Ford's Garage
Last inspected: Apr 27, 2026
52
Score
The health department has logged 10 inspections at Ford's Garage, the earliest from 2022. The most recent report on file is from Apr 27, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
Across the inspection history, “equipment and utensils not properly air-dried - wet nesting” is the issue that surfaces most often, recorded six times.
The city-wide average sits at 77, which Ford's Garage's 52 doesn't quite reach. This restaurant has more on its record than most do.
10
Inspections
1
Critical latest
3
Major latest
4
Minor latest
Inspection History
Apr 27, 2026
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Ice cream scooper stored inside 90 degree water. Employee discarded container and brought out clean and sanitized ice cream scooper. **Corrected On-Site**
10-05-5
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. Employee date marked milk for 4/26. **Corrected On-Site**
02C-03-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand handsink at the end of bar area near front door entrance. Roll of paper towels placed at hand handsink. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Manager on duty opened the dispenser and fixed the paper towels from getting stuck at hand handsink at the end of the bar near the kitchen entrance. **Corrected On-Site**
31B-05-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corners of ice machine interior soiled with pink and black substance. Interior of soda machine ice bin soiled with black mold like substance at top corners. Employee removed ice out of ice bin and cleaned and sanitized the ice bin. **Corrected On-Site**
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. White cutting board on reach in deli cooler.
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clear plastic cups stack at tea station. Discussed with manager on duty. **Repeat Violation**
24-08-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of bottom of conventional oven soiled with burnt food debris. **Repeat Violation**
22-08-4
52
Sep 2, 2025
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic clear cups wet nesting next to soda dispenser near three compartment sink. **Warning** - From follow-up inspection 2025-09-02: **Time Extended**
24-08-4
95
Aug 14, 2025
Complaint Full
2 critical violations. 2 major violations. 2 minor violations.
View 6 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. Observed an employee place dirty dishes on the drain board of the dish machine, then change tasks to handle and hand off a single service portion cup to another employee who was cutting cooked steak at the prep table across from the ice machine. Discussed with manager. **Warning**
12A-13-4
High Priority - Raw animal food stored over or with unwashed produce. Container of raw shelled eggs stored on rack above container of avocados inside reach in cooler on cook line. Employee moved item to bottom of cooler. **Corrected On-Site** **Warning**
08A-04-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sink under dish machine drain boards. Discussed with manager. **Warning**
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No employee training certificates could be provided for any employees at the time of the inspection. **Warning**
53B-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door convection oven interior soiled with burnt dried food debris. **Warning**
22-08-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic clear cups wet nesting next to soda dispenser near three compartment sink. **Warning**
24-08-4
55
May 1, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2025-05-01: Plastic cups at wait station **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2025-05-01: **Time Extended**
16-46-4
90
Feb 25, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
58
Sep 12, 2024
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 cracked raw shelled egg in walk in cooler. Manager discarded.
01B-14-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 3 tuna filets thawed in reduced oxygen packaging with label that states remove from packaging prior to thawing.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table in kitchen: buttermilk (50F - Cold Holding) Manager placed in walk in freezer. **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table has food debris buildup.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled bottle of sanitizer behind bar. Employee labeled. **Corrected On-Site**
41-17-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets by ice machine in dry goods storage area not inverted for protection. Manager inverted. **Corrected On-Site**
24-05-4
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. 3 tuna filets thawed in reduced oxygen packaging with label that states remove from packaging prior to thawing.
06-09-1
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting on cups by server soda station area. **Repeat Violation**
24-08-4
Basic - Floor area(s) covered with standing water. Standing water in cracked tiles on floor by reach in cooler across from cooktop.
36-22-4
Basic - Floor tiles missing and/or in disrepair. Floor tiles damaged in kitchen by reach in cooler across from flat top.
36-17-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in food preparation area has food debris buildup. **Repeat Violation**
22-08-4
Basic - Working containers of food removed from original container not identified by common name. Corn starch removed from original container and not labeled in dry goods storage area. Manager labeled. **Corrected On-Site**
02D-01-5
37
Mar 21, 2024
Routine - Food
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
37
Sep 27, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from fryers: cut tomatoes (50F - Cold Holding); cut leafy greens (50F - Cold Holding) Manager moved items to walk in cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel holder at hand wash sink unable to dispense paper towels. Manager fixed machine. **Corrected On-Site**
31B-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table. Employee removed. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting on pans in clean storage area.
