DOC FORD'S RUM BAR & GRILLE
610 2 AVE NE, Saint Petersburg FL 33701 · 727-857-8118
Last inspected Jul 29, 2026 · 10 visits since August 2023
DEC 24
MAY 25
NOV 25
APR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found 1 live fly at bar 2 live flies at ice machine
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jul 29, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
4 High priority8 Intermediate6 Basic
What the inspector wrote — 18 findingsThe state's own report →
Dented/rusted cans present. Dented can of artichokes on rack in dry storage by ice machine Chef marked and segregated can of artichokes.
Live, small flying insects found 4 flies not landing on any food contact surface. 1 fly in dish machine area 1 fly in dry storage area 2 flies in prep areas Inspector discussed hazards associated with flies.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak stored on top of pan with lid of cut leafy greens in reach-in-cooler on cook line across from grill station. Chef removed raw steak and place in cooler with raw steak.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched raw fish and raw shrimp and only changed one glove. Discussed with chef about alternative methods for employees to touch raw product, using tongs instead of gloved hands. Discussed with chef about proper hand washing practices.
Show the remaining 14 findings ▾
Clam/mussel/oyster tags not marked with last date served. Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade and blade cover solid with food debris. Soda gun holster in main bar soiled with slime like substance.
Handwash sink not accessible for employee use at all times. Hand washing sink on back line blocked by squeegee. Chef removed squeegee.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. 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. Caesar dressing not denoted on menu as containing raw egg. Discussed with operator that the Caesar salad needs to be included under the consumer advisory.
No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink by dish machine area. Chef replaced paper towels.
Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. Yucatán sauce records have not been updated since 7-15-26. Per Doc Fords HACCP, records need to be updated every new batch.
Raw or undercooked oysters offered and consumer advisory provided does not contain the required verbiage. Consumer advisor does not include verbiage about vibrio.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Back ice machine near prep area.
Equipment and utensils not properly air-dried - wet nesting. Containers on rack in dish washing area. Blue cups in both server areas stored wet.
Food stored on floor. Vanilla ice cream on floor in walk-in-freezer. Chef put ice cream on shelf
Ice bucket/shovel stored on floor between uses. Ice buckets stored on floor by front ice machine. Chef removed buckets from the floor.
In-use ice scoop stored on soiled surface between uses. Ice scoop on dry storage shelf by front ice machine. Chef placed scoop in holder.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles touching dry rice and flour in white containers in back prep area. Chef removed handles from rice and flour.
Apr 1, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Stained white cutting boards throughout the kitchen. Soda gun nozzles soiled in bar.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior soiled with black mold like substance.
Buildup of food debris/soil residue on equipment door handles. Handles on single door cooler in wait station.
Cutting board has cut marks and is no longer cleanable. Grooved cutting boards throughout cook line.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chlorine dish machine in bar facing the water testing at 0 PPM. This dish machine is only used for sanitizing drink glasses and the establishment has two other dish machines they can utilize for sanitation.
Equipment and utensils not properly air-dried - wet nesting. Plastic blue cups wet nesting in server wait station.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Stove top oven interior soiled with burnt food debris.
Nov 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on reach in deli coolers on cook line. Can opener blade soiled with dried food debris. Soda gun nozzles in both bars soiled.
Cutting board has cut marks and is no longer cleanable. Reach in deli in deli cooler cutting boards through the kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior soiled with burnt food debris.
Nov 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
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. The dish machine is normally operated as a high temperature machine, but it is currently being run as a chlorine sanitizing machine while waiting on a part to fix the temperature issue. The machine was run several times, but the chlorine sanitizer tested at 0 ppm. Dish machine in ray bar chlorine was testing at 0 PPM.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Three compartment sink was set up with quaternary sanitizer that is testing at 200 PPM.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags not in order. Discussed with manager and kitchen manager.
Clam/mussel/oyster tags not marked with last date served. No dates on multiple oyster and mussel tags. Discussed manager and kitchen manager.
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on reach in deli coolers on cook line. Can opener blade soiled with dried food debris. Soda gun nozzles in both bars soiled.
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Mussel tags missing with containers stored inside walk in cooler. Discussed with manager and kitchen manager.
Cutting board has cut marks and is no longer cleanable. Reach in deli in deli cooler cutting boards through the kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior soiled with burnt food debris.
No handwashing sign provided at a hand sink used by food employees. Missing at hand sink across from expo line.
May 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate12 Basic
Show 21 findings ▾
Container of medicine improperly stored. Container of Vaseline on shelf over prep table, removed
Food stored in ice used for drinks. See stop sale. Mixer bottle in drink ice behind bar, staff removed and burned ice
Live, small flying insects found 1 live fly at bar 2 live flies at ice machine
Stop Sale issued due to food not being in a wholesome, sound condition. Food stored in ice used for drinks. See stop sale. Mixer bottle in drink ice behind bar, staff removed and burned ice
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep cooler across from cook line: coleslaw (53F - Cold Holding); diced tomatoes (51F - Cold Holding); sliced American (53F - Cold Holding); cutlettuce (52F - Cold Holding); All items held less than 4 hours, moved to reach in freezers. Retemp all items at or below 42F. Drawer cooler under cook line: raw shrimp (49F - Cold Holding); raw beef steak (50F - Cold Holding); cooked onions (46F - Cold Holding); pulled pork (48F - Cold Holding). Per manager, good system was not functioning properly earlier in the day. All items held less than 4 hours, moved to walk in freezers. Retemp all items at or below 37F.
