The Pub at Safety Harbor
Last inspected: Apr 22, 2026
86
Score
Across the available record, The Pub at Safety Harbor has 11 inspections on file, the first dated 2022. The Pub at Safety Harbor was last inspected on Apr 22, 2026. Low risk means the most recent visit produced few or no significant findings.
Inspection results have stayed in a similar range over the last few visits, averaging around two violations each.
Looking across the full record, “operating with an expired division of hotels” is the recurring theme, flagged two times.
Among Safety Harbor restaurants, the typical score is 81; The Pub at Safety Harbor is comfortably above that bar. Overall, the inspection record reads well.
11
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Apr 22, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Basic - Hot water at mop sink does not reach 85 degrees Fahrenheit. Hand wash temperature 81F
27-25-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of dishwasher
23-03-4
86
Jan 20, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - Working containers of food removed from original container not identified by common name. Spice shakers no label. Discussed the need to label all food removed from its original container container
02D-01-5
95
May 23, 2025
Routine - Food
No violations found.
100
May 13, 2025
Routine - Food
2 critical violations.
View 2 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during inspection **Corrected On-Site** **Admin Complaint**
50-17-3
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 **Repeat Violation** **Warning**
22-41-4
74
Dec 19, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 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. Dishmachine in bar area 0ppm. Operator switched out the sanitizer, retest 50ppm **Corrected On-Site**
22-41-4
Basic - Covered waste receptacle not provided in women's bathroom. Discussed with both managers.
32-12-5
Basic - Interior of microwave has accumulation food debris. Operator cleaned microwave. **Corrected On-Site**
22-08-4
78
May 22, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
78
Jan 17, 2024
Routine - Food
No violations found.
100
Nov 3, 2023
Routine - Food
3 critical violations. 5 major violations.
View 8 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Wings placed in cooler over night 49/50 F at 5:25 pm in a plastic , deep covered container - discussed with operator cooling procedures -manager discarded chicken **Corrective Action Taken**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Wings placed in cooler over night 49/50 F at 5:25 pm in a plastic , deep covered container - discussed with operator cooling procedures -manager discarded chicken **Corrective Action Taken**
01B-36-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Employee stated milk in cooler in back kitchen was opened over a week - employee discarded milk **Corrective Action Taken**
01B-24-5
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
Intermediate - No soap provided at handwash sink in kitchen **Corrected On-Site**
31B-03-4
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.
11-26-1
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. Employee stated milk was opened over a week - employee discarded milk **Corrective Action Taken**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - soiled soda nozzles at bar
22-02-4
39
Sep 5, 2023
Routine - Food
No violations found.
100
Jun 27, 2023
Routine - Food
4 major violations. 1 minor violation.
View 5 violations
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Jason and Candice CFM expired 05/02/2023
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - soiled soda nozzles at bar
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled in dishwashing area - operator labeled spray bottle **Corrected On-Site**
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink in pizza make area
27-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues in pizza make area and storage area
22-16-4
64
Dec 6, 2022
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked sausage 50f, item discarded.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked sausage 50f, item discarded.
01B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked wings, diced tomatoes , chili .
02C-02-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
64
Frequently Asked Questions
When was The Pub at Safety Harbor last inspected?
The most recent health inspection at The Pub at Safety Harbor on file is from Apr 22, 2026. The public record contains 11 inspections in total.
What is the most common violation at The Pub at Safety Harbor?
Across the inspection record, “operating with an expired division of hotels” has been cited two times, more than any other issue at The Pub at Safety Harbor.
How does The Pub at Safety Harbor compare to other restaurants in Safety Harbor?
The Pub at Safety Harbor most recently scored 86 out of 100, which is higher than the Safety Harbor average of 81.
Has The Pub at Safety Harbor's inspection record improved over time?
Results have been roughly steady. Inspections at The Pub at Safety Harbor have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at The Pub at Safety Harbor 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 Pub at Safety Harbor inspected?
Based on the inspection history on file, The Pub at Safety Harbor is inspected around three times per year on average.
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