Outpost 611 Local Eatery and Taphouse
Last inspected: Apr 13, 2026
86
Score
Inspectors have visited Outpost 611 Local Eatery and Taphouse 10 times, with records going back to 2022. The newest entry in the record is dated Apr 13, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Violation counts have been trending down, averaging around six violations across recent inspections versus roughly 10 violations before.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded five times.
Compared to the broader Clearwater restaurant scene, where the average is 79, this is a stronger showing. Taken together, the history is a positive one.
10
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Apr 13, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Expired CFM for Ian McCarthy expired 12/10/25, Wendy McCarthy expired training 12/15/25, Riley McCarthy expired training 12/15/25 SafeStaff . Current training for Teresa Gibbs 10/24/26 - From follow-up inspection 2026-04-13: Manager scheduled food manager training for the April 28 . **Time Extended**
53A-01-7
Basic - - From initial inspection : Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Triple sink set up in the incorrect order -Rinse, wash , sanitize. Reviewed with manager . Emailed the correct set up of manual dishwashing at triple sink hand out . Manager set up triple sink in the correct order **Corrected On-Site** - From follow-up inspection 2026-04-13: Triple sink not set up at time of inspection . Manager explained correct set up of triple sink . Manager reviewed with employee the correct set up of triple sink **Time Extended** **Corrective Action Taken**
16-13-5
86
Apr 8, 2026
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 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.0 ppm chlorine . Manager replaced empty bottle of sanitizer .
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 50 F , buttermilk pickles 49 F, raw chicken breast 49-50 F in table top cooler . Food in cooler overnight . No temperatures taken this day . Manager discarded food - raw pork 51 F placed in cooler less than 2 hours . Manager placed in freezer for quick chill down **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Cooked chicken 50 F ,buttermilk pickles 49 F, raw chicken breast 49-50 F in table top cooler . Food in cooler overnight . No temperatures taken this day Food discarded -Raw pork 51 F placed in cooler less than 2 hours - manager placed pork in freezer for quick chill **Corrective Action Taken**
01B-02-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Reviewed with manager
16-33-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Expired CFM for Ian McCarthy expired 12/10/25, Wendy McCarthy expired training 12/15/25, Riley McCarthy expired training 12/15/25 SafeStaff . Current training for Teresa Gibbs 10/24/26
53A-01-7
Intermediate - Spray bottle containing toxic substance not labeled in the dish washing area and host area . Manager labeled spray bottles **Corrected On-Site**
41-17-4
Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine. Manager cleaned the interior of the ice machine **Corrected On-Site**
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public inside reach in cooler opposite stove
08B-49-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Triple sink set up in the incorrect order -Rinse, wash , sanitize. Reviewed with manager . Emailed the correct set up of manual dishwashing at triple sink hand out . Manager set up triple sink in the correct order **Corrected On-Site**
16-13-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
37
Dec 1, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris. - soiled and stained cutting boards at cook line reach in cooler and food prep coolers in kitchen **Corrected On-Site** - From follow-up inspection 2025-12-01: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues at cook line - From follow-up inspection 2025-12-01: Manager in process of cleaning the interior of the reach in coolers **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - - Floor soiled/has accumulation of debris under cook line equipment and holder for cans in kitchen . - Floor soiled in walk in cooler in the back of the building - From follow-up inspection 2025-12-01: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable at cook line - From follow-up inspection 2025-12-01: Per operator, new cutting boards on order **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled gaskets on reach in freezer and reach in coolers in kitchen -soiled inside cabinet at bar Reviewed with manager - From follow-up inspection 2025-12-01: - Gaskets clean- complied -Soiled inside cabinet at bar- **Time Extended**
23-03-4
74
Nov 24, 2025
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken salad 49 F, cooked pasta 47 F , pasta salad 47 , meatloaf 50:F Reviewed with manager food storage of cooling foods that were stacked next to and on top of cold holding foods in reach in cooler nearest fryers. Manager separated food and placed food on ice **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris. - soiled and stained cutting boards at cook line reach in cooler and food prep coolers in kitchen **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. - Ice cubes and towels inside handwashing sink at bar Reviewed with manager hand wash sinks are for washing hands only .
