The Stein & Vine

827 W Bloomingdale Ave, Brandon, FL 33511 · Permanent Food Service · License 3910964

Official report

out of 100

Grade B

Safety score 85 of 100

Latest visit: Aug 21, 2026

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · fixed on the spot · 7 other violations

How the score was calculated

Starting score100
Violations at the Aug 21 routine inspection
2 high priority (fixed on the spot), 3 intermediate (fixed on the spot), 3 basic
-15
Safety score85

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug212026

Routine inspection

8 violations found

First visitAug 21, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
- 2 High priority
- 3 Intermediate
- 3 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw bacon stored over pickles in reach in reach in cooler. Operator rearranged correctly.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Spray bottle of sanitizer stored with takeout containers at back bar. Operator moved bottle.
  Fixed on the spot
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Sliced American cheese. Operator placed date.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Soap dispenser at handwash sink not working/unable to dispense soap.
  Dish pit hand sink. Operator replaced soap.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Spray bottle of sanitizer. Operator labeled.
  Fixed on the spot
Basic3
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Reach in cooler door gaskets torn.
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  Tested at 0ppm. Operator replaced solution, tested at 200ppm
Official report, on the Florida DBPR website

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.