Bar 23FIFTY

2350 Curlew Rd, Palm Harbor, FL 34683 · Permanent Food Service · License 6208551

Official report

out of 100

Grade C

Safety score 70 of 100

Latest visit: Sep 25, 2026 (6 weeks ago)

What drove the grade

Dishmachine chlorine sanitizer not at proper minimum strength.High priority, repeat · no follow-up needed · 14 other violations

How the score was calculated

Starting score100
Violations at the Sep 25 routine inspection
3 high priority (no follow-up needed, 1 repeat), 2 intermediate (1 repeat), 10 basic (4 repeats); basic violations cost 12 at most
-30
Safety score70

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

Inspection history

1 inspection · 1 visit

Sep252026

Routine inspection

15 violations found

First visitSep 25, 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.
15 violations found:
- 3 High priority
- 2 Intermediate
- 10 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. 1 6lb can of cheese sauce dented and not separated from undamaged product.
- 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. Measured at 0ppm. Operator replaced sanitizer retested at 50ppm..
  Repeat violation
- Code 29, Plumbing and backflow prevention: Air gap between water supply inlet and flood rim of equipment/sink is less than one inch.
  Air gap between pipe and drain for dish machine less then 1 inch.
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Milk opened yesterday not date marked.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting board stained, interior of soda gun nozzle in bar soiled.
  Repeat violation
Basic10
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Squeeze bottles of water and oil unlabeled in kitchen.
- Code 08, Food protection and cross-contamination: Damaged/spoiled/recalled food not properly segregated.
  1 6lb can of cheese sauce dented and not separated from undamaged product.
  Food stored on floor.
  Olives stored on floor of beer walk in cooler. Operator moved olives,
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Cutting board grooved in kitchen.
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Shelves of walk in beer cooler rusted,
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Interior of ice machine soiled with black mold like substance.
  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 stored inverted.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  Unsealed concrete floor in kitchen.
  Repeat violation
  Floor tiles missing and/or in disrepair.
  Floor tiles by walk in freezer in disrepair.
  Ceiling/ceiling tile shows damage or is in disrepair.
  Hole in ceiling above cook line.
  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.
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.