THE WINE HOUSE

Name: THE WINE HOUSE
Address: 2913 BEACH BLVD S, GULFPORT, FL, 33707, US
Rating: 58.7

2913 BEACH BLVD S, GULFPORT, FL 33707

License #6213901

🏨 Hotel/Resort ℹ️

58.7 Grade F / 100

Failing Health Score

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Latest inspection

May 20, 2026 · 3 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

THE WINE HOUSE in GULFPORT currently holds an InspectFL Health Score of 58.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on May 20, 2026. Across those visits, inspectors documented 49 total violations — 10 critical, 15 major, 24 minor.

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Record snapshot

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Inspections on file

Clean inspections

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Latest clean pass

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

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

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DBPR

Community reaction

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Community pulse

Would you eat here?

THE WINE HOUSE has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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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
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -cooler near kitchen exit has no ambient thermometer
[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.

Disposition: Warning Issued
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -cooler near kitchen exit has no ambient thermometer
[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.
[35A-02-7] Live, small flying insects found 6 live flies behind bar Operator killed 6 flies.
[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.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) Diluted and retested at 50PPM.
[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.
[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.

Disposition: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable. -cutting board on prep table near kitchen exit.
[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
[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.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris -imperial oven in kitchen soiled with grease and food debris
[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.
[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.
[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.
[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
[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.
[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.

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Multiple co2 tanks not secured.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Missing cove molding in kitchen behind prep table.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights in food prep area not shielded.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No sign at hand sink next to 3 compartment sink. Employee put up signage.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach in refrigerator.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink open in reach in cooler.
[02D-01-5] Working containers of food removed from original container not identified by common name. Olive oil and apple cider vinegar in spray bottles no label. Employee labeled spray bottles.
[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. Glass washer 10ppm.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomato (45F - Cold Holding). Employee moved tomatoes to reach in cooler. Retemped tomatoes 41F.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Panini press soiled, slicer blade soiled on slicer in kitchen.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for glass washer.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink. Employee refilled paper towels.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cole slaw made 6-11 no date mark. Employee dated cole slaw.
[16-59-1] Warewashing machine not automatically dispensing the detergent and/or the sanitizer.
[16-53-4] Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. 115 F glass washer in kitchen.