The Friendly Tavern
Last inspected: Mar 17, 2026
58
Score
Across the available record, The Friendly Tavern has eight inspections on file, the first dated 2022. The latest inspection on file is from Mar 17, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
The picture has improved over the last few visits: recent inspections have averaged around 12 violations, down from roughly 24 violations earlier in the record.
The most common issue across all inspections has been “cutting board has cut marks and is no longer cleanable”, showing up six times.
That's lower than the typical Redington Shores restaurant, which scores around 68. The inspection history reads as standard for a restaurant of this size.
8
Inspections
1
Critical latest
0
Major latest
8
Minor latest
Inspection History
Mar 17, 2026
Routine - Food
1 critical violation. 8 minor violations.
View 9 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, chlorine line had cracks causing leaks, staff corrected, 50ppm. If the dishmachine fails to function properly, this establishment has no 3-compartment sink in which to manually wash/rinse/sanitize. Such failure could result in administrative action and/or suspension of license. Installation of a 3-compartment sink is recommended. **Corrected On-Site**
22-41-4
Basic - Cutting board has cut marks and is no longer cleanable. Cook line
14-09-4
Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line
36-73-4
Basic - Food stored on floor. Boxes of food on floor in walk in freezer
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - In-use ice scoop and bucket for ice machine located outside not stored in a protected manner between uses. Next to outside ice machine
10-13-5
Basic - In-use tongs stored on equipment door handle between uses. Oven door handle
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
23-03-4
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Outdoor walk in freezer not secured when not in use
08B-63-4
58
Nov 13, 2025
Food-Licensing Inspection
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Some equipment in kitchen with construction debris/dust.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - No handwashing sign provided at a hand sink used by food employees. Some hand sinks missing hand wash sign.
31B-04-4
78
Aug 8, 2024
Routine - Food
5 critical violations. 3 major violations. 16 minor violations.
View 24 violations
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Triple sink set up with unapproved chlorine (laundry use only), staff replaced with approved quaternary tablets) **Corrected On-Site**
22-48-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. License renewed during inspection **Corrected On-Site**
50-17-3
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unpackaged raw sausage over potatoes and vegetables in reach in freezer
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked chicken, order corrected **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler across from cook line: diced tomatoes (53F - Cold Holding); shredded cheese (56F - Cold Holding); hard boiled eggs (52F - Cold Holding); turkey (53F - Cold Holding), items moved to reach in freezer. Retemp: all items at or below 43F. **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards Accumulation of grease on grill/stove surface Accumulation of grease and food residue on fryers baskets
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
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. **Repeat Violation**
53B-13-5
Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
23-24-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean equipment stored on soiled racks above triple sink **Repeat Violation**
24-06-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Equipment in poor repair. Walk in cooler door **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line Under coolers at inside bar **Repeat Violation**
36-73-4
Basic - Food stored on floor. Cooking oil and cans of corned beef on floor in dry storage **Repeat Violation**
08B-38-4
Basic - Hole in or other damage to wall. Hole in wall men's restroom
36-24-5
Basic - In-use tongs stored on equipment door handle between uses. Oven door handles **Repeat Violation**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Hood filters soiled **Repeat Violation**
23-03-4
Basic - Outdoor ice machine with no overhead protection. Overhead protection of outdoor ice machine was damaged as a result of previous Tropical Storm Debby on 8/4/24.
08B-61-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Beer cooler at bar
22-16-4
Basic - Unclean building components, attachments or fixtures. Fan covers soiled in walk in cooler **Repeat Violation**
36-50-4
Basic - Unprotected ice machine in a customer/nonsecure area. Outdoor ice machine not secured when not in use, operator locked during inspection **Repeat Violation**
08B-62-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in cooler **Repeat Violation**
36-02-5
16
Dec 14, 2023
Complaint Full
5 critical violations. 2 major violations. 18 minor violations.
