Propagation Whiskey Bar & Kitchen
103 N Palmer St, Plant City, FL 33563 · Permanent Food Service · License 3919367
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 12 routine inspection3 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 2 basic-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 12, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cook line: butter (56°F - Cold Holding). Discussed using time or temperature control. Manager moved to cooler.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: 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. Dish machine tested at 0ppm. Manager replaced sanitizer re tested at 50ppm
Fixed on the spot
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Tested at 0ppm, manager instructed to manually make sanitizer and/or use dish machine.
Fixed on the spot
Intermediate2
Code 41, Chemicals and toxic substances: Spray bottle containing unknown toxic substance on cook line not labeled.
Manager discarded
Fixed on the spot
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
Manager stated parties of 8 or more are charged 20% gratuity. Discussed needs not be on menu
Basic2
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Manager moved
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Observed 2 cooks with longer facial hair making orders.
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.