Tradewinds
400 Gran Bahama Blvd, Davenport, FL 33897 · Permanent Food Service · License 6307449
Only a licensing inspection is on record. Grades start with the first routine inspection.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsLicensing inspection
- Follow-up visitSep 25, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic4
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler in salad dressing station.
More time given
Code 33, Garbage and refuse: Unnecessary unused equipment on the premises.
More time given
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured, outside by beer cooler.
More time given
- First visitJul 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Food with mold-like growth.
See stop sale. At pizza station, pizza sauce, and mozzarella cheese containers have mold like substances growing on sides. Upright cooler next to ice machine, block of pepper jack cheese, mold like substances growing. Case of tomatoes with mold like substance growing on them in walk in cooler.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Prepared ground beef in upright cooler next to triple sink date marked 5/30, rancid smell and grey color.
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Prepared ground beef in upright cooler next to triple sink date marked 5/30, rancid smell and grey color.
Code 50, Current license displayed: Establishment operating without a license from the Division of Hotels and Restaurants.
Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ Operating with out a license. Pending licensing but does not meet plan review proviso's requirements.
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Pizza sauce and mozzarella cheese in make table not date marked, see stop sale for mold like substances.
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Unable to issue license due to proviso not met: Per proviso Log No. HQ-26-5220 1)All floors, walls, cove base, and ceilings in all food preparation, food storage, and ware washing areas must be smooth, non-porous, durable, and easily cleanable. kitchen ceiling tiles are acoustic and outdoor bar ceiling finish is sealed wood beams. 2)No food preparation or food handling may occur in the bar area due to nature of the ceilings in this area. Bar area does not fully close and not protected from environmental contamination. Food preparation in bar area. No ware washing in open air.
Basic10
Code 08, Food protection and cross-contamination: Food stored on floor.
Cases of water stored in storage room.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Observed 1/3 pan with old food label on clean storage rack.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Interior of reach in cooler adjacent from fryers soiled with old food debris and mold like substances. Gaskets on upright cooler next to ice machine soiled with mold like substance.
Code 25, Single-service items: Single-service articles improperly stored.
To go boxes stored on floor. Napkins on floor in storage room, and cups on floor in storage room.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler in salad dressing station.
Code 33, Garbage and refuse: Open dumpster lid.
Unnecessary unused equipment on the premises.
Observed pans, plates utensils, and equipment not being used by the establishment.
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
kitchen ceiling tiles are acoustic and outdoor bar ceiling finish is sealed wood beams. Outdoor Bar employees are scooping ice , making mixed cocktails, and cutting produce. Per proviso Log No. HQ-26-5220 2)No food preparation or food handling may occur in the bar area due to nature of the ceilings in this area. If contamination from the ceiling is observed, or the ceiling is not properly sewer lines must be shielded to intercept potential drips. Foam insulation must be sealed rendering it cleanable, non-durable HVAC insulation, raw wood and fabric materials are not permitted. If contamination from the ceiling is observed, or the ceiling is not properly cleaned the installation of a flat, smooth, and easily cleanable ceiling above the bar will be required. 2) All floors, walls, cove base, and ceilings in all food preparation, food storage, and ware washing areas must be smooth, non-porous, durable, and easily cleanable.
Floor soiled/has accumulation of debris, under and between equipment, old food debris is present.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured, outside by beer cooler.
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.
- 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.