SWAMPYS BAR & GRILLE

Name: SWAMPYS BAR & GRILLE
Address: 19773 E PENNSYLVANIA AVE, DUNNELLON, FL, 34432, US
Rating: 22.7

19773 E PENNSYLVANIA AVE, DUNNELLON, FL 34432

License #5202377

🍽️ American ℹ️

22.7 Grade F / 100

Failing Health Score

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Latest inspection

October 19, 2026 · 7 findings · 3 critical

Routine - Food

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Quick take

SWAMPYS BAR & GRILLE in DUNNELLON currently holds an InspectFL Health Score of 22.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on October 19, 2026. Across those visits, inspectors documented 104 total violations — 24 critical, 21 major, 59 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 23, 2026

The latest inspection on October 19, 2026 shows 7 observation rows: 3 critical, 1 major, and 3 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

82%

Inspector notes

104

Coverage note

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SWAMPYS BAR & GRILLE has a rough inspection history. Would you risk it?

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: Inspection Completed - No Further Action
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle in kitchen. Cook removed tongs
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up behind cooling unit in walk-in-freezer
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Tea machine has white crust accumulated on tip of liquid discharge spout
[41-10-4] Toxic substance/chemical improperly stored. Spray bottle of degreaser and insect killer hanging on rack with single service trays. Manager removed both spray bottles
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook not wearing any hair restraint or beard guard
[35A-02-8] Live, small flying insects found. 15-20 bees flying around outside bar area at servers counter. Drinks share being served at the outside bar to customers. Manager advised they have had bee keeper and placed bee attractants to direct bees away from the bar.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Container of ceviche prepared on 10/12 in reach in cooler

Disposition: Warning Issued
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Several employees with beards working in kitchen handling food without wearing beard guards.
[36-24-5] Hole in or other damage to wall. Hole in wall in kitchen near cookline.
[14-47-4] Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Two wire shelves rusted in warewash area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of sugar bin in server station soiled with grease and/or black substance. Manager had employee clean the lid to bin during this inspection.
[25-05-4] Single-service articles improperly stored. Box containing single-use plastic cups stored directly on floor in storage room in prep area. Manager removed the box from the floor during this inspection.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Stack of foil pans not inverted on top shelf in alcohol storage room. Manager inverted the pans during this inspection.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bin containing breading missing label on shelf near managers office. Manager added proper label to bin during this inspection.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. On shelf inside walk-in cooler: beans (48F - Cooling overnight). Beans are date marked 10/5. Manager confirmed the beans were cooked the previous day and placed inside the cooler to cool overnight. The beans are in a deep pan covered with a lid. Stop sale issued.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. On shelf inside walk-in cooler: beans (48F - Cooling overnight). Beans are date marked 10/5. Manager confirmed the beans were cooked the previous day and placed inside the cooler to cool overnight. The beans are in a deep pan covered with a lid.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at cookline handled raw alligator meat either gloved hands, changed gloves without washing hands, then continued to handle utensils and equipment at cookline. Manager stopped employee and had them wash their hands and put on new gloves before continuing to work at cookline.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler in prep room: shrimp (55F - Cold Holding). Employee stated the shrimp was thawed under running water approximately 45 minutes prior, then placed into the cooler. Manager moved the shrimp to a freezer to rapidly cool to 41F.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On shelf inside walk-in cooler: beans (48F - Cooling overnight). Beans are date marked 10/5. Manager confirmed the beans were cooked the previous day and placed inside the cooler to cool overnight. The beans are in a deep pan covered with a lid. Inspector provided cooling handout to manager via email during this inspection.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Several coolers moved from kitchen to lobby area, as well as handwash sink moved to opposite wall in kitchen. Establishment must recieve approval from plan review office or place equipment back to its original locations.

Disposition: Met Inspection Standards
[36-10-4] Worn, torn and/or soiled floors/carpeting. Damage to floor with wood exposed near walk-in cooler.
[35A-03-4] Dead roaches on premises. Four dead roaches on floor in prep room near entrance door. An employee swept the area during this inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored hanging from shelf directly above containers of seasoning. Manager removed jacket from shelf during this inspection.
[14-38-4] Food storage container/container lid cracked or broken. Cracked plastic pan on clean dish rack in warewash area.
[08B-38-4] Food stored on floor. White bin of breading stored directly on floor near managers office. Manager moved the breading to a shelf during this inspection.
[06-06-5] Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Alligator thawing inside prep sink at room temperature without cool running water. The meat is mostly thawed. Inspector had employee turn on cool water over the alligator during this inspection.
[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 area during this inspection.
[16-46-4] Old labels stuck to food containers after cleaning. Remnants of old labels on pans on clean dish rack near dish machine and dish rack in prep kitchen.
[33-16-4] Open dumpster lid. Dumpster lids left open.
[36-50-4] Unclean building components, attachments or fixtures. Floor inside employee restroom near ice machines heavily soiled with dirt and debris. Manager stated they lost most employees do not use that restroom anymore.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. 1. Interior of ice machine door in server station soiled with black substance. 2. Deflector plate and walls inside ice machine near prep room soiled with lime-like substance.
[31A-11-4] Handwash sink used for purposes other than handwashing. Sanitizer bucket stored down inside handwash sink in bar area. Manager removed bucket from sink during this inspection.

Disposition: Warning Issued
[36-17-5] Floor tiles missing and/or in disrepair. Floor throughout kitchen worn, exposing subfloor.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board at cookline near fryers has deep cut marks and is no longer smooth and cleanable.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Several employee aprons, jackets, and backpacks hanging from food storage shelf near managers office. Manager had an employee removed all personal items from shelf during this inspection.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nested clear plastic pans on drying rack near dish machine.
[14-38-4] Food storage container/container lid cracked or broken. Several cracked containers and lids on food storage shelf near managers office.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No handwash sign at secondary handwash sink in bar area.
[14-47-4] Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. 1. Shelving in liquor storage closet constructed from unsealed plywood. 2. Exterior of beer cooler in bar area rusted.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of sugar bin and lid in server station soiled with grease
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Inside of container of fried wontons lined with paper towel on bottom on shelf near managers office. Employee removed paper towel from container during this inspection.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Pans containing raw alligator meat and raw shrimp stored on shelf directly above mesh bag containing onions inside reach-in cooler in prep area. Manager stated the onions are always cooked prior to being served. Manager moved onions away from raw meats during this inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside bottom of reach-in cooler at cookline: shrimp (58F - Cold Holding); pico (58F - Cold Holding). Manager stated the items in the cooler were moved into the reach-in cooler from the walk-in cooler 30 minutes prior. Manager stated the cooler had become unplugged. After plugging the cooler back into the wall, ambient temperature 42F. Inspector had employees add ice to items in the cooler to help rapidly cool to 41F.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at cookline near fryers has deep cut marks and is no longer smooth and cleanable.
[31A-11-4] Handwash sink used for purposes other than handwashing. Spoon stored down inside handwash sink in server station. Inspector removed spoon from sink before washing hands.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment has no chemical test kit for chlorine dish machine.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Plate in flour being used as a scoop. Cup inside garlic in reach in cooler in prep area.
[36-51-4] Building components, attachments or fixtures in poor repair. Holes in floor between walk in cooler and kitchen door. Unsealed wood on ceiling in ware wash area.
[14-05-4] Cardboard used to line food