BRITISH OPEN PUB

Name: BRITISH OPEN PUB
Address: 24630 S TAMIAMI TRL UNIT A, BONITA SPGS, FL, 34134, US
Rating: 35.9

24630 S TAMIAMI TRL UNIT A, BONITA SPGS, FL 34134

License #4605371

🍺 Bar/Pub ℹ️

35.9 Grade F / 100

Failing Health Score

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Latest inspection

April 20, 2026 · 10 findings · 1 critical

Routine - Food

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Minor

Usually lower-risk context.

Quick take

BRITISH OPEN PUB in BONITA SPGS currently holds an InspectFL Health Score of 35.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on April 20, 2026. Across those visits, inspectors documented 89 total violations — 18 critical, 16 major, 55 minor.

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The latest inspection on April 20, 2026 shows 10 observation rows: 1 critical, 4 major, and 5 minor.

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Inspector notes

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BRITISH OPEN PUB has a rough inspection history. Would you risk it?

F record

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*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.

Disposition: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable on cook line.
[14-11-5] Equipment in poor repair. Door handle for beer cooler and freezer are damaged.
[36-17-5] Floor tiles missing and/or in disrepair by ice machine in kitchen.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout back of kitchen and ceiling tiles in disrepair.
[08B-38-4] Food stored on floor. Buckets of cheese on floor in walk in cooler and box of raw chicken in freezer on ground. Operator moved to proper storage.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat cut lettuce in reach in cooler on cook line. Operator moved to proper storage.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda gun nozzle soiled at bar.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[11-26-1] 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. Provided operator with forms. Employees read and signed.
[31B-03-4] No soap provided at handwash sink in server station by bar. Operator provided soap.

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured by walk in cooler and bar cooler.
[36-36-4] Ceiling tile missing in kitchen prep area.
[06-09-1] 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. In beer cooler there are 5 6oz mahi and 5 8oz salmon. Fully thawed while still inside commercially produced reduced oxygen packaging marked remove from packaging and thaw under refrigeration. See stop sale.
[13-02-4] Employee with ineffective hair restraint while engaging in food preparation. Employee preparing food with no hair restraint.
[14-11-5] Equipment in poor repair. Door handle for beer cooler and freezer are damaged.
[36-17-5] Floor tiles missing and/or in disrepair by ice machine in kitchen.
[08B-38-4] Food stored on floor. Fish and ground beef stored on floor in freezer.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer on the floor, fan housing, and encasing packages of food.
[10-20-4] In-use tongs stored on equipment door handle between uses on oven door handles.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees in the middle of cook line as designated in approved plan review drawing.
[29-08-4] Plumbing system in disrepair. Handwashing sink at outside bar heavy corroded. Faucet handle not inoperable.
[12A-20-4] Employee washed hands with no soap. Employee rinsed hands with no soap while still wearing gloves.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 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. In beer cooler there are 5 6oz mahi and 5 8oz salmon. Fully thawed while still inside commercially produced reduced oxygen packaging marked remove from packaging and thaw under refrigeration. See stop sale.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler cooked beef (53F - Cold Holding); raw chicken (52F - Cold Holding); turkey (53F - Cold Holding); ham (53F - Cold Holding); shredded cheese (51F - Cold Holding); corned beef (52F - Cold Holding); marinated chicken (51F - Cold Holding); shepherds pie (52F - Cold Holding); chicken wings (54F - Cold Holding) cooked beef (56F - Cold Holding); beef broth (53F - Cold Holding).
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler cooked beef (53F - Cold Holding); raw chicken (52F - Cold Holding); turkey (53F - Cold Holding); ham (53F - Cold Holding); shredded cheese (51F - Cold Holding); corned beef (52F - Cold Holding); marinated chicken (51F - Cold Holding); shepherds pie (52F - Cold Holding); chicken wings (54F - Cold Holding) cooked beef (56F - Cold Holding); beef broth (53F - Cold Holding).
[41-10-4] Toxic substance/chemical improperly stored. Mr.Clean magic eraser stored over crackers and cleaned soup spoons. Operator removed to proper storage.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer chlorine solution 200 ppm. Operator adjusted to 100ppm.
[31A-09-4] Handwash sink not accessible for employee use at all times. Pot and strainer in handwashing sink.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ More than 4 employees handing food with no certified food manager present.

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Hood system vents above the cook line had heavy grease build-up.
[06-09-1] 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. Mahi and Tuna were thawing in the dish area still in vacuum-sealed packaging. Product was still partially frozen. Chef directed employee to remove from packaging immediately.
[13-03-4] Employee with no hair restraint while engaging in food preparation on the cook line. Employee donned hair net during the visit.
[14-11-5] Equipment in poor repair. Torn gasket observed on the reach-in cooler closest to the office on the cook line.
[36-17-5] Floor tiles missing and/or in disrepair under the large ice machine and in the dish area.
[36-24-5] Hole in or other damage to wall. Panels missing in the walls above the walk-in cooler.
[14-69-4] Ice buildup in walk-in freezer.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Packaged Mahi and Salmon were thawing in a bucket in the dish area at room temperature.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Food handler was cutting raw chicken and donned new gloves to work with fish without washing hands. Chef stopped him and directed him to wash his hands.
[12A-20-4] Employee washed hands with no soap. Observed server wash hands for less than 5 seconds using water only.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef was stored directly above celery on a speed rack in the walk-in cooler. Chef moved to proper hierarchy.
[31A-11-4] Handwash sink used for purposes other than handwashing. Sink in the dish area was being used as a dump sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in the dish area. Chef stocked paper towels.
[41-17-4] Spray bottle containing toxic purples substance not labeled. Chef labeled bottle.

Disposition: Met Inspection Standards
[31B-03-4] No soap provided at handwash sink. Hand wash sink at cook line and outside bar. Operator placed soap at hand wash sink.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Observed ice buckets stored on floor. Operator placed buckets off of floor.
[06-09-1] 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. Operator removed fish from packaging.
[36-11-4] Floors not maintained smooth and durable. Observed floor in kitchen not smooth and easily cleanable. Educated operator on having easily cleanable floor.
[10-12-5] In-use tongs stored on trash container soiled surface between uses. Operator removed tongs an got new clean tongs.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Walk in cooler/freezer doors rusting. Educated operator on fixing walk in cooler/freezer.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Wait station. Educated operator on having hand wash sign. Provided operator with sign and operator posted sign.
[36-27-5] Wall soiled with accumulate gray-like substance under spray table in dishwash area.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[27-06-4] No hot running water at three-compartment sink. Operator turned on hot water.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in dishwash area, hand wash sink at outside, and hand wash sink at cook line. Operator placed paper towels at hand wash sink.