Beanies Bar Sports Grill

2002 S US Hwy 41, Ruskin, FL 33570 · Permanent Food Service · License 3906337

Official report

out of 100

Grade F

Safety score 38 of 100

Latest visit: Aug 25, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · 16 other violations

How the score was calculated

Starting score100
Violations at the Aug 25 complaint inspection
3 high priority (1 fixed on the spot, 1 repeat), 4 intermediate (1 fixed on the spot, 2 repeats), 10 basic (5 repeats); basic violations cost 12 at most
-42
Administrative complaint on Aug 25
Counts in full until a follow-up finds the problems fixed
-20
Safety score38

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

Inspection history

1 inspection · 1 visit

Aug252026

Complaint inspection

17 violations found

First visitAug 25, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
17 violations found:
- 3 High priority
- 4 Intermediate
- 10 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Cheddar Cheese 60°F- retemp 50°F, cut tomatoes 64°F- retemp 50°F on counter since 11am.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Cheddar Cheese 60°F- retemp 50°F, cut tomatoes 64°F- retemp 50°F on counter since 11am. Discarded at time of inspection.
  Repeat violationAdministrative complaint
- 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 0ppm, employee primed tested 50 ppm chlorine.
  Fixed on the spot
Intermediate4
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting boards and soda gun.
  Repeat violation
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  No paper towels at hand wash sink across from dish machine. Replaced at 5pm of inspection.
  Fixed on the spotRepeat violation
- 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/ Observed 4 employees working with no certified food manager on site.
  Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Establishment provided 1 food handler certification and has a total of 22 employees.
Basic10
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  At bar.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drink on shelf above prep cooler. Manager removed at time of inspection.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Employees prepping food with no hair restraint.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Cutting boards.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Microwave soiled.
  Repeat violation
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Ice machine soiled.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters and equipment throughout kitchen.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Ice buckets not inverted.
- Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
  Slow drain at hand wash sink across from office.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Repeat violation
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.
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.
Stop sale: An order that the food can’t be sold or served.