FIVE BUCKS DRINKERY

Name: FIVE BUCKS DRINKERY
Address: 7402 49 ST N, PINELLAS PARK, FL, 33781, US
Rating: 3.9

7402 49 ST N, PINELLAS PARK, FL 33781

License #6216374

3.9 Grade F / 100

Failing Health Score

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Latest inspection

October 8, 2026 · 16 findings · 4 critical

Routine - Food

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Quick take

FIVE BUCKS DRINKERY in PINELLAS PARK currently holds an InspectFL Health Score of 3.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on October 8, 2026. Across those visits, inspectors documented 91 total violations — 18 critical, 20 major, 53 minor.

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The latest inspection on October 8, 2026 shows 16 observation rows: 4 critical, 4 major, and 8 minor.

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Inspector notes

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FIVE BUCKS DRINKERY 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.

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

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[29-08-4] Plumbing system in disrepair. Observed hand wash sink at inside bar left side plumbing leaking onto floor. Establishment is able to use.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Sydney manager no certificate. Grazilda unable to provide during inspection. Management came in during inspection Kosch Bradford
[16-15-4] Accumulation of debris on drainboards or equivalent.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Spatial for griddle in water 97 degrees. Educated
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Stop sale ground beef inside pull out drawers under flat top grill ambient temp 44 degrees. Temperature of ground beef was 50 degrees. Put into draw at 9:00am no temperature log
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pull outdoor underline flat top raw ground beef (49F - Cold Holding) Establishment put into draw this morning 9:00am No temperature log Ambient temperature 44 degrees
[21-04-4] At cook line In-use wet wiping cloth/towel used under cutting board.
[25-05-4] Single-service articles improperly stored. Box of single serve plastic cups outside bar in floor.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.bar
[31B-03-4] No soap provided at handwash sink. Bar
[35A-02-8] Live, small flying insects found. 3 live flying insects landing on side of liquors bottom. Educated
[53A-05-6] 4 Service personnel 1 chef 2 prep 1 manager Management came in during inspection Kosch Bradford
[22-20-5] Accumulation of black mold-like substance in the interior of the ice machine/bin.
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Bar

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black and pink mold like substance observed on ice chile and throughout interior of ice machine.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee sweater stored on top of bottles of sauces and boxes of wing sauce on dry storage rack in prep area. Items were moved.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At hand sink on cook line near walk in cooler. Manager found sign and posted it above hand sink.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Starbucks coffee stored on rack above portioned cups of dressings in double door cooler at expo window. Employee moved drink.
[22-41-4] 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. Chlorine dish machine in kitchen area testing at 10 PPM. Inspector assisted manager with priming dish machine to dispense more chemical and ran dish machine a few times. Chlorine is now testing at 50 PPM.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in deli coolers on cook line stained. Soda nozzles guns soiled with build up in bar area.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sink in bar area. Manager stocked hand sink with roll of paper towel.
[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. Observed training certificates through Florida Food Handlers Training Corp for Zenna R. 9/30/2023. CFM ServeSafe certificate observed for cook Diana T. and SafeStaff certificate for Bartender Brooke G. No other training certificates could be provided. Discussed with managers food service employees must receive state approved employee training within 60 days of employment.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Ice machine interior heavily soiled with mold like substance.
[16-03-4] Accumulation of debris inside warewashing machine.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee backpack and water bottle stored on dry storage rack. Manager moved items.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. -Clean red plastic cups wet nesting next to soda dispenser in server wait station.
[10-08-5] Ice scoop handle in contact with ice. -Inside ice bin interior of soda dispenser. Manager removed scoop handle off of ice.
[35B-02-4] Insect control device installed over food preparation area. -Over liquor bottle in bar area.
[16-46-4] Old labels stuck to food containers after cleaning. -Old labels on clean sauce bottles under prep sink across from dish machine.
[33-16-4] Open dumpster lid. -Manager closed lid.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. -Emoloyee drink in reach in cooler on cook line. Employee moved drink to designated area.
[25-05-4] Single-service articles improperly stored. -Unwrapped straws stored on bar counter. Manager moved straws.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed produce stored over ready to eat foods in side walk in cooler. Manager stored all unwashed produce undue ready to eat foods.
[14-06-4] Wood food-contact surface not properly sealed. -Unsealed wooden shelves storing liquor bottle in dry storage area.
[22-41-4] 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. -Dish machine chlorine sanitizer testing at 0 PPM. Chlorine solution empty, manager restocked chlorine bucket and dish machine chlorine is now testing at 50 PPM.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Cook touched face and continued engaging in food preparation without washing their hands. Educated employee on proper handwashing procedures. Employee washed hands.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -Inspector observed server place money on prep table in back area without sanitizing the pre table. Employee cleaned and sanitized prep table.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 live flies observed in kitchen and liquor room dry storage area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw bacon stored over ready to eat foods inside walk in cooler. -Raw chicken stored above ready to eat foods in reach in cooler on cook line. Manager and employee stored all items at the bottom of coolers.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. -65 2 oz. Soufflés cups of sour cream (48F- Cold Holding)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -2 oz. Soufflés cups of sour cream (48F- Cold Holding) inside mini fridge across from expo window. Stop sale was issued. -Cut lettuce (58F- Cold Holding) inside reach in deli cooler.
[41-10-4] Toxic substance/chemical improperly stored. -Fly spray stored on dry storage shelves with liquor bottle. Manager moved spray bottle to designated area.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Choppers stored under prep table soiled with food debris. -Can opener soiled with food debris.
[31A-11-4] Handwash sink used for purposes other than handwashing -Inspector observed cook rinse lettuce off inside hand sink on cook line. Educated employee that hands washing sinks are designated for hand washing only.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -Paper towels missing at hand sink in bar area. Manager stocked paper towels.

