Reds Tavern
Last inspected: Mar 12, 2026
90
Score
Inspectors have visited Reds Tavern six times, with records going back to 2023. On Mar 12, 2026, the health department conducted the most recent visit. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Performance has remained roughly level over recent inspections, averaging near eight violations each time.
The most common issue across all inspections has been “food-contact surface soiled with food debris”, showing up two times.
That falls roughly in the middle of the pack for Fort White restaurants. Overall, the inspection record reads well.
6
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Mar 12, 2026
Food-Licensing Inspection
1 major violation.
View 1 violation
Plumbing Maintained; Sewage Disposal
FL-51
90
Sep 26, 2025
Routine - Food
4 critical violations. 3 major violations. 6 minor violations.
View 13 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Supervisor/Person in Charge Present
FL-01
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
23
Apr 10, 2025
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed: raw beef stored over prepped fish in the walk-in cooler.
08A-20-5
High Priority - Toxic substance/chemical improperly stored. Observed: dish soap,and quaternary amonia tablets stored over the sanitized end of the 3 compartment sink. These were moved below.. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the long cutting board has a stains. ALSO, the bar residential reach-in cooler has an accumulation of food spills.
22-02-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed: the business uses quaternary amonia tablets for sanitizing, only has pool chlorine test strips in the kitchen. (The bar has correct tests strips if the kitchen was using chlorine.) **Repeat Violation**
16-32-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed: cooked ground beef in the kitchen residential reach-in cooler, not date marked. This was made on Tuesday per the cook. Item dated. **Corrected On-Site**
02C-02-5
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Observed: the grease receptacle is stored on the ground. **Repeat Violation**
33-23-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Observed: the hood filter system is missing a filter, leaving a gap.
14-42-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed: the ice scoop at the bar area ice maker is stored on a cloth.
10-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed the mops at the bar area are not stored to dry.
42-01-4
Basic - Outer openings not protected with self-closing doors. Observed: the front door is not self closing.
35B-03-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed: 1 co2 tank not secured, behind the bar. **Repeat Violation**
51-11-4
Basic - Covered waste receptacle not provided in women's bathroom. Observed: no covered receptacle in the women's restroom for the restaurant.
32-12-6
39
Mar 21, 2025
Routine - Food
3 critical violations. 5 major violations. 9 minor violations.
View 17 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel lining cooked bacon in reach in cooler.
14-86-1
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb near dumpster and outside bar back door.
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomatoes (47F - Cold Holding) items in reach in cooler on server front line, employee placed item in reach in freezer, retemped at 35F. **Corrected On-Site**
03A-02-5
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 - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Establishment has chlorine test kit but is using quaternary ammonia.
16-32-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Nothing on the menu indicates that hamburgers can be served undercooked, employee marked items. **Corrected On-Site**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels or Handwash sign at sink on cooks line, employee replaced items. **Corrected On-Site**
31B-02-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Hamburgers can served undercooked per management, advisory was given to manager he then posted at host stand. **Corrected On-Site**
02B-02-5
Basic - Carbon dioxide/helium tanks not adequately secured. 3 tanks in office/storage area behind bar, manager chained to wall. **Corrected On-Site**
51-11-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster not on pad.
33-23-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer across from cooks line.
14-69-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden pieces under cooking equipment on cooks line, wooden pieces under pipes behind bar, and wood under keg reach in cooler behind bar.
14-47-4
Basic - Single-service articles improperly stored. Boxes of single service gloves on the floor in dry storage, employee placed on shelf. **Corrected On-Site**
25-05-4
Basic - Single-service articles not stored inverted or protected from contamination. Togo boxes with the food contact surface facing upwards, operator flipped containers. **Corrected On-Site**
25-06-4
Basic - Uncleanable knife block in use to store knives.
14-55-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Above reach in freezer across from cooks line.
36-27-5
25
Jun 5, 2024
Food-Licensing Inspection
3 minor violations.
View 3 violations
Basic - Ceiling/ceiling tile shows damage or is in disrepair. In back room that is not in use at this time.
36-32-5
Basic - Floor soiled/has accumulation of debris. Under/behind oven in kitchen, employee cleaned during inspection. **Corrected On-Site**
36-73-4
Basic - Reach-in freezer shelves with rust that has pitted the surface. In main kitchen.
14-33-4
86
Apr 7, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior small fridge behind bar.
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The handles of reach in cooler and reach in freezer in side room.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cooking equipment.
36-27-5
82
Frequently Asked Questions
When was Reds Tavern last inspected?
The most recent health inspection at Reds Tavern on file is from Mar 12, 2026. The public record contains six inspections in total.
What is the most common violation at Reds Tavern?
Across the inspection record, “food-contact surface soiled with food debris” has been cited two times, more than any other issue at Reds Tavern.
How does Reds Tavern compare to other restaurants in Fort White?
Reds Tavern most recently scored 90 out of 100, which is about the same as the Fort White average of 88.
Has Reds Tavern's inspection record improved over time?
Results have been roughly steady. Inspections at Reds Tavern have averaged around eight violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Reds 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 Reds Tavern inspected?
Based on the inspection history on file, Reds Tavern is inspected around two times per year on average.
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