LOCAL BREWING COMPANY
35631 US HWY 19 N, Palm Harbor FL 34684 · 7278515199
Last inspected May 20, 2026 · 12 visits since December 2023
APR 24
DEC 24
MAY 25
DEC 25
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Operator updated license during inspection..
★ 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--2025047535 | May 14, 2025 | Jul 16, 2025 | $400 |
Inspection history
12 visits, newest first
May 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate17 Basic
What the inspector wrote — 19 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with food debris, shelves of walk in cooler soiled. Nozzles of soda guns in bar soiled with debris. Interior of nozzles on soda machine in waitstation soiled with debris.
Handwash sink not accessible for employee use at all times. Hand wash sink on cook line blocked by trash cans. Operator moved trash cans.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has accumulation of black mold like substance.
Bowl or other container with no handle used to dispense food. Plastic cup used to scoop spices in dry rub container. Operator removed cup.
Show the remaining 15 findings ▾
Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen grooved.
Dishmachine has no data plate/operating specifications. Data plate on dish machine heavily worn. Cannot read instructions.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee on prep table next to other dishes. Operator disposed of beverage.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line wearing watch. Operator had employee remove watch.
Employee with no beard guard/restraint while engaging in food preparation. Employee on line no beard guard.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting containers in dry storage area.
Equipment in poor repair. Reach in cooler missing handle on cook line. Microwave hands broken in two places.
No handwashing sign provided at a hand sink used by food employees. No hand wash sign in unisex restroom in speakeasy.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine soiled with debris.
Old food stuck to clean dishware/utensils. Old food on containers in dry storage and ware washing area.
Old labels stuck to food containers after cleaning. Old labels on containers in dry storage and ware washing area.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink Slow draining on cook line.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves of walk in cooler has rust pitted to the surface.
Water draining onto floor surface. Water draining onto floor from dish machine.
Working containers of food removed from original container not identified by common name. Squeeze bottles of sauces unlabeled on cook line.
Feb 26, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line are soiled, deli slicer in prep area soiled.
Floor tiles missing and/or in disrepair. Floor tiles missing in back prep area of kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Feb 9, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line are soiled, deli slicer in prep area soiled.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for any employees.
Floor tiles missing and/or in disrepair. Floor tiles missing in back prep area of kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Dec 10, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority4 Intermediate7 Basic
Show 11 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line are soiled, deli slicer in prep area soiled.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna not identified as raw item on menu.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for any employees.
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Chemical solution temped at 97F
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees on cook line wearing bracelets, watches, and rings
Floor tiles missing and/or in disrepair. Floor tiles missing in back prep area of kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer.
No handwashing sign provided at a hand sink used by food employees. No hand wash signs at hand sinks in ware washing area, back prep area. Provided operator with signage.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Water draining onto floor surface. Handwash sink on cook line, ware washing station, and back prep area leaking when used.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cook line No wash bucket.
Dec 9, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 32 recorded, 6 high priority.
6 High priority8 Intermediate18 Basic
Show 32 findings ▾
Dented/rusted cans present. See stop sale. Dented can of 6lb black bean Dented can of 6lb chili bean
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched plastic bottle before returning to food prep. No hand wash or change of gloves.
Employee washed hands with cold water. Employee washed hands in cold water. Temped at 75F
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Ice bin in bar had waste tube resting in ice. 10lbs
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat in freezer in cook line, operator moved beef to bottom.
Stop Sale issued due to food not being in a wholesome, sound condition. Ahi tuna 2lbs. Freezer bag said do not thaw. Operator thawed in bag.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with proper poster.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line are soiled, deli slicer in prep area soiled.
Handwash sink not accessible for employee use at all times. Trash can in front of handwash sink on cook line.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna not identified as raw item on menu.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment has no chemical test kit for dish machine and 3 compartment sink. Operator purchased chemical test kits.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for any employees.
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Chemical solution temped at 97F
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in prep area, and on cook line has water at 75F
Bowl or other container with no handle used to dispense food. Plastic cup used to dispense ranch. Operator removed.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets in prep area not inverted. Operator inverts buckets.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of water on prep table In back prep area, open container of ice water on cutting board on cook line. Operator removed both beverages.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on counter over prep table
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees on cook line wearing bracelets, watches, and rings
Equipment and utensils not properly air-dried - wet nesting. Wet nesting containers in ware washing area.
