Local Brewing Company
Last inspected: Feb 26, 2026
78
Score
Public records show 11 inspections at Local Brewing Company stretching back to 2022. The most recent report on file is from Feb 26, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The picture has improved over the last few visits: recent inspections have averaged around seven violations, down from roughly 11 violations earlier in the record.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited four times.
Local Brewing Company's latest score of 78 sits above the Palm Harbor average of 74. Taken together, the history is a positive one.
11
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Feb 26, 2026
Complaint Full
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line are soiled, deli slicer in prep area soiled. **Warning** - From follow-up inspection 2025-12-10: Cutting boards on cook line soiled **Time Extended** - From follow-up inspection 2026-02-09: **Time Extended** - From follow-up inspection 2026-02-26: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Floor tiles missing in back prep area of kitchen. **Warning** - From follow-up inspection 2025-12-10: **Time Extended** - From follow-up inspection 2026-02-09: **Time Extended** - From follow-up inspection 2026-02-26: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. **Warning** - From follow-up inspection 2025-12-10: **Time Extended** - From follow-up inspection 2026-02-09: **Time Extended** - From follow-up inspection 2026-02-26: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2025-12-10: **Time Extended** - From follow-up inspection 2026-02-09: **Time Extended** - From follow-up inspection 2026-02-26: **Time Extended**
14-17-4
78
Feb 9, 2026
Complaint Full
2 major violations. 3 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line are soiled, deli slicer in prep area soiled. **Warning** - From follow-up inspection 2025-12-10: Cutting boards on cook line soiled **Time Extended** - From follow-up inspection 2026-02-09: **Time Extended**
22-02-4
Intermediate - - From initial inspection : 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 proof of training for any employees. **Warning** - From follow-up inspection 2025-12-10: **Time Extended** - From follow-up inspection 2026-02-09: No employee training for any employees at establishment. **Admin Complaint**
53B-01-5
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Floor tiles missing in back prep area of kitchen. **Warning** - From follow-up inspection 2025-12-10: **Time Extended** - From follow-up inspection 2026-02-09: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. **Warning** - From follow-up inspection 2025-12-10: **Time Extended** - From follow-up inspection 2026-02-09: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2025-12-10: **Time Extended** - From follow-up inspection 2026-02-09: **Time Extended**
14-17-4
70
Dec 10, 2025
Complaint Full
4 major violations. 7 minor violations.
View 11 violations
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna not identified as raw item on menu. **Warning** - From follow-up inspection 2025-12-10: **Time Extended**
02B-01-5
Intermediate - - From initial inspection : 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 proof of training for any employees. **Warning** - From follow-up inspection 2025-12-10: **Time Extended**
53B-01-5
Intermediate - - From initial inspection : Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Chemical solution temped at 97F **Warning** - From follow-up inspection 2025-12-10: Operator contacted Plummer to fix temperatures. **Time Extended**
16-53-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line are soiled, deli slicer in prep area soiled. **Warning** - From follow-up inspection 2025-12-10: Cutting boards on cook line soiled **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees on cook line wearing bracelets, watches, and rings **Warning** - From follow-up inspection 2025-12-10: **Time Extended**
13-07-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Floor tiles missing in back prep area of kitchen. **Warning** - From follow-up inspection 2025-12-10: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. **Warning** - From follow-up inspection 2025-12-10: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash signs at hand sinks in ware washing area, back prep area. Provided operator with signage. **Warning** - From follow-up inspection 2025-12-10: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2025-12-10: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Water draining onto floor surface. Handwash sink on cook line, ware washing station, and back prep area leaking when used. **Warning** - From follow-up inspection 2025-12-10: **Time Extended**
29-03-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cook line No wash bucket. **Warning** - From follow-up inspection 2025-12-10: **Time Extended**
21-12-4
47
Dec 9, 2025
Complaint Full
6 critical violations. 8 major violations. 18 minor violations.
