DOC FORD'S RUM BAR & GRILLE
8790 BAY PINES BLVD, Saint Petersburg FL 33709
Last inspected Jun 25, 2026 · 10 visits since August 2023
APR 24
DEC 24
APR 25
DEC 25
APR 26
▼ IMPROVING
5 inspections trending up, 64 points better than where it started.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2023034602 | Jun 13, 2023 | Jul 13, 2023 | $400 |
Inspection history
10 visits, newest first
Jun 25, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
What the inspector wrote — 4 findings
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.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards in kitchen stained -soda gun nozzles soiled with buildup
Floor area(s) covered with standing water throughout kitchen
Interior of oven has accumulation of black substance/grease/food debris. -pizza oven on cookline
Apr 27, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
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.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards in kitchen stained -soda gun nozzles soiled with buildup
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.
Floor area(s) covered with standing water throughout kitchen
Interior of oven has accumulation of black substance/grease/food debris. -pizza oven on cookline
Apr 24, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
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.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards in kitchen stained -soda gun nozzles soiled with buildup
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.
No soap provided at handwash sink in rear kitchen dry storage area Operator refilled soap
Floor area(s) covered with standing water throughout kitchen
Interior of oven has accumulation of black substance/grease/food debris. -pizza oven on cookline
Dec 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At cook line Tomatoes purée on line put out at 9:30am not discarded Discarded during inspection.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour See stop sale. Tomatoes purée on line put out at 9:30am not discarded
mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Apr 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Dented/rusted cans present. See stop sale. 3- 10pz cans of Mandarin oranges dented. Manager removed items from shelves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomato (50F - Cold Holding); hard boiled eggs (50F - Cold Holding). Manager placed items in freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with food debris.
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. Wahoo fish in walk-in cooler
Cutting board has cut marks and is no longer cleanable.
Feb 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled food debris.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. For Yucatan Shrimp Sauce and a process waiver.
Equipment and utensils not properly air-dried - wet nesting.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled with food debris.
Old labels stuck to food containers after cleaning.
Dec 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded.
0 High priority2 Intermediate8 Basic
Show 10 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled food debris.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. For Yucatan Shrimp Sauce and a process waiver.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on cook line and prep area above food.
Equipment and utensils not properly air-dried - wet nesting.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handles touching in the sugar container. Employee removed item.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled with food debris on prep area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled with food debris.
Old labels stuck to food containers after cleaning.
Open dumpster lid. Employee closed lids.
Wet wiping cloth not stored in sanitizing solution between uses. Employee moved wet cloth in buckets.
Apr 24, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate6 Basic
Show 9 findings ▾
Establishment not maintaining mussel/oyster tags for 90 days.
Food-contact surface soiled with food debris, mold-like substance or slime. - stained cutting boards at cookline Dough mixer soiled with food debris.
mussel/oyster tags are not marked with last date served.
Cutting board has cut marks and is no longer cleanable at cook line
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
Equipment and utensils not properly air-dried - wet nesting.
In-use knife/knives stored in cracks between pieces of equipment at cook line
No handwashing sign provided at a hand sink used by food employees in cook line / dishwashing area, front line area and first floor bar
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
Apr 18, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 30 recorded, 6 high priority.
6 High priority7 Intermediate17 Basic
Show 30 findings ▾
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
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.
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
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
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
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
Establishment not maintaining mussel/oyster tags for 90 days.
Food-contact surface soiled with food debris, mold-like substance or slime. - stained cutting boards at cookline Dough mixer soiled with food debris.
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
No tag on/for original container of raw mussels in cooler drawer at cook line. See stop sale.
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
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
mussel/oyster tags are not marked with last date served.
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
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted,
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
Cutting board has cut marks and is no longer cleanable at cook line
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
Employee with no hair restraint while engaging in food preparation at cook line. Employee placed hair net on.
Equipment and utensils not properly air-dried - wet nesting.
Food ( containers of clam chowder ) stored on floor n front of stove. Reviewed with manager storage of food. Manager relocated food
In-use knife/knives stored in cracks between pieces of equipment at cook line
In-use wet wiping cloth/towel used under cutting board at cook line area
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.
No handwashing sign provided at a hand sink used by food employees in cook line / dishwashing area, front line area and first floor bar
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Straws relocated to inside bar area
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
Utensils ( screened strainer ) in poor condition at fryer. Manager discarded
Wet wiping cloth not stored in sanitizing solution between uses on cutting board at cook line
mussels removed from original container for long-term storage at cook line in drawer
Aug 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate17 Basic
Show 20 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Prep cook failed to wash hands before putting on gloves.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food substances. Mixer head soiled with food debris.
Handwash sink not accessible for employee use at all times. Plastic bandage in hand sink in prep area. Employee removed bandages
Bowl or other container with no handle used to dispense food. Plastic bowls with no handle used in beans, flour, sugar, rice. Manger removed all plastic bowls
Cleaned and sanitized equipment or utensils not properly stored. Ice buckets not inverted. Manager removed broken ones with no handles.
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards on cook line and prep area.
Employee eating while preparing food. Prep cook eating in prep area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple employees drink cups on shelves in prep area. Cell phone stored on cook line table next to knifes. Speaker on shelf pr line next to spices.
Employee with no hair restraint while engaging in food preparation. Prep cook no hair restraint. Cook put hair net on.
Equipment and utensils not properly air-dried - wet nesting. Plastic cups at waitress area.
Food stored on floor. Containers-of mayonnaise in dry storage on floor. Bag of carrots on floor in walk-in cooler.
In-use knife/knives stored in cracks between pieces of equipment. Knives on cook line between reach in coolers.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Metal spoon in croutons with handle touching food.
In-use wet wiping cloth/towel used under cutting board. Towel used under cutting board on cook line.
No handwashing sign provided at a hand sink used by food employees. No hand wash sign in prep area next to back door.
Old labels stuck to food containers after cleaning. Old labels on clean pans in prep area.
Open dumpster lid.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee energy drink in freezer on cook line.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer buckets on floor on cook line.
Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on prep table. Employee removed to sanitizer bucket.
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.