Tavern Brewery and Irish Pub D/B/A Marion Street Deli & Pub LLC
281 N Marion Ave, Lake City, FL 32055 · Permanent Food Service · License 2200698
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 6 routine inspection6 high priority (3 fixed by the Oct 8 follow-up, 3 fixed on the spot), 3 intermediate (1 fixed on the spot, 1 repeat), 10 basic-37
- Safety score63
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 visitOct 8, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
19 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Items stored in front counter reach-in cooler: tomatoes (53°F - Cold Holding); onions (51°F - Cold Holding); cheese (50°F - Cold Holding); blue cheese (46°F - Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager had employee placed scoop ice under items to reduce temperature to 41°F.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Shell eggs stored over ready to eat eggs in walk-in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken stored over raw shrimp in reach-in cooler across from cook line. Employee placed chicken on bottom shelf.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Paper towels used to line pan for cheeses in reach-in cooler across from cook line.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Faucet at end of cook line.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Container of Lysol wipes on kitchen reach-in cooler. Manager removed container of wipes during inspection.
Fixed on the spot
Intermediate3
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Last date not marked on oyster tags.
Code 02, Labeling, date marking and consumer advisory: Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means.
Raw animal foods must be fully cooked prior to service. Inspector provided operator with consumer advisory, manager placed advisory at front counter.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board on reach-in cooler across from cook line. Blade of can opener on kitchen prep table soiled with old food debris.
Repeat violation
Basic10
Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
Cut avocado in front counter reach-in cooler.
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Handle for sugar scoop in kitchen. Employee placed scoop in sugar properly.
Fixed on the spot
In-use knife/knives stored in cracks between pieces of equipment.
Knife stored in between table and reach-in cooler behind front counter. Manager removed knife during inspection.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink on kitchen prep table.
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
Dish machine next to three compartment sink.
Old labels stuck to food containers after cleaning.
Container stored above three compartment sink.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Walk-in cooler shelves soiled with old food debris.
Code 25, Single-service items: Single-service articles improperly stored.
Case of to go cup lids stored on floor in dry storage area. Manager placed lids on shelf.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
No sign and paper towels at bar area hand washing sink.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee phone on shelf above reach-in cooler across from cook line. Employee removed phone.
Fixed on the spot
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.