Little Bar Restaurant
Last inspected: Apr 6, 2026
27
Score
Little Bar Restaurant appears in inspection records nine times, starting in 2022. Inspectors last stopped by on Apr 6, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have held steady across recent visits, averaging around six violations each.
“Raw animal foods not properly separated” comes up most often, recorded six times in the inspection record.
The city-wide average sits at 72, which Little Bar Restaurant's 27 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
5
Critical latest
4
Major latest
3
Minor latest
Inspection History
Apr 6, 2026
Routine - Food
5 critical violations. 4 major violations. 3 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler at the entrance to the cook line grouper (51F - Cold Holding). Per operator the grouper was prepared two days prior. See stop sale.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler at the entrance to the cook line grouper (51F - Cold Holding). Per operator the grouper was prepared two days prior. See stop sale.
01B-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler raw ground beef is stored above raw whole muscle beef. Operator moved items to proper storage. **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler raw fish is stored above ready to eat stone crab claws. Operator moved items to proper storage. **Corrected On-Site**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment license expired on 12/1/2025. Operator renewed the license during the course of the inspection. **Corrected On-Site**
50-17-3
Intermediate - Clam/mussel/oyster tags not marked with last date served. There are multiple mussel tags that are not marked with the last date served.
01C-03-4
Intermediate - No soap provided at handwash sink.the soap dispenser at the bar is empty. Operator refilled the soap dispenser. **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler there is a tub of cooked rice that is not date marked. Per operator the rice was cooked two days prior. Operator date marked the rice. **Corrected On-Site**
02C-02-5
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. Employee training for Eleine Easten is expired.
53B-14-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like substance on the ice chute in the ice machine. Operator cleaned and sanitized the ice chute. **Corrected On-Site**
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. There is an employee cellphone on top of boxes of gloves on a shelf above a make table cooler on the cook line. Operator removed the cellphone. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. There is corned beef stored on the floor in the walk in cooler and multiple cases of food stored on the floor in the walk in freezer.
08B-38-4
27
Nov 14, 2025
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
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. An employee exited the rest room, entered the kitchen, put on gloves and proceeded to handle clean plates without washing hands. Employee washed their hands. **Corrected On-Site**
12A-11-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler raw shell eggs are stored above butter. Operator moved items to proper storage. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler raw ground beef is stored above raw corned beef. Operator moved items to proper storage. **Corrected On-Site**
08A-20-5
Basic - Working containers of food removed from original container not identified by common name. In dry storage there are unlabeled containers flour, sugar and powdered milk. Operator labeled the containers. **Corrected On-Site**
02D-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. There is no handwashing sign in the women's restroom. Operator printed hand washing signs and placed one in the women's restroom. **Corrected On-Site**
31B-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are utensils in 130F standing water. Operator increased the heat. **Corrective Action Taken**
10-07-4
55
Jan 30, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the reach in cooler by the walk in freezer raw ground beef and raw sausage are stored over fish. **Warning** - From follow-up inspection 2025-01-30: In the reach in cooler by the walk in freezer raw ground beef is stored over raw shrimp. **Admin Complaint**
08A-20-5
86
Jan 28, 2025
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm), operator will sanitize in the triple sink unit the dishwasher is repaired. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the reach in cooler by the walk in freezer raw ground beef and raw sausage are stored over fish. **Warning**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table on the cook line by the triple sink, scallops (51F - Cold Holding); shrimp (49F - Cold Holding); Fish (53F - Cold Holding); deli ham (57F - Cold Holding); deli turkey (59F - Cold Holding); cheddar cheese (61F - Cold Holding); Swiss cheese (57F - Cold Holding); scallops (57F - Cold Holding); cut tomatoes (57F - Cold Holding). See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table on the cook line by the triple sink, shrimp (49F - Cold Holding); Fish (53F - Cold Holding); deli ham (57F - Cold Holding); deli turkey (59F - Cold Holding); cheddar cheese (61F - Cold Holding); Swiss cheese (57F - Cold Holding); shrimp (54F - Cold Holding); scallops (57F - Cold Holding); cut tomatoes (57F - Cold Holding). See stop sale. **Warning**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. There is no test kit for chlorine sanitizer in the dishwasher and triple sink. **Warning**
16-37-1
Basic - Food stored on floor. There are multiple cases of food stared on the floor of the walk in cooler. **Warning**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters. **Warning**
23-03-4
45
Oct 4, 2024
Food-Licensing Inspection
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Spray bottle containing toxic substance not labeled. Operator labeled the spray bottle. **Corrected On-Site**
41-17-4
Basic - Equipment in poor repair.the door gaskets on the make table on the cook line are damaged.
14-11-5
86
Feb 22, 2024
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator will sanitize in-the triple sink. **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk-in cooker next to the ice machine raw beef is stored over pickles. Operator moved items to proper storage order. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the cook line, grouper balls (95F - Hot Holding), under four hours. Operator moved items to reach in cooler. **Corrective Action Taken** **Warning**
03B-01-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters. **Warning**
23-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are utensils in 85F standing water in the service desert station. Operator turned on heat for the water. **Corrective Action Taken** **Warning**
10-07-4
58
Oct 17, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk-in cooler raw hamburger is stored over whole muscle beef tenderloin. Operator moved items to proper storage order. **Corrected On-Site**
08A-20-5
Intermediate - Spray bottle containing toxic substance not labeled. There are multiple unlabeled chemical spray bottles under the three compartment prep sink. Operator Labeled the spray bottles. **Corrected On-Site**
41-17-4
Basic - Food stored on floor. In the walk-in freezer there are cases of crabs, ribs and shrimp stored on the floor. Operator oved the items to proper storage. **Corrected On-Site**
08B-38-4
74
Mar 8, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler in front of the broiler, shrimp (45F - Cold Holding); cut tomatoes (49F - Cold Holding). Operator iced the shrimp and tomatoes and called a technician for repair. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance inside the nozzle of the soda gun in the service area. Operator cleaned the soda gun nozzle. **Corrected On-Site**
22-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign at the hand washing sink at the bar.
31B-04-4
74
Nov 3, 2022
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk-in cooler raw ground beef is stored over raw whole muscle beef. Operator moved items to proper storage order. **Corrected On-Site**
08A-20-5
High Priority - Dented/rusted cans present. See stop sale. On the can rack in dry storage there is one can of Heinz ketchup with a dented rim not segregated from the un damaged cans.
01B-01-4
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 - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. There are tongs on the oven door handle. Operator removed the tongs. **Corrected On-Site**
10-01-5
Basic - Damaged/spoiled/recalled food not properly segregated. On the can rack in dry storage there is one can of Heinz ketchup with a dented rim not segregated from the un damaged cans. See stop sale.
08B-20-4
61
Frequently Asked Questions
When was Little Bar Restaurant last inspected?
The most recent health inspection at Little Bar Restaurant on file is from Apr 6, 2026. The public record contains nine inspections in total.
What is the most common violation at Little Bar Restaurant?
Across the inspection record, “raw animal foods not properly separated” has been cited six times, more than any other issue at Little Bar Restaurant.
Has Little Bar Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Little Bar Restaurant have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Little Bar Restaurant 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 Little Bar Restaurant inspected?
Based on the inspection history on file, Little Bar Restaurant is inspected around three times per year on average.
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