Five Bucks Drinkery
Last inspected: Mar 16, 2026
43
Score
Five Bucks Drinkery has been inspected eight times since 2024. On Mar 16, 2026, the health department conducted the most recent visit. The high risk label is a heads-up that the most recent visit didn't go well.
Things are looking better lately, with recent visits averaging around eight violations compared to roughly 18 violations earlier on.
“Exterior door has a gap at the threshold that opens” comes up most often, recorded seven times in the inspection record.
Compared to other Seminole restaurants (averaging 71), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
8
Inspections
2
Critical latest
1
Major latest
9
Minor latest
Inspection History
Mar 16, 2026
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Raw salmon not properly thawed in walk in cooler
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line heavily soiled- chicken dredge (63F - Cold Holding), added ice to ice bath **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled Soda gun nozzles and holsters soiled at main bar **Repeat Violation**
22-02-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
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. Raw salmon not properly thawed in walk in cooler
06-09-1
Basic - Equipment in poor repair. In use fryer baskets with dented and sharp wires
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Floor soiled/has accumulation of debris. Behind equipment at back bar
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour bin
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Exterior of flour bin soiled
23-03-4
Basic - Waste line missing at soda gun holster. Main bar **Repeat Violation**
29-17-4
43
Nov 3, 2025
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled Soda gun nozzle soiled behind bar
22-02-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Carbon dioxide/helium tanks not adequately secured. Staff secured **Corrected On-Site**
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered beverage on prep table in kitchen
12B-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Next to dumpster
35B-01-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour bin, removed **Corrected On-Site**
10-01-5
Basic - Waste line missing at soda gun holster. Main bar
29-17-4
64
Jun 3, 2025
Complaint Partial
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. blue cheese crumbles (51F - Cold Holding), held less than 4 hours, moved to freezer. Retemp 40F **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line
22-02-4
Basic - Employee eating in a food preparation or other restricted area. Staff observed eating on prep table in kitchen next to service window
12B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered employee beverage over bread g station, removed **Corrected On-Site**
12B-07-4
70
Sep 19, 2024
Complaint Full
6 critical violations. 4 major violations. 18 minor violations.
View 28 violations
High Priority - Food stored in ice used for drinks. See stop sale. Mixer bottles in contact with drink ice at main bar.
08B-56-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly at rear dining room wait station 1 live fly at wait station near main bar
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over cooked ribs in walk-in cooler, order corrected **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to adulteration of food product. Food stored in ice used for drinks. See stop sale. Mixer bottles in contact with drink ice at main bar.
01B-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. buttermilk (54F - Cold Holding) on cook line, placed in ice bath. sour cream cups (48F - Cold Holding) in cooler at entrance to kitchen, held overnight with no temperatures taken today, manager discarded **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cheese (117F - Hot Holding), staff stirred sauce, Retemp 135F **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Bar equipment soaking in hand sink at small bar
31A-09-4
Intermediate - No soap provided at handwash sink. Hand sinks at main bar
31B-03-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at entrance to kitchen
27-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled at small bar Stained cutting boards **Repeat Violation**
22-02-4
Basic - Carbon dioxide tanks not adequately secured. Next to rear door of kitchen **Repeat Violation**
51-11-4
Basic - Cardboard used to line food-contact shelves. Bread on cardboard above oven, replaced with sheet tray **Corrected On-Site**
14-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents over kitchen soiled
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep table in at service counter
12B-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Exterior gaps astound windows at third (unused bar)
35B-01-4
Basic - Floor area(s) covered with standing water. Under ice well at small bar
36-22-4
Basic - Floor soiled/has accumulation of debris. Behind cooler at small bar
36-73-4
Basic - Food stored on floor. Frozen strawberries on floor in walk-in freezer, removed **Corrected On-Site**
08B-38-4
Basic - Ice bucket/shovel stored on floor between uses. Next to ice machine
10-14-5
Basic - Ice buildup in walk-in freezer. **Repeat Violation**
14-69-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves on cook line **Repeat Violation**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sinks at main bar
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease under flat top **Repeat Violation**
23-03-4
Basic - Plumbing system in disrepair. Water leaking from soda gun on to floor at small bar
29-08-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Unwrapped straws at bar in reach of customers, discussed relocating items with manager
25-27-4
Basic - Wood food-contact surface not properly sealed. Wood shelves in liquor storage **Repeat Violation**
14-06-4
11
Sep 13, 2024
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. buttermilk (74F - Cold Holding) cook line, staff replaced **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle soiled at bar
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at wait station next to main bar, replaced **Corrected On-Site**
31B-02-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line with no beard guard
13-04-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Rear kitchen door next to dumpsters **Repeat Violation**
35B-01-4
Basic - Carbon dioxide tanks not adequately secured. In rear storage room
51-11-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwaves on cook line
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled **Repeat Violation**
23-03-4
Basic - Soiled dry wiping cloth in use. On cook line
21-10-4
Basic - Wood food-contact surface not properly sealed. Old shelves in rear storage room not properly sealed **Repeat Violation**
14-06-4
45
Jun 14, 2024
Routine - Food
4 major violations. 10 minor violations.
