Doc Ford's Rum Bar & Grille
610 2 Ave NE, St. Petersburg, FL 33701 · Permanent Food Service · License 6218061
What drove the grade
Live, small flying insects found
How the score was calculated
- Starting score100
- Violations at the Jul 29 complaint inspection4 high priority (1 no follow-up needed, 3 fixed on the spot), 8 intermediate (2 fixed on the spot), 6 basic (2 repeats); intermediate violations cost 18 at most-38
- Safety score62
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitJul 29, 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.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
Dented can of artichokes on rack in dry storage by ice machine Chef marked and segregated can of artichokes.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw steak stored on top of pan with lid of cut leafy greens in reach-in-cooler on cook line across from grill station. Chef removed raw steak and place in cooler with raw steak.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Employee touched raw fish and raw shrimp and only changed one glove. Discussed with chef about alternative methods for employees to touch raw product, using tongs instead of gloved hands. Discussed with chef about proper hand washing practices.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found
4 flies not landing on any food contact surface. 1 fly in dish machine area 1 fly in dry storage area 2 flies in prep areas Inspector discussed hazards associated with flies.
Intermediate8
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Code 02, Labeling, date marking and consumer advisory: Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means.
Raw animal foods must be fully cooked prior to service.
Raw or undercooked oysters offered and consumer advisory provided does not contain the required verbiage.
Consumer advisor does not include verbiage about vibrio.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Caesar dressing not denoted on menu as containing raw egg. Discussed with operator that the Caesar salad needs to be included under the consumer advisory.
Code 03, Food out of temperature: Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan.
Yucatán sauce records have not been updated since 7-15-26. Per Doc Fords HACCP, records need to be updated every new batch.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Slicer blade and blade cover solid with food debris. Soda gun holster in main bar soiled with slime like substance.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand washing sink on back line blocked by squeegee. Chef removed squeegee.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
At hand washing sink by dish machine area. Chef replaced paper towels.
Fixed on the spot
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
Vanilla ice cream on floor in walk-in-freezer. Chef put ice cream on shelf
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Scoop handles touching dry rice and flour in white containers in back prep area. Chef removed handles from rice and flour.
Fixed on the spot
In-use ice scoop stored on soiled surface between uses.
Ice scoop on dry storage shelf by front ice machine. Chef placed scoop in holder.
Fixed on the spot
Ice bucket/shovel stored on floor between uses.
Ice buckets stored on floor by front ice machine. Chef removed buckets from the floor.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Back ice machine near prep area.
Repeat violation
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Containers on rack in dish washing area. Blue cups in both server areas stored wet.
Repeat violation
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.