THE WINE HOUSE

Name: THE WINE HOUSE
Address: 2913 BEACH BLVD S, GULFPORT, FL, 33707, US
Rating: 78.8

2913 BEACH BLVD S, GULFPORT, FL 33707

License #6213901

🏨 Hotel/Resort ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

78.8 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

THE WINE HOUSE in GULFPORT currently holds an InspectFL Health Score of 78.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on May 20, 2026. Across those visits, inspectors documented 22 total violations — 5 critical, 6 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

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 20, 2026 shows 3 observation rows, all minor, which is usually a better sign than repeat high-priority findings.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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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.

Disposition: Call Back - Complied
[29-11-4] Water leaking from pipe and/or faucet/handle. -pipe under mop sink disconnected and draining onto ground. Operator put bucket under pipe to catch leak until it can be repaired.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -cooler near kitchen exit has no ambient thermometer
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris.

Disposition: Administrative complaint recommended
[35A-02-7] Live, small flying insects found 6 live flies behind bar Operator killed 6 flies.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) Diluted and retested at 50PPM.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -cooler near kitchen exit has no ambient thermometer
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris.
[29-11-4] Water leaking from pipe and/or faucet/handle. -pipe under mop sink disconnected and draining onto ground. Operator put bucket under pipe to catch leak until it can be repaired.
[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. Employee hired in last 60 days did not have signed employee health reporting agreement. Operator printed and had employee sign.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Buttermilk in reach in cooler opened Sunday no date mark. Operator date marked.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cole slaw (49F - Cold Holding); potato salad (48F - Cold Holding); sliced cheese (52F - Cold Holding); butter (52F - Cold Holding) in cooler near kitchen exit. Cooler had been turned down too low and none of the items had been taken out this morning. No temperatures were checked this morning. Stop sale issued due to not being able to determine how long items were out of temperature. Sour cream had been taken out this morning but it was held in unit overnight so I included in stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cole slaw (49F - Cold Holding); potato salad (48F - Cold Holding); sliced cheese (52F - Cold Holding); butter (52F - Cold Holding) in cooler near kitchen exit. Cooler had been turned down too low and none of the items had been taken out this morning. No temperatures were checked this morning. Stop sale issued due to not being able to determine how long items were out of temperature.

Disposition: Inspection Completed - No Further Action
[14-09-4] Cutting board has cut marks and is no longer cleanable. -cutting board on prep table near kitchen exit.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee dumped pitcher in hand wash sink behind bar. Discussed proper use of hand wash sinks.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -lights above 3 compartment sink and dry storage/ reach in cooler area not covered to protect area from possible shatter.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Ear buds stored on shelf above prep table where food was being prepared. Operator removed
[35A-02-7] Live, small flying insects found 1 live fly behind bar area 1 live fly near prep table in kitchen near back door Not observed landing on food contact surfaces. Discussed importance of fly prevention with operators.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in restroom. Operator turned up heat and retemped at 110F.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris -imperial oven in kitchen soiled with grease and food debris
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half in reach in cooler behind bar opened on Sunday not date marked. Operator date marked.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -Kitchen back door has significant gaps. Live flies present.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -griddle on prep table under microwave in kitchen soiled with black substance

Community reaction

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