Horse & Jockey British Pub and Restaurant
1155 Pasadena Ave S, South Pasadena, FL 33707 · Permanent Food Service · License 6210497
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 10 routine inspection6 high priority (fixed by the Sep 14 follow-up, 4 repeats), 3 intermediate (1 repeat), 7 basic (1 repeat)-44
- Administrative complaint on Sep 10, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score44
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
9 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate3
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
More time given
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
Basic6
Code 08, Food protection and cross-contamination: Outdoor ice machine with inadequate overhead protection.
More time given
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
Interior of refrigerator or freezer in disrepair/has exposed insulation.
More time given
Code 22, Food-contact surfaces clean and sanitized: Interior of oven has accumulation of black substance/grease/food debris.
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 50, Current license displayed: Current Hotel and Restaurant license not displayed.
More time given
- First visitSep 10, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
16 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.
Prep cooler on cookline- raw shrimp (53°F - Cold Holding); chicken and mushroom (45°F - Cold Holding); raw fish (47°F - Cold Holding); shredded cheese (47°F - Cold Holding); garlic in oil (60°F - Cold Holding) Stored in this unit overnight- no temperature checks conducted today to ensure that foods were 41°F or below. Temperatures in this unit varied seemingly with little rhyme or reason operator says she did not have the shrimp out today- yet they were 53°F. Operator will discontinue Since amount of time out of temperature could not be determined, stop sales issued.
Repeat violation
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Prep cooler on cookline- raw shrimp (53°F - Cold Holding); chicken and mushroom (45°F - Cold Holding); raw fish (47°F - Cold Holding); shredded cheese (47°F - Cold Holding); garlic in oil (60°F - Cold Holding); sliced tomatoes (49°F - Cold Holding) Sliced tomatoes were stocked today from walk in cooler, operator moved back to walk in to cool. Remaining foods were stored in this unit overnight- no temperature checks conducted today to ensure that foods were 41°F or below. Temperatures in this unit varied seemingly with little rhyme or reason operator says she did not have the shrimp out today- yet they were 53°F. Operator will discontinue Since amount of time out of temperature could not be determined, stop sales issued.
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
-raw chicken stored above beer kegs in walk in cooler
Repeat violationAdministrative complaint
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
-raw chicken stored above raw beef in walk in cooler
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. Dishwasher behind bar (Chlorine 0ppm) Operator tried priming and ran several times, sanitizer level did not increase. Operator will discontinue use of machine until it is fixed.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
1 live fly near kitchen entrance 1 live fly in dish pit 1 live fly behind bar
Repeat violationAdministrative complaint
Intermediate3
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No chlorine test strips available
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-cutting boards in kitchen stained
Repeat violation
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. Bartender Chris Lowndes food handler training expired 6/22/25
Basic7
Code 08, Food protection and cross-contamination: Outdoor ice machine with inadequate overhead protection.
-tarp being used to cover outdoor ice machine. Plan review contacted and said it should be a permanent durable covering. I advised operator on contacting plan review.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
-cutting boards on prep coolers and behind bar grooved
Repeat violation
Interior of refrigerator or freezer in disrepair/has exposed insulation.
-reach in cooler on cookline and reach in freezer in kitchen have exposed insulation inside door
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Prep cooler on cookline not keeping foods at 41°F and below.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven has accumulation of black substance/grease/food debris.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
-hood system soiled with grease buildup
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Displayed license expired 2/1/25
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.