The Wine House
Last inspected: Apr 15, 2026
39
Score
The Wine House appears in inspection records six times, starting in 2024. The Wine House was last inspected on Apr 15, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have turned up roughly the same number of issues each time, hovering near eight violations per visit.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing four times across the record.
The city-wide average sits at 67, which The Wine House's 39 doesn't quite reach. This restaurant has more on its record than most do.
6
Inspections
4
Critical latest
2
Major latest
3
Minor latest
Inspection History
Apr 15, 2026
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Live, small flying insects found 6 live flies behind bar Operator killed 6 flies. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
35A-02-7
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cole slaw (49F - Cold Holding); potato salad (48F - Cold Holding); sliced cheese (52F - Cold Holding); butter (52F - Cold Holding) in cooler near kitchen exit. Cooler had been turned down too low and none of the items had been taken out this morning. No temperatures were checked this morning. Stop sale issued due to not being able to determine how long items were out of temperature. Sour cream had been taken out this morning but it was held in unit overnight so I included in stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cole slaw (49F - Cold Holding); potato salad (48F - Cold Holding); sliced cheese (52F - Cold Holding); butter (52F - Cold Holding) in cooler near kitchen exit. Cooler had been turned down too low and none of the items had been taken out this morning. No temperatures were checked this morning. Stop sale issued due to not being able to determine how long items were out of temperature. **Warning**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) Diluted and retested at 50PPM. **Corrected On-Site** **Warning**
41-27-4
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. Buttermilk in reach in cooler opened Sunday no date mark. Operator date marked. **Corrected On-Site** **Repeat Violation** **Warning**
02C-03-5
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. Employee hired in last 60 days did not have signed employee health reporting agreement. Operator printed and had employee sign. **Corrected On-Site** **Warning**
11-26-1
Basic - Interior of oven has accumulation of black substance/grease/food debris. **Repeat Violation** **Warning**
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -cooler near kitchen exit has no ambient thermometer **Warning**
05-09-4
Basic - Water leaking from pipe and/or faucet/handle. -pipe under mop sink disconnected and draining onto ground. Operator put bucket under pipe to catch leak until it can be repaired. **Warning**
29-11-4
39
Nov 13, 2025
Complaint Full
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
High Priority - Live, small flying insects found 1 live fly behind bar area 1 live fly near prep table in kitchen near back door Not observed landing on food contact surfaces. Discussed importance of fly prevention with operators.
35A-02-7
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. Half and half in reach in cooler behind bar opened on Sunday not date marked. Operator date marked. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -griddle on prep table under microwave in kitchen soiled with black substance
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped pitcher in hand wash sink behind bar. Discussed proper use of hand wash sinks. **Corrective Action Taken**
31A-11-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in restroom. Operator turned up heat and retemped at 110F. **Corrected On-Site**
27-16-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -lights above 3 compartment sink and dry storage/ reach in cooler area not covered to protect area from possible shatter.
38-07-4
Basic - Cutting board has cut marks and is no longer cleanable. -cutting board on prep table near kitchen exit.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Ear buds stored on shelf above prep table where food was being prepared. Operator removed **Corrected On-Site**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. -Kitchen back door has significant gaps. Live flies present.
35B-01-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris -imperial oven in kitchen soiled with grease and food debris **Repeat Violation**
22-08-4
45
Mar 27, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (64F - Cold Holding); cooked pork (64F - Cold Holding); Mac and cheese (54F - Cold Holding) in stand up refrigerator, outback shed area. Manager moved items to freezer. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-03-27: cooked chicken (50F - Cold Holding); cooked pork (47F - Cold Holding); cooked ribs (49F - Cold Holding) cooked wings 52F. in stand up black refrigerator, outback shed area. Manager discarded all items as all items have been left over night in refrigerator and no temperatures have been taken since 3-26-25 **Admin Complaint**
03A-02-5
Basic - - From initial inspection : Basic - Equipment in poor repair stand up refrigerator outside in shed area. **Warning** - From follow-up inspection 2025-03-27: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Plumbing system in disrepair under mop sink. **Warning** - From follow-up inspection 2025-03-27: **Time Extended**
29-08-4
78
Mar 20, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (64F - Cold Holding); cooked pork (64F - Cold Holding); Mac and cheese (54F - Cold Holding) in stand up refrigerator, outback shed area. Manager moved items to freezer. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee went outside then came back inside continues to handle clean equipment without washing hands. Inspector educated employee. **Corrective Action Taken** **Warning**
12A-16-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in next to reach-in cooler. Employee refilled paper towels **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. No soap at hand sink next to reach in cooler. Employee refilled soap. **Corrected On-Site** **Warning**
31B-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table next to coffee marker **Warning**
12B-07-4
Basic - Equipment in poor repair stand up refrigerator outside in shed area. **Warning**
14-11-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled with food debris. **Warning**
22-08-4
Basic - Plumbing system in disrepair under mop sink. **Warning**
29-08-4
50
Nov 21, 2024
Routine - Food
1 major violation.
View 1 violation
Wiping Cloths Properly Used and Stored
FL-41
90
Jun 12, 2024
Food-Licensing Inspection
2 critical violations. 6 major violations. 7 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomato (45F - Cold Holding). Employee moved tomatoes to reach in cooler. Retemped tomatoes 41F. **Corrected On-Site**
03A-02-5
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. Glass washer 10ppm.
22-41-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cole slaw made 6-11 no date mark. Employee dated cole slaw. **Corrected On-Site**
02C-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink. Employee refilled paper towels. **Corrected On-Site**
31B-02-4
Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer.
16-59-1
Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. 115 F glass washer in kitchen.
16-53-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Panini press soiled, slicer blade soiled on slicer in kitchen.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for glass washer.
16-37-1
Basic - Cove molding at floor/wall juncture broken/missing. Missing cove molding in kitchen behind prep table.
36-03-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights in food prep area not shielded.
38-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. No sign at hand sink next to 3 compartment sink. Employee put up signage. **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach in refrigerator.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink open in reach in cooler.
12B-13-4
Basic - Working containers of food removed from original container not identified by common name. Olive oil and apple cider vinegar in spray bottles no label. Employee labeled spray bottles. **Corrected On-Site**
02D-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Multiple co2 tanks not secured.
51-11-4
29
Frequently Asked Questions
When was The Wine House last inspected?
The most recent health inspection at The Wine House on file is from Apr 15, 2026. The public record contains six inspections in total.
What is the most common violation at The Wine House?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at The Wine House.
How does The Wine House compare to other restaurants in Gulfport?
The Wine House most recently scored 39 out of 100, which is lower than the Gulfport average of 67.
Has The Wine House's inspection record improved over time?
Results have been roughly steady. Inspections at The Wine House have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at The Wine House means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is The Wine House inspected?
Based on the inspection history on file, The Wine House is inspected around three times per year on average.
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