Tin Whiskey Southern Kitchen & Still
Last inspected: Mar 11, 2026
58
Score
Across the available record, Tin Whiskey Southern Kitchen & Still has nine inspections on file, the first dated 2022. The most recent report on file is from Mar 11, 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 five violations, down from roughly seven violations earlier in the record.
“Accumulation of black/green mold-like substance” comes up most often, recorded four times in the inspection record.
Tin Whiskey Southern Kitchen & Still's latest score of 58 falls below the Cocoa average of 82. The inspection history reads as standard for a restaurant of this size.
9
Inspections
1
Critical latest
2
Major latest
4
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Toxic substance/chemical improperly stored. Sanitation bucket is stored on the floor. Operator place off the floor **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen are soiled
22-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Holler 4/2022-4/2025
53B-14-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Outside bar ice machine interior is soiled.
22-20-5
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Bowl or other container with no handle used to dispense food. In blue cheese crumble, and operator removed and discarded **Corrected On-Site** **Repeat Violation**
14-01-5
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. Tuna
06-09-1
58
Oct 9, 2025
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at bar area has bucket stored in the sinks. Manager removed bucket **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Not labeled sanitizer. Operator labeled the spray bottle **Corrected On-Site**
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand wash sink on cook line hot water is not working due to plumbing problem.
27-16-4
Basic - Bowl or other container with no handle used to dispense food. Yeah. Observe soufflé cups. In salad station use has scoop. Manager discarded cups **Corrected On-Site**
14-01-5
Basic - Equipment in poor repair. Outside ice machine front panel is broken
14-11-5
Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filter behind inside bar not protected. Manager has cover the coffee filters **Corrected On-Site**
25-06-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall on hot well station is soiled with old food debris And ceiling tile and vent in kitchen is soiled with old with dust
36-27-5
61
Mar 19, 2025
Routine - Food
No violations found.
100
Oct 29, 2024
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Toxic substance/chemical improperly stored. Sanitizer buckets store directly on the floor at outside bar. Operator double bucket the sanitizer bucket **Corrected On-Site**
41-10-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Observed walk in freezer door gaskets are soiled
23-03-4
Basic - Observed outside ice machine and ice bin interior is soiled with black like substance **Repeat Violation**
22-20-5
Basic - No handwashing sign provided at a hand sink used by food employees. Inside bar hand wash sink. Operator place a new sign to the bar hand wash sink. Before inspection was completed **Corrected On-Site**
31B-04-4
Basic - In-use tongs stored on equipment door handle between uses. Operator removed tongs off equipment handles **Corrected On-Site**
10-20-4
Basic - Bowl or other container with no handle used to dispense food. Observed at salad station soufflé cup stored in tcs food use has a scoop. Operator remove it and discard the cup **Corrected On-Site**
14-01-5
64
Feb 28, 2024
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Observed slice machine is soiled with old food debris **Corrected On-Site**
22-02-4
Intermediate - Observed spray bottle containing clear liquid (vinegar water ) not labeled**Corrected On-Site** **Corrected On-Site**
41-17-4
Basic - Observed employees Stanley cup with lid stored on prep table in dishwasher area **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Observed ice machine at outside bar interior has black like substance by dispenser
22-20-5
Basic - Observed standing water at chest reach in cooler at inner bar area closer to bathrooms. Only Wine products stored in it.
29-49-6
Basic - Observed male bathroom outside not having hands wash sign or procedure **Corrective Action Taken**
31B-04-4
67
Nov 3, 2023
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. wall rail cooks line canned cooked artichokes ; (62-64F - Cold Holding); cooked on site onions in beer (62-64F - Cold Holding) items pulled at Approx 11am today, current time 1146am, operator placed items on written time plan **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. (2) two live flies in dish/ prep room, both destroyed and discarded by manager **Corrected On-Site**
35A-02-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on top shelf over cooks line, removed by manager **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Door gaskets broken on under counter reach in freezer and salad make table.