View 32 violations
High Priority - Employee washed hands with cold water. Employee washed hands in cold water. Temped at 75F **Warning**
12A-19-4
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Ice bin in bar had waste tube resting in ice. 10lbs **Warning**
01B-12-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat in freezer in cook line, operator moved beef to bottom. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ahi tuna 2lbs. Freezer bag said do not thaw . Operator thawed in bag. **Warning**
01B-13-4
High Priority - Dented/rusted cans present. See stop sale. Dented can of 6lb black bean Dented can of 6lb chili bean **Warning**
01B-01-4
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. Employee touched plastic bottle before returning to food prep. No hand wash or change of gloves. **Warning**
12A-05-4
Intermediate - Handwash sink not accessible for employee use at all times. Trash can in front of handwash sink on cook line. **Warning**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna not identified as raw item on menu. **Warning**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment has no chemical test kit for dish machine and 3 compartment sink. Operator purchased chemical test kits. **Corrected On-Site** **Warning**
16-37-1
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 proof of training for any employees. **Warning**
53B-01-5
Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Chemical solution temped at 97F **Warning**
16-53-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in prep area, and on cook line has water at 75F **Warning**
27-16-4
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. Provided operator with proper poster. **Corrected On-Site** **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line are soiled, deli slicer in prep area soiled. **Warning**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Plastic cup used to dispense ranch. Operator removed. **Corrected On-Site** **Warning**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets in prep area not inverted. Operator inverts buckets. **Corrected On-Site** **Warning**
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of water on prep table In back prep area, open container of ice water on cutting board on cook line. Operator removed both beverages. **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on counter over prep table **Warning**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees on cook line wearing bracelets, watches, and rings **Warning**
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting containers in ware washing area. **Warning**
24-08-4
Basic - Floor area(s) covered with standing water. Standing water on floor under hand wash sink in back prep area. **Warning**
36-22-4
Basic - Floor tiles missing and/or in disrepair. Floor tiles missing in back prep area of kitchen. **Warning**
36-17-5
Basic - Food storage container/container lid cracked or broken. Broken lids and containers in prep area. Operator removed lids. **Corrected On-Site** **Warning**
14-38-4
Basic - Food stored on floor. Boxes of soda stored on floor of wait station. Operator moved soda to correct area. **Corrected On-Site** **Warning**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. **Warning**
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave in cook line soiled. **Warning**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash signs at hand sinks in ware washing area, back prep area. Provided operator with signage. **Warning**
31B-04-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler on cook line. **Warning**
29-49-6
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Waste line passing through ice machine or ice bin. Water line through ice bin on bar. Operator dumped ice. And moved line. **Corrective Action Taken** **Warning**
29-15-4
Basic - Water draining onto floor surface. Handwash sink on cook line, ware washing station, and back prep area leaking when used. **Warning**
29-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cook line No wash bucket. **Warning**
21-12-4
7
May 19, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Water leaking from pipe underneath handwash sink on the cookline. Operator has a bucket placed under handwash sink to catch the water from leaking onto the ground. - From follow-up inspection 2025-05-16: **Time Extended** - From follow-up inspection 2025-05-19: **Time Extended**
29-11-4
95
Dec 20, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floors are heavily soiled with grease and food debris throughout the kitchen to include the cook line prep areas and storage areas. **Warning** - From follow-up inspection 2024-12-20: **Time Extended**
36-73-4
95
Dec 18, 2024
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Sewage/wastewater backing up through floor drains. Floor drain backing up in dish room every time the dish machine drains. The machine has been broken down, and a Do not use sign has been posted on the machine. The 3 compartment sink has been set up, 300ppm. The manager has started the process of getting the drain serviced. The staff is aware that they are not to use the dish machine until the drain is flowing properly. **Corrective Action Taken** **Warning**
28-26-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawers on cook line- meatloaf 46F, raw beef 47F cold hold, urged parties Raw 46F cold hold. Foods were placed in the drawers prior to opening less than 4 hours ago. The foods were placed in walk in cooler to cool. **Repeat Violation** **Warning**
03A-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning**
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Oven handles heavily soiled. Dish racks **Warning**
23-24-4
Basic - Floor area(s) covered with standing water. Standing water throughout the kitchen in cook line prep areas and storage areas. **Repeat Violation** **Warning**
36-22-4
Basic - Floor soiled/has accumulation of debris. Floors are heavily soiled with grease and food debris throughout the kitchen to include the cook line prep areas and storage areas. **Warning**
36-73-4
Basic - Plumbing system in disrepair. Floor drain under dish washer over flowin. **Warning**
29-08-4
58
Apr 30, 2024
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 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. 0ppm corrected to 50ppm
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator updated license during inspection.. **Corrected On-Site**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg mixture (49F - Cold Holding), coleslaw (51F - Cold Holding) Egg mixture was in the refrigerated unit for less than 4 hours. Operator placed in alternative cooler for quick chill. Coleslaw was being held on an ice bath that was only touching the bottom of the pan. Coleslaw was placed in a larger pan and iced up the sides of the pan.**Corrective Action Taken** **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line Wooden cutting board **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Screen and rubber stoppers in hand wash sink in dishroom
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior of ice machine has a build up of blah mold like substance. Operator cleaned the ice machine during the inspection. **Corrected On-Site** **Repeat Violation**
22-20-5
Basic - Clean utensils or equipment stored in dirty food container and soiled wire rack. Discussed with operator the need to store clean utensils only on clean surfaces.
