UKULELE BRANDS
4805 LAND O LAKES BLVD, Land O' Lakes FL 34639 · 813-995-0608
Last inspected May 26, 2026 · 8 visits since December 2023
MAY 24
JAN 25
JUN 25
DEC 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found 5 live flies in dish machine area. Operator killed them an sanitation the area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
May 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand wash sink in cook line by oil fryer
May 21, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Live, small flying insects found 5 live flies in dish machine area. Operator killed them an sanitation the area
Stop Sale issued on time/temperature control for safety food due to temperature abuse. boils eggs (47F - Cold Holding); sliced tomato (47F - Cold Holding); diced tomatoes (48F - Cold Holding); cut lettuce (48F - Cold Holding); blue cheese (50F - Cold Holding); cooked mushrooms (46F - Cold Holding); cooked onion (46F - Cold Holding); provolone cheese (44F - Cold Holding); fish salad (49F - Cold Holding) in reach in cooler in cook line. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. boils eggs (47F - Cold Holding); sliced tomato (47F - Cold Holding); diced tomatoes (48F - Cold Holding); cut lettuce (48F - Cold Holding); blue cheese (50F - Cold Holding); cooked mushrooms (46F - Cold Holding); cooked onion (46F - Cold Holding); provolone cheese (44F - Cold Holding); fish salad (49F - Cold Holding) over night in reach in cooler in cook line, no temperatures been monitored today. See stop sale
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained in kitchen
No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand wash sink in cook line by oil fryer
Employee eating in a food preparation or other restricted area. Employee drinking in kitchen,
Stored food not covered. Cooked potatoes in pan not covered
Dec 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate2 Basic
Show 9 findings ▾
Stop Sale issued due to adulteration of food product. Grouper filet defrosted completely without removing from original ROP package in walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. coleslaw (49F - Cold Holding); cooked noodles (47F - Cold Holding) in Reach in cooler at prep area in kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Employee applied hand antiseptic in place of washing hands as required. Cook put gloves on without wash hands and touched bread. Discussed prep hand washing procedures with operator and he washed hand properly before put gloves on; he discarded the bread he touched.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained Soda machine ice bin interior soiled and black mold like substance buildup
Handwash sink not accessible for employee use at all times. Hand wash sink block by dust pan and broom. Operator removed it.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit expired for dish machine.
Food stored on floor. Cooking oil container on floor by cook line. Operator removed it.
No Heimlich maneuver/choking sign posted. Emailed choking poster to operator
Jun 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
No handwash sink for employees. Plastic container in handwash sink next to 3 compartment sink. Employee removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach in cooler on cooks line. Employee removed.
Food stored on floor. Bulk box of crab legs on floor in walk in freezer.
Open dumpster lid.
Jan 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate8 Basic
Show 14 findings ▾
Dented/rusted cans present. See stop sale. Dented can of diced tomatoes on dry storage shelf with foods to be served to the public.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves no hand wash. Educated employee and he washed his hands and put on clean gloves.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Bartender touched lemon with bare hand to garnish drink. Educated employee and she discarded lemon. Placed tongs to garnish.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over queso in walk in freezer packages open. Employee moved queso to upper shelf.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained, can opener soiled with build up of food debris, soda nozzle area soiled with debris.
Handwash sink not accessible for employee use at all times. Scratch pad in hand sink in dish area. Employee removed scratch pad.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with black mold like debris.
Cutting board has cut marks and is no longer cleanable. Grooved cutting boards in kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in kitchen next to food being prepared for the public. Employee removed drink.
Employee with no hair restraint while engaging in food preparation. Employee engaging in food prep no hair restraint.
Ice scoop handle in contact with ice. Ice scoop handle in ice machine out back. Employee removed ice scoop.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled interior in steam table area
Open dumpster lid.
Unprotected ice machine in a customer/nonsecure area. Ice machine out back of restaurant not secured. Employee locked area.
May 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate8 Basic
Show 16 findings ▾
Dented cans present. See stop sale. House recipe ketchup 2 cans Mushrooms arrezzio 1 can located on dry storage shelf by hand washing sink.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched shirt than touched bread bun with the same glove and did not change gloves or wash hands. Discussed with employee the importance of hand washing with employee and management.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched lemon on plate that was going out to customers. Employee was not wearing any gloves. The lemon was not going to be heated to 145 f discussed with employee the importance of hand washing. No aop system observed at restaurant.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cooks line by steam warmers Cold holding : cut tomatoes 46 f held less than 4 hours employee moved to freezer 2nd temp 43 f
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed above 200-400 ppm on bottle instructions. Discussed with employee to add water. Employee remade to 400 ppm
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary ammonia.