14-11-5
Basic - In-use ice scoop stored on equipment hanging from outside ice bin between uses. Potential to touch employees clothing or bare skin. Recommended relocating.
10-20-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit.small reach in cooler on expo line without ambient air thermometer on unit, corrected by manager **Corrected On-Site**
05-09-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Standing soiled water on chest reach in cooler unit bars areas, bottled beer items stored in the standing water.
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At bar.
21-12-4
55
Jun 15, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
82
Jun 13, 2023
Routine - Food
5 critical violations. 2 major violations. 4 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. expo/ pass line station Cut tomatoes 51°F Cold Holding, Coke slaw 60°F Cold holding, cut lettuce leaves 70°F cold holding, PCButter 72°F cold holding, all item left at ambient air holding since 1115 am. See stop sale **Repeat Violation** **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Can of bug spray stored over liquid on back room off outside bar.
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ; fully cooked mashed potatoes hot holding for approx 40 on top of pan in hot well (112F - Hot Holding); cheese sauce stored on top of pan in hot well (82F - Hot Holding) both items were placed on stove in water bath to rapid reheat at approx 235pm. Retemped after 25 mins cheese sauce at 133° reheating,mashed potatoes at 144° reheating **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut tomatoes 51°F Cold Holding/ approx 2#, Coke slaw 60°F Cold holding/ approx 2#, cut lettuce leaves 70°F cold holding/ approx 1#, PCButter 72°F cold holding/ approx 3# all item left at ambient air holding since 1115 am.
01B-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in kitchen/ cooks line/prep area.
35A-02-6
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on cooks line holding cooks knife.
31A-11-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filter was just changed 2 weeks prior, dated by kitchen manager on duty **Corrected On-Site**
29-28-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal item, vape pipe and cartridge stored over liquid bottles in back liquor room at outside bar.
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook in food prep area, cooks line without beard guard.
13-04-4
Basic - In-use ice scoop stored on soiled surface between uses.open 1/3 pan holding ice scoop at outside bar, stored to close to client seating, moved by bar person **Corrected On-Site**
10-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice bins in outside bar soiled, exterior of hood soiled on fryer side.
23-03-4
32
Dec 2, 2022
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Repackaged shaved beef steaks stored over open case of ready to eat, tortilla chips, corrected **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes, stored above the fill line in separate bowl. moved to colder part of reach in cooler recheck at 43° within 10 mins. **Corrected On-Site**
03A-02-5
High Priority - Spray hose at dish sink lower than flood rim of sink.mop sink, corrected **Repeat Violation**
29-37-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Deflector of the ice bin on ice machine with mold like substance.
22-20-5
Basic - Employee beverage in a food preparation or other restricted area. Multiple employee beverages on top shelf over food prep area. Corrected **Corrected On-Site**
12B-02-4
Basic - In-use ice buckets stored on soiled surface between uses. Corrected **Corrected On-Site**
10-12-5
55
Frequently Asked Questions
When was Tin Whiskey Southern Kitchen & Still last inspected?
The most recent health inspection at Tin Whiskey Southern Kitchen & Still on file is from Mar 11, 2026. The public record contains nine inspections in total.
What is the most common violation at Tin Whiskey Southern Kitchen & Still?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited four times, more than any other issue at Tin Whiskey Southern Kitchen & Still.
How does Tin Whiskey Southern Kitchen & Still compare to other restaurants in Cocoa?
Tin Whiskey Southern Kitchen & Still most recently scored 58 out of 100, which is lower than the Cocoa average of 82.
Has Tin Whiskey Southern Kitchen & Still's inspection record improved over time?
Yes. Recent inspections at Tin Whiskey Southern Kitchen & Still have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Tin Whiskey Southern Kitchen & Still 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 Tin Whiskey Southern Kitchen & Still inspected?
Based on the inspection history on file, Tin Whiskey Southern Kitchen & Still is inspected around three times per year on average.
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