Stonewood Tavern & Grill
1210 S Internl Pkwy #146, Heathrow, FL 32746 · Permanent Food Service · License 6903731
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 21 complaint inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate, 8 basic-17
- Safety score83
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitSep 21, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
- bacon jam (77°F - Cold Holding). Observed on speed rack at cookline. Operator moved to freezer for expedited cooling. - bar cheese stuffed olives (59°F - Cold Holding). Employee moved to cooler
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb.
- faucet below dish station
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
- milk. Operator states opened 2 days prior.
Basic8
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Tongs on grill handle
Fixed on the spot
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- ice buckets
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
- back door
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
- at entrance to cookline
Floor tiles missing and/or in disrepair.
- at cookline - at dish station
Floor area(s) covered with standing water.
- deep grout lines at cookline causing retention of standing water
Floor soiled/has accumulation of debris.
- at corner of dry storage
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Fixed on the spot
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.