BRITISH OPEN PUB

Name: BRITISH OPEN PUB
Address: 24630 S TAMIAMI TRL UNIT A, BONITA SPGS, FL, 34134, US
Rating: 68.1

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

License #4605371

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

68.1 Grade F / 100

Failing Health Score

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Quick take

BRITISH OPEN PUB in BONITA SPGS currently holds an InspectFL Health Score of 68.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on April 20, 2026. Across those visits, inspectors documented 45 total violations — 10 critical, 6 major, 29 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 April 20, 2026 shows 10 observation rows: 1 critical, 4 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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.

Disposition: Inspection Completed - No Further Action
[14-09-4] Cutting board has cut marks and is no longer cleanable on cook line.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda gun nozzle soiled at bar.
[31B-03-4] No soap provided at handwash sink in server station by bar. Operator provided soap.
[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.
[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.
[36-17-5] Floor tiles missing and/or in disrepair by ice machine in kitchen.
[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.
[14-11-5] Equipment in poor repair. Door handle for beer cooler and freezer are damaged.

Disposition: Warning Issued
[12A-20-4] Employee washed hands with no soap. Employee rinsed hands with no soap while still wearing gloves.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer on the floor, fan housing, and encasing packages of food.
[14-11-5] Equipment in poor repair. Door handle for beer cooler and freezer are damaged.
[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.
[51-11-4] Carbon dioxide/helium tanks not adequately secured by walk in cooler and bar cooler.
[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.
[41-10-4] Toxic substance/chemical improperly stored. Mr.Clean magic eraser stored over crackers and cleaned soup spoons. Operator removed to proper storage.
[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.
[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).
[13-02-4] Employee with ineffective hair restraint while engaging in food preparation. Employee preparing food with no hair restraint.
[29-08-4] Plumbing system in disrepair. Handwashing sink at outside bar heavy corroded. Faucet handle not inoperable.
[31A-09-4] Handwash sink not accessible for employee use at all times. Pot and strainer in handwashing sink.
[36-17-5] Floor tiles missing and/or in disrepair by ice machine in kitchen.
[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.
[08B-38-4] Food stored on floor. Fish and ground beef stored on floor in freezer.
[36-36-4] Ceiling tile missing in kitchen prep area.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer chlorine solution 200 ppm. Operator adjusted to 100ppm.
[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).

Community reaction

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Community pulse