SOUTHERNEAZE BAR AND GRILL
18430 LIVINGSTON AVE, Lutz FL 33559 · 813-575-9233
Last inspected Jun 2, 2026 · 9 visits since December 2023
APR 24
JAN 25
JUN 25
MAR 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jun 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
What the inspector wrote — 4 findings
Handwash sink not accessible for employee use at all times. Cleaning brush and cup lids in hand sink in bar, operator removed them
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked wing no date mark over 24 hours in reach in cooler. Operator raked it correctly
Floor soiled/has accumulation of debris. Floor soiled and grease buildup heavily under equipment in entire kitchen
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled and grease buildup
Mar 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit in establishment
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment serves undercooked beef without consumer advisory. Emailed education packet to operator
Interior of oven/microwave has accumulation of black substance/grease/food debris. Double oven interior soiled and grease buildup.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted
Mar 10, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 4 high priority.
4 High priority5 Intermediate4 Basic
Show 13 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over or with unwashed produce. Raw beef above unwashed produce in walk in cooler, operator removed the produce
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. red sauce (55F - Cold Holding); sliced cheese (52F - Cold Holding); cut lettuce (48F - Cold Holding); sliced tomato (48F - Cold Holding); blue cheese (49F - Cold Holding); feta cheese (49F - Cold Holding) in reach in cooler.see stop sale
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Blue cheese opened bag no date mark stored over 24 hours in walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained
Handwash sink not accessible for employee use at all times. Beer container blocked hand sink in kitchen, operator removed it
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit in establishment
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment serves undercooked beef without consumer advisory. Emailed education packet to operator
Interior of oven/microwave has accumulation of black substance/grease/food debris. Double oven interior soiled and grease buildup.
Single-service articles not stored inverted or protected from contamination. To go container not inverted stored on shelf
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce above cooked macaroni cheese in walk in cooler. Operator restored them properly
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted
Jun 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate8 Basic
Show 12 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler
Handwash sink not accessible for employee use at all times. Strainer in bar hand sink. Operator removed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pulled pork in reach in cooler.
Bowl or other container with no handle used to dispense food. Portion cups used as scope for cooked pasta and Parmesan cheese in flip top cooler. Operator removed.
Cove molding at floor/wall juncture broken/missing. Hole in cove molding in corner inspire 3-sink.
Equipment and utensils not properly air-dried - wet nesting. Drinking glasses by soda fountain in wait station
Food stored on floor. Wing sauce on the floor. Operator placed on shelf.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored on soda fountain grate. Ice scoops (2] stored on top of ice machine. Operator placed scope in metal pans.
In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Plates and bowls on top shelf over flip top cooler not inverted, no overhead protection. Operator inverted.
Single-service articles not stored inverted or protected from contamination. To go containers on shelf over flip top cooler. Operator inverted.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed heads of lettuce over ready to eat pork and pies in walk in cooler.
Jan 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat dressings in reach in color next to steamer and microwave. Employee removed 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. Walk in cooler ambient air temperature 57 f no temperatures taken food held overnight Cold holding: queso cheese 47 f cream cheese 56 mozzarella 56 f mild cheddar cheese 55 f blue cheese 55 f beef stock 55 f Banna cream pie 55 cook mash potatoes 51 f mash potatoes 46 f heavy cream 57 f cut cabbage 55 f cut spring mix 58 f cut lettuce 52 f cook green beans 55 f baked beans 53 f collard greens 55 f raw beef 57 f raw chicken 51 cook ham 47 f raw chicken 49 f meat loaf 53 f Peper jack 55 provolone 55 f Swiss 57 f mild cheddar 57 f American cheese white 53 f Peper jack 55 10 lbs provolone 55 f 8 lbs Swiss 57 f 3 lbs mild cheddar 57 9 lbs American cheese white 53 f 20 lbs
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler ambient air temperature 57 f no temperatures taken food held overnight Cold holding: queso cheese 47 f cream cheese 56 mozzarella 56 f mild cheddar cheese 55 f blue cheese 55 f beef stock 55 f Banna cream pie 55 cook mash potatoes 51 f mash potatoes 46 f heavy cream 57 f cut cabbage 55 f cut spring mix 58 f cut lettuce 52 f cook green beans 55 f baked beans 53 f collard greens 55 f raw beef 57 f raw chicken 51 cook ham 47 f raw chicken 49 f meat loaf 53 f Peper jack 55 provolone 55 f Swiss 57 f mild cheddar 57 f American cheese white 53 f Peper jack 55 10 lbs provolone 55 f 8 lbs Swiss 57 f 3 lbs mild cheddar 57 9 lbs American cheese white 53 f 20 lbs see stop sale
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Reach in cooler next to streamer and microwave milk not dated.
