BEANIES BAR SPORTS GRILL

Name: BEANIES BAR SPORTS GRILL
Address: 2002 S US HWY 41, RUSKIN, FL, 33570-5316, US
Rating: 56.6

2002 S US HWY 41, RUSKIN, FL 33570-5316

License #3906337

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

56.6 Grade F / 100

Failing Health Score

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Quick take

BEANIES BAR SPORTS GRILL in RUSKIN currently holds an InspectFL Health Score of 56.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on May 4, 2026. Across those visits, inspectors documented 24 total violations — 8 critical, 7 major, 9 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 4, 2026 included 5 critical violations, 3 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken wing 48 F in reach in cooler for 3 hours, Cut tomatoes 69 F on counter for 20 minutes. Employee placed items in walk in cooler at time of inspection.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on gloves to work with food without washing hands.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
[36-36-4] Ceiling tile missing. Ceiling tile missing above ice machine.
[41-17-4] Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled above 3 compartment sink.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch burger buns with bare hands.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Tongs handle in dressing.
[01B-01-4] Dented/rusted cans present. See stop sale. One dented can of pork and beans on dry storage shelf.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. Soda gum at bar.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Establishment open, operating, and serving the public. License expired 2/1/2026.
[31A-09-4] Handwash sink not accessible for employee use at all times. Bottle in hand wash sink at bar.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.

Inspection Completed - No Further Action
[25-05-4] Single-service articles improperly stored. Multiple bulk boxes of Togo items on floor under soup station.
[31A-11-4] Handwash sink used for purposes other than handwashing. Slicer parts and spray bottle with pink liquid in Handwash sink near 3 compartment sink.
[36-73-4] Floor soiled/has accumulation of debris. Floor soiled under equipment in kitchen.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on condiment prep area near soup station and on shelf over reach in cooler in kitchen.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hot holding: mashed potatoes 114 F, Per employee mashed potatoes have been on steam well for 6 hours.
[41-17-4] Spray bottle containing toxic substance not labeled With pink liquid in Handwash sink next to 3 compartment sink.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta and multiple items in walk in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked pasta in walk in cooler. Employee relocated at time of inspection.
[53B-13-5] 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.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: mashed potatoes 114 F, Per employee mashed potatoes have been on steam well for 6 hours.

Community reaction

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