TIN CUP SPORTS BAR AND GRILL
5050 SW 90 AVE, Cooper City FL 33328
Last inspected Jun 23, 2026 · 12 visits since February 2024
MAR 25
OCT 25
MAR 26
JUN 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In walk in cooler, raw shell eggs (50F - Ambient Cold Holding). Per employee in cooler more than 4 hours. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025083338 | Oct 1, 2025 | Jan 5, 2026 | $200 |
| 2--2023004616 | Jan 17, 2023 | Feb 10, 2023 | $400 |
| 2--2019029174 | May 21, 2019 | Jun 20, 2019 | $1,200 |
| 2--2017030717 | May 25, 2017 | Jul 17, 2017 | $200 |
Inspection history
12 visits, newest first
Jun 23, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 findings
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Threaded hose bibb with attached hose by cookline missing vacuum breaker. Manager installed breaker.
In-use knife/knives stored in cracks between pieces of equipment. Knives between prep table and fliptop opposite cookline. Employee removed knives.
In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board on prep table by cookline. Employee removed towel.
Jun 2, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Cutting board has cut marks and is no longer cleanable. Green cutting board at cook line and wait station cutting board.
Food stored on floor. Walk in cooler - bucket of fish and hotdogs store on floor. Operator elevated during the inspection.
Mar 2, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
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 cooked chicken wings (48F - Cold Holding). Per operator food cold holding in unit overnight. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler cooked chicken wings (48F - Cold Holding). Per operator food cold holding in unit overnight. See stop sale
Handwash sink used for purposes other than handwashing. Cooking utensils stored in kitchen hand sink. Operator removed items
Cutting board has cut marks and is no longer cleanable. Observed at salad station flip top cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal bag stored on top of prep table. Employee removed bag
Equipment in poor repair. Gasket torn on salad flip top,cooler
Dec 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 7, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Walk in freezer added in kitchen and reach in freezers removed. Prep tables and storage racks rearranged due to addition.
Oct 2, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate1 Basic
Show 3 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. After multiple attempts and priming, dish machine reading 0ppm chlorine. Advised employees to set up sanitizer sink when able to use.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Walk in freezer added in kitchen and reach in freezers removed. Prep tables and storage racks rearranged due to addition.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Sanitizer pump operating properly during cycle; no chemical pumping through lines.
Oct 1, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 7 high priority.
7 High priority2 Intermediate2 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, baked potatoes (56F - Cooling). Per employee and date mark, prepared on 9-30. See stop sale.
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. After multiple attempts and priming, dish machine reading 0ppm chlorine. Advised employees to set up sanitizer sink when able to use.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In walk in cooler, raw shell eggs (50F - Ambient Cold Holding). Per employee in cooler more than 4 hours. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. In cookline fliptop cooler, individual mahi portions still in original unopened packages. Per employee thawed more than 4 hours.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, diced cooked potatoes (52F - Cold holding); au jus (52F - Cold Holding). Per employee none prepared or portioned today and in cooler more than 24 hrs. 2) Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk in cooler, bagged shredded cabbage mix (52F - Cooling). Per employee received on 9-30. 3) Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, baked potatoes (56F - Cooling). Per employee and date mark, prepared on 9-30. 4) Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In walk in cooler, raw shell eggs (50F - Ambient Cold Holding). Per employee in cooler more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, diced cooked potatoes (52F - Cold holding); au jus (52F - Cold Holding). Per employee none prepared or portioned today and in cooler more than 24 hrs. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk in cooler, bagged shredded cabbage mix (52F - Cooling). Per employee received on 9-30. See stop sale.
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by cook line. Employee replaced.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Walk in freezer added in kitchen and reach in freezers removed. Prep tables and storage racks rearranged due to addition.
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. In cookline fliptop cooler, individual mahi portions still in original unopened packages. Per employee thawed more than 4 hours. See stop sale.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Sanitizer pump operating properly during cycle; no chemical pumping through lines.
Mar 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 5, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Nonfood-grade bags used in direct contact with food. Chopped romaine in walk in cooler in standard printed to go bags. Employee removed and placed in plastic containers.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, individual butters (50F - Cold Holding); individual cream cheese (50F - Cold Holding); portioned rice (50F - Cold Holding); portioned pasta (49F - Cold Holding); individual sour cream (50F - Cold Holding); portioned chili (50F - Cold Holding); shredded cabbage (49F - Cold Holding). Per manager none prepped or portioned today and all in unit between 2-6 days.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, individual butters (50F - Cold Holding); individual cream cheese (50F - Cold Holding); portioned rice (50F - Cold Holding); portioned pasta (49F - Cold Holding); individual sour cream (50F - Cold Holding); portioned chili (50F - Cold Holding); shredded cabbage (49F - Cold Holding). Per manager none prepped or portioned today and all in unit between 2-6 days. See stop sale.
Nov 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Container of seared raw ahi tuna on top of container of commercial mac and cheese in front fliptop cooler. Manager moved tuna away from prepared foods.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splutter with attached hose at hose bibb under triple sink missing vacuum breaker.
Working containers of food removed from original container not identified by common name. 1) Bulk container of flour in prep area not labeled. Employee added label. 2) Squeeze bottle of water at cook line not labeled. Employee labeled.
Feb 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 7, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler, American cheese (46F - Cold Holding); raw beef (45F - Cold Holding); cooked beans (47F - Cold Holding); cheddar cheese (46F - Cold Holding). Per operator, walk in cooler was cleaned less than 4 hours ago. Equipment door was left open during cleaning. Operator moved foods to another reach in cooler to quick chill.
Handwash sink not accessible for employee use at all times. Hand wash sink in bar blocked with helium tanks. Operator moved helium tanks and made hand wash sink accessible.
Bowl or other container with no handle used to dispense rice in dry storage area. Operator removed bowl
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.