THE TIPSY COW BAR AND GRILL

Name: THE TIPSY COW BAR AND GRILL
Address: 360 DOCK ST UNIT B, CEDAR KEY, FL, 32625, US
Rating: 21.3

360 DOCK ST UNIT B, CEDAR KEY, FL 32625

License #4800521

🍺 Bar/Pub ℹ️

21.3 Grade F / 100

Failing Health Score

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Latest inspection

April 15, 2026 · 13 findings · 2 critical

Complaint Full

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Quick take

THE TIPSY COW BAR AND GRILL in CEDAR KEY currently holds an InspectFL Health Score of 21.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 17 times from Florida DBPR, with the most recent inspection on April 15, 2026. Across those visits, inspectors documented 128 total violations — 33 critical, 21 major, 74 minor.

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Inspections on file

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Latest clean pass

June 13, 2024

The latest inspection on April 15, 2026 shows 13 observation rows: 2 critical, 2 major, and 9 minor.

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Inspection coverage

88%

Inspector notes

128

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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: Warning Issued
[36-51-4] Building components, attachments or fixtures in poor repair. 1. Floor coating worn throughout kitchen. 2. Paint peeling on ceiling near bar area.
[14-01-5] Bowl or other container with no handle used to dispense food. Single-use cup without handle stored down inside bag of flour inside nonfunctional reach-in cooler near cookline.
[35A-03-4] Dead roaches on premises. 1. One dead roach on floor in kitchen near back door. 2. One dead roach on floor in lobby, near restaurant entrance.
[14-11-5] Equipment in poor repair. 1. Three reach-in coolers in kitchen at cookline nonfunctional. Establishment is using Time as a Public Health Control as a temporary solution until they can be replaced. 2. Front of reach-in cooler in bar area rusted. 3. Ice machine behind kitchen is nonfunctional.
[33-26-4] Garbage storage area insufficient in capacity. 12 discarded oil containers and several boxes stored in floor throughout kitchen.
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. All doors of restaurant left open during service. Two dead roaches observed on floor of restaurant during this inspection.
[33-34-4] Storage area not maintained clean and organized. Storage room in back of kitchen completely full of discarded boxes and old equipment.
[36-50-4] Unclean building components, attachments or fixtures. 1. Floor along perimeter in bar and kitchen areas soiled with dirt and/or grease. 2. Wire shelving on wall above three-compartment sink soiled with grease and/or mold-like substance.
[33-31-5] Unnecessary items/unused equipment on the premises. Several discarded coolers, furniture, and other equipment stored outside behind and beside establishment.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired 06/01/2025. Establishment is open and serving food to the public with an expired license.
[41-10-4] Toxic substance/chemical improperly stored. Two spray bottles containing multi surface cleaner stored on shelf in storage area, beside and above cans of beer. Manager removed the chemicals from the shelf during this inspection.
[53A-04-6] Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager in-charge, D. Fox, only has a food handler certificate and does not have a certified food manager certification. This manager was the same manager in-charge during the previous inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of nonfunctional reach-in coolers at cookline soiled with food debris.

Disposition: Warning Issued
[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. 1. Reach-in cooler near cookline ambient temperature 55F. Manager stated he would use the cooler for non TCS foods going forward and moved the contents into another working cooler. 2. Two refrigerated make-tables at cookline nonfunctional. Manager is using Time as a Public Health Control to hold foods in top of unit until they can be replaced.
[14-11-5] Equipment in poor repair. 1. Nonfunctional ice machine near mop sink. 2. Exterior of cooler in bar area rusted through.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above fryer soiled with food debris. 2. Gasket on reach-in freezer door in back of kitchen soiled with mold-like substance. 3. Gasket on cooler in bar area soiled with mold-like substance. Employee cleaned the gasket during this inspection.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Single-use trays not inverted on top of cooler and shelf in kitchen near three-compartment sink. Manager inverted all items during this inspection.
[33-34-4] Storage area not maintained clean and organized. Storage area in back of kitchen cluttered with old equipment and boxes.
[35A-02-7] Live, small flying insects found Two flies flying in kitchen near cookline.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired 06/01/2025.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler near cookline: clams (55F ambient - Cold Holding). Manager stated the clams were placed into this cooler approximately one hour prior and moved them to another cooler. Then, ambient temperature 41F.
[41-10-4] Toxic substance/chemical improperly stored. Two gallon jugs containing bleach stored directly on top of reach-in cooler near cookline. Manager removed all chemicals from top of cooler during this inspection.
[53A-04-6] Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager in-charge, D. Fox, only has a food handler certificate and does not have a certified food manager certification. This manager was the same manager in-charge during the previous inspection. Manager stated he has paid to take the test and only has to schedule the appointment.

