LITTLE BAR RESTAURANT
205 HARBOR PL, Goodland FL 34140 · 239-394-5663
Last inspected Apr 6, 2026 · 8 visits since October 2023
FEB 24
OCT 24
JAN 25
NOV 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Establishment license expired on 12/1/2025. Operator renewed the license during the course of the inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Apr 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate3 Basic
What the inspector wrote — 12 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license. Establishment license expired on 12/1/2025. Operator renewed the license during the course of the inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler raw fish is stored above ready to eat stone crab claws. Operator moved items to proper storage.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler raw ground beef is stored above raw whole muscle beef. Operator moved items to proper storage.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler at the entrance to the cook line grouper (51F - Cold Holding). Per operator the grouper was prepared two days prior. See stop sale.
Show the remaining 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler at the entrance to the cook line grouper (51F - Cold Holding). Per operator the grouper was prepared two days prior. See stop sale.
Clam/mussel/oyster tags not marked with last date served. There are multiple mussel tags that are not marked with the last date served.
No soap provided at handwash sink.the soap dispenser at the bar is empty. Operator refilled the soap dispenser.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler there is a tub of cooked rice that is not date marked. Per operator the rice was cooked two days prior. Operator date marked the rice.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee training for Eleine Easten is expired.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like substance on the ice chute in the ice machine. Operator cleaned and sanitized the ice chute.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. There is an employee cellphone on top of boxes of gloves on a shelf above a make table cooler on the cook line. Operator removed the cellphone.
Food stored on floor. There is corned beef stored on the floor in the walk in cooler and multiple cases of food stored on the floor in the walk in freezer.
Nov 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. An employee exited the rest room, entered the kitchen, put on gloves and proceeded to handle clean plates without washing hands. Employee washed their hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler raw shell eggs are stored above butter. Operator moved items to proper storage.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler raw ground beef is stored above raw corned beef. Operator moved items to proper storage.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are utensils in 130F standing water. Operator increased the heat.
No handwashing sign provided at a hand sink used by food employees. There is no handwashing sign in the women's restroom. Operator printed hand washing signs and placed one in the women's restroom.
Working containers of food removed from original container not identified by common name. In dry storage there are unlabeled containers flour, sugar and powdered milk. Operator labeled the containers.
Jan 30, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the reach in cooler by the walk in freezer raw ground beef and raw sausage are stored over fish.
Jan 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 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. Dishwasher (Chlorine 0ppm), operator will sanitize in the triple sink unit the dishwasher is repaired.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the reach in cooler by the walk in freezer raw ground beef and raw sausage are stored over fish.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table on the cook line by the triple sink, scallops (51F - Cold Holding); shrimp (49F - Cold Holding); Fish (53F - Cold Holding); deli ham (57F - Cold Holding); deli turkey (59F - Cold Holding); cheddar cheese (61F - Cold Holding); Swiss cheese (57F - Cold Holding); scallops (57F - Cold Holding); cut tomatoes (57F - Cold Holding). See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table on the cook line by the triple sink, shrimp (49F - Cold Holding); Fish (53F - Cold Holding); deli ham (57F - Cold Holding); deli turkey (59F - Cold Holding); cheddar cheese (61F - Cold Holding); Swiss cheese (57F - Cold Holding); shrimp (54F - Cold Holding); scallops (57F - Cold Holding); cut tomatoes (57F - Cold Holding). See stop sale.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. There is no test kit for chlorine sanitizer in the dishwasher and triple sink.
Food stored on floor. There are multiple cases of food stared on the floor of the walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.
Oct 4, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Spray bottle containing toxic substance not labeled. Operator labeled the spray bottle.
Equipment in poor repair.the door gaskets on the make table on the cook line are damaged.
Feb 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.
Feb 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 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. Dishwasher (Chlorine 0ppm). Operator will sanitize in-the triple sink.
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk-in cooker next to the ice machine raw beef is stored over pickles. Operator moved items to proper storage order.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the cook line, grouper balls (95F - Hot Holding), under four hours. Operator moved items to reach in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are utensils in 85F standing water in the service desert station. Operator turned on heat for the water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.
Oct 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk-in cooler raw hamburger is stored over whole muscle beef tenderloin. Operator moved items to proper storage order.
Spray bottle containing toxic substance not labeled. There are multiple unlabeled chemical spray bottles under the three compartment prep sink. Operator Labeled the spray bottles.
Food stored on floor. In the walk-in freezer there are cases of crabs, ribs and shrimp stored on the floor. Operator oved the items to proper storage.
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.