24-06-4
Basic - Employee with no hair restraint while engaging in food preparation. 2 employees involved in food prep no hair restraint
13-03-4
Basic - Floor soiled/has accumulation of debris. Cook line, prep areas and storage areas. **Repeat Violation**
36-73-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Stored food not covered. Walk in cooler cooked chicken wings.
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles and pans of dry ingredients containing foods removed from its original container not labeled with common name. Discussed the need to label all food removed from its original container.
02D-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker stored directly on wooden cutting board. Purse on prep table in server area. Operator moved speaker to gain compliance
40-06-5
35
Dec 6, 2023
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw chicken (51F - Cold Holding); milk (51F - Cold Holding) **Repeat Violation**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. eggs (50F - Cooling); rice noodles (51F - Cold Holding); shredded cheddar (51F - Cold Holding); cut tomatoes (49F - Cold Holding). Items in unit less than 4 hours, operator placed items in the walk in freezer for quick cool. raw chicken (51F - Cold Holding); milk (51F - Cold Holding) See stop Sale on raw chicken and milk. **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottle of chemical hanging from shelf containing food I. Walk in cooler. Operator relocated the chemical to gain compliance **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer has dried food debris.sand mixer soiled **Repeat Violation**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Cove molding at floor/wall juncture broken/missing.cove molding missing in various areas of the kitchen including dish room and wall in rear of the kitchen
36-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages stored on upper shelf above prep table next to utensils used for the restaurant. Operator relocated the utensils to gain compliance. **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. 2 refrigerated prep units not holding foods at proper temperature.
14-11-5
Basic - Floor soiled/has accumulation of debris. Cook line, prep areas and storage areas behind and under equipment. **Repeat Violation**
36-73-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dishroom light not shielded.
38-07-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Operator fixed clog during inspection. **Corrected On-Site**
29-20-5
41
Apr 12, 2023
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 51F cold hold, hummus 53F cold hold
03A-02-5
High Priority - Nonfood-grade bags used in direct contact with food. Black garbage bag used for storage of flour spice mixture. Discussed the need to use bags approved for food storage.
14-31-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Milk 51F cold hold, hummus 53F cold hold held in glass door reach in on server side of line. All other items were non TCS.
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line stained.
22-02-4
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.
53B-13-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cook line
36-34-5
Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean food pans stored on soiled rack
24-06-4
Basic - Floor soiled/has accumulation of debris. Floor heavily soiled under and behind equipment, cook line, area where mop sink is installed.
36-73-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knife in use stored on a soiled 3 their cart on cook line.
10-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of convection oven heavily soiled.
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in glass front reach in cooler. Discussed the importance of having an ambient thermometer in all refrigerated units.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving holding clean food pans.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Glass door reach in on server side of cook line.
22-16-4
35
Nov 9, 2022
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floors, walls and ceilings soiled throughout the kitchen **Repeat Violation** **Warning** - From follow-up inspection 2022-11-09: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior on convection oven soiled **Warning** - From follow-up inspection 2022-11-09: **Time Extended**
22-08-4
90
Frequently Asked Questions
When was Local Brewing Company last inspected?
The most recent health inspection at Local Brewing Company on file is from Feb 26, 2026. The public record contains 11 inspections in total.
What is the most common violation at Local Brewing Company?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Local Brewing Company.
How does Local Brewing Company compare to other restaurants in Palm Harbor?
Local Brewing Company most recently scored 78 out of 100, which is higher than the Palm Harbor average of 74.
Has Local Brewing Company's inspection record improved over time?
Yes. Recent inspections at Local Brewing Company have averaged around seven violations per visit, down from roughly 11 earlier in the record.
What does a low risk rating mean?
A low risk rating at Local Brewing Company 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 Local Brewing Company inspected?
Based on the inspection history on file, Local Brewing Company is inspected around three times per year on average.
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