Prohibition Kitchen and Tap
Last inspected: Apr 20, 2026
52
Score
Prohibition Kitchen and Tap has been inspected 12 times since 2022. The newest entry in the record is dated Apr 20, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The picture has improved over the last few visits: recent inspections have averaged around six violations, down from roughly 10 violations earlier in the record.
Looking across the full record, “walk-in cooler shelves with rust that has pitted the surface” is the recurring theme, flagged five times.
Restaurants in Dunedin average 74, so Prohibition Kitchen and Tap trails the local norm. The pattern in the record is worth a careful look.
12
Inspections
1
Critical latest
1
Major latest
8
Minor latest
Inspection History
Apr 20, 2026
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 12 packs of Mahi being thawed out in its packaging even though the packaging states to remove before thawing. Employee removed fish from line. Stop sale issued.
01B-13-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle with sanitizer with no label. Manager labeled bottle . **Corrected On-Site**
41-17-4
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. Observed 12 packs of Mahi being thawed out in its packaging even though the packaging states to remove before thawing. Employee removed fish from line. Stop sale issued.
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable on flip top units. **Repeat Violation**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cellphone being stored above the flip top unit.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed on the dish drying rack.
24-08-4
Basic - Ice buildup in walk-in freezer pipe.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed green build up on the under exterior of the soda fountain machine.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed on clean drying dish rack. **Repeat Violation**
16-46-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
52
Dec 22, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects found 1 live fly in ware washing area. 4 live flies in back prep area 2 live flies in dry alcohol storage. 1 live fly in bar **Warning** - From follow-up inspection 2025-12-18: 2 live flies in dry alcohol storage. **Admin Complaint** - From follow-up inspection 2025-12-22: 1 live fly In dry Alcohol storage. Operator killed fly and cleaned and sanitized area. **Admin Complaint** **Corrected On-Site**
35A-02-7
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Shelves of reach in coolers on cook line has rust. **Warning** - From follow-up inspection 2025-12-18: **Time Extended** - From follow-up inspection 2025-12-22: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler rusted. **Warning** - From follow-up inspection 2025-12-18: **Time Extended** - From follow-up inspection 2025-12-22: **Time Extended**
14-17-4
78
Dec 18, 2025
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects found 1 live fly in ware washing area. 4 live flies in back prep area 2 live flies in dry alcohol storage. 1 live fly in bar **Warning** - From follow-up inspection 2025-12-18: 2 live flies in dry alcohol storage. **Admin Complaint**
35A-02-7
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Old labels on containers in warewashing area. **Warning** - From follow-up inspection 2025-12-18: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Shelves of reach in coolers on cook line has rust. **Warning** - From follow-up inspection 2025-12-18: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler rusted. **Warning** - From follow-up inspection 2025-12-18: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. Interior drainage area had accumulation of debris. **Warning** - From follow-up inspection 2025-12-18: **Time Extended**
16-03-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of dish machine and exterior of soda dispenser soiled with debris. **Warning** - From follow-up inspection 2025-12-18: **Time Extended**
23-03-4
67
Dec 16, 2025
Routine - Food
5 critical violations. 3 major violations. 14 minor violations.
View 22 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine Measured at 0ppm. Retested at 50ppm **Warning**
22-49-4
High Priority - Live, small flying insects found 1 live fly in ware washing area. 4 live flies in back prep area 2 live flies in dry alcohol storage. 1 live fly in bar **Warning**
35A-02-7
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Measured at 0ppm. Operator corrected to 200ppm. **Corrected On-Site** **Warning**
22-43-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over ready to eat fries In walk in cooler. Raw steak over ready to eat items in walk in cooler. Operator moved raw below ready to eat. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Spray bottle stored on handwash sink wash sink in kitchen and bar, stored on prep table in back prep area. **Warning**
41-10-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips in location. **Warning**
16-37-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun in bar soiled with debris, can opener and cutting boards soiled with debris in kitchen. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Cleaning chemicals and wet wash cloth stored on hand wash sink on cook line. Chocolate syrup and sweeteners stored on handwash sink in bar. Hand wash sink used to dump beverage, store wash cloth bucket, and chemical spray bottles. **Warning**
31A-11-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 9 dead flies in sticky traps in alcohol storage. 30 dead flies in sticky trap on bar next to soda gun. 30 dead flies in sticky trap next to 3 compartment sink in bar 20 dead flies in sticky trap on bar. Operator removed sticky traps with dead flies and cleaned and sanitized area. **Corrected On-Site** **Warning**
35A-06-4
Basic - Accumulation of debris inside warewashing machine. Interior drainage area had accumulation of debris. **Warning**
16-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets in back prep area not inverted. **Warning**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line grooved. **Warning**
14-09-4
Basic - Equipment in poor repair. Rubber spatula in poor repair. **Warning**
14-11-5
Basic - Floor soiled/has accumulation of debris. Floor in back prep area soiled with food debris. **Warning**
36-73-4
