Good Liquid Brewing
8980 US 301 N Unit 138, Parrish, FL 34219 · Permanent Food Service · License 5106108
What drove the grade
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
How the score was calculated
- Starting score100
- Violations at the Jul 16 routine inspection1 high priority (no follow-up needed), 2 intermediate, 8 basic-17
- Safety score83
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 visitJul 16, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Observed mop sink in establishment utilizing a splitter with no vacuum breaker attached to threaded faucet.
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed shredded Cheese not date marked in reach in cooler on cook line. Employee stated it was from the morning.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed chemical spray bottles on hand sink in dishwashing area without label.
Basic8
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed food stored on sheet pan not covered in walk in cooler.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed all cutting boards on reach in coolers on cook line with cut marks.
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed Ice buildup on floor of walk in freezer.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet wiping cloth stored on prep table under box of tomatoes in kitchen.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed kitchen ice machine interior soiled. Manager cleaned interior.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed metal containers wet nesting on drying rack
Silverware/utensils stored upright with the food-contact surface up.
Observed clean knifes stored upright with food contact surface up on prep counter near dishwashing area.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed wall in dishwashing are soiled.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.