O'MADDYS BAR & GRILLE

Name: O'MADDYS BAR & GRILLE
Address: 5405 SHORE BLVD S, GULFPORT, FL, 33707, US
Rating: 87.5

5405 SHORE BLVD S, GULFPORT, FL 33707

License #6211466

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

87.5 Grade B / 100

Solid Health Score

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Quick take

O'MADDYS BAR & GRILLE in GULFPORT currently holds an InspectFL Health Score of 87.5 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on May 12, 2026. Across those visits, inspectors documented 25 total violations — 9 critical, 5 major, 11 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

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 12, 2026 included 5 critical violations, 2 major, and 4 minor.

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.

Warning Issued
[35A-03-4] Dead roaches on premises. 3 dead roaches next to ice machine behind bar Operator cleaned and sanitized area.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw shrimp stored above cheese in pizza cooler Operator moved shrimp.
[31B-03-4] No soap provided at handwash sink at handwash sink at end of cook line. Operator put out soap.
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink behind bar (Quaternary 500ppm) Operator diluted and retested at 200PPM.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. -bar floors have unsealed concrete
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Ahi tuna loin in walk in cooler thawed in vacuum packaging that specifies to remove before thawing.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Drinking glasses wet nesting at wait station.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked ground beef (50F - Cooling) cooked yesterday stored in a deep pan in walk in cooler, operator says it has not been removed from walk in for any additional prep today. Stop Sale issued.
[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. Ahi tuna loin in walk in cooler thawed in vacuum packaging that specifies to remove before thawing. Stop Sale issued.
[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 primed sanitizer but no solution coming out. Operator set up sanitize compartment of 3 compartment sink and will use that until dish machine has been serviced and is properly sanitizing.
[16-59-1] Warewashing machine not automatically dispensing the the sanitizer. Dishwasher (Chlorine 0ppm) Operator primed sanitizer but no solution coming out. Operator set up sanitize compartment of 3 compartment sink and will use that until dish machine has been serviced and is properly sanitizing.

Inspection Completed - No Further Action
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee used ungloved hand to sprinkle cheese on marinara sauce
[14-11-5] Equipment in poor repair. -reach in cooler at cook line entrance is broken and doesnt stay open
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[29-17-4] Waste line missing at soda gun holster in bar area, draining over drinking ice. Operator burned ice.
[35A-02-7] Live, small flying insects found 2 live flies behind bar near register area 1 live fly in ice machine area next to soda machines Operator cleaned area, killed all flies
[08B-52-4] Food stored under dripping water line. -drinking ice at bar stored under soda gun holster lacking drain line
[16-03-4] Accumulation of debris inside warewashing machine.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machines in bar area and soda machine area.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. -concrete floors in kitchen and bar area unsealed and uneven, not easily cleanable.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. No time stamp on roast beef in aujus. Operator put time stamp.
[31B-03-4] No soap provided at handwash sink. Operator put out soap.
[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. -employee adjusted beard guard with gloved hand and did not wash hands in between
[16-53-4] Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Temped at 101F. Operator turned off hose that was running hot water and got it retested at 120F.

Community reaction

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