View 25 violations
High Priority - Copper or copper alloys in contact with foods with a pH below 6. Copper mugs at bar not properly lined on inside
14-02-4
High Priority - Food stored in ice used for drinks. See stop sale. Mixer bottles stored in drink ice at bar, bartender removed and burned ice **Corrected On-Site** **Repeat Violation**
08B-56-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over produce and cheese in walk-in cooler
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over corned beef in walk-in cooler
08A-20-5
High Priority - Stop Sale issued due to adulteration of food product. Food stored in ice used for drinks. See stop sale. Mixer bottles stored in drink ice at bar, bartender removed and burned ice **Repeat Violation**
01B-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at both bars soiled **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sink at outside bar, used at dump sink
31A-11-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean equipment stored on soiled shelves above triple sonk
24-06-4
Basic - Cutting board has cut marks and is no longer cleanable. Cook line
14-09-4
Basic - Duct tape used to repair nonfood-contact surface. Corner of ice well at main bar
14-71-4
Basic - Employee with no hair restraint while engaging in food preparation. Male employee in kitchen with no hair restraint
13-03-4
Basic - Equipment in poor repair. Interior of walk-in cooler door damaged **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris. Under equipment at main bar. Accumulation of grease under cook line **Repeat Violation**
36-73-4
Basic - Food stored on floor. Cooking oil on floor in dry storage **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Oven door handle **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of dust on door and inside a/c closet near restrooms. Cooler gaskets soiled **Repeat Violation**
23-03-4
Basic - Open dumpster lid. **Repeat Violation**
33-16-4
Basic - Single-service articles improperly stored. Boxes of cups stored on floor in closet next to restrooms **Repeat Violation**
25-05-4
Basic - Soiled dry wiping cloth in use. Cook line **Repeat Violation**
21-10-4
Basic - Stored food not covered. Cooked potatoes in walk-in cooler **Repeat Violation**
08B-12-5
Basic - Unclean building components, attachments or fixtures. Fan covers soiled in walk-in cooler
36-50-4
Basic - Unprotected ice machine in a customer/nonsecure area. Outdoor ice machine not locked when not in use **Repeat Violation**
08B-62-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in cooler **Repeat Violation**
36-02-5
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line
36-34-5
16
Jul 13, 2023
Complaint Full
4 critical violations. 2 major violations. 23 minor violations.
View 29 violations
High Priority - Stop Sale issued due to adulteration of food product. Raw cod in walking cooler with visible contamination from rust and pitted shelves. Red Bull cans and drink mixer in drink ice at Maine bar, bartender burned and replaced ice
01B-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter packets at servers station (72F - Cold Holding), moved to walk-in cooler, recommend smaller quantities held in ice. Cooler on cook line-diced tomatoes (48F - Cold Holding); shredded lettuce (50F - Cold Holding); shredded cheese (49F - Cold Holding), items moved to walk-in cooler. Retemp tomatoes 43F, lettuce 48F, cheese 45F **Corrective Action Taken**
03A-02-5
High Priority - Food stored in ice used for drinks. See stop sale. Red Bull cans and drink mixer in drink ice at Maine bar, bartender burned and replaced ice. **Corrected On-Site**
08B-56-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies near main bar
35A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle soiled at bar. In use cutting boards soiled on cook line, operator already acquired new boards **Corrective Action Taken**
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. Training certificate proved for one employee. Recommended to operator to keep copies of all training certificates onsite
53B-13-5
Basic - Standing water in bottom of reach-in-cooler. Beer cooler at main bar
29-49-6
Basic - Bowl or other container with no handle used to dispense food. Portioning cup in marinara sauce, removed. Portioning cup in seasonings **Corrective Action Taken**
14-01-5
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In front for grill. Floor of main bar
36-06-4
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. Mahi not removed from ROP packaging before thaw
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. On cook line
14-09-4
Basic - Drain cover(s) missing. Floor of main bar, covered with cardboard
29-18-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on cutting board, removed **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Plastic container with crab stuffing with cracked lip in walk-in cooler
14-11-5
Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line. Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line
36-73-4
Basic - Food stored on floor. Boxes of raw chicken on floor of walk-in cooler. Bag of flour on floor of dry storage
08B-38-4
Basic - Hole in or other damage to wall. Single service closet in-between restrooms
36-24-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle, removed
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of ovens and microwave soiled
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled. Hood filters soiled. Accumulation of grease on sides of grill/fryers. Accumulation of dust on a/c vents in walk-in cooler Accumulation of dust in a/c closet in dining room
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Outer openings not protected with self-closing doors. Rear door at kitchen does not fully seal when shut
35B-03-4
Basic - Reuse of single-service or single-use articles. Fish spread containers containing calamari
25-32-4
Basic - Single-service articles improperly stored. Boxes of to-go items on floor of closet near restrooms
25-05-4
Basic - Soiled dry wiping cloth in use. On oven door handle
21-10-4
Basic - Stored food not covered. Raw cod in walking cooler with visible contamination from rust and pitted shelves
08B-12-5
Basic - Unprotected ice machine in a customer/nonsecure area. Outdoor ice machine not secure
08B-62-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walking cooler
36-02-5
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
14
Jan 5, 2023
Food-Licensing Inspection
4 critical violations. 3 major violations. 10 minor violations.
