PINE STREET PUB

Name: PINE STREET PUB
Address: 108 N PINE AVE, INVERNESS, FL, 34450-4216, US
Rating: 70.4

108 N PINE AVE, INVERNESS, FL 34450-4216

License #1901325

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

70.4 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

PINE STREET PUB in INVERNESS currently holds an InspectFL Health Score of 70.4 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 May 5, 2026. Across those visits, inspectors documented 13 total violations — 1 critical, 7 major, 5 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 May 5, 2026 included 1 critical violation, 5 major, and 5 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.

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.

Inspection Completed - No Further Action
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For one male employee at the cook line.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary ammonium.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at the bar soiled with mold like substance.
[51-18-6] No copy of latest inspection report available. Not available
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above prep table, employee moved.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler at the cook line, next to fryers, with an ambient temperature of 50F, observed ice buildup up in the back: sausage 45F, raw burgers 46F, raw chicken wings 47F, buttermilk 47F.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Handwash sink at the cook line.
[08B-38-4] Food stored on floor. Storage shed located behind restaurant, oil jugs on floor
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ For one female employee (M. OHara, 10/11/2019-10/11/2024).
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Small reach-in cooler next to fryers, with ambient temperature of 50F, sausage 45F, raw burgers 46F, raw chicken wings 47F, buttermilk 47F, all items moved to cooler around 11:00am, manager moved to freezer to dropped temperature down, buttermilk 42F, raw burgers 43F.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At the cook line, queso, gravy and auju no date, per manager food prepared 2-3 days ago.

Community reaction

What do locals think?

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Community pulse