View 14 violations
Intermediate - Handwash sink not accessible for employee use at all times. Baking sheet in hand sink on cook line, removed. Bucket of soaking equipment in hand sink at rear bar, removed **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink used as dump sink behind main bar
31A-11-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand sink at rear bar, paper towel roll added **Corrected On-Site**
31B-05-4
Intermediate - Spray bottle containing toxic substance not labeled. At wait station
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean plastic food baskets on top of broiler and under soiled hood filters, removed **Corrected On-Site**
24-06-4
Basic - Cutting board has cut marks and is no longer cleanable. Ok line
14-09-4
Basic - Dead roaches on premises. 1 dead roach next to mop sink, area cleaned and sanitized **Corrected On-Site**
35A-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - In-use wet wiping cloth/towel used under cutting board. Cook line
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sinks at main bar
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
23-03-4
Basic - Utensils in poor condition. Spatula on cook line with melted handle **Repeat Violation**
14-12-4
Basic - Wood food-contact surface not properly sealed. Wood storage shelves in liquor closet **Repeat Violation**
14-06-4
41
Apr 24, 2024
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued due to adulteration of food product. Food stored in ice used for drinks. See stop sale. Mixer bottles stored directly in drink ice at back bar, items removed and operator burned ice **Warning** - From follow-up inspection 2024-04-24: Mixer bottles and wine bottles stored in drink ice at front bar. Items removed and staff began burning ice **Time Extended**
01B-03-5
High Priority - - From initial inspection : High Priority - Food stored in ice used for drinks. See stop sale. Mixer bottles stored directly in drink ice at back bar, items removed and operator burned ice **Corrected On-Site** **Warning** - From follow-up inspection 2024-04-24: Mixer bottles and wine bottles stored in drink ice at front bar. Items removed and staff began burning ice **Time Extended**
08B-56-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2024-04-24: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. Cook line, removed **Corrected On-Site** **Warning** - From follow-up inspection 2024-04-24: **Time Extended**
21-04-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At front indoor bar **Warning** - From follow-up inspection 2024-04-24: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Open dumpster lid. **Warning** - From follow-up inspection 2024-04-24: **Time Extended**
33-16-4
Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Wood storage shelves in liquor storage **Warning** - From follow-up inspection 2024-04-24: **Time Extended**
14-06-4
58
Feb 20, 2024
Routine - Food
7 critical violations. 5 major violations. 16 minor violations.
View 28 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Staff in dish room handled dirty dishes then put away clean equipment without changing gloves or washing hands, discussed proper procedures with staff **Warning**
12A-13-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Bartender garnished cocktails with fruit with bare hands. **Warning**
09-01-4
High Priority - Food stored in ice used for drinks. See stop sale. Mixer bottles stored directly in drink ice at back bar, items removed and operator burned ice **Corrected On-Site** **Warning**
08B-56-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Renewed during inspection **Corrected On-Site** **Warning**
50-17-3
High Priority - Stop Sale issued due to adulteration of food product. Food stored in ice used for drinks. See stop sale. Mixer bottles stored directly in drink ice at back bar, items removed and operator burned ice **Warning**
01B-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. buttermilk (57F - Cold Holding) on cook line, held less than 4 hrs, placed in ice bath **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Hand soap dispenser over condiments at servers station, food removed. Fly spray on shelf next to boxes of soda syrup **Corrective Action Taken** **Warning**
41-10-4
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. Emailed to operator **Warning**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Trash can in front of hand sink at servers station, removed **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at front bar with ice, used as dump sink **Warning**
31A-11-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Business added a second indoor bar with large open windows to the exterior. Bar has multiple sinks, multiple ice wells, multiple coolers and dish machine installed. Original back bar has a second drink ice well installed. Service bar behind host stand has a beer cooler installed. **Warning**
51-16-7
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided to operator and posted during inspection. **Corrected On-Site** **Warning**
02B-02-5
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in beer cooler over beer, moved to bottom shelf **Corrected On-Site** **Warning**
12B-13-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted over cook line, corrected placement **Corrected On-Site** **Warning**
25-06-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over sauce cups, order corrected **Corrected On-Site** **Warning**
08B-17-4
Basic - Utensils in poor condition. Melted handle on spatula **Warning**
14-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Next to steam table **Warning**
21-09-4
Basic - Wood food-contact surface not properly sealed. Wood storage shelves in liquor storage **Warning**
14-06-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Exposed a/c ducts over bars **Warning**
36-37-5
Basic - Clean utensils or equipment stored in dirty drawer or rack. Soup bowls stored on top of broiler and under dripping hood filters, moved to interior of broiler (off) **Corrected On-Site** **Warning**
24-06-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone over prep table on cook line, removed **Corrected On-Site** **Warning**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - Ice buildup in walk-in freezer. **Warning**
14-69-4
Basic - Ice scoop handle in contact with ice. At servers station, removed **Corrected On-Site** **Warning**
10-08-5
Basic - In-use wet wiping cloth/towel used under cutting board. Cook line, removed **Corrected On-Site** **Warning**
21-04-4
Basic - No Heimlich maneuver/choking sign posted. Emailed to operator **Warning**
51-13-4
Basic - No handwashing sign provided at a hand sink used by food employees. At front indoor bar **Warning**
31B-04-4
10
Frequently Asked Questions
When was Five Bucks Drinkery last inspected?
The most recent health inspection at Five Bucks Drinkery on file is from Mar 16, 2026. The public record contains eight inspections in total.
What is the most common violation at Five Bucks Drinkery?
Across the inspection record, “exterior door has a gap at the threshold that opens” has been cited seven times, more than any other issue at Five Bucks Drinkery.
How does Five Bucks Drinkery compare to other restaurants in Seminole?
Five Bucks Drinkery most recently scored 43 out of 100, which is lower than the Seminole average of 71.
Has Five Bucks Drinkery's inspection record improved over time?
Yes. Recent inspections at Five Bucks Drinkery have averaged around eight violations per visit, down from roughly 18 earlier in the record.
What does a high risk rating mean?
A high risk rating at Five Bucks Drinkery 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 Five Bucks Drinkery inspected?
Based on the inspection history on file, Five Bucks Drinkery is inspected around four times per year on average.
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