View 17 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
17
Nov 2, 2022
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Womens restroom hand sink 85F **Repeat Violation** - From follow-up inspection 2022-11-02: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling above video games. Hole in ceiling in dining room near entrance. Hole in ceiling inside dry storage cabinet near walk-in cooler. - From follow-up inspection 2022-11-02: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On cook line **Repeat Violation** - From follow-up inspection 2022-11-02: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Drain cover(s) missing. Cover missing on floor of walk-in cooler. Cover loose on floor behind inside bar. - From follow-up inspection 2022-11-02: **Time Extended**
29-18-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets on white reach in cooler torn - From follow-up inspection 2022-11-02: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation** - From follow-up inspection 2022-11-02: **Time Extended**
14-17-4
70
Aug 31, 2022
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Double door reach in cooler cook line: sliced tomatoes (54F); diced tomatoes (53F); shredded cheese (57F - Cold Holding); sliced American cheese (61F- Cold Holding); cooked prime rib (56F - Cold Holding); corn beef (56F - Cold Holding); sliced turkey (57F - Cold Holding);pico salsa (57F - cold holding); sliced Swiss cheese (59F - Cold Holding); fish spread (56F - Cold Holding); sliced ham (55F - Cold Holding), hard boiled eggs (55F - cold holding), per employee food have been left in cooler over night, no temperatures taken this morning. Ambient temperature 55 degrees Fahrenheit. Stop sale issued. **Repeat Violation** **Warning** - From follow-up inspection 2022-08-31: Reach in double door cooler Shredded cheese 44 degrees Fahrenheit, sliced American cheese 52 degrees Fahrenheit. Sliced Swiss cheese 52 degrees Fahrenheit. Stop sale issued. **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Double door reach in cooler cook line: sliced tomatoes (54F); diced tomatoes (53F); shredded cheese (57F - Cold Holding); sliced American cheese (61F- Cold Holding); cooked prime rib (56F - Cold Holding); corn beef (56F - Cold Holding); sliced turkey (57F - Cold Holding);pico salsa (57F); sliced Swiss cheese (59F - Cold Holding); fish spread (56F - Cold Holding); sliced ham (55F - Cold Holding), hard boiled eggs (55F - cold holding) per employee food has been left in cooler over night, no temperatures taken this morning. Ambient temperature 55 degrees Fahrenheit. Stop sale issued. **Repeat Violation** **Warning** - From follow-up inspection 2022-08-31: Reach in double door cooler Shredded cheese 44 degrees Fahrenheit, sliced American cheese 52 degrees Fahrenheit. Sliced Swiss cheese 52 degrees Fahrenheit. Stop sale issued. **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler of cook line. **Warning** - From follow-up inspection 2022-08-31: **Time Extended**
22-02-4
Intermediate - - From initial inspection : 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. 2 out 3 food handlers missing training. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2022-08-31: **Admin Complaint**
53B-13-5
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Womens restroom hot water ran for 2 minutes 77F. **Warning** - From follow-up inspection 2022-08-31: **Time Extended**
27-16-4
Intermediate - - From initial inspection : 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. Ham in tall double reach in freezer not date marked **Repeat Violation** **Warning** - From follow-up inspection 2022-08-31: **Time Extended**
02C-03-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on reach in cooler of cook line. **Warning** - From follow-up inspection 2022-08-31: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of beer cooler at inside bar soiled. **Warning** - From follow-up inspection 2022-08-31: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Single-service articles improperly stored. Boxes of single service containers stored on floor in hallway. **Warning** - From follow-up inspection 2022-08-31: **Time Extended**
25-05-4
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2022-08-31: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Grease buildup on walls behind kitchen equipment. Walls inside walk-in cooler soiled with black mold like substance. Floor soiled/has accumulation of debris. Floor under bar soiled with trash. **Warning** - From follow-up inspection 2022-08-31: **Time Extended**
36-27-5
39
Frequently Asked Questions
When was The Friendly Tavern last inspected?
The most recent health inspection at The Friendly Tavern on file is from Mar 17, 2026. The public record contains eight inspections in total.
What is the most common violation at The Friendly Tavern?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited six times, more than any other issue at The Friendly Tavern.
How does The Friendly Tavern compare to other restaurants in Redington Shores?
The Friendly Tavern most recently scored 58 out of 100, which is lower than the Redington Shores average of 68.
Has The Friendly Tavern's inspection record improved over time?
Yes. Recent inspections at The Friendly Tavern have averaged around 12 violations per visit, down from roughly 24 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at The Friendly Tavern 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 The Friendly Tavern inspected?
Based on the inspection history on file, The Friendly Tavern is inspected around two times per year on average.
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