RUMFIRE

Name: RUMFIRE
Address: 917 11 ST, PALM HARBOR, FL, 34683, US
Rating: 62.6

917 11 ST, PALM HARBOR, FL 34683

License #6216918

62.6 Grade F / 100

Failing Health Score

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Latest inspection

June 24, 2026 · 6 findings · 0 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

RUMFIRE in PALM HARBOR currently holds an InspectFL Health Score of 62.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on June 24, 2026. Across those visits, inspectors documented 40 total violations — 8 critical, 10 major, 22 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on June 24, 2026 shows 6 observation rows: no critical rows, 3 major, and 3 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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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.

Critical Major Minor

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

Disposition: Met Inspection Standards
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nesting cups in bar.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves of walk in cooler rusted
[02D-01-5] Working containers of food removed from original container not identified by common name. Squeeze bottles of sauces, water, and butter unlabeled.
[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. Sent operator form HR 5030-100
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator form HR 5030-104
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen soiled. Can opener soiled, soda gun of interior bar soiled with debris.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has brown mold like substance.
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic bowls used as scoops for croutons and flour.
[14-05-4] Cardboard used to line food-contact shelves. Cardboard lining bottom shelf of walk in cooler.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted in storage area.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee eating meal in kitchen
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nesting cups in bar.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle. Operator removed tongs.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of deep frier and stoves soiled with debris.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored over ready to eat dressings win walk in cooler. Operator moved produce to proper area.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves of walk in cooler rusted
[29-11-4] Water leaking from pipe and/or faucet/handle. Leaking pipe in walk in cooler
[02D-01-5] Working containers of food removed from original container not identified by common name. Squeeze bottles of sauces, water, and butter unlabeled.
[12A-11-4] Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee went from restroom to kitchen with no handwash before touching dirty dishes, then clean dishes.
[35A-02-7] Live, small flying insects found One live fly in bar One live fly in kitchen
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Expired on February 1st 26
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw chicken stored over unwashed onions. Operator moved chicken and onions
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked artichoke hearts. Operator moved chicken and artichoke hearts.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Raw portioned chicken prepared on 6/9/26. Operator disposed of product.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1lb of pineapple pico de gallo measured at 50F were in unit overnight no prior temperature monitoring documented. 6lbs of hamburgers measured at 44 held in unit since 6/12/26 no prior temperature monitoring documented, 10oz of shrimp 45 prepared on 6/13/26 no prior temperature monitoring documented
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1lb of pineapple pico de gallo measured at 50F were in unit overnight no prior temperature monitoring documented. 6lbs of hamburgers measured at 44 held in unit since 6/12/26 no prior temperature monitoring documented, 10oz of shrimp 45
[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. Sent operator form HR 5030-100
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator form HR 5030-104
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen soiled. Can opener soiled, soda gun of interior bar soiled with debris.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Raw portioned chicken not date marked. Prepared yesterday. Operator added date mark.