Driftwood Bar and Grill
Last inspected: Jan 13, 2026
26
Score
Public records show eight inspections at Driftwood Bar and Grill stretching back to 2022. The newest entry in the record is dated Jan 13, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have turned up more issues than earlier ones, averaging around 13 violations lately compared to roughly 10 violations before.
Across the inspection history, “nonfood-contact surface soiled with grease” is the issue that surfaces most often, recorded five times.
Driftwood Bar and Grill's latest score of 26 falls below the Inglis average of 66. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
2
Critical latest
5
Major latest
11
Minor latest
Inspection History
Jan 13, 2026
Routine - Food
2 critical violations. 5 major violations. 11 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Inside top of pizza refrigerated make-table: diced tomatoes (51F - Cooling Overnight). Manager stated the tomatoes were diced the previous day and placed into the top of the refrigerated make-table to cool. Manager stated the tomatoes have been stored inside the cooler continuously and have not been removed from the cooler today. Stop sale issued n
03D-06-5
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Inside top of pizza refrigerated make-table: diced tomatoes (51F - Cooling Overnight). Manager stated the tomatoes were diced the previous day and placed into the top of the refrigerated make-table to cool. Manager stated the tomatoes have been stored inside the cooler continuously and have not been removed from the cooler today.
01B-38-5
Intermediate - Equipment drain line draining into handwash sink. Drain pipe from ceiling leading into handwash sink at cookline.
31A-10-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Six clam tags not marked with the date the last clams were sold inside ziplock bag provided by manager. Inspector reviewed proper clam tag procedures with manager during this inspection.
01C-03-4
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Employee with painted and/or artificial nails scooped ice without wearing gloves.
13-06-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade rusted on top of can storage rack.
22-02-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of food handler training for five employees who handle food and/or work in kitchen. Inspector reviewed the employee health reporting agreements with the manager and manager confirmed that all five are still employed in this location and have been employed for more than 60 days.
53B-02-5
Basic - Dead roaches on premises. 1. One dead roach on floor beside side door to dining room. 2. Two dead roaches on floor in bar area, near walk-in cooler. All were swept during this inspection. **Corrected On-Site** **Repeat Violation**
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on top of canned food storage rack in dry storage room.
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee with long beard not wearing a beard guard and/or restraint while handling food at cookline.
13-04-4
Basic - Garbage can located outside has no lid or lid open/broken. No lid on trash receptacle in outdoor seating area at front corner of building.
33-15-4
Basic - Garbage on the ground and/or pad around dumpster. Bottles, cans, and paper trash scattered around dumpster and grease receptacle.
33-19-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle sitting on top of slatted metal pad, directly over soil.
33-23-4
Basic - Hole in or other damage to wall. 1. Small round hole in wall above reach-in freezer in dry storage room. 2. Round hole in wall near exterior door in dry storage room. 3. Large square hole in wall behind ice machine, leading to outside.
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Exterior of pizza oven soiled with grease. 2. Exterior of fryers soiled with grease. 3. Hood filters above cookline heavily soiled with grease. 4. Gaskets on reach-in freezer doors throughout rear storage room soiled with mold-like substance. **Repeat Violation**
23-03-4
Basic - Open dumpster lid. Dumpster lid left open.
33-16-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. 1. Exterior door leading into rear food storage room left open, back door of kitchen leading into the storage room left open as well. 2. Small round hole in wall above reach-in freezer in dry storage room. 3. Round hole in wall near exterior door in dry storage room. 4. Large square hole in wall behind ice machine, leading to outside.
35B-05-4
Basic - Unclean building components, attachments or fixtures. 1. Floor at dining room side entrance soiled with dirt and/or leaves. 2. Exterior of hood over cookline soiled with grease and/or food debris. 3. Floor throughout dry storage room soiled with dirt and/or debris. **Repeat Violation**
36-50-4
26
Aug 8, 2025
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In pan on counter near cookline: pizza sauce (58F - Cold Holding). Employee stated the pizza sauce was in-use one hour prior. Employee stated the pizza sauce is from a can, but has other ingredients added. Inspector had employee move the pizza sauce to a cooler to cool to 41F. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottle containing degreaser stored hanging from wire shelf, directly above stack of single-use foam trays. Employee removed spray bottle from the area during this inspection.