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. Missing for 2 employees. Sent via email to operator at time of inspection 1 employee signed at time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in reach in cooler prepped 5 days prior no date mark reach in cooler on cooks line.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. White piece in side
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. -Fish thawing in walk-in cooler in vacuum sealed plastic white fish. discussed with manager the importance of cutting the package.
Current Hotel and Restaurant license not displayed. 2023 observed
Cutting board has cut marks and is no longer cleanable. White board on reach in cooler by dish washing machine.
Employee personal food not properly identified and segregated from food to be served to the public. Employee canned coffee not separated in reach in cooler black by kitchen entrance
Ice scoop handle in contact with ice. Employee removed from ice bin.
Time/temperature control for safety food thawed in an improper manner. Raw beef boiled eggs sitting in buckets in the three compartment sink. No running water. Employee moved items to walk in and placed running water on raw beef.
Unprotected ice machine in a customer/nonsecure area. both ice machines out doors one ice machine has a fence around that is not closed. Management states the ice machine gets locks at night.
Dec 12, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 flying insect observed behind bar -3 flying insects observed in kitchen No landing on food contact surfaces
Raw animal food stored over/not properly separated from ready-to-eat food. - Jambalaya kept over ready to eat food in walk-in cooler Employee properly stored all items
Food-contact surface soiled with food debris, mold-like substance or slime. -All cutting boards on cook line
Cutting board has cut marks and is no longer cleanable. -All cutting boards on cook line deeply grooved and no longer cleanable
Employee with no beard guard/restraint while engaging in food preparation. -2 cooks observed with full beards preparing food, Operator provided beard nets to cooks
Ice buildup in walk-in freezer. -Condenser leaking fluid onto table in freezer. Table has food storage
Standing water in bottom of reach-in-cooler. -Triple door reach-in cooler on cook line has standing water
Unprotected ice machine in a customer/nonsecure area. -Both outdoor ice machines not locked or secured for protection
Dec 8, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 7 high priority.
7 High priority3 Intermediate12 Basic
Show 22 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. -Multiple cooks observed changing gloves and tasks with no handwashing. Discussed proper handwashing with operator
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Cook touched face with gloved hand before immediately returning to food prep no handwashing Discussed proper handwashing with operator
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Cook touched clothes with gloved hand and returned to preparing food no hand washing Discussed proper handwashing with operator
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 flying insect observed behind bar -3 flying insects observed in kitchen No landing on food contact surfaces
Raw animal food stored over/not properly separated from ready-to-eat food. - Jambalaya kept over ready to eat food in walk-in cooler Employee properly stored all items
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw beef kept over raw fish in walk-in cooler Employee properly stored all items
Toxic substance/chemical improperly stored. -Multiple purpose cleaning agent stored above steam table and single use Togo boxes Operator removed and properly stored chemicals
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 Written plan for bodily fluid cleanup
Food-contact surface soiled with food debris, mold-like substance or slime. -All cutting boards on cook line
Handwash sink not accessible for employee use at all times. -Hand washing station next to dish machine filled with steel wool scrubs
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. -Fish thawing in walk-in cooler in vacuum sealed plastic. Operator cut slits into all bags
Cutting board has cut marks and is no longer cleanable. -All cutting boards on cook line deeply grooved and no longer cleanable
Employee personal food not properly identified and segregated from food to be served to the public. -Box of employee waffles kept in reach-in cooler alongside food to be served to the public. Employee properly stored waffles
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Speaker on top of reach-in cooler on cook line Employee removed speaker
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee with no beard guard/restraint while engaging in food preparation. -2 cooks observed with full beards preparing food, Operator provided beard nets to cooks
Equipment and utensils not properly air-dried - wet nesting. -Metal hotel pans on drying on rack near steam tables stacked to dry while still wet
Ice buildup in walk-in freezer. -Condenser leaking fluid onto table in freezer. Table has food storage
Open dumpster lid.
Standing water in bottom of reach-in-cooler. -Triple door reach-in cooler on cook line has standing water
Unprotected ice machine in a customer/nonsecure area. -Both outdoor ice machines not locked or secured for protection
Unwashed fruits/vegetables stored over ready-to-eat food. -Unwashed peppers kept over ready to eat food in walk-in cooler Employee properly stored all items
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.