Ice House Pub
408 Tamiami Trl, Punta Gorda, FL 33950 · Permanent Food Service · License 1801757
What drove the grade
No plan review submitted and approved - renovations were made or are in progress.
How the score was calculated
- Starting score100
- Violations at the Jul 22 routine inspection3 intermediate (1 fixed on the spot), 4 basic-12
- Complaint after follow-up on Sep 21Counts in full until a follow-up finds the problems fixed-20
- Safety score68
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 21, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Observed no plan review submitted for ice machine at back exterior of establishment. Per operator, the owner is taking care of it.
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
Observed no currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
Basic1
Code 08, Food protection and cross-contamination: Unprotected ice machine in a customer/nonsecure area.
Observed ice machine in a customer/nonsecure area at the back exterior of establishment.
- First visitJul 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed coleslaw not date marked at Reach in Cooler. Operator date marked the food item.
Fixed on the spot
Code 51, Other sanitary and safe operation: 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/. Observed ice machine relocated to back exterior of establishment.
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager: Alexis Millspaugh.
Basic4
Code 08, Food protection and cross-contamination: Unprotected ice machine in a customer/nonsecure area.
Observed ice machine in a nonsecure at the back exterior of establishment.
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Observed tong on oven handle at cookline. Operator removed the tong to the upper shelf.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed employee with a watch on the wrist at cookline.
Code 33, Garbage and refuse: Open dumpster lid.
Observed open dumpster lid at back exterior of establishment.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.