Five Bucks Drinkery
7402 49 St N, Pinellas Park, FL 33781 · Permanent Food Service · License 6216374
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 8 routine inspection4 high priority (3 no follow-up needed, 1 fixed on the spot), 4 intermediate (2 fixed on the spot), 8 basic-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 visitRoutine inspection
- First visitOct 8, 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.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Stop sale ground beef inside pull out drawers under flat top grill ambient temp 44 degrees. Temperature of ground beef was 50 degrees. Put into draw at 9:00am no temperature log
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Pull outdoor underline flat top raw ground beef (49°F - Cold Holding) Establishment put into draw this morning 9:00am No temperature log Ambient temperature 44 degrees
Code 10, In-use utensils properly stored: In-use utensil stored in unclean water at or above 135°F.
Spatial for griddle in water 97 degrees. Educated
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
3 live flying insects landing on side of liquors bottom. Educated
Intermediate4
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.bar
No soap provided at handwash sink.
Bar
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Sydney manager no certificate. Grazilda unable to provide during inspection. Management came in during inspection Kosch Bradford
Fixed on the spot
4 Service personnel
1 chef 2 prep 1 manager Management came in during inspection Kosch Bradford
Fixed on the spot
Basic8
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
Accumulation of debris on drainboards or equivalent.
Accumulation of debris on exterior of warewashing machine.
Code 21, Wiping cloths and linens: At cook line In-use wet wiping cloth/towel used under cutting board.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black mold-like substance in the interior of the ice machine/bin.
Code 25, Single-service items: Single-service articles improperly stored.
Box of single serve plastic cups outside bar in floor.
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Observed hand wash sink at inside bar left side plumbing leaking onto floor. Establishment is able to use.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Bar
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.
- 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.