Disposition: Warning Issued
[36-51-4] Building components, attachments or fixtures in poor repair. 1. One hole in wall in bar area. 2. Three holes in ceiling in bar area. 3. Paint peeling and cracks in drywall on ceiling near bar area. 4. Unfinished drywall on ceiling around flag near bar area.
[14-11-5] Equipment in poor repair. 1. Front of beer cooler in bar area rusted. 2. Front of reach-in cooler near cookline rusted. 3. Two refrigerated make-tables no functional at cookline. Establishment is using Time as a Public Health Control until new equipment can be purchased.
[08B-38-4] Food stored on floor. Several containers of frying oil stored directly on floor near cookline.
[29-08-4] Plumbing system in disrepair. Clean out cap removed with pan below it collecting water near Handwash sink in kitchen. Handwash sink is draining slowly.
[33-34-4] Storage area not maintained clean and organized. Rear storage area cluttered with old equipment and boxes.
[33-31-5] Unnecessary items/unused equipment on the premises. Several unused coolers stored inside and behind building.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired on 06/01/2025.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler near cookline: shrimp (50F - Cold Holding); chicken wings (49F - Hot Holding). Manager stated the shrimp and chicken was at room temperature during the lunch rush, then placed back into the cooler approximately five minutes prior. Inspector had employees move the shrimp and chicken into a freezer to rapidly cool to 41F.
[53A-04-6] Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager in-charge, D. Fox, only has a food handler certificate and does not have a certified food manager certification. This manager was the same manager in-charge during the previous inspection.

Disposition: Warning Issued
[08B-38-4] Food stored on floor. Container of cooking oil stored directly on floor near cookline. Manager removed oil from floor during this inspection.
[14-01-5] Bowl or other container with no handle used to dispense food. Single-use foam cup without handle stored down inside pan of cheese sauce in warmer near cookline. Manager discarded cup during this inspection.
[36-51-4] Building components, attachments or fixtures in poor repair. 1. One hole in wall in bar area. 2. Three holes in ceiling in bar area. 3. Paint peeling and cracks in drywall on ceiling near bar area. 4. Unfinished drywall on ceiling around flag near bar area.
[14-74-7] Cold holding equipment not maintained in good repair. Two refrigerated make-tables at cookline nonfunctional. Manager is using Time as a Public Health Control with proper time marks until they can be replaced.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Three employees working with food in kitchen without beard guards.
[14-11-5] Equipment in poor repair. 1. Keg cooler nonfunctional in bar area. 2. Exterior of black cooker in bar area heavily rusted. 3. Shelving at cookline rusted. 4. Nonfunctional unused reach-in cooler in back of kitchen, near three-compartment sink.
[33-26-4] Garbage storage area insufficient in capacity. Accumulation of cardboard boxes and discarded oil containers in back of kitchen. Manager stated there is not enough room in their garbage area to dispose of them.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle at cookline. Manager removed tongs from handle during this inspection.
[36-50-4] Unclean building components, attachments or fixtures. 1. Floor below three-compartment sink in back of kitchen soiled with brown substance. 2. Wall near cookline soiled with dust. 3. Ceiling near cookline soiled with dust. 4. Several stains on ceiling in kitchen.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Floor torn with exposed wood throughout kitchen.
[35A-02-7] Live, small flying insects found Three flies flying in dry storage area in back of kitchen.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1. Ziplock bag containing raw chicken stored on shelf directly above packages of raw ground beef inside reach-in cooler near cookline manager moved ground beef to shelf above chicken during this inspection. 2. Ziplock bag containing raw frozen chicken stored on shelf directly above package of raw frozen shrimp inside reach-in freezer in back of kitchen. Manager moved the raw chicken to the bottom shelf during this inspection.
[41-10-4] Toxic substance/chemical improperly stored. Spray bottle containing bleach stored on counter in bar area directly beside cans of soda and plastic bowl containing oranges. Employee removed bleach from area during this inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of coolers and freezers throughout kitchen soiled with food debris.
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Broken faucet at handwash sink in back of kitchen near three-compartment sink. Handwash sink is nonfunctional and has not been repaired since the last inspection.
[31A-11-4] Handwash sink used for purposes other than handwashing. Ice dumped into handwash sink in bar area.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. No certified food manager certificate for Don Fox. Don stated his certificate was expired. Don was the manager in-charge during the last inspection as well.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water nonfunctional on faucet in bar area handwash sink. Water 60F. Manager stated there is handwash sink will be repaired soon.