Floor area(s) covered with standing water. Standing water on floor under hand wash sink in back prep area.
Floor tiles missing and/or in disrepair. Floor tiles missing in back prep area of kitchen.
Food storage container/container lid cracked or broken. Broken lids and containers in prep area. Operator removed lids.
Food stored on floor. Boxes of soda stored on floor of wait station. Operator moved soda to correct area.
Ice buildup in reach-in freezer and/or walk-in freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave in cook line soiled.
No handwashing sign provided at a hand sink used by food employees. No hand wash signs at hand sinks in ware washing area, back prep area. Provided operator with signage.
Standing water in bottom of reach-in-cooler. Standing water in reach in cooler on cook line.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Waste line passing through ice machine or ice bin. Water line through ice bin on bar. Operator dumped ice. And moved line.
Water draining onto floor surface. Handwash sink on cook line, ware washing station, and back prep area leaking when used.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cook line No wash bucket.
May 19, 2025□ 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 ▾
Water leaking from pipe and/or faucet/handle. Water leaking from pipe underneath handwash sink on the cookline. Operator has a bucket placed under handwash sink to catch the water from leaking onto the ground.
May 16, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: coleslaw (44F - Cold Holding); cut cabbage (44F - Cold Holding); cooked chicken (44F - Cold Holding); shrimp (44F - Cold Holding); meatballs (44F - Cold Holding); cheese (43F - Cold Holding) Operator began moving food items to the freezer and other cold holding units. Drawers on cook line: blue cheese (48F - Cold Holding); sliced cheese (48F - Cold Holding); sliced cheese (55F - Cold Holding); turkey (50F - Cold Holding); ham (54F - Cold Holding); meatballs (53F - Cold Holding); premade cubans (51F - Cold Holding); hot dogs (50F - Cold Holding); ground beef (52F - Cold Holding); cooked pasta (49F - Cold Holding); raw chicken (50F - Cold Holding) no food was prepared today. No temperatures taken.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Both hand wash sinks on the cook line.
Water leaking from pipe and/or faucet/handle. Water leaking from pipe underneath handwash sink on the cookline. Operator has a bucket placed under handwash sink to catch the water from leaking onto the ground.
May 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Sewage/wastewater backing up through floor drains. Drain underneath dishmachine is not draining. Waste water is backing up and flowing to a drain that is about 10ft away. Back up is only happening when dishmachine is ran. Did not observe waste water being tracked through kitchen. Employee began unclogging line at time of inspection. Operator has ware washing area blocked off and is in the process of working on unclogging the drain. Operator is to sanitize the area and keep blocked off once done and until working properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Tuna in reduced oxygen packaging not removed from package before thawed. Package states tuna must be removed from package prior to thawing.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. blue cheese (48F - Cold Holding); sliced cheese (48F - Cold Holding); sliced cheese (55F - Cold Holding); turkey (50F - Cold Holding); ham (54F - Cold Holding); meatballs (53F - Cold Holding); premade cubans (51F - Cold Holding); hot dogs (50F - Cold Holding); ground beef (52F - Cold Holding); cooked pasta (49F - Cold Holding); raw chicken (50F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: coleslaw (44F - Cold Holding); cut cabbage (44F - Cold Holding); cooked chicken (44F - Cold Holding); shrimp (44F - Cold Holding); meatballs (44F - Cold Holding); cheese (43F - Cold Holding) Operator began moving food items to the freezer and other cold holding units. Drawers on cook line: blue cheese (48F - Cold Holding); sliced cheese (48F - Cold Holding); sliced cheese (55F - Cold Holding); turkey (50F - Cold Holding); ham (54F - Cold Holding); meatballs (53F - Cold Holding); premade cubans (51F - Cold Holding); hot dogs (50F - Cold Holding); ground beef (52F - Cold Holding); cooked pasta (49F - Cold Holding); raw chicken (50F - Cold Holding) no food was prepared today. No temperatures taken.
No paper towels or mechanical hand drying device provided at handwash sink. No soap or paper towels at handwash sink on the cook line. Operator stocked both.
