BRITISH OPEN PUB

Name: BRITISH OPEN PUB
Address: 24630 S TAMIAMI TRL UNIT A, BONITA SPGS, FL, 34134, US
Rating: 72.6

24630 S TAMIAMI TRL UNIT A, BONITA SPGS, FL 34134

License #4605371

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

72.6 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

BRITISH OPEN PUB in BONITA SPGS currently holds an InspectFL Health Score of 72.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on April 20, 2026. Across those visits, inspectors documented 36 total violations — 9 critical, 6 major, 21 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.

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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
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[31B-03-4] No soap provided at handwash sink in server station by bar. Operator provided soap.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat cut lettuce in reach in cooler on cook line. Operator moved to proper storage.
[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. Provided operator with forms. Employees read and signed.
[36-17-5] Floor tiles missing and/or in disrepair by ice machine in kitchen.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout back of kitchen and ceiling tiles in disrepair.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda gun nozzle soiled at bar.
[14-09-4] Cutting board has cut marks and is no longer cleanable on cook line.

Warning Issued
[10-20-4] In-use tongs stored on equipment door handle between uses on oven door handles.
[29-08-4] Plumbing system in disrepair. Handwashing sink at outside bar heavy corroded. Faucet handle not inoperable.
[41-10-4] Toxic substance/chemical improperly stored. Mr.Clean magic eraser stored over crackers and cleaned soup spoons. Operator removed to proper storage.
[51-11-4] Carbon dioxide/helium tanks not adequately secured by walk in cooler and bar cooler.
[08B-38-4] Food stored on floor. Fish and ground beef stored on floor in freezer.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees in the middle of cook line as designated in approved plan review drawing.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In beer cooler there are 5 6oz mahi and 5 8oz salmon. Fully thawed while still inside commercially produced reduced oxygen packaging marked remove from packaging and thaw under refrigeration. See stop sale.
[36-36-4] Ceiling tile missing in kitchen prep area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler cooked beef (53F - Cold Holding); raw chicken (52F - Cold Holding); turkey (53F - Cold Holding); ham (53F - Cold Holding); shredded cheese (51F - Cold Holding); corned beef (52F - Cold Holding); marinated chicken (51F - Cold Holding); shepherds pie (52F - Cold Holding); chicken wings (54F - Cold Holding) cooked beef (56F - Cold Holding); beef broth (53F - Cold Holding).
[12A-20-4] Employee washed hands with no soap. Employee rinsed hands with no soap while still wearing gloves.
[31A-09-4] Handwash sink not accessible for employee use at all times. Pot and strainer in handwashing sink.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer on the floor, fan housing, and encasing packages of food.
[13-02-4] Employee with ineffective hair restraint while engaging in food preparation. Employee preparing food with no hair restraint.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler cooked beef (53F - Cold Holding); raw chicken (52F - Cold Holding); turkey (53F - Cold Holding); ham (53F - Cold Holding); shredded cheese (51F - Cold Holding); corned beef (52F - Cold Holding); marinated chicken (51F - Cold Holding); shepherds pie (52F - Cold Holding); chicken wings (54F - Cold Holding) cooked beef (56F - Cold Holding); beef broth (53F - Cold Holding).
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ More than 4 employees handing food with no certified food manager present.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer chlorine solution 200 ppm. Operator adjusted to 100ppm.

Community reaction

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