GOOD LIQUID BREWING

Name: GOOD LIQUID BREWING
Address: 8980 US 301 N UNIT 138, PARRISH, FL, 34219, US
Rating: 83.5

8980 US 301 N UNIT 138, PARRISH, FL 34219

License #5106108

🍗 Wings/Chicken ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

83.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

GOOD LIQUID BREWING in PARRISH currently holds an InspectFL Health Score of 83.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 28, 2026. Across those visits, inspectors documented 19 total violations — 5 critical, 5 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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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 January 28, 2026 shows 12 observation rows: 4 critical, 3 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
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed frozen raw salmon not in commercial packaging stored above bread rolls in walk in freezer. Manager moved bread rolls.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed several tongs stored in bucket of standing water near stove top on cook line. Manager removed tongs from cook line.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Observed sanitizer buckets stored on floor. Manager put another bucket under it.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink on cook line.
[36-22-4] Floor area(s) covered with standing water. Observed standing water on floor in dish washing area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal speaker stored on shelf above clean plates on make line. Manager removed speaker.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed chemical spray bottle unlabeled on shelf in dining area.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting boards on make line stained and not smooth and easily cleanable. Manager removed cutting boards.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed fried onions strings cooked in house stored at room temperature since 1-26. Manager voluntarily discarded item.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cod temperature at 47F. Manager stated it was put into reach in cooler from walk in cooler an hour prior to inspection. Manager removed cod and placed in walk in cooler with new reading 41F
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled stored on shelf on expo line.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried onions strings cooked in house stored at room temperature since 1-26. Manager voluntarily discarded item.

Community reaction

What do locals think?

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Community pulse