Disposition: Emergency order recommended
[35A-03-4] Dead roaches on premises. 10 dead roaches on exposed interior of reach-in cooler at cookline. Four dead roaches on floor in kitchen at cookline beside reach-in cooler wheel. One dead roach on floor in kitchen at cookline near grill. Two dead roaches on floor in kitchen near fan in hallway. Two dead roaches on floor in back of kitchen beside reach-in cooler near back door. Two dead roaches on floor in back of kitchen in storage room.
[14-11-5] Equipment in poor repair. Two refrigerated make-tables at cookline not functioning. Operator is using time as a public health control on a temporary basis until units can be repaired. Torn gasket on reach-in freezer door in back of kitchen near back door. Front of reach-in cooler on left side behind bar rusted through and no longer smooth or cleanable.
[29-09-4] Faucet/handle missing at plumbing fixture. Handwash sink by unused prep sink in back of kitchen inadequate. Faucet is broken and cannot turn on water.
[36-11-4] Floors not maintained smooth and durable. Coating on floors throughout kitchen worn away with exposed wood.
[14-47-4] Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lower portion of shelving at cookline soiled with rust.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of reach-in freezers near cookline soiled with food debris. Fan in kitchen hallway soiled with dust.
[35B-13-4] Screening is not 16-mesh to the inch. Windows throughout establishment left open without any screens to protect the interior from pests.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Small takeout boxes not inverted on top of reach-in cooler near cookline.
[33-34-4] Storage area not maintained clean and organized. Storage area in back of kitchen cluttered with old equipment.
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Toolbox and power drill stored on table beside takeout straws and clean dishes in storage area of dining room.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Zip bag of shrimp and chicken wings thawing inside handwash sink at cookline. Manager placed both back into the reach-in cooler during this inspection.
[36-50-4] Unclean building components, attachments or fixtures. Wall around three-compartment sink soiled with black substance. Floors under and around equipment throughout kitchen soiled with grease, food debris, and/or black substance.
[33-31-5] Unnecessary items/unused equipment on the premises. Large accumulation of old equipment, wood, garbage, and other debris stored inside and around old unused exterior walk-in cooler on side of building near garbage area.
[35A-05-4] Roach activity present as evidenced by live roaches found. One live roach crawling on interior wall inside reach-in cooler on right-side of kitchen near cookline. One live roach on black power cord on floor below reach-in cooler at cookline. One live roach on floor below grill at cookline. Eight live roaches on floor in back of kitchen near back door.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside reach-in cooler on right-side near cookline: ground beef (59F - Cold Holding); shredded cheese (61F - Cold Holding). Manager stated both were purchased this morning and placed inside unit at 11:30am. Manager placed both items into the freezer to cool to 41F. ground beef (59F 3:00, 56F 3:35 - Cooling); shredded cheese (61F 3:00, 57F 3:35 - Cooling) Stop sale issued on ground beef and shredded cheese at 3:35pm.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler on right-side near cookline: ground beef (59F - Cold Holding); shredded cheese (61F - Cold Holding). Manager stated both were purchased this morning and placed inside unit at 11:30am. Manager placed both items into the freezer to cool to 41F. ground beef (59F 3:00, 56F 3:35 - Cooling); shredded cheese (61F 3:00, 57F 3:35 - Cooling) Stop sale issued on ground beef and shredded cheese at 3:35pm.
[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. All food inside nonfunctional reach-in cooler held using time as a public health control without time marks. Manager stated all foods were placed inside unit at 11:30am and added proper time marks on a dry erase board.
[31A-11-4] Handwash sink used for purposes other than handwashing. Raw chicken wings and zip bag containing shrimp stored inside handwash sink at cookline. Manager removed both from handwash sink during this inspection.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Owner stated all of their food handler certificates were expired. Certificates needed for four employees all employed more than 60 days.
[31B-03-4] No soap provided at handwash sink. No soap at handwash sink at cookline. Manager replenished soap at handwash sink during this inspection.
[47-03-4] Observed electrical wiring in disrepair. For reporting purposes only. Outlet cover missing with exposed wired in kitchen below handwash sink at cookline.

