Dillon's Pub & Grill
Last inspected: Jan 28, 2026
61
Score
Dillon's Pub & Grill appears in inspection records nine times, starting in 2022. Dillon's Pub & Grill was last inspected on Jan 28, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent inspections have found fewer violations than earlier ones, averaging around eight violations lately and about 11 violations before that.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged six times.
The city-wide average sits at 71, which Dillon's Pub & Grill's 61 doesn't quite reach. On the whole, the file is mixed but not concerning.
9
Inspections
0
Critical latest
2
Major latest
6
Minor latest
Inspection History
Jan 28, 2026
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. The Can opener blade is soiled , slicer blade is soiled with food debris. **Corrected On-Site**
22-02-4
Intermediate - No soap provided at handwash sink.
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Chios stored on floor on cook line
08B-38-4
Basic - Floor Drain cover(s) missing. In closet next to cook line
29-18-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler door edge and gasket are soiled Walk-in cooler wall and tap lines are soiled
23-03-4
Basic - Wiping cloth sanitizing solution stored on the floor.
21-38-4
61
Aug 19, 2025
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.butter 66F butter was put into cooler for rapid cooling **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meat loaf 117 F sitting on stove top
03B-01-6
High Priority - Vacuum breaker missing at mop sink on splitter added to mop sink faucet.
29-42-4
Intermediate - Food-contact surface soiled with food debris Can open blade soiled with food debris
22-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Basic - Carbon dioxide/helium tanks not adequately secured large tank in dry storage room not secured
51-11-4
Basic - Floor soiled/has accumulation of debris under shelving in walking cooler
36-73-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Onions stored on the floor.
08B-38-4
Basic - Waste line missing at soda gun holster.
29-17-4
41
Mar 11, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw poultry over bucket of pickles in the walk in . Cooler
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions (109*F - Hot Holding); cooked mushrooms (107*F - Hot Holding)
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by containers in the sink
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Basic - Food stored on floor in the walk in freezer
08B-38-4
58
Sep 25, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Flour panko storage lids and containers are soiled with food debris
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf above steam table is soiled and peeling shelf cover
23-03-4
Basic - Waste line missing at soda gun holster at bar
29-17-4
Basic - Carbon dioxide/helium blue tanks not adequately secured.
51-11-4
67
Mar 29, 2024
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
55
Nov 8, 2023
Routine - Food
8 critical violations. 6 major violations. 8 minor violations.
View 22 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Non-food grade cardboard box for food container, holding cooked French fries
14-86-1
High Priority - Employee did not rinse all soap from hands after washing before drying. **Corrected On-Site**
12A-26-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. The cooked touched raw chicken while wearing glove a proceeded to work with utensils raw fish, French fries I Educated the cook on multiple hand wash, glove changing food handling violation **Corrected On-Site**
12A-12-4
High Priority - Employee washed hands with cold water. **Corrected On-Site**
12A-19-4
High Priority - Employee washed hands with no soap.
12A-20-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cooked touch raw chicken then put hands with glove on in container or water **Corrected On-Site**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 75F
03A-02-5
Intermediate - Cookline Handwash sink not accessible for employee use at all times due to containers of sauces covering sink
31A-09-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Dunked hands in water bucket on the floor I Educated the cook on multiple hand wash, glove changing food handling violation. **Corrected On-Site**
12A-03-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled
22-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Intermediate - No soap provided at handwash sink @ wait station
31B-03-4
Basic - Case of potatoes stored on floor.
08B-38-4
Basic - Commercially processed reduced oxygen packaged fish, raw tuna, bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In walk-in cooler
06-09-1
Basic - Cooking Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. On cookline at handwash sink, impinge men's bathroom @handwash sink
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In walk-in cooler the beer lines and wall are soiled with debris, walk in freezer door and light switch are soiled.
23-03-4
Basic - Unsealed concrete floor in walk in cooler
36-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust by the fryer
36-27-5
11
Jul 14, 2023
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lift top reach in on cookline Fish (50*F - Cold Holding); Poultry (52*F - Cold Holding); Beef (50*F - Cold Holding) Items relocated to walk-in unit or ice down in prep counter until unit can be serviced. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Corrective Action Taken**
11-27-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Corrective Action Taken**
11-26-1
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In walk-in coooer
36-06-4
Basic - Nonfood-contact surface , reach in cooler gaskets are soiled with grease, food debris, dirt, slime or dust.
23-03-4
Basic - Prep counter on cookline , Cold holding equipment ,not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Refrigeration tech is on site during inspection and will check the unit . **Repeat Violation**
14-74-7
Basic - Walk-in cooler Floor soiled/has accumulation of debris.
36-73-4
Basic - Walk-in cooler Floors not constructed to be easily cleanable.
36-12-4
Basic - Wiping cloth sanitizing solution stored on the floor.
21-38-4
52
May 10, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 73* Placed into cooler . In reach in cooler on cookline Beef (45F - Cold Holding); Poultry (51*F - Cold Holding); Fish (49*F - Cold Holding); cole slaw (50*F); pasta (55*F - Cold Holding); potato salad (47*F) Lids were closed and thermostat was adjusted to lower temperature. **Corrective Action Taken**
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.walk-in cooler fan covers , beer lines and gages are soiled .
23-03-4
Basic - Reach in cooler on cookline , Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Not holding at 41 or below Lids were close and thermostat was lowered to colder temperatures **Corrective Action Taken**
14-74-7
58
Nov 22, 2022
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 70F butter was put into refrigeration **Corrective Action Taken**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cole slaw cooked ribs ,in walk-in cooler not date marked
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled **Corrected On-Site**
22-02-4
Basic - Cardboard used on walk in cooler floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
36-06-4
Basic - Food stored on floor. Soda syrup on floor, Food stored on floor in walk in freezer
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving is soiled between shelf spacing slats. Fan covers in walk in cooler are soiled .
23-03-4
61
Frequently Asked Questions
When was Dillon's Pub & Grill last inspected?
The most recent health inspection at Dillon's Pub & Grill on file is from Jan 28, 2026. The public record contains nine inspections in total.
What is the most common violation at Dillon's Pub & Grill?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Dillon's Pub & Grill.
How does Dillon's Pub & Grill compare to other restaurants in Tavernier?
Dillon's Pub & Grill most recently scored 61 out of 100, which is lower than the Tavernier average of 71.
Has Dillon's Pub & Grill's inspection record improved over time?
Yes. Recent inspections at Dillon's Pub & Grill have averaged around eight violations per visit, down from roughly 11 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Dillon's Pub & Grill means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Dillon's Pub & Grill inspected?
Based on the inspection history on file, Dillon's Pub & Grill is inspected around three times per year on average.
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