Driftwood Bar and Grill
253 Hwy 40 W, Inglis, FL 34449 · Permanent Food Service · License 4800293
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Oct 20 routine inspection1 high priority (no follow-up needed), 6 basic (1 repeat)-10
- Safety score90
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 20, 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 priority1
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Broccoli salad in walk-in-cooler dated 10/12
Basic6
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink on prep table in kitchen. Manager removed drink
Fixed on the spotRepeat violation
Code 25, Single-service items: Single-service articles improperly stored.
Coffee filters not covered or protected. Employee stored filters
Fixed on the spot
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
No covered waste receptacle provided in women's handicap bathroom.
Code 33, Garbage and refuse: Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
Grease receptacle on rail that is not nonabsorbant. Ground soil can be seen through the rail.
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
Kitchen back door does not have a self closing mechanism.
Code 36, Floors, walls, ceilings and ventilation: Unclean building components, attachments or fixtures.
Hood filters soiled with grease
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.
- Stop sale
- An order that the food can’t be sold or served.