The Tavern
3000 Harbourside Drive, Longboat Key, FL 34228 · Permanent Food Service · License 6804175
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 15 routine inspection3 high priority (fixed on the spot), 4 basic-13
- Safety score87
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 16, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
More time given
- First visitSep 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in a sliding door cooler and the Cut cantaloupe (50°F - Cold Holding); Colelsaw (50°F - Cold Holding); Blue cheese olives (72°F - Cold Holding); Butter chips (50°F - Cold Holding). Operator stated the products had been out for approximately 3hrs. Operator placed the products in working coolers.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed a container of raw beef stroud over containers of diced veggies. Operator moved the beef.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed a container of sanitizer wipes improperly stored above food in their server cooler. Operator removed them.
Fixed on the spot
Basic4
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed multiple grooved cutting boards in the establishment.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Observed to go boxes and coffee filters improperly protected in the kitchen. Operator disposed of the to go boxes of their own volition and placed the filters in a bag.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
Observed the floor underneath the cook line fryers with grease and food debris buildup.
Unclean building components, attachments or fixtures.
Observed the fan covers in the walk in cooler and sliding door cooler across the cook line with dust and black buildup.
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.