Clams/mussels/oysters tag removed from original container prior to container being emptied. Raw mussels in walk in cooler with tag removed
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled Accumulation of grease inside broiler
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No test kit for quat sanitizer
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Several items held on time not listed on written plan, manager updated
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Walk in cooler
Cutting board has cut marks and is no longer cleanable. Cook line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Over cooler on cook line, removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table on cook line, removed
Equipment and utensils not properly air-dried - wet nesting. Plastic cups at wait station
Food stored on floor. Uncovered containers of black beans on floor in walk in cooler, relocated
Ice scoop handle in contact with ice. Ice well behind bar
In-use ice scoop stored on soiled surface between uses. Ice scoop on dry storage shelf, removed
In-use wet wiping cloth/towel used under cutting board.
Old labels stuck to food containers after cleaning. Plastic bins on storage shelves
Dec 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on hose bib in ware washing area.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board used to cut vegetables off of cook line has built up food debris.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Soiled cardboard on floor of walk in cooler.
Dec 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 3 high priority.
3 High priority5 Intermediate9 Basic
Show 17 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen not landing on food or food contact surfaces.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line across from fryers: egg and buttermilk batter (58F - Cold Holding) Inspector discussed adding item to Time as a Public Health Control.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on hose bib in ware washing area.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board used to cut vegetables off of cook line has built up food debris.
Handwash sink used for purposes other than handwashing. Hand wash sink in rear bar area used to dump ice.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temperature dishwasher machine only reached a surface temperature of 154.7 F after running a half dozen times. Sanitization will occur in three compartment sink at 200 ppm quaternary.
No paper towels or mechanical hand drying device provided at handwash sink at front bar sink.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink by office only reached 76 F after running for more than two minutes.
Accumulation of debris on exterior of warewashing machine.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Soiled cardboard on floor of walk in cooler.
Clams/mussels/oysters removed from original container for long-term storage. Mussel tag removed from separated container prior to container being emptied. Chef made copy of tag and put with separated container.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting on cups behind front bar.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle touching rice hot holding on cook line. Chef removed.
No handwashing sign provided at a hand sink used by food employees at hand wash sink by server prep area.
Old labels stuck to food containers after cleaning.
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in two compartment sink but not under running water. Chef turned on water.
Nov 27, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate8 Basic
Show 12 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands in hand wash sink by ice machine for less than 10 seconds.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in rear of kitchen across from walk in cooler not landing on food or food contact surfaces.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on hose bib by hand wash sink outside of office.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table next to mixer outside of walk in cooler has built up food debris.
Clams/mussels/oysters removed from original container for long-term storage. Oysters Rockefeller prepared in walk in cooler without original oyster tags. Manager copied oyster tag and put with oysters Rockefeller.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table just inside kitchen door across from ice machine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker on prep table above containers of flour and sugar in rear of kitchen by walk in cooler. Manager removed.
In-use tongs stored on equipment door handle between uses. Tongs on oven handles through the kitchen. Manager removed.
Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing in second and not under running water. Manager corrected.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving has rust that has pitted the surface.
Working containers of food removed from original container not identified by common name. Sugar and flour removed from original containers and not labeled under prep table across from walk in cooler. Manager labeled.
Aug 15, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bibs underneath hand wash sink by office and ware washing area lacking vacuum breakers.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout the kitchen have food debris buildup.
Clams/mussels/oysters removed from original container for long-term storage. Oysters removed from original container and missing oyster tags.
Aug 9, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 16 violations recorded, 4 high priority.
4 High priority4 Intermediate8 Basic
Show 16 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put in gloves to work with food with no hand wash.
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. Employee touched cooling potatoes with back of hand.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen not landing on food or food contact surfaces. 1 live fly by bar not currently in service not landing on food or food contact surfaces. 2 live flies in kitchen outside of walk in cooler area not landing on food or food contact surfaces. 2 live flies in ware washing area not landing on food or food contact surfaces.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bibs underneath hand wash sink by office and ware washing area lacking vacuum breakers.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags not in chronological order.
Clam/mussel/oyster tags not marked with last date served. Oyster tags missing last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout the kitchen have food debris buildup.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink by office door unable to dispense paper towels.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 50 dead and trapped flies in light control device just inside kitchen entrance. 12 dead flies on fly paper in ware washing area. Manager removed dead and trapped flies from both control devices.
Clams/mussels/oysters removed from original container for long-term storage. Oysters removed from original container and missing oyster tags.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted for protection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table near office.
In-use tongs stored on equipment door handle between uses. Tongs on oven handle. Manager stored correctly.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Bar area has open garage style doors to patio area.
Silverware/utensils stored upright with the food-contact surface up. Utensils stored with food contact surface upright at expo table. Manager stored correctly.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on ice machine not stored in sanitizing solution.
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.