Gulfport Brewery

3007 Beach Blvd S, Gulfport, FL 33707 · Permanent Food Service · License 6218057

Official report

out of 100

Grade D

Safety score 60 of 100

Latest visit: Jul 21, 2026

What drove the grade

Live, small flying insects foundHigh priority · fixed by the Jul 21 follow-up · 10 other violations

How the score was calculated

Starting score100
Violations at the Jul 8 routine inspection
6 high priority (fixed by the Jul 21 follow-up), 3 intermediate (1 fixed on the spot), 2 basic
-28
Complaint after follow-up on Jul 20, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score60

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

Inspection history

1 inspection · 3 visits

Jul82026

Routine inspection

11 violations found · Inspector came back 2 times

2nd follow-up visitJul 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 2 Intermediate
- 1 Basic
What was still cited
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  More time given
Basic1
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitJul 20, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
4 violations still not corrected:
- 1 High priority
- 2 Intermediate
- 1 Basic
What was still cited
High priority1
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found
  3 live flies near beer taps behind bar
  Administrative complaint
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  More time given
Basic1
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
Official report, on the Florida DBPR website
First visitJul 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 6 High priority
- 3 Intermediate
- 2 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined.
  See stop sale. Melted butter on cookline not time marked, operator said it went out at 11AM. it's 4PM now. Stop sale issued.
  Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. Sliced Capicola in walk in cooler date marked 6/24, sliced turkey in walk in cooler date marked 6/26
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  Sliced Capicola in walk in cooler date marked 6/24, sliced turkey in walk in cooler date marked 6/26
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In reach in cooler- Sliced turkey (47°F - Cooling, Retemped at 43°F); sliced Swiss cheese (46°F - Cooling Retemped at 43°F) In walk in cooler- Cooked chicken (45°F - Cold Holding, Retemped at 43°F); cooked shrimp (44°F - Cold Holding, Retemped at 43°F); boiled peanuts (45°F - Cold Holding, Retemped at 43°F); sliced turkey (45°F - Cold Holding, Retemped at 43°F) Walk in cooler has ambient temperature of 45°F. Some foods are still in temp, and operators took temp log of 35°F ambient at 12PM. They are doing inventory and have been in and out of the walk in a lot today. Called a technician out to make sure cooler is working properly. Operator moved items to different cooler to cool while waiting for walk in to cool or be repaired. Repairman came and after door had been closed for a while the ambient temperature started to drop.
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
  See stop sale. Melted butter on cookline not time marked, operator said it went out at 11AM. it's 4PM now. Stop sale issued.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found
  1 live fly near bar seating 1 live fly in kitchen near 3 compartment sink 1 live fly behind bar near beer taps 1 live fly in restroom near walk in cooler
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -cutting boards on cookline stained
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  -behind bar Operator put out paper towels
  Fixed on the spot
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Anastasia Elliot food handler certificate 4/12/23
Basic2
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  -cutting boards on cookline grooved
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  1 dead roach on floor near bar Operator cleaned up
  Fixed on the spot
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.