Handwash sink used for purposes other than handwashing. Drain catcher in the hand washing sink at bar employee removed
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Tested handwashing sink by fryer at 80 f ran over 2 minutes retested to 100 f
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cigarette pack in front of hot warmer unit.
Apr 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine
Handwash sink used for purposes other than handwashing. Tongs sitting in hand washing sink on cookline.
No paper towels or mechanical hand drying device provided at handwash sink. Cookline
Bowl or other container with no handle used to dispense food. Using portion cups as scoop in cold marketable.
Single-service articles improperly stored. Stored on floor in stockroom
Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in bottom of mop bucket.
Jan 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Employee with no hair restraint while engaging in food preparation. -2 cooks observed preparing food in kitchen with no hair restraint
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in reach-in cooler on cook line soiled with food debris -Gaskets in reach in freezer near back door of kitchen soiled with food debris -Gaskets in walk-in cooler soiled with food debris
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -Slow draining hand washing station next to fryers in kitchen
Wall soiled with accumulated grease, food debris, and/or dust. -Walls behind double door ovens soiled grease and dust debris
Working containers of food removed from original container not identified by common name. -Container of salt not in original packaging not labeled under prep table across from standing reach-in cooler
Dec 13, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 28 recorded, 4 high priority.
4 High priority1 Intermediate23 Basic
Show 28 findings ▾
Approval of the septic tank system limits the establishment to a maximum number of seats. The maximum number of seats has been exceeded. -Establishment listed at 80 unit maximum. Currently 144 units at time of inspection
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw bacon stored over ready to eat bread and beer in walk-in cooler -Raw shelled eggs stored over ready to eat pasta in walk-in cooler Manager rearranged cooler correctly
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -Brisket reheating at 117F placed in unit 2 hours ago Employee reheated brisket to 205 F in oven.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Baked beans held at 125F, placed in steam well for reheating 20 minutes ago Cook reheated beans in microwave. Second temperature at 168F
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. -Hand washing station reflected on plans by soda fountain currently not there.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -Both men and women's restrooms doors not completely self closing
Bowl or other container with no handle used to dispense food. -Bowl used as scoop in cooked pasta in reach-in cooler
Carbon dioxide/helium tanks not adequately secured. -CO2 tank stored near steam well not chained for protection Operator properly stored tank
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -Ice bin not inverted for protection
Dumpster rusted out on bottom.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Water bottle kept on prep table across from reach-in cooler. Employee properly stored beverage
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Speaker kept on top of crouton container on prep table in kitchen -Keys and cellphone kept on top of reach-in cooler in kitchen
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -Cook observed wearing watch while cooking Cook removed watch
Employee with no hair restraint while engaging in food preparation. -2 cooks observed preparing food in kitchen with no hair restraint
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. -Establishment is listed for 80 seats but has 144.
Food stored in undrained ice. -Swai fish being kept in water in double door reach-in cooler across from prep table.
Food stored on floor. -Cooking oil stored on floor near three compartment sink Employee properly stored all items
Garbage on the ground and/or pad around dumpster.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Both double door oven interiors soiled with food debris
No handwashing sign provided at a hand sink used by food employees. -No sign at hand washing station behind bar Provided operator with hand washing sign that they posted up
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in reach-in cooler on cook line soiled with food debris -Gaskets in reach in freezer near back door of kitchen soiled with food debris -Gaskets in walk-in cooler soiled with food debris
Open dumpster lid.
Opened employee beverage container in a cold holding unit with food to be served to customers. -3 bottles of water for employees kept in double door reach-in cooler in kitchen Employee properly stored all items
Raw fruits/vegetables not washed prior to preparation. -Cook observed cutting unwashed Brussels sprouts Inspector advised employee of proper preparation procedures.
Single-service articles improperly stored. -Togo boxes stored on floor of dry storage unit Operator properly stored items
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -Slow draining hand washing station next to fryers in kitchen
Wall soiled with accumulated grease, food debris, and/or dust. -Walls behind double door ovens soiled grease and dust debris
Working containers of food removed from original container not identified by common name. -Container of salt not in original packaging not labeled under prep table across from standing reach-in cooler
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.