Disposition: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board at cookline has deep cut marks.
[35A-03-4] Dead roaches on premises. One dead roach in on floor in corner of dry storage area. Manager cleaned up and discarded dead roach during this inspection.
[14-11-5] Equipment in poor repair. Two refrigerated make-tables at cookline not functioning. Operator is using time as a public health control on a temporary basis until units can be repaired. Torn gasket on reach-in freezer door in back of kitchen near back door. Front of reach-in cooler on left side behind bar rusted through and no longer smooth or cleanable.
[29-09-4] Faucet/handle missing at plumbing fixture. Handwash sink by unused prep sink in back of kitchen inadequate. Faucet is broken and cannot turn on water.
[14-47-4] Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelf below grill soiled with rust.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above grill soiled with grease. Bottom shelf inside reach-in freezer at cookline soiled with food debris.
[33-31-5] Unnecessary items/unused equipment on the premises. Large accumulation of old equipment, wood, garbage, and other debris stored inside and around old unused exterior walk-in cooler on side of building near garbage area.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Several holes in kitchen floor throughout cooking and prep areas.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Zip bag containing raw chicken stored above bags of raw frozen shrimp inside reach-in cooler near cookline. Inspector moved chicken to bottom shelf during this inspection.
[41-10-4] Toxic substance/chemical improperly stored. Spray bottle containing bleach stored on top of reach-in cooler beside drink mixes in bar area. Employee removed spray bottle from cooler during this inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at cookline stained.

Disposition: Emergency order recommended
[51-11-4] Carbon dioxide/helium tanks not adequately secured. One co2 tank not secured near ice machine outside back door of kitchen. One co2 tank not secured behind bar.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Heavy cut marks in cutting board at cookline.
[35A-03-4] Dead roaches on premises. One dead roach inside unused ice machine on patio near back door of kitchen. One dead roach on floor in kitchen beside reach-in cooler near cookline. Two dead roaches on wall behind white reach-in cooler in kitchen. Two dead roaches on dirty unused cutting board in corner of kitchen beside three-compartment sink. One dead roach on floor in kitchen below make-table at cookline. One dead roach on floor in kitchen near cookline. Two dead roaches on floor in kitchen in corner near back door. One dead roach inside unused chest cooler in bar area. One dead roach stuck to gasket on door of reach-in cooler in bar area. Two dead roaches stuck to gaskets of unused reach-in cooler in server station. Manager began cleaning up dead roaches during this inspection.
[14-11-5] Equipment in poor repair. Two refrigerated make-tables at cookline not functioning. Operator is using time as a public health control on a temporary basis until units can be repaired. Torn gasket on reach-in freezer door in back of kitchen near back door. Front of reach-in cooler on left side behind bar rusted through and no longer smooth or cleanable.
[29-09-4] Faucet/handle missing at plumbing fixture. Handwash sink by unused prep sink in back of kitchen inadequate. Faucet is broken and cannot turn on water.
[36-11-4] Floors not maintained smooth and durable. Several holes in flooring throughout kitchen.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice buildup inside reach-in cooler behind bar.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle at cookline. Employee removed tongs from handle during this inspection.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Fluorescent tube lights unshielded on ceiling in kitchen.
[14-47-4] Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelf below grill heavily soiled with rust. Partial board top on prep table behind bar crumbling.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in coolers throughout establishment soiled with grease and/or black substance.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water inside reach-in cooler in bar area.
[33-34-4] Storage area not maintained clean and organized. Empty cardboard boxes stacked waste-high, filling the inside of storage room in back of kitchen. Inspector unable to enter area.
[36-50-4] Unclean building components, attachments or fixtures. Ceiling in kitchen near hood at cookline soiled with dust. Floor below grill heavily soiled with grease. Floor under and around equipment throughout establishment soiled with grease and/or food debris.
[35A-05-4] Roach activity present as evidenced by live roaches found. Two live roaches on floor in kitchen between two reach-in coolers close to cookline. One live roach on floor in kitchen below three-compartment sink. One live roach on wall in kitchen below three-compartment sink. Manager killed and discarded all during this inspection.
[35A-23-4] Roach excrement and/or droppings present. Seven egg sacs in bottom of unused ice machine on patio near back door of kitchen. Three egg sacs inside unused reach-in cooler in server station.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 11 rodent droppings on lower shelf of wooden rack in server station below condiments.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In warming unit near cookline: chowder (128F - Hot Holding). Manager stated the chowder was reheated on stovetop and placed into the warmer approximately 30 minutes prior. Inspector had employee begin reheating the chowder to 165F.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at cookline heavily stained.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink in storage area behind kitchen blocked by cardboard boxes.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees working in kitchen without proof of food handler training. Manager stated they expired and they will be renewing them soon.
[31B-02-4] No soap and/or paper towels/mechanical hand drying device provided at handwash sink. No soap at handwash sink at cookline. Manager replenished soap during this inspection. No soap or towels at unused handwash sink by unused prep sink in back of kitchen.