Southerneaze Bar and Grill
Last inspected: Mar 12, 2026
58
Score
Going back to 2023, Southerneaze Bar and Grill has 10 inspections in the public record. The newest entry in the record is dated Mar 12, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Violation counts have ticked up lately, averaging around 10 violations per visit versus roughly four violations earlier in the record.
“Commercially processed ready-to-eat” comes up most often, recorded three times in the inspection record.
Southerneaze Bar and Grill's latest score of 58 falls below the Lutz average of 79. Nothing in the record is alarming, but there's room to improve.
10
Inspections
1
Critical latest
3
Major latest
2
Minor latest
Inspection History
Mar 12, 2026
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning** - From follow-up inspection 2026-03-12: **Time Extended**
50-17-3
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained **Warning** - From follow-up inspection 2026-03-12: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit in establishment **Warning** - From follow-up inspection 2026-03-12: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment serves undercooked beef without consumer advisory. Emailed education packet to operator **Warning** - From follow-up inspection 2026-03-12: **Time Extended**
02B-02-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Double oven interior soiled and grease buildup. **Warning** - From follow-up inspection 2026-03-12: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted **Warning** - From follow-up inspection 2026-03-12: **Time Extended**
14-17-4
58
Mar 10, 2026
Routine - Food
4 critical violations. 5 major violations. 4 minor violations.
View 13 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
High Priority - Raw animal food stored over or with unwashed produce. Raw beef above unwashed produce in walk in cooler, operator removed the produce **Warning**
08A-04-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. red sauce (55F - Cold Holding); sliced cheese (52F - Cold Holding); cut lettuce (48F - Cold Holding); sliced tomato (48F - Cold Holding); blue cheese (49F - Cold Holding); feta cheese (49F - Cold Holding) in reach in cooler .see stop sale **Corrected On-Site** **Warning**
03A-02-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment serves undercooked beef without consumer advisory. Emailed education packet to operator **Warning**
02B-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Blue cheese opened bag no date mark stored over 24 hours in walk in cooler **Warning**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Beer container blocked hand sink in kitchen, operator removed it **Warning**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit in establishment **Warning**
16-37-1
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Double oven interior soiled and grease buildup. **Warning**
22-08-4
Basic - Single-service articles not stored inverted or protected from contamination. To go container not inverted stored on shelf **Warning**
25-06-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce above cooked macaroni cheese in walk in cooler. Operator restored them properly **Warning**
08B-17-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted **Warning**
14-17-4
27
Jun 27, 2025
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Handwash sink not accessible for employee use at all times. Strainer in bar hand sink. Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pulled pork in reach in cooler.
02C-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler
02C-03-5
Basic - Bowl or other container with no handle used to dispense food. Portion cups used as scope for cooked pasta and Parmesan cheese in flip top cooler. Operator removed. **Corrected On-Site**
14-01-5
Basic - Cove molding at floor/wall juncture broken/missing. Hole in cove molding in corner inspire 3-sink.
36-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Drinking glasses by soda fountain in wait station
24-08-4
Basic - Food stored on floor. Wing sauce on the floor. Operator placed on shelf. **Corrected On-Site**
08B-38-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on soda fountain grate. Ice scoops (2] stored on top of ice machine. Operator placed scope in metal pans. **Corrected On-Site**
10-12-5
Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Plates and bowls on top shelf over flip top cooler not inverted, no overhead protection. Operator inverted. **Corrected On-Site**
10-04-5
Basic - Single-service articles not stored inverted or protected from contamination. To go containers on shelf over flip top cooler. Operator inverted. **Corrected On-Site**
25-06-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed heads of lettuce over ready to eat pork and pies in walk in cooler.
08B-17-4
43
Jan 9, 2025
Routine - Food
No violations found.
