Stripes Pub & Grill
1878 Andorra Street, Navarre, FL 32566 · Permanent Food Service · License 6701375
What drove the grade
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation: establishment uses a date marking machine that has the current date but then dates the sticker for day 8 and not day 7 (item prepped on 09/21/2026 and use by 09/28/2026).
How the score was calculated
- Starting score100
- Violations at the Sep 22 routine inspection1 high priority (no follow-up needed), 1 intermediate-6
- Safety score94
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 visitSep 22, 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.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
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: establishment uses a date marking machine that has the current date but then dates the sticker for day 8 and not day 7 (item prepped on 09/21/2026 and use by 09/28/2026).
Intermediate1
Code 03, Food out of temperature: Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division: chef states that the bake the chicken wings to an internal temperature of 145° F, place them in the walk-in cooler on a speed rack for cooling, and then cook them to 165 when ordered.
No written plan available. Inspector gave written procedures to the manager to fill out.
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.