41-10-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open gallon jug containing milk missing date mark on shelf inside walk-in cooler. Employee stated it was opened on 8/6 and added proper date mark during this inspection. **Corrected On-Site**
02C-03-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ ServSafe food manager certification for manager Bobbie Jo Pickett Rice expired on 08/29/2024. **Repeat Violation** **Admin Complaint**
53A-03-7
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing degreaser missing label, hanging from wire shelf in bar area.
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Exterior of equipment at cookline soiled with grease. 2. Hood filters above grill soiled with grease. 3. Top of reach-in freezer in rear storage area soiled with dust. 4. Gaskets on keg cooler in bar area soiled with mold-like substance. 5. Gaskets on reach-in freezer doors in rear storage area soiled with mold-like substance. 6. Bottom-interior of reach-in freezers in rear storage area soiled with food debris. **Repeat Violation**
23-03-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored hanging from oven door handle at cookline. Manager removed tongs from handle during this inspection. **Corrected On-Site**
10-20-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on prep table beside cutting board. Employee removed cup from table during this inspection. **Corrected On-Site**
12B-07-4
Basic - Dead roaches on premises. One dead roach on floor in bar area, beside keg cooler. Employee swept the area during this inspection. **Corrected On-Site**
35A-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at cookline has deep cut marks.
14-09-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Coating missing from section of plywood ceiling in rear storage area.
36-37-5
Basic - Unclean building components, attachments or fixtures. Exterior of hood above grill soiled with dust.
36-50-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of cooler in kitchen near cookline.
29-49-6
37
Mar 5, 2025
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
Toilet Rooms Maintained
FL-53
Approved Thawing Methods Used
FL-31
50
Nov 5, 2024
Routine - Food
5 critical violations. 2 major violations. 5 minor violations.
View 12 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention devise missing after splitter at outdoor mop sink.
29-34-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Five packages of salmon inside reduced oxygen packaging completely thawed inside reach-in cooler below grill. Labeling on the packaging does indicate it must be removed from package prior to thawing.
01B-13-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Inside reach-in cooler at cookline: shrimp (65F - Cooling 5 1/2 hours). Shrimp is cooling inside a zipped plastic bag. Employee at cookline stated it has been cooling since approximately 8:30 this morning. Inspector had employee place shrimp on a pan and move the shrimp to a freezer to rapidly cool to 41F. shrimp (65F 3:00, 45F 3:20- Cooling).
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Inside reach-in cooler at cookline: shrimp (65F - Cooling 5 1/2 hours). Shrimp is cooling inside a zipped plastic bag. Employee at cookline stated it has been cooling since approximately 8:30 this morning. Inspector had employee place shrimp on a pan and move the shrimp to a freezer to rapidly cool to 41F. shrimp (65F 3:00, 45F 3:20- Cooling). Stop sale issued.
03D-01-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Inside reach-in cooler at cookline: shrimp (65F - Cooling 5 1/2 hours). Shrimp is cooling inside a zipped plastic bag. Employee at cookline stated it has been cooling since approximately 8:30 this morning. Inspector had employee place shrimp on a pan and move the shrimp to a freezer to rapidly cool to 41F. shrimp (65F 3:40, 45F 3:20- Cooling). Stop sale issued.
03D-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Inside reach-in cooler at cookline: shrimp (65F - Cooling 5 1/2 hours). Shrimp is cooling inside a zipped plastic bag. Employee at cookline stated it has been cooling since approximately 8:30 this morning. Inspector had employee place shrimp on a pan and move the shrimp to a freezer to rapidly cool to 41F. shrimp (65F 3:00, 45F 3:20- Cooling). Stop sale issued.
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1. Cutting board at cookline heavily stained. 2. Deflector plate bottom edge soiled with mold-like substance inside ice machine behind kitchen. 3. Interior of keg cooler in bar soiled with brown substance. 4. Interior walls of microwave at cookline soiled with food debris. **Repeat Violation**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Condiment cup without handle stored down inside container of slaw in reach-in cooler at cookline. Employee discarded the scoop during this inspection. **Corrected On-Site**
14-01-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Five packages of salmon inside reduced oxygen packaging completely thawed inside reach-in cooler below grill. Labeling on the packaging does indicate it must be removed from package prior to thawing. Stop sale issued.
