EDDIES BAR AND GRILL
3665 E BAY DR STE 100, Largo FL 33771 · 727-445-7000
Last inspected Sep 18, 2025 · 4 visits since November 2023
NOV 23
DEC 23
SEP 25
≈ ERRATIC
3 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at 2:00pm a. cut lettuce (53F - Cold Holding) b. sliced tomatoes (52F - Cold Holding) Operator discarded items.
★ 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--2023021862 | Apr 11, 2023 | May 11, 2023 | $400 |
Inspection history
4 visits, newest first
Sep 18, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Dec 11, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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.
Floor tiles missing and/or in disrepair. Under dishwasher
Dec 4, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 18 recorded, 4 high priority.
4 High priority4 Intermediate10 Basic
Show 18 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon in walk in cooler over ready to eat hot dogs.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut tomatoes (52F - Cold Holding); cut leafy greens (85F - Cold Holding); shredded cheese (54F - Cold Holding); cut tomato (56F - Cold Holding); sour cream (72F - Cold Holding); real butter (67 F - Cold Holding);
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Middle reach in cooler on ice cut tomatoes (52F - Cold Holding); cut leafy greens (85F - Cold Holding); shredded cheese (54F - Cold Holding); Reach in cooler cut tomato (56F - Cold Holding); sour cream (72F - Cold Holding); real butter (67 F - Cold Holding); On prep table fresh garlic butter (74F - Cold Holding)
Toxic substance/chemical improperly stored. Butane Fuel - stored on cutting board. Sanitizer stored with food under prep table near flour
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. cheese cake in walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled Slicer soiled Soda gun soiled at bar.
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. Onion soup, cheese cake, hotdogs, cuttomatoesin reach in cooler and reach in cooler no labels or preparation date.
Buildup of food debris/soil residue on equipment door handles. Most doors and handles soiled.
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. Three pieces of fish in walk in fridge.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cup on prep station
Equipment and utensils not properly air-dried - wet nesting.
Floor tiles missing and/or in disrepair. Under dishwasher
Ice buildup in reach-in freezer near cook line.
Interior of oven/microwave has accumulation of grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. gaskets in kitchen soiled. Hoods soiled
soiled floors under cook line.
Nov 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate12 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef removed from original packaging stored over hamburger buns in walk-in freezer. Operator placed beef on bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at 2:00pm a. cut lettuce (53F - Cold Holding) b. sliced tomatoes (52F - Cold Holding) Operator discarded items.
Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer located on table next to oven, used more than 4 hours ago soiled with food debris.
Handwash sink used for purposes other than handwashing. Cooking spoon inside bowl of hand wash sink located in wait station area.
No proof provided that three food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Will email DBPR Form HR 5030-103
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine bin located in dry-storage and wait station area soiled.
Bowl or other container with no handle used to dispense food. Single-serve bowl without handle stored inside of container of salt mix on shelf above reach-in cooler. Operator removed bowl.
Cutting board has cut marks and is no longer cleanable. Cutting board on reach-in cooler on cook line.
Equipment and utensils not properly air-dried - wet nesting. Glasses stored on shelf in wait station area are wet.
Floor area(s) covered with standing water. Standing water on floor near mop sink in the kitchen.
Floors not maintained smooth and durable on cook line.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Grease on wall behind fat-fryer.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Three microwaves soiled with food debris located on shelf above reach-in cooler used more than 24 hours ago.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler interior on cook line soiled with food debris.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink near dishmachine slow draining water and mop sink.
Stored food not covered. Container of assorted cut lemons, wedges, cherries, and oranges at bar not covered. Walk-in cooler a. Raw chicken in pan b. Tortilla chips c. Raw shrimp in pan d. Raw fish e. Raw philly steak Operator covered items.
Working containers of food removed from original container not identified by common name. Container of mixed seasoning stored on top of shelf above reach-in cooler not labeled. Operator labeled seasoning salt mix.
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.