Hennessy's Tavern
Last inspected: Apr 14, 2026
86
Score
Going back to 2022, Hennessy's Tavern has 12 inspections in the public record. Inspectors last stopped by on Apr 14, 2026. Low risk means the most recent visit produced few or no significant findings.
Performance has remained roughly level over recent inspections, averaging near three violations each time.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited five times.
Compared to the broader Oldsmar restaurant scene, where the average is 82, this is a stronger showing. Overall, the inspection record reads well.
12
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Apr 14, 2026
Complaint Partial
1 major violation. 1 minor violation.
View 2 violations
Intermediate - No hot running water in entire establishment. Water temperature 73F throughout the establishment. **Warning**
27-06-4
Basic - Plumbing system in disrepair. Hand wash sink behind the bar and one hand wash sink in kitchen area could not turn faucets on. **Warning**
29-08-4
86
Apr 3, 2026
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Cook no hair restraint - From follow-up inspection 2026-04-03: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Cook line, prep area and storage area. **Repeat Violation** - From follow-up inspection 2026-04-03: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name.food removed from its original container not labeled with common name. - From follow-up inspection 2026-04-03: **Time Extended**
02D-01-5
86
Apr 2, 2026
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw chicken (46F - Cold Holding); cooked chicken wings (46F - Cold Holding); raw burger patties (47F - Cold Holding); sliced ham (47F - Cold Holding); shredded cheese (46F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (46F - Cold Holding); cooked chicken wings (46F - Cold Holding); raw burger patties (47F - Cold Holding); sliced ham (47F - Cold Holding); shredded cheese (46F - Cold Holding)
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Bag of clean linen stored on top of hand wash sink in prep area. Operator moved bag. **Corrected On-Site**
31A-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook no hair restraint
13-03-4
Basic - Floor soiled/has accumulation of debris. Cook line, prep area and storage area. **Repeat Violation**
36-73-4
Basic - Working containers of food removed from original container not identified by common name.food removed from its original container not labeled with common name.
02D-01-5
52
Dec 22, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards in kitchen at time of inspection.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle filled with blue liquid stored at bar at time of inspection.
41-17-4
Basic - Floor soiled/has accumulation of debris. Observed floor soiled in kitchen at time of inspection. Observed floor soiled around old fry filter machine with old oil at time of inspection.
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in walk in freezer at time of inspection.
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. Observed scoop handle in bulk sugar in prep area at time of inspection
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets are soiled at time of inspection.
23-03-4
67
Jul 7, 2025
Complaint Partial
No violations found.
100
Jun 26, 2025
Complaint Partial
2 critical violations.
View 2 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. potato salad (47F - Cold Holding); boiled potatoes (46F - Cold Holding); ham (46F - Cold Holding); sliced ham (47F - Cold Holding); ground beef (45F - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. potato salad (47F - Cold Holding); boiled potatoes (46F - Cold Holding); ham (46F - Cold Holding); sliced ham (47F - Cold Holding); ground beef (45F - Cold Holding) **Warning**
03A-02-5
74
Feb 27, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
61
Nov 5, 2024
Routine - Food
9 critical violations. 10 major violations. 25 minor violations.
View 44 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook put on gloves without washing hands after entering kitchen.
12A-07-5
High Priority - Food with mold-like growth. See stop sale. Loaf of rye bread above reach in cooler has mold like growth.
01B-07-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in rear prep area not landing on food or food contact surfaces.
35A-02-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef over bread in upright single door reach in freezer on cook line.
08A-17-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Milk dated 10/24/24.
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Milk dated 10/24/24.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table across from cook top: butter (81F - Cold Holding)
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink has splitter but vacuum breaker is in wrong side of splitter.
29-42-4
High Priority - Container of medicine improperly stored. Bug spray stored on three compartment sink in bar area.
41-07-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled bottles of sanitizer on storage rack by hand wash sink next to two compartment sink.
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink next to two compartment sink only reaches 77 F after running for more than two minutes.
27-16-4
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. Milk and heavy whipping cream opened more than 24 hours ago and not date marked. **Repeat Violation**
02C-03-5
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 - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler has food debris buildup. Slicer next to three compartment sink had food debris buildup. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink next to two compartment sink blocked by speed rack.
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chemical test strip expired behind bar.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to two compartment sink.
31B-02-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink by reach in cooler in kitchen unable to dispense paper towels. Hand wash sink across from three compartment sink unable to dispense paper towels. Manager fixed paper towels. **Repeat Violation**
31B-05-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has mold like substances.
22-20-5
Basic - Ceiling tile missing in kitchen by ice machine. **Repeat Violation**
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled with food and grease debris throughout the kitchen. **Repeat Violation**
36-34-5
Basic - Cove molding at floor/wall juncture broken/missing. Cove molding by rear door is broken. **Repeat Violation**
36-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water stored on prep table across from three compartment sink.
12B-07-4
Basic - Employee eating while preparing food. Cook eating while preparing food.
12B-01-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in walk in cooler not segregated from customer food.
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee doll above reach in cooler on cook line. Employee phone on prep table across from cook top.
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Floor area(s) covered with standing water by reach in cooler on cook line.
36-22-4
Basic - Floor soiled/has accumulation of debris. Floors in kitchen soiled with grease and food debris.
