Local Brewing Company
35631 US Hwy 19 N, Palm Harbor, FL 34684 · Permanent Food Service · License 6217008
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 29 complaint inspection3 high priority (1 repeat), 1 intermediate, 6 basic (2 repeats)-31
- Administrative complaint on Oct 29Counts in full until a follow-up finds the problems fixed-20
- Safety score49
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 5 visitsLatest inspection
Complaint inspection
- First visitOct 29, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat 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.
half and Half (49°F - Cold Holding); sliced provolone (59°F - Cold Holding) see stop sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In glass door cooler at wait station - coleslaw (46°F - Cold Holding); moved to walk in cooler In 2 door reach in cooler at end of cook line by walk in freezer - sliced provolone (59°F - Cold Holding) see stop sale unknown if temperatures were taken today. In glass door cooler overnight.
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Food placed in soiled container/equipment.
Squirt bottles soiled
Intermediate1
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
For chlorine sanitizer
Basic6
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
In walk in cooler, on plastic containers
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, or dust.
Gasket of 2 door cooler across from fryer Floor fan at server area Shelves in walk in cooler Hand wash sink in bar soiled
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
At dish machine - under rinse sink, pipe leaking into bucket Faucets will not shut off at 3 compartment sink in bar, plumber has been called
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
In dish room
Repeat violation
Floor soiled/has accumulation of debris.
Under dish machine
Earlier inspections 1
F46Complaint inspection30 violations, 6 high priority · 3 follow-up visits Fixed at follow-up
- 3rd follow-up visitOct 16, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic6
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Walk-in cooler/freezer shelves with rust that has pitted the surface.
More time given
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
More time given
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
More time given
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
- 2nd follow-up visitOct 15, 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.
10 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
raw stuffed hamburger patties 56°F, in reach in cooler over night, temperatures not taken today, dated 10/12
More time given
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Reach in cooler across from broiler -Raw hamburger patties 46°F, Moved to freezer, raw stuffed hamburger patties 56°F, in reach in cooler over night, temperatures not taken today, dated 10/12
Administrative complaint
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
Standing water in hand wash sink, in dish wash area, operator used plunger to clear sink, still clogged Hand wash sink on cook line operable.
More time given
Basic7
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Walk-in cooler/freezer shelves with rust that has pitted the surface.
More time given
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
More time given
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
More time given
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
More time given
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Handle soiled
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
- 1st follow-up visitOct 8, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
17 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still 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.
1 Raw chicken breast held at 48°F in reach in cooler on cook line. Overnight no prior temperature monitoring done.
More time given
Stop Sale issued due to food not being in a wholesome, sound condition.
4lbs of tuna defrosted in bag,
More time given
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Raw chicken held at 48°F in reach in cooler on cook line.
More time given
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 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
Hand wash sink in cookline inoperable
More time given
Basic12
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
4lbs of tuna defrosted in packaging
More time given
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
Equipment in poor repair.
More time given
Walk-in cooler/freezer shelves with rust that has pitted the surface.
More time given
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
More time given
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
More time given
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
More time given
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
More time given
Code 28, Sewage and wastewater disposal: Condensation or other drainage not disposed of according to law.
More time given
Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
Code 38, Lighting: Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas.
More time given
- First visitOct 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
30 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
4.5lbs Chicken and 4.5lbs roast beef placed in cold holding unit at 10am. Measured at 44°F to 48°F. Operator disposed of items.
Stop Sale issued due to food not being in a wholesome, sound condition.
7lbs of salmon defrosted in packaging
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Chicken and roast beef placed in cold holding unit at 10am. Measured at 44°F to 48°F. Operator disposed of items.
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee walked into kitchen and did not wash hands before placing on gloves,
Employee rubbed hands together for less than 10-15 seconds while washing hands.
Employee washed hands for 5 seconds,
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee placed on hairnet then placed on gloves no handwash.
Intermediate4
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Stained cutting board Interior of soda nozzle in bar and soda nozzle in waitstation soiled with debris.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
Must be reinstalled in the same location where removed. Hand sink on cookline inoperable. Hand sink in ware washing area clogged and unable to be used,
Handwash sink not accessible for employee use at all times.
Handwash sinks in cookline blocked by trash can and box of single service cups. Operator moved both items.
Fixed on the spotRepeat violation
Handwash sink used for purposes other than handwashing.
Hand wash sink in waitstation used to store metal items. Operator removed items.
Fixed on the spot
Basic20
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Container of sugar unlabeled near cookline.
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
7lbs of salmon defrosted in packaging
Code 08, Food protection and cross-contamination: Food stored on floor.
Pretzels stored on floor of walk in freezer. Operator moved pretzels,
Fixed on the spot
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Tongs stored on oven handle. Operator moved tongs,
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Grooved cutting board in kitchen.
Repeat violation
Equipment in poor repair.
Handle of microwave broken. Reach in cooler in cookline missing handle.
Repeat violation
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Shelves in walk in cooler rusted.
Repeat violation
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Old labels on containers in storage area.
Repeat violation
Code 21, Wiping cloths and linens: Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.
Soiled linens stored on floor of kitchen.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of oven in kitchen soiled with debris.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Interior of ice machine has accumulation of black mold like substance.
Repeat violation
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Handle of oven door soiled with debris,
Code 28, Sewage and wastewater disposal: Condensation or other drainage not disposed of according to law.
Condensation leaking from hood filers onto floor of cookline.
Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster.
No waste line at soda gun holsters in bar.
Standing water in floor drain/floor drain draining very slowly.
Standing water in drain by walk in cooler. Operator removed obstruction from drain.
Fixed on the spot
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
Hand wash sink in ware washing area has standing water inside. Operator had plumber drain sink.
Fixed on the spotRepeat violation
Code 36, Floors, walls, ceilings and ventilation: Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Soiled cardboard on floor of walk in freezer. Operator removed cardboard.
Fixed on the spot
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Vent in warewashing area in disrepair and soiled
Floor soiled/has accumulation of debris.
Floor in kitchen soiled with debris.
Code 38, Lighting: Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas.
Area around hand sink in wait station has broken light.
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.