Disposition: Warning Issued
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Plastic cups wet nesting near soda dispenser in server wait station.
[51-13-4] No Heimlich maneuver/choking sign posted. Emailed manager Heimlich maneuver/choking sign. Manager printed and posted sign during inspection.
[40-01-4] No suitable facilities provided to store employee clothing and other possessions. Employee keys hung up on wall with clean utensils in kitchen prep area.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Container of thawing shrimp in standing water stored inside sink near prep table. Employee added ice and turn on cold water to allow water to run on shrimp.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of white powdered substance not labeled near ice machine in back kitchen area. Employee labeled as Flour.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Cases of raw beef stored over cases of shrimp inside walk in freezer. Employee stored cases of raw beef under cases of raw shrimp.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server brought back dirty dishes multiple times to the back kitchen dish area and returned to engage with food and customers without washing hands first. Manager educated employee on proper hand washing procedures.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside deli reach in cooler on cook line @ 1:28pm: Pork (50F Cold Holding); Raw Shrimp (47F- Cold Holding) @ 2:01 pm: container of Buttermilk stored on prep table on cook line Buttermilk (57F- Cold Holding) Inside walk in cooler: portioned cooked pasta shells (53F- Cold Holding) Re-temped items at 3:07pm: Pork (33F- Cold Holding); Raw Shrimp (36F- Cold Holding); cooked pasta shells (43F- Cold Holding); Butter milk (50F- Cold Holding) Buttermilk was placed on ice and put into stand alone reach in freezer on kitchen cook line.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed manager An Easy Way to Remember the "BIG 6" Foodborne Illnesses form.
[03C-89-4] Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment conducts non-continuous cooking of chicken wings. Emailed manager Non-continuous cooking paperwork. Manager filled out form during inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. Outer soda dispenser nozzles soiled with mold like substance. Soda gun nozzles soiled with mold like substance in bar area.
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Per operator drain pipe needs to be fixed under hand sink in bar area. Establishment has shut off use of hand sink until pipe can be fixed.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment offers rare to medium rare burgers upon request by customer. No consumer advisory posted. Emailed manager consumer advisory form. Form was printed and posted at hostess station during inspection.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dish machine.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At hand in bar area near soda dispenser. Employee stocked paper towels.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bartender used drink cup to scoop ice.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Microwave handle soiled with food debris.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee food and drink above stove on kitchen line. Employee moved food and drink to designated area.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cups stack together wet nesting in clean dish side of dishwasher. Cups wet nesting by soda dispenser by entrance to kitchen.
[08B-38-4] Food stored on floor. Cans on floor walk in cooler. Boxes on the floor in walk in freezer. Employee moved boxes on the shelves.
[40-01-4] No suitable facilities provided to store employee clothing and other possessions. Employee backpack hanging from rack with food to be serviced to the public. Employee keys hung with clean utensils prep area.
[33-16-4] Open dumpster lid.
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. One live roach near mop sink in kitchen. Operator kill, removed, and sanitized.
[25-32-4] Reuse of single-service or single-use articles. Dill pickle bucket used for food storage.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce (onions) over open dill pickles. Tomatoes above RTE food in walk cooler. Employee moved produce.
[35A-05-4] Roach activity present as evidenced by live roaches found. One live roach near mop sink in kitchen. Operator kill, removed, and sanitized.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No lactic acid test strips on site for 3 compartment sink. Operator is going to use chlorine for sani buckets.