LITTLE BAR RESTAURANT

Name: LITTLE BAR RESTAURANT
Address: 205 HARBOR PL, GOODLAND, FL, 34140, US
Rating: 78.6

205 HARBOR PL, GOODLAND, FL 34140

License #2100894

🍺 Bar/Pub ℹ️

78.6 Grade C / 100

Mixed Health Record

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Latest inspection

April 6, 2026 · 12 findings · 5 critical

Routine - Food (follow-up)

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LITTLE BAR RESTAURANT in GOODLAND currently holds an InspectFL Health Score of 78.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on April 6, 2026. Across those visits, inspectors documented 28 total violations — 13 critical, 6 major, 9 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on April 6, 2026 shows 12 observation rows: 5 critical, 4 major, and 3 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

LITTLE BAR RESTAURANT has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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: Call Back - Complied
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like substance on the ice chute in the ice machine. Operator cleaned and sanitized the ice chute.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. There is an employee cellphone on top of boxes of gloves on a shelf above a make table cooler on the cook line. Operator removed the cellphone.
[08B-38-4] Food stored on floor. There is corned beef stored on the floor in the walk in cooler and multiple cases of food stored on the floor in the walk in freezer.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Establishment license expired on 12/1/2025. Operator renewed the license during the course of the inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler raw fish is stored above ready to eat stone crab claws. Operator moved items to proper storage.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler raw ground beef is stored above raw whole muscle beef. Operator moved items to proper storage.
[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 make table cooler at the entrance to the cook line grouper (51F - Cold Holding). Per operator the grouper was prepared two days prior. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler at the entrance to the cook line grouper (51F - Cold Holding). Per operator the grouper was prepared two days prior. See stop sale.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. There are multiple mussel tags that are not marked with the last date served.
[31B-03-4] No soap provided at handwash sink.the soap dispenser at the bar is empty. Operator refilled the soap dispenser.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler there is a tub of cooked rice that is not date marked. Per operator the rice was cooked two days prior. Operator date marked the rice.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee training for Eleine Easten is expired.

Disposition: Warning Issued
[08B-38-4] Food stored on floor. There are multiple cases of food stared on the floor of the walk in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.
[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. Dishwasher (Chlorine 0ppm), operator will sanitize in the triple sink unit the dishwasher is repaired.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the reach in cooler by the walk in freezer raw ground beef and raw sausage are stored over fish.
[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 make table on the cook line by the triple sink, scallops (51F - Cold Holding); shrimp (49F - Cold Holding); Fish (53F - Cold Holding); deli ham (57F - Cold Holding); deli turkey (59F - Cold Holding); cheddar cheese (61F - Cold Holding); Swiss cheese (57F - Cold Holding); scallops (57F - Cold Holding); cut tomatoes (57F - Cold Holding). See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table on the cook line by the triple sink, shrimp (49F - Cold Holding); Fish (53F - Cold Holding); deli ham (57F - Cold Holding); deli turkey (59F - Cold Holding); cheddar cheese (61F - Cold Holding); Swiss cheese (57F - Cold Holding); shrimp (54F - Cold Holding); scallops (57F - Cold Holding); cut tomatoes (57F - Cold Holding). See stop sale.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. There is no test kit for chlorine sanitizer in the dishwasher and triple sink.