DOC FORD'S RUM BAR & GRILLE

Name: DOC FORD'S RUM BAR & GRILLE
Address: 8790 BAY PINES BLVD, ST. PETERSBURG, FL, 33709, US
Rating: 75.7

8790 BAY PINES BLVD, ST. PETERSBURG, FL 33709

License #6218430

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

75.7 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

DOC FORD'S RUM BAR & GRILLE in ST. PETERSBURG currently holds an InspectFL Health Score of 75.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 27, 2026. Across those visits, inspectors documented 11 total violations — 2 critical, 6 major, 3 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 27, 2026 had no critical findings, but inspectors still documented 2 major and 2 minor violations.

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.

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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.

Call Back - Extension given, pending
[36-22-4] Floor area(s) covered with standing water throughout kitchen
[03D-15-4] foods cooling in walk in cooler in deep covered pans cooked yesterday around 5 PM. Operator explained that these foods have been in the walk in overnight and have not been removed for any prep this morning. Black bean puree (58F Cooling) Potatoes au gratin (46F Cooling) Stop Sales issued
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris. -pizza oven on cookline
[02B-04-5] Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. -Menu does not indicate their caesar salad as containing a raw ingredient. Their Caesar dressing contains raw egg.

Warning Issued
[02B-04-5] Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. -Menu does not indicate their caesar salad as containing a raw ingredient. Their Caesar dressing contains raw egg.
[36-22-4] Floor area(s) covered with standing water throughout kitchen
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards in kitchen stained -soda gun nozzles soiled with buildup
[31B-03-4] No soap provided at handwash sink in rear kitchen dry storage area Operator refilled soap
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. homemade Caesar dressing (49F- Cold Holding); shredded cheese (45F - Cold Holding); salsa (45F - Cold Holding); homemade ranch (47F - Cold Holding); mozzarella cheese (50F - Cold Holding); raw shrimp (50F - Cold Holding); raw grouper (50F - Cold Holding); raw chicken (50F - Cold Holding); raw flounder (50F - Cold Holding); egg wash (50F - Cold Holding); raw squid (50F - Cold Holding); raw mussels (49F - Cooling) Items in several reach in coolers on cookline temping high. All coolers were stocked this morning at 11AM and temperature monitoring was conducted around 11:30AM with all temping 41F and below. I took my temperatures around 3:45PM, and decided to allow the operator to rapid cool these items in the freezer assuming they took some time to raise in temperature after the restaurant became busy. Operator moved foods to freezer to rapid cool and will keep foods in reach in cooler on ice until they have been serviced and are able to keep foods at 41F and below. Retemps: homemade Caesar dressing (42F- Cold Holding); salsa (39F - Cold Holding); homemade ranch raw shrimp (38F - Cold Holding); raw grouper (42F - Cold Holding); raw chicken (38F - Cold Holding); raw flounder (42F - Cold Holding); raw squid (44F - Cold Holding) Items still above 41F are being kept in freezer til they fully cool.

Community reaction

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Community pulse