Basic - Food stored on floor. Food stored on floor in walk in freezer. Operator moved food. **Corrected On-Site** **Warning**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of dish machine and exterior of soda dispenser soiled with debris. **Warning**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Old labels on containers in warewashing area. **Warning**
16-46-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Shelves of reach in coolers on cook line has rust. **Warning**
14-33-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored in hand wash sink in bar. **Warning**
21-44-1
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler rusted. **Warning**
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on hand wash sink in kitchen and On shelf in back prep area. Operator removed cloths and placed them in solution. **Corrected On-Site** **Warning**
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Measured at 0ppm. Operator remade. Remeasured at 200ppm. **Corrected On-Site** **Warning**
21-07-4
17
May 7, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Water draining onto floor surface. Hand wash sink next to three compartment dripping onto floor when turned on. - From follow-up inspection 2025-05-07: Handwash sink water was not turned on at the start of inspection. Operator turned on sink and placed a bucket underneath to catch the water that is leaking from pipe. Operator has a scheduled repairs for this afternoon* **Time Extended** **Corrected On-Site**
29-03-4
95
May 6, 2025
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. coleslaw (47F - Cooling) carrot cake (46F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler next to patio exit door: sour cream (47F - Cold Holding); sour cream (49F - Cold Holding); half and half (51F - Cold Holding) operator states that all food was moved from the walk in at 11:30. Operator relocated to the freezer for rapid chill. Flip top cooler across from oven: pimento cheese spread (45F - Cold Holding); Tuscan cheese spread (44F - Cold Holding). Operator states food was relocated to the cooler from the walk in at 8:30am. No temperatures have been taken since. Operator added ice bags to food in the unit. Flip top cooler next to three compartment: cooked chicken (47F - Cold Holding) overfilled on cook line. Chicken in cooler for less than 4 hours. Operator removed the top portion of the chicken and relocated to the walk in cooler. Display case cooler: display case: carrot cake (46F - Cold Holding) in cooler over night, no temperatures taken. See stop sale. **Corrective Action Taken**
03A-02-5
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. coleslaw (47F - Cooling) operator states the coleslaw was prepared at 8:30am. Operator states they did not take a temperature to ensure the food cooled down properly to 41F. See stop sale.
03D-06-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink has cleaning equipment stored in the sink next to the dishmachine. Operator relocated. **Corrected On-Site**
31A-09-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator placed time/temperature control for safety breading mixed with water on time as a public health. Emailed operator time as a public health procedure for them to fill out and keep on file.
03F-10-5
Basic - Water draining onto floor surface. Hand wash sink next to three compartment dripping onto floor when turned on.
29-03-4
50
Dec 16, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
61
Jan 29, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw pork stored over salmon that is served less than well done. Operator rearranged the cooler to gain compliance. **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used as dump sink behind bar evidenced by lemon wedges, ice and stirs in the sink. Discussed the need to use hand wash sink for washing hands only
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on cook line. Manager removed employee beverage **Corrected On-Site**
12B-07-4
Basic - Working containers of food removed from original container not identified by common name.Squeeze bottles and food containers holding foods removed from its origional container not labeled with common name. Discussed the need to label all foods removed from it's original container.
02D-01-5
70
Sep 25, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box; Poultry (133F - Hot Holding); Pork (130F - Hot Holding, corrected to 135F ). Operator turned the temperature up on the holding unit. Food was in unit for less than 4 hours **Corrective Action Taken**
03B-01-6
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of sanitizer not labeled with common name. Operator labeled spray bottle. **Corrected On-Site**
41-17-4
Basic - Cutting board has cut marks and is no longer cleanable. Operator discarded deeply grooved cutting board **Corrected On-Site**
14-09-4
74
Mar 7, 2023
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2023-03-07: **Time Extended**
14-17-4
95
Oct 26, 2022
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
47
Jul 12, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of dish machine heavily soiled with food old food debris. Discussed the need to keep the area clean to help eliminate and prevent flies **Warning** - From follow-up inspection 2022-07-12: **Time Extended**
23-03-4
95
Frequently Asked Questions
When was Prohibition Kitchen and Tap last inspected?
The most recent health inspection at Prohibition Kitchen and Tap on file is from Apr 20, 2026. The public record contains 12 inspections in total.
What is the most common violation at Prohibition Kitchen and Tap?
Across the inspection record, “walk-in cooler shelves with rust that has pitted the surface” has been cited five times, more than any other issue at Prohibition Kitchen and Tap.
How does Prohibition Kitchen and Tap compare to other restaurants in Dunedin?
Prohibition Kitchen and Tap most recently scored 52 out of 100, which is lower than the Dunedin average of 74.
Has Prohibition Kitchen and Tap's inspection record improved over time?
Yes. Recent inspections at Prohibition Kitchen and Tap have averaged around six violations per visit, down from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Prohibition Kitchen and Tap 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 Prohibition Kitchen and Tap inspected?
Based on the inspection history on file, Prohibition Kitchen and Tap is inspected around three times per year on average.
Nearby Restaurants