36-73-4
Basic - Floor tiles missing and/or in disrepair in kitchen by reach in cooler.
36-17-5
Basic - Food stored in a location that is exposed to splash/dust. Food in walk in freezer underneath overflowing condensation drain line.
08B-36-4
Basic - Food stored on floor. Soda box on floor of kitchen near rear door. Lemons stored on floor of beer cooler. **Repeat Violation**
08B-38-4
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Pizza oven next to cook top has built up food debris. Microwave ovens and toaster on cook line have built up food debris. Oven across from three compartment sink has food debris buildup. **Repeat Violation**
22-08-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler on cook line are heavily soiled. Dust buildup on fans in walk in cooler. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean pans in ware washing area.
16-46-4
Basic - Open dumpster lid.
33-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
Basic - Single-service articles improperly stored. Napkins stored on floor of dry goods storage area. **Repeat Violation**
25-05-4
Basic - Stored food not covered. Milk in walk in cooler missing cover. **Repeat Violation**
08B-12-5
Basic - Walk-in cooler and freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop on floor by rear door.
42-01-4
3
May 22, 2024
Routine - Food
1 critical violation. 3 major violations. 11 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw egg wash stored over sausage gravy in silver stand up cooler. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.
22-02-4
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. American cheese.
02C-03-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Line and prep area.
31B-05-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris. **Corrected On-Site**
22-08-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Front kitchen alley. **Repeat Violation**
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving under can opener blade. **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. Single service items on floor in back area. **Repeat Violation**
25-05-4
Basic - Stored food not covered. Flour and salt buckets not covered. **Repeat Violation**
08B-12-5
Basic - Walk in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Ceiling tile missing. Front kitchen area.
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Back area. **Repeat Violation**
36-34-5
Basic - Cove molding at floor/wall juncture broken/missing. Cove tile by back door- both sides.
36-03-4
Basic - Food stored on floor. Soda bags on floor. Cooking oil on floor.
08B-38-4
37
Dec 1, 2023
Routine - Food
3 critical violations. 3 major violations. 9 minor violations.
View 15 violations
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored on rack with soda boxes. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Shrimp gumbo 126f, put in oven for reheat. **Corrective Action Taken**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over ready to eat sauces in black stand up refrigerator. **Corrected On-Site** **Repeat Violation**
08A-05-6
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. Sliced American cheese. **Repeat Violation**
02C-03-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both on cooks line. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chili.
02C-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen. Ceiling tile missing. **Repeat Violation**
36-34-5
Basic - Condensation or other drainage not disposed of according to law. Freezer fan drain leaking and causing water to freeze on frozen food.
28-02-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Floor soiled/has accumulation of debris. Throughout kitchen.
36-73-4
Basic - Food stored under dripping water line. Drain line for walk in freezer leaking causing water to freeze on food products.
08B-52-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of food storage containers under can opener soiled. Saute burners soiled.
23-03-4
Basic - Single-service articles improperly stored. Togo items stored on floor next to prep hand sink.
25-05-4
Basic - Stored food not covered. Yellow spice buckets not covered.
08B-12-5
30
Jun 20, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
39
Nov 29, 2022
Routine - Food
1 critical violation. 6 major violations. 6 minor violations.
View 13 violations
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 touched tomatoes with barehands - employee washed tomatoes and then handled tomato with gloves **Corrective Action Taken**
09-01-4
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. - lunch eat sandwiches wrapped in refrigerator not date marked **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stained cutting board at cook line - soiled can openers on prep table - soiled slicer blade in back food prep table
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times due trashcan in front of hand wash sink at cook line - manager relocated the trash can - reviewed with manager proper hand washing and that hand wash sinks must be accessible at all times **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at back food prep area - manager placed paper towels in dispenser **Corrected On-Site**
31B-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Kristi 11/18/22 , Chrissy 11/17/22
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled n shelf in dish washing area
41-17-4
Basic - -Wall soiled with accumulated grease, food debris, and/or dust in kitchen area - floor soiled in kitchen, walk in cooler and bar areas - ceiling soiled at cook line and food prep areas
36-27-5
Basic - Carbon dioxide tanks not adequately secured inside walk in cooler by bar
51-11-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Cutting board has cut marks and is no longer cleanable at cook line
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation at cook line **Corrected On-Site**
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dusty fan at cook line -grease and food debris accumulation on stove - soiled shelves and drawers used for storage at cook line - soiled inside of hand wash sink at cook line - soiled soda holster at bar
23-03-4
35
Frequently Asked Questions
When was Hennessy's Tavern last inspected?
The most recent health inspection at Hennessy's Tavern on file is from Apr 14, 2026. The public record contains 12 inspections in total.
What is the most common violation at Hennessy's Tavern?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Hennessy's Tavern.
How does Hennessy's Tavern compare to other restaurants in Oldsmar?
Hennessy's Tavern most recently scored 86 out of 100, which is higher than the Oldsmar average of 82.
Has Hennessy's Tavern's inspection record improved over time?
Results have been roughly steady. Inspections at Hennessy's Tavern have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Hennessy's Tavern means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Hennessy's Tavern inspected?
Based on the inspection history on file, Hennessy's Tavern is inspected around four times per year on average.
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