24-08-4
Basic - Food stored on floor. Soda box stored on floor in rear soda storage area. Manager stored correctly. **Corrected On-Site**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Flour scoop handle touching the flour in dry goods storage area. Employee stored correctly. **Corrected On-Site**
10-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop not stored to dry in rear soda storage area. Manager stored in a manner where mop can dry. **Corrected On-Site**
42-01-4
61
Jun 20, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
50
Nov 30, 2022
Routine - Food
13 critical violations. 4 major violations. 10 minor violations.
View 27 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Onion ring holders in kitchen are touched with bare hands by the servers and then stacking onion rings on surface. **Warning**
22-45-4
High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server coughed into hand then handled expo'd ready to eat food to customer. **Warning**
12A-14-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee left cook line and returned without first washing hands before donning gloves. Sever put on gloves without washing hands first and proceeded to touch ready to eat onion rings. **Warning**
12A-07-5
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. Server bussed soiled glasses then expo'd ready to eat foods with no hand wash. **Warning**
12A-13-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed several hand washes less than 10-15 seconds. **Warning**
12A-17-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee left cook line handled raw eggs then topped burger buns with ready to eat toppings, no hand wash. Employee breaded raw fish then handled ready to eat onion rings with a glove change but no hand wash. Employee cracked raw shell eggs then handled ready to eat foods for burger toppings with a glove change but no hand wash. Employee put raw burgers on grill changed gloves to handle ready to eat burger buns with no hand wash. **Warning**
12A-12-4
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed hands, used paper towels to dry hands, then wiped face with paper towels, wiped hands with paper towel again and put on gloves. Employee touched glasses with gloved hands then continued to cut cooked ready to eat egg for salad with no glove change or hand wash. **Warning**
12A-10-4
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. Employee on cook line removed gloves and made bare hand contact of bread on cooked sandwiches. Employee on cook line handled raw hamburgers, removed gloves and handled bread with bare hands, put gloves back on with no hand wash. Observed server handle cooked ready to eat fries with bare hands at expo line. **Warning**
09-01-4
High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee returned from bathroom no hand wash before returning to cook line. **Warning**
12A-11-4
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed server drink from personal beverage twice with no hand wash after. **Warning**
12A-05-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature dish machine only reaches 147.7 F after running 6 times. Will set up sanitization in three-compartment sink with quaternary. **Warning**
22-49-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in ware washing area not landing on food or food contact surfaces. Approximately 25 landing on beer taps in closed banquet room. Approximately 10 landing on beer taps at open main bar. **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in coolers across from cook line: cut leafy greens (52F - Cold Holding); cut tomatoes (52F - Cold Holding); coleslaw (52F - Cold Holding); butter (52F - Cold Holding); raw chicken (47F - Cold Holding); house made dressing with milk (52F - Cold Holding) Manager put items on ice **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee engaged in washing and sanitization of plates and silverware unaware of high temperature dish machine rinse parameters. **Warning**
53B-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Milk shake mixer by salad prep table has built up food debris. **Warning**
22-02-4
Intermediate - Person in charge not ensuring employees are properly maintaining the temperatures of time/temperature control for safety foods during hot and cold holding. **Warning**
53A-17-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-13-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles by exit door and walk in cooler in kitchen have built up dust debris. **Warning**
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on expo table of kitchen. **Warning**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee engaged in salad prep with no hair restraint. **Warning**
13-03-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop is stored on top of dirty surface of ice machine in rear soda storage area. **Warning**
10-12-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between prep table and reach in cooler across from cooktop. **Warning**
10-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven n food prep area has built up food debris. **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers on cook line have built up food debris. **Warning**
23-03-4
Basic - Utensils used for salad bar are not washed, rinsed and sanitized using three distinct steps. Employee used spoon to dispense dressing was rinsed off in sanitizer bucket and replaced. **Warning**
16-29-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop in rear soda storage area not stored in a manner to allow it to dry. **Warning**
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Container of flour in food prep area not labeled. **Warning**
02D-01-5
6
Frequently Asked Questions
When was Ford's Garage last inspected?
The most recent health inspection at Ford's Garage on file is from Apr 27, 2026. The public record contains 10 inspections in total.
What is the most common violation at Ford's Garage?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited six times, more than any other issue at Ford's Garage.
How does Ford's Garage compare to other restaurants in St. Petersburg?
Ford's Garage most recently scored 52 out of 100, which is lower than the St. Petersburg average of 77.
Has Ford's Garage's inspection record improved over time?
Results have been roughly steady. Inspections at Ford's Garage have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Ford's Garage 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 Ford's Garage inspected?
Based on the inspection history on file, Ford's Garage is inspected around three times per year on average.
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