31A-11-4
Intermediate - No soap provided at handwash sink at the bar. Manager added soap to dispenser . Reviewed with manager **Corrected On-Site**
31B-03-4
Basic - - Floor soiled/has accumulation of debris under cook line equipment and holder for cans in kitchen . - Floor soiled in walk in cooler in the back of the building
36-73-4
Basic - Cutting board has cut marks and is no longer cleanable at cook line
14-09-4
Basic - Employees with no beard guard/restraint while engaging in food preparation. Reviewed with manager
13-04-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled gaskets on reach in freezer and reach in coolers in kitchen -soiled inside cabinet at bar Reviewed with manager
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues at cook line
22-16-4
47
Mar 11, 2025
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
Plumbing Maintained; Sewage Disposal
FL-51
Wiping Cloths Properly Used and Stored
FL-41
Non-Food Contact Surfaces Clean
FL-23
30
Nov 6, 2024
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over deli meats in reach in cooler, relocated **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards Sandwich press surface soiled Accumulation of grease on grill surface Soda gun holster at bar soiled
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for quat sanitizer used in triple sink
16-37-1
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Next to oven
36-27-5
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Outdoor walk in cooler next to parking lot and dumpster containing unpackaged food and not secured when not in use
08B-63-4
Basic - Cutting board has cut marks and is no longer cleanable. Prep tables
14-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler handles soiled Cooler gaskets soiled
23-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Pizza oven and toaster interiors soiled
22-08-4
Basic - Floor soiled/has accumulation of debris. Under cook line
36-73-4
50
Apr 26, 2024
Routine - Food
3 critical violations. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken (57F - Cold Holding); Cooked chicken wings (54F - Cold Holding) in top rail cold holding unit on cook line, no temperature monitoring -hard boiled eggs (48F - Cold Holding) 43F operator put in reach in freezer to get them down to temperature **Repeat Violation**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw chicken (57F - Cold Holding); Cooked chicken wings (54F - Cold Holding) **Repeat Violation**
01B-02-5
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair then clean utensils without washing hands
12A-25-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned Ice machine. **Corrected On-Site**
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Lids in storage area still wet
24-08-4
Basic - Floor soiled/has accumulation of debris. Behind and under equipment Wall behind slicer soiled
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled
23-03-4
Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. Reach in cooler on cook line across from stove
38-08-4
47
Sep 29, 2023
Routine - Food
5 critical violations. 4 major violations. 1 minor violation.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Corned beef 64 F at 2:45 pm portioned at 10: 00 am above fill line top area of reach in cooler - manager discarded **Corrective Action Taken**
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - rice in warmer 129 F - employee increased heat to reheat - recheck : 187 F **Corrected On-Site**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw ground beef over cheese in reach in cooler- manager rearranged food **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Corned beef 64 F at 2:45 pm portioned at 10: 00 am above fill line top area of reach in cooler - manager discarded **Corrective Action Taken**
03D-06-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hard boiled eggs 50 F in top area of corner cooler - temperatures taken today - placed in freezer for quick chill down recheck 34 F **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - multiple cutting boards stained in kitchen
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. - two frying pans stored in kitchen hand wash sink - manager relocated pans - reviewed with manager that hand wash sinks must be accessible at all times and hand wash sinks are for washing hands only **Corrective Action Taken**
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/. Ice cream freezer where scooping ice scream occurs added to counter area with display case - ice cream freezer moved over in the bar area - plans updated with PR Duke **Corrected On-Site**
51-16-7
Intermediate - Spray bottle containing toxic substance not labeled at beverage station - manager labeled bottles **Corrected On-Site**
41-17-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine - manager covered ice and cleaned drop plate **Corrected On-Site**
22-20-5
30
Mar 22, 2023
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - hard boiled eggs 48 F sour cream 47 F in reach in cooler next to toaster - employee placed food in reach in freezer for quick chill down - reviewed food storage in deeper pans , remove the layer of packaged avocados for better air flow - recheck hard boiled eggs 37 F , sour cream 29 F **Corrected On-Site**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. - items stored in hand wash sink at the bar and kitchen - items removed - reviewed with manager hand washing sinks must be accessible at all times and used for hand washing only **Corrective Action Taken**
31A-11-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled in dish washing area - manager labeled spray bottles **Corrected On-Site**
41-17-4
64
Oct 18, 2022
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
43
Frequently Asked Questions
When was Outpost 611 Local Eatery and Taphouse last inspected?
The most recent health inspection at Outpost 611 Local Eatery and Taphouse on file is from Apr 13, 2026. The public record contains 10 inspections in total.
What is the most common violation at Outpost 611 Local Eatery and Taphouse?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Outpost 611 Local Eatery and Taphouse.
How does Outpost 611 Local Eatery and Taphouse compare to other restaurants in Clearwater?
Outpost 611 Local Eatery and Taphouse most recently scored 86 out of 100, which is higher than the Clearwater average of 79.
Has Outpost 611 Local Eatery and Taphouse's inspection record improved over time?
Yes. Recent inspections at Outpost 611 Local Eatery and Taphouse have averaged around six violations per visit, down from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at Outpost 611 Local Eatery and Taphouse 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 Outpost 611 Local Eatery and Taphouse inspected?
Based on the inspection history on file, Outpost 611 Local Eatery and Taphouse is inspected around three times per year on average.
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