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. Tuna in reduced oxygen packaging not removed from package before thawed. Package states tuna must be removed from package prior to thawing. See stop sale.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Both hand wash sinks on the cook line.
Water leaking from pipe and/or faucet/handle. Water leaking from pipe underneath handwash sink on the cookline. Operator has a bucket placed under handwash sink to catch the water from leaking onto the ground.
Dec 20, 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 ▾
Floor soiled/has accumulation of debris. Floors are heavily soiled with grease and food debris throughout the kitchen to include the cook line prep areas and storage areas.
Dec 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Sewage/wastewater backing up through floor drains. Floor drain backing up in dish room every time the dish machine drains. The machine has been broken down, and a Do not use sign has been posted on the machine. The 3 compartment sink has been set up, 300ppm. The manager has started the process of getting the drain serviced. The staff is aware that they are not to use the dish machine until the drain is flowing properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawers on cook line- meatloaf 46F, raw beef 47F cold hold, urged parties Raw 46F cold hold. Foods were placed in the drawers prior to opening less than 4 hours ago. The foods were placed in walk in cooler to cool.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Buildup of food debris/soil residue on equipment door handles. Oven handles heavily soiled. Dish racks
Floor area(s) covered with standing water. Standing water throughout the kitchen in cook line prep areas and storage areas.
Floor soiled/has accumulation of debris. Floors are heavily soiled with grease and food debris throughout the kitchen to include the cook line prep areas and storage areas.
Plumbing system in disrepair. Floor drain under dish washer over flowin.
Apr 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate8 Basic
Show 13 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. 0ppm corrected to 50ppm
Operating with an expired Division of Hotels and Restaurants license. Operator updated license during inspection..
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg mixture (49F - Cold Holding), coleslaw (51F - Cold Holding) Egg mixture was in the refrigerated unit for less than 4 hours. Operator placed in alternative cooler for quick chill. Coleslaw was being held on an ice bath that was only touching the bottom of the pan. Coleslaw was placed in a larger pan and iced up the sides of the pan.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line Wooden cutting board
Handwash sink used for purposes other than handwashing. Screen and rubber stoppers in hand wash sink in dishroom
Accumulation of black/green mold-like substance in the interior of the ice machine. Interior of ice machine has a build up of blah mold like substance. Operator cleaned the ice machine during the inspection.
Clean utensils or equipment stored in dirty food container and soiled wire rack. Discussed with operator the need to store clean utensils only on clean surfaces.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker stored directly on wooden cutting board. Purse on prep table in server area. Operator moved speaker to gain compliance
Employee with no hair restraint while engaging in food preparation. 2 employees involved in food prep no hair restraint
Floor soiled/has accumulation of debris. Cook line, prep areas and storage areas.
Reach-in cooler interior/shelves have accumulation of soil residues.
Stored food not covered. Walk in cooler cooked chicken wings.
Working containers of food removed from original container not identified by common name. Squeeze bottles and pans of dry ingredients containing foods removed from its original container not labeled with common name. Discussed the need to label all food removed from its original container.
Dec 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate7 Basic
Show 11 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw chicken (51F - Cold Holding); milk (51F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. eggs (50F - Cooling); rice noodles (51F - Cold Holding); shredded cheddar (51F - Cold Holding); cut tomatoes (49F - Cold Holding). Items in unit less than 4 hours, operator placed items in the walk in freezer for quick cool. raw chicken (51F - Cold Holding); milk (51F - Cold Holding) See stop Sale on raw chicken and milk.
Toxic substance/chemical improperly stored. Spray bottle of chemical hanging from shelf containing food I. Walk in cooler. Operator relocated the chemical to gain compliance
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer has dried food debris.sand mixer soiled
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cove molding at floor/wall juncture broken/missing.cove molding missing in various areas of the kitchen including dish room and wall in rear of the kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages stored on upper shelf above prep table next to utensils used for the restaurant. Operator relocated the utensils to gain compliance.
Equipment in poor repair. 2 refrigerated prep units not holding foods at proper temperature.
Floor soiled/has accumulation of debris. Cook line, prep areas and storage areas behind and under equipment.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dishroom light not shielded.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Operator fixed clog during inspection.
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.