter; pesto (62F - Cold Holding) sitting on counter. Both were sitting on counter 1.5 hours. Operator relocated both foods back in the cooler. Discussed using time as a public health control with operator.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions (84F - Hot Holding) sitting under heat lamp for less than 4 hours. Bowl was blocking onions from the heat. Operator reheated to 187F.
Food-contact surface soiled with food debris. Stained cutting boards on flip top and small white cutting boards.
Handwash sink not accessible for employee use at all times. Crates blocking handwash sink in ware washing area. Operator relocated crates.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top corners on drop plate of ice machine in the kitchen. Discussed with manager.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee back pack and jacket above to go boxes and ice scoop. Operator relocated.
Employee with no hair restraint while engaging in food preparation. Employee washing dishes. Discussed with manager and employee. Employee put on hat.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes and mushrooms above cut lettuce in walk in cooler. Operator relocated.
Aug 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Food-contact surface stained. All cutting boards stained/grooved. Discussed with manager. Soda gun soiled in bar area. Employee states gun isn't used. Discussed the need to keep equipment clean and sanitized.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corners of ice machine in kitchen. Discussed with manager.
Ceiling/ceiling tiles/vents soiled with accumulated dust. Ceiling tiles above cook line.
Cleaned and sanitized equipment or utensils not properly stored. Tongs hanging on side of equipment. Employee moved tongs
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table next to bread. Employee beverage on counter next to clean glassware. Both items have been relocated.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee computer case on prep table next to food and clean equipment. Employee moved personal items.
Open dumpster lid. Shared dumpster with entire plaza. Dumpster lid has been closed.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce and tomatoes above cut brussel sprouts. Employee rearranged storage in walk in cooler.
Feb 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly on cook line by prep area
Operating with an expired Division of Hotels and Restaurants license. Manager renewed license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter left on counter 50F for less than 4 hours. Unable to get second temperature as butter was used in preparation for icing. Beef 44F was used in prep prior to being put in cooler. Second temp at 3:30pm 43F. All other foods in walk in cooler at proper temperature.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restroom next to office not self closing.
Bowl or other container with no handle used to dispense food. To go container with no handle used to scoop dry ingredients.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table in kitchen area.
In-use wiping cloth/towel used under cutting board.
Reuse of single-service or single-use articles. Food bucket intended for single use used to store grits.
Oct 10, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked chicken 75f, cooked beef 95f, cooling on speed rack, items moved to reach in cooler.
Bathroom located inside establishment not completely enclosed with self-closing doors. Restroom next to office.
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.