06-09-1
Basic - Floor soiled/has accumulation of debris. Floor in outdoor storage area soiled with dirt and leaves.
36-73-4
Basic - Food stored on floor. Two containers of frying oil stored directly on floor near cookline. Employee removed the oil from the floor during this inspection. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Gasket on cooler door at cookline soiled with food debris. 2. Gaskets of freezer doors behind building soiled with mold-like substance. 3. Gaskets of keg cooler doors in bar area soiled with mold-like substance. **Repeat Violation**
23-03-4
30
Dec 20, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
50
Aug 2, 2023
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
Food Received at Proper Temperature
FL-12
Food Obtained from Approved Sources
FL-11
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
35
May 12, 2023
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies in kitchen near cookline. One fly in bar area.
35A-02-6
High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Puddle of grey water on ground behind building. Manager stated employee dumped mop water on ground.
28-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing disinfectant missing label on shelf near bar area. Manager added proper label during this inspection. **Corrected On-Site**
41-17-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board above can storage in kitchen grooved. **Repeat Violation**
14-09-4
Basic - Dead roaches on premises. One dead roach on floor in kitchen near cookline. Manager discarded roach and cleaned area during this inspection. **Corrected On-Site**
35A-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sign missing at handsink in bar area. Manager added sign to sink during this inspection. **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above grill soiled with grease. **Repeat Violation**
23-03-4
Basic - Open dumpster lid. Dumpster beside building.
33-16-4
Basic - Unclean building components, attachments or fixtures. Floor under and around equipment throughout kitchen soiled with grease and/or food debris. Air vent on ceiling in kitchen near entrance soiled with dust. Wall in kitchen beside air vent near kitchen entrance soiled with dust.
36-50-4
50
Dec 28, 2022
Routine - Food
4 critical violations. 3 major violations. 9 minor violations.
View 16 violations
High Priority - Toxic substance/chemical improperly stored. Bottles of soap on shelf with clean dishes. First aid kit on shelf over alcohol bottles.
41-10-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer: opened raw shrimp stored on shelf over spinach. Opened raw steak on shelf over pies. In walk in cooler: raw shell eggs stored on shelf over sauce. **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler near server station: sour cream (55F - Cold Holding); butter (56F - Cold Holding). Items in reach in cooler for 2.5 hours, moved to different unit.
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On hose connection side of splitter.
29-42-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Mozzarella opened two days ago. Date added. Milk opened two days ago. Date added. **Corrected On-Site** **Repeat Violation**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade on can opener soiled.
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification. One male manager
53A-01-7
Basic - Single-service articles improperly stored. Cases of cups on floor in dry storage shed storage area. Spoons not protected on dry storage shelf. Case of towels on floor.
25-05-4
Basic - Current Hotel and Restaurant license not displayed. License posted expired 6/1/2022.
50-09-4
Basic - 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. Reach in cooler in server station is at an ambient temperature of 55F.
14-74-7
Basic - Old labels stuck to food containers after cleaning. On clean pans near kitchen.
16-46-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled in kitchen area.
23-03-4
Basic - Equipment or utensils not designed or constructed in a durable manner. Grooves in cutting board on two make tables in kitchen area. Cracked lid over vegetables. Cardboard lining dry storage shelves on cookline. Cracked lid on chicken in make table. Lid over breading in walk in cooler cracked.
14-10-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on shelf over triple sink.
24-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on top of reach in freezer on cookline. Speaker on top of microwave.
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cutting board above can rack. Bottle of water on shelf over sauce.
12B-07-4
26
Frequently Asked Questions
When was Driftwood Bar and Grill last inspected?
The most recent health inspection at Driftwood Bar and Grill on file is from Jan 13, 2026. The public record contains eight inspections in total.
What is the most common violation at Driftwood Bar and Grill?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Driftwood Bar and Grill.
How does Driftwood Bar and Grill compare to other restaurants in Inglis?
Driftwood Bar and Grill most recently scored 26 out of 100, which is lower than the Inglis average of 66.
Has Driftwood Bar and Grill's inspection record improved over time?
No. Recent inspections at Driftwood Bar and Grill have averaged around 13 violations per visit, up from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Driftwood Bar and Grill means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Driftwood Bar and Grill inspected?
Based on the inspection history on file, Driftwood Bar and Grill is inspected around three times per year on average.
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