The Pint and Brew 2
Last inspected: Apr 3, 2026
100
Score
The Pint and Brew 2 has been inspected 10 times since 2022. The most recent visit was on Apr 3, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Things are looking better lately, with recent visits averaging around one violation compared to roughly five violations earlier on.
Across the inspection history, “stop sale issued on time/temperature control” is the issue that surfaces most often, recorded two times.
The Pint and Brew 2's latest score of 100 sits above the Tampa average of 79. The full picture is one of consistent compliance.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 3, 2026
Routine - Food
No violations found.
100
Apr 1, 2026
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Foods held over night no temperature takenReach in cooler cut tomatoes 52F cut leafy greens 52F mozzarella cheese 50F American cheese 52F cheddar cheese 52F provolone 55F cut turkey 52F cut ham 52F roast beef 52F raw beef 48F cook noodles 48F
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Foods held over night no temperature takenReach in cooler cut tomatoes 52F cut leafy greens 52F mozzarella cheese 50F American cheese 52F cheddar cheese 52F provolone 55F cut turkey 52F cut ham 52F roast beef 52F raw beef 48F cook noodles 48F cut lettuce 51F. Reach in cooler next to main cooler lower door chicken wings 45F
03A-02-5
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. Missing for 3 employees observed one employee training
53B-13-5
67
Jan 9, 2026
Routine - Food
No violations found.
100
Nov 5, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Handwash sink used for purposes other than handwashing. Equipment stored inside hand washing sink front service area. Employee removed **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for 2 employees and 1 observed was expired 8-22-25 Florida Restaurant lodging association **Warning**
53B-05-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados over sauerkraut reach in cooler in storage area manager removed to proper storage **Corrected On-Site** **Warning**
08B-17-4
78
Apr 23, 2025
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
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. Missing for 5 employees
53B-13-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
22-02-4
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. Observed 2 employees
11-26-1
Basic - Ice scoop handle in contact with ice. Manager removed **Corrected On-Site**
10-08-5
70
Aug 7, 2024
Complaint Full
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked ham 48F. Cooked turkey 57F.
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter held on time has no time stamp on cooks line.
03F-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Milk expired on 08/02/2024 in refrigerator in back kitchen area. Manager discarded milk. **Corrective Action Taken**
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked ham 48F. Cooked turkey 57F. **Warning**
01B-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 opens and held longer then 24 hours in refrigeration in back kitchen area has no date markings.
02C-03-5
Intermediate - No probe thermometer provided to measure temperature of food products. Gave operator a thermometer.
05-08-4
Basic - In-use wet wiping cloth/towel used under cutting board. Cloth stored underneath cutting board.
21-04-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop sitting in mop bucket with water in back kitchen area.
42-01-4
41
Mar 5, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - Floor soiled/has accumulation of debris. Debris under equipment.
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
90
Nov 7, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled operator labeled it **Corrected On-Site**
41-17-4
Basic - Accumulation of calcium in the interior of the ice machine/bin. Ice machine has some calcium build up on the inside of the bin
22-20-5
86
May 16, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
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. Emailed to operator
11-27-4
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. Emailed to operator **Corrective Action Taken**
11-26-1
Basic - Food not stored at least 6 inches off of the floor. Pack of meat on floor, moved to shelf. **Corrected On-Site**
08B-47-4
Basic - Floor soiled/has accumulation of debris. Floors under equipment soiled
36-73-4
74
Oct 24, 2022
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
74
Frequently Asked Questions
When was The Pint and Brew 2 last inspected?
The most recent health inspection at The Pint and Brew 2 on file is from Apr 3, 2026. The public record contains 10 inspections in total.
What is the most common violation at The Pint and Brew 2?
Across the inspection record, “stop sale issued on time/temperature control” has been cited two times, more than any other issue at The Pint and Brew 2.
How does The Pint and Brew 2 compare to other restaurants in Tampa?
The Pint and Brew 2 most recently scored 100 out of 100, which is higher than the Tampa average of 79.
Has The Pint and Brew 2's inspection record improved over time?
Yes. Recent inspections at The Pint and Brew 2 have averaged around one violation per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at The Pint and Brew 2 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 The Pint and Brew 2 inspected?
Based on the inspection history on file, The Pint and Brew 2 is inspected around three times per year on average.
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