Johnnys Taphouse & Grill LLC

224 E Tarpon Ave, Tarpon Springs, FL 34689 · Permanent Food Service · License 6217253

Official report

out of 100

Grade C

Safety score 70 of 100

Latest visit: Aug 3, 2026

What drove the grade

Wiping cloth sanitizer solution exceeds the maximum concentration allowed.High priority, repeat · fixed by the Aug 3 follow-up · 11 other violations

How the score was calculated

Starting score100
Violations at the Jul 30 routine inspection
4 high priority (3 fixed by the Aug 3 follow-up, 1 fixed on the spot, 1 repeat), 3 intermediate (1 repeat), 5 basic (1 repeat)
-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 · 2 visits

Jul302026

Routine inspection

12 violations found · Inspector came back once

Follow-up visitAug 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  More time given
Official report, on the Florida DBPR website
First visitJul 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 4 High priority
- 3 Intermediate
- 5 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In reach in cooler on cook across from flat top grill-blue cheese crumble (47°F - Cold Holding); sauerkraut (47°F - Cold Holding); sliced provolone (48°F - Cold Holding);mixed shredded cheese (45°F - Cold Holding) In reach in cooler across from fryers- raw chicken breast (46°F - Cold Holding); mixed shredded cheese (46°F - Cold Holding); sour cream (47°F - Cold Holding); raw chicken wings (44°F - Cold Holding), operator put bag of ice on chicken, moved all other foods back to walk in cooler. Temperatures taken this morning at 9:30 were 41°F or lower. All food held in walk in cooler overnight.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee rubbed hands together for less than 10-15 seconds while washing hands.
  Cook washed- total hand wash was 15 seconds, prep cook also washed hands less than 15 seconds. Operate discussed proper hand wash with staff and manager on duty
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine 0 ppm, sanitizer jug empty. Operator attached new jug.
- Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  Towel bucket by door to kitchen- greater than 400 ppm, corrected to
  Repeat violation
Intermediate3
- Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Soda gun in inside bar, inside red nozzle Cutting board at lift top cooler on cook line stained
  Repeat violation
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 2 prep persons, 1 server, 2 bartenders, 2 cooks.
Basic5
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  At soda station in dining room
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Styrofoam cup on top of cooler on cook line, operator removed Opened bottle of water in vertical cooler in kitchen, operator removed
  Fixed on the spotRepeat violation
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Bracelets on prep person
- Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
  Bucket on floor on cook line
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Behind equipment on cook line across
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.