Whiskey Joe's Bar and Grill
Last inspected: Apr 3, 2026
86
Score
Public records show 17 inspections at Whiskey Joe's Bar and Grill stretching back to 2022. The most recent report on file is from Apr 3, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Violation counts have held steady across recent visits, averaging around four violations each.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged four times.
Whiskey Joe's Bar and Grill's latest score of 86 sits above the Tampa average of 79. The file should reassure diners considering a visit.
17
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Apr 3, 2026
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed accumulation of ice cubes dumped in handwash sink at wait station by the kitchen entrance. Operator cleaned the handwash sink and coached employees at time of inspection. **Corrective Action Taken** **Repeat Violation**
31A-11-4
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. Multiple bags of commercially processed reduced oxygen packaged fishes thawing remains in sealed packages in prep sink. Employee removed fishes from packages at time of inspection. **Corrected On-Site**
06-09-1
86
Feb 23, 2026
Complaint Full
1 critical violation. 2 major violations. 2 minor violations.
View 5 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. Tested 0ppm. The chlorine bucket is empty, operator replaced with a full bucket of chlorine, ran dish machine multiple times, tested 100ppm. **Corrected On-Site**
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed squeezed lemon wedges and ice cubes in handwash sink at dish machine area. Operator cleaned handwash sink at time of inspection. **Corrective Action Taken** **Repeat Violation**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. A spray bottle with light lime liquid with no label stored on dish machine. Operator discarded the liquid at time of inspection. **Corrective Action Taken**
41-17-4
Basic - Floor area(s) covered with standing water. Under dish machine and outside walk-in cooler at pantry station.
36-22-4
Basic - Water leaking from pipe and/or faucet/handle. Dish machine's entrance leaking water on floor.
29-11-4
64
Oct 27, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Live, small flying insects found. 4 live flies flying by dust pan at center bar. Operator moved dust pan outside. **Corrective Action Taken**
35A-02-7
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of cooked pasta 45 F and cooked rib cooked rib 44 F in walk-in cooler. Temped ambient air at 37F from fans. Operator moved items to walk-in freezer, re temped: cooked pasta 35 F, cooked rib 36 F. **Corrected On-Site** **Repeat Violation**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped ice in handwash sink at wait station by kitchen entrance.
31A-11-4
Basic - Food storage container/container lid cracked or broken. 2 broken top brims containers stored with Pico and mango salsa in walk-in cooler.
14-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs stored in standing water temped 112 F. Operator discarded water and moved tongs to clean. **Corrected On-Site**
10-07-4
61
Aug 29, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of shredded 3 cheeses 45 F and a container of cooked chicken 44 F in reach-in cooler. Operator placed ice bags on items. Re temped shredded 3 cheeses 40 F and a container of cooked chicken 41 F. **Corrected On-Site**
03A-02-5
Basic - Duct tape used on nonfood-contact surface. Duct tape used on ice machine lids. Operator removed duct tape at time of inspection. **Corrected On-Site**
14-71-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested less than 100ppm in multiple sanitizer buckets. Operator sent employee to remade sanitizer buckets. Tested 300ppm. **Corrected On-Site**
21-08-4
78
Jun 30, 2025
Complaint Partial
No violations found.
100
May 20, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of butter cream 42-48 F stored in ice well on cook line, a container of sliced ham 41-46 F stored in top well in reach-in cooler at pantry station. Discussed fill line with operator, operator separated over filled portion to other containers and moved to walk-in cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Multiple sanitizing buckets tested 500+ppm of quaternary ammonia. Operator replaced all sanitizing solution, tested 200ppm. **Corrected On-Site**
41-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on reach-in cooler at pantry station.
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee opened bottled water stored on prep table while prepping food in kitchen. Operator removed water. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. 1 food employee in kitchen. Employee placed on hair net. **Corrected On-Site**
13-03-4
Basic - Floor area(s) covered with standing water. Dish machine area and under steam table at cook line.