100
Jan 7, 2025
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
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. Walk in cooler ambient air temperature 57 f no temperatures taken food held overnight Cold holding: queso cheese 47 f cream cheese 56 mozzarella 56 f mild cheddar cheese 55 f blue cheese 55 f beef stock 55 f Banna cream pie 55 cook mash potatoes 51 f mash potatoes 46 f heavy cream 57 f cut cabbage 55 f cut spring mix 58 f cut lettuce 52 f cook green beans 55 f baked beans 53 f collard greens 55 f raw beef 57 f raw chicken 51 cook ham 47 f raw chicken 49 f meat loaf 53 f Peper jack 55 provolone 55 f Swiss 57 f mild cheddar 57 f American cheese white 53 f Peper jack 55 10 lbs provolone 55 f 8 lbs Swiss 57 f 3 lbs mild cheddar 57 9 lbs American cheese white 53 f 20 lbs
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler ambient air temperature 57 f no temperatures taken food held overnight Cold holding: queso cheese 47 f cream cheese 56 mozzarella 56 f mild cheddar cheese 55 f blue cheese 55 f beef stock 55 f Banna cream pie 55 cook mash potatoes 51 f mash potatoes 46 f heavy cream 57 f cut cabbage 55 f cut spring mix 58 f cut lettuce 52 f cook green beans 55 f baked beans 53 f collard greens 55 f raw beef 57 f raw chicken 51 cook ham 47 f raw chicken 49 f meat loaf 53 f Peper jack 55 provolone 55 f Swiss 57 f mild cheddar 57 f American cheese white 53 f Peper jack 55 10 lbs provolone 55 f 8 lbs Swiss 57 f 3 lbs mild cheddar 57 9 lbs American cheese white 53 f 20 lbs see stop sale
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat dressings in reach in color next to steamer and microwave. Employee removed to proper storage. **Corrected On-Site**
08A-05-6
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Tested handwashing sink by fryer at 80 f ran over 2 minutes retested to 100 f **Corrected On-Site**
27-16-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Reach in cooler next to streamer and microwave milk not dated.
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Drain catcher in the hand washing sink at bar employee removed **Corrected On-Site**
31A-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cigarette pack in front of hot warmer unit.
40-06-5
45
Apr 19, 2024
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline
31B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Tongs sitting in hand washing sink on cookline.
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Using portion cups as scoop in cold marketable.
14-01-5
Basic - Single-service articles improperly stored. Stored on floor in stockroom
25-05-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in bottom of mop bucket.
42-01-4
64
Jan 24, 2024
Routine - Food
5 minor violations.
View 5 violations
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. -2 cooks observed preparing food in kitchen with no hair restraint **Warning** - From follow-up inspection 2024-01-24: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in reach-in cooler on cook line soiled with food debris -Gaskets in reach in freezer near back door of kitchen soiled with food debris -Gaskets in walk-in cooler soiled with food debris **Warning** - From follow-up inspection 2024-01-24: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -Slow draining hand washing station next to fryers in kitchen **Repeat Violation** **Warning** - From follow-up inspection 2024-01-24: **Time Extended**
29-20-5
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Walls behind double door ovens soiled grease and dust debris **Warning** - From follow-up inspection 2024-01-24: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. -Container of salt not in original packaging not labeled under prep table across from standing reach-in cooler **Warning** - From follow-up inspection 2024-01-24: **Time Extended**
02D-01-5
78
Dec 13, 2023
Routine - Food
4 critical violations. 1 major violation. 23 minor violations.
View 28 violations
High Priority - Approval of the septic tank system limits the establishment to a maximum number of seats. The maximum number of seats has been exceeded. -Establishment listed at 80 unit maximum. Currently 144 units at time of inspection **Warning**
28-23-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw bacon stored over ready to eat bread and beer in walk-in cooler -Raw shelled eggs stored over ready to eat pasta in walk-in cooler Manager rearranged cooler correctly **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -Brisket reheating at 117F placed in unit 2 hours ago Employee reheated brisket to 205 F in oven. **Corrected On-Site** **Warning**
03E-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Baked beans held at 125F, placed in steam well for reheating 20 minutes ago Cook reheated beans in microwave. Second temperature at 168F **Corrected On-Site** **Warning**
03B-01-6
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. -Hand washing station reflected on plans by soda fountain currently not there. **Warning**
31A-04-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -Both men and women's restrooms doors not completely self closing **Warning**
32-04-4
Basic - Bowl or other container with no handle used to dispense food. -Bowl used as scoop in cooked pasta in reach-in cooler **Warning**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. -CO2 tank stored near steam well not chained for protection Operator properly stored tank **Corrected On-Site** **Warning**
51-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -Ice bin not inverted for protection **Corrected On-Site** **Warning**
24-05-4
Basic - Dumpster rusted out on bottom. **Warning**
33-12-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Water bottle kept on prep table across from reach-in cooler. Employee properly stored beverage **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. -Speaker kept on top of crouton container on prep table in kitchen -Keys and cellphone kept on top of reach-in cooler in kitchen **Corrected On-Site** **Warning**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -Cook observed wearing watch while cooking Cook removed watch **Corrected On-Site** **Warning**
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. -2 cooks observed preparing food in kitchen with no hair restraint **Warning**
13-03-4
Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. -Establishment is listed for 80 seats but has 144. **Warning**
51-09-4
Basic - Food stored in undrained ice. -Swai fish being kept in water in double door reach-in cooler across from prep table. **Warning**
08B-31-4
Basic - Food stored on floor. -Cooking oil stored on floor near three compartment sink Employee properly stored all items **Corrected On-Site** **Warning**
08B-38-4
Basic - Garbage on the ground and/or pad around dumpster. **Warning**
33-19-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Both double door oven interiors soiled with food debris **Warning**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. -No sign at hand washing station behind bar Provided operator with hand washing sign that they posted up **Corrected On-Site** **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in reach-in cooler on cook line soiled with food debris -Gaskets in reach in freezer near back door of kitchen soiled with food debris -Gaskets in walk-in cooler soiled with food debris **Warning**
23-03-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -3 bottles of water for employees kept in double door reach-in cooler in kitchen Employee properly stored all items **Corrected On-Site** **Warning**
12B-13-4
Basic - Raw fruits/vegetables not washed prior to preparation. -Cook observed cutting unwashed Brussels sprouts Inspector advised employee of proper preparation procedures. **Warning**
08B-39-4
Basic - Single-service articles improperly stored. -Togo boxes stored on floor of dry storage unit Operator properly stored items **Corrected On-Site** **Warning**
25-05-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -Slow draining hand washing station next to fryers in kitchen **Repeat Violation** **Warning**
29-20-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Walls behind double door ovens soiled grease and dust debris **Warning**
36-27-5
Basic - Working containers of food removed from original container not identified by common name. -Container of salt not in original packaging not labeled under prep table across from standing reach-in cooler **Warning**
02D-01-5
16
Jun 21, 2023
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
41
Jan 20, 2023
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
61
Frequently Asked Questions
When was Southerneaze Bar and Grill last inspected?
The most recent health inspection at Southerneaze Bar and Grill on file is from Mar 12, 2026. The public record contains 10 inspections in total.
What is the most common violation at Southerneaze Bar and Grill?
Across the inspection record, “commercially processed ready-to-eat” has been cited three times, more than any other issue at Southerneaze Bar and Grill.
How does Southerneaze Bar and Grill compare to other restaurants in Lutz?
Southerneaze Bar and Grill most recently scored 58 out of 100, which is lower than the Lutz average of 79.
Has Southerneaze Bar and Grill's inspection record improved over time?
No. Recent inspections at Southerneaze Bar and Grill have averaged around 10 violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Southerneaze Bar and Grill means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Southerneaze Bar and Grill inspected?
Based on the inspection history on file, Southerneaze Bar and Grill is inspected around three times per year on average.
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