WINE HOUSE
2913 BEACH BLVD S, Gulfport FL 33707 · 727-256-0228
Last inspected May 20, 2026 · 7 visits since June 2024
JUN 24
NOV 24
MAR 25
NOV 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects found 6 live flies behind bar Operator killed 6 flies.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
May 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Interior of oven has accumulation of black substance/grease/food debris.
No conspicuously located ambient air temperature thermometer in holding unit. -cooler near kitchen exit has no ambient thermometer
Water leaking from pipe and/or faucet/handle. -pipe under mop sink disconnected and draining onto ground. Operator put bucket under pipe to catch leak until it can be repaired.
Apr 15, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Live, small flying insects found 6 live flies behind bar Operator killed 6 flies.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cole slaw (49F - Cold Holding); potato salad (48F - Cold Holding); sliced cheese (52F - Cold Holding); butter (52F - Cold Holding) in cooler near kitchen exit. Cooler had been turned down too low and none of the items had been taken out this morning. No temperatures were checked this morning. Stop sale issued due to not being able to determine how long items were out of temperature. Sour cream had been taken out this morning but it was held in unit overnight so I included in stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cole slaw (49F - Cold Holding); potato salad (48F - Cold Holding); sliced cheese (52F - Cold Holding); butter (52F - Cold Holding) in cooler near kitchen exit. Cooler had been turned down too low and none of the items had been taken out this morning. No temperatures were checked this morning. Stop sale issued due to not being able to determine how long items were out of temperature.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) Diluted and retested at 50PPM.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Buttermilk in reach in cooler opened Sunday no date mark. Operator date marked.
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. Employee hired in last 60 days did not have signed employee health reporting agreement. Operator printed and had employee sign.
Interior of oven has accumulation of black substance/grease/food debris.
No conspicuously located ambient air temperature thermometer in holding unit. -cooler near kitchen exit has no ambient thermometer
Water leaking from pipe and/or faucet/handle. -pipe under mop sink disconnected and draining onto ground. Operator put bucket under pipe to catch leak until it can be repaired.
Nov 13, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate5 Basic
Show 10 findings ▾
Live, small flying insects found 1 live fly behind bar area 1 live fly near prep table in kitchen near back door Not observed landing on food contact surfaces. Discussed importance of fly prevention with operators.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half in reach in cooler behind bar opened on Sunday not date marked. Operator date marked.
Food-contact surface soiled with food debris, mold-like substance or slime. -griddle on prep table under microwave in kitchen soiled with black substance
Handwash sink used for purposes other than handwashing. Employee dumped pitcher in hand wash sink behind bar. Discussed proper use of hand wash sinks.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in restroom. Operator turned up heat and retemped at 110F.
Cutting board has cut marks and is no longer cleanable. -cutting board on prep table near kitchen exit.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Ear buds stored on shelf above prep table where food was being prepared. Operator removed
Exterior door has a gap at the threshold that opens to the outside. -Kitchen back door has significant gaps. Live flies present.
Interior of oven/microwave has accumulation of black substance/grease/food debris -imperial oven in kitchen soiled with grease and food debris
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -lights above 3 compartment sink and dry storage/ reach in cooler area not covered to protect area from possible shatter.
Mar 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (64F - Cold Holding); cooked pork (64F - Cold Holding); Mac and cheese (54F - Cold Holding) in stand up refrigerator, outback shed area. Manager moved items to freezer.
Equipment in poor repair stand up refrigerator outside in shed area.
Plumbing system in disrepair under mop sink.
Mar 20, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee went outside then came back inside continues to handle clean equipment without washing hands. Inspector educated employee.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (64F - Cold Holding); cooked pork (64F - Cold Holding); Mac and cheese (54F - Cold Holding) in stand up refrigerator, outback shed area. Manager moved items to freezer.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in next to reach-in cooler. Employee refilled paper towels
No soap provided at handwash sink. No soap at hand sink next to reach in cooler. Employee refilled soap.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table next to coffee marker
Equipment in poor repair stand up refrigerator outside in shed area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled with food debris.
Plumbing system in disrepair under mop sink.
Nov 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Spray bottle containing toxic substance not labeled.
Jun 12, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority6 Intermediate7 Basic
Show 15 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. Glass washer 10ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomato (45F - Cold Holding). Employee moved tomatoes to reach in cooler. Retemped tomatoes 41F.
Food-contact surface soiled with food debris, mold-like substance or slime. Panini press soiled, slicer blade soiled on slicer in kitchen.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for glass washer.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink. Employee refilled paper towels.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cole slaw made 6-11 no date mark. Employee dated cole slaw.
Warewashing machine not automatically dispensing the detergent and/or the sanitizer.
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. 115 F glass washer in kitchen.
Carbon dioxide/helium tanks not adequately secured. Multiple co2 tanks not secured.
Cove molding at floor/wall juncture broken/missing. Missing cove molding in kitchen behind prep table.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights in food prep area not shielded.
No handwashing sign provided at a hand sink used by food employees. No sign at hand sink next to 3 compartment sink. Employee put up signage.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach in refrigerator.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink open in reach in cooler.
Working containers of food removed from original container not identified by common name. Olive oil and apple cider vinegar in spray bottles no label. Employee labeled spray bottles.
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.