36-22-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
Basic - Cutting board has cut marks and is no longer cleanable. On reach-in cooler at pantry station.
14-09-4
52
Mar 25, 2025
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran dish machine multiple times, tested 0ppm. Operator found out that the line is disconnected from sanitizer and reconnected, ran dish machine a few times again, tested 100ppm. **Corrected On-Site**
22-49-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice well at expo line in kitchen - Cold Holding: Pico 51 F, coleslaw 51 F, fresh salsa 50 F. Operator refilled ice and placed ice bags on items. Re temp: Pico 43 F, coleslaw 42 F, fresh salsa 40 F. **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A few pieces of fried chicken wings 112-120 F stored in frying basket on fryer. Operator voluntarily discarded. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Water pitcher and multiple drinking glasses stored in handwash sink at outside bar. Employee removed all items from handwash sink. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At outside bar.
31B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on hot line in kitchen. Operator discarded drink at time of inspection. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. At both main bar and outside bar. Operator moved straws behind bar. **Corrected On-Site**
25-27-4
45
Dec 4, 2024
Complaint Full
1 critical violation. 6 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
61
Aug 15, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Observed cracked plastic lids on storage shelf **Warning** - From follow-up inspection 2024-08-15: **Time Extended**
14-38-4
95
Aug 9, 2024
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
50
Dec 20, 2023
Complaint Full
1 major violation.
View 1 violation
Food Contact Surfaces Clean and Sanitized
FL-22
90
Dec 19, 2023
Complaint Full
1 critical violation. 1 major violation. 1 minor violation.
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. Dishwasher tested 0ppm of chlorine. Had a discussion with operator about useing 3 compartment sink until dishwasher is work properly. **Warning**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards underneath food or table next to beer cooler have stains and is no longer cleanable.
22-02-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0ppm of quaternary ammonium. Management refilled quaternary ammonia retested at 200ppm. **Corrected On-Site**
21-07-4
74
Dec 6, 2023
Complaint Full
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employees on cooks line removing gloves and replacing gloves with no hand washing. Corrected at taken inspector discussed with management proper hand washing procedures when changing gloves . **Corrective Action Taken** **Repeat Violation**
12A-07-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored at wait station, corrected, manager removed drinks during inspection. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
74
Aug 23, 2023
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Food Received at Proper Temperature
FL-12
Insects, Rodents, and Animals Not Present
FL-38
45
Feb 1, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. **Warning** - From follow-up inspection 2023-02-01: **Time Extended**
51-14-7
Basic - - From initial inspection : Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. New bar added seating increased . **Warning** - From follow-up inspection 2023-02-01: **Time Extended**
51-09-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning** - From follow-up inspection 2023-02-01: **Time Extended**
21-12-4
82
Nov 4, 2022
Complaint Full
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 20 to 30 bees swarming at outside bar.
35A-02-6
Intermediate - No hot running water at three-compartment sink 88 F Hand sink near dish machine 89 F hand sink near 3 compartment sink and prep area 88 F. General Manager reset the main water heater breaker. All water over 100 F **Corrected On-Site**
27-06-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table near office **Repeat Violation**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease
23-03-4
64
Oct 4, 2022
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
41
Frequently Asked Questions
When was Whiskey Joe's Bar and Grill last inspected?
The most recent health inspection at Whiskey Joe's Bar and Grill on file is from Apr 3, 2026. The public record contains 17 inspections in total.
What is the most common violation at Whiskey Joe's Bar and Grill?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Whiskey Joe's Bar and Grill.
How does Whiskey Joe's Bar and Grill compare to other restaurants in Tampa?
Whiskey Joe's Bar and Grill most recently scored 86 out of 100, which is higher than the Tampa average of 79.
Has Whiskey Joe's Bar and Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Whiskey Joe's Bar and Grill have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Whiskey Joe's Bar and Grill 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 Whiskey Joe's Bar and Grill inspected?
Based on the inspection history on file, Whiskey Joe's Bar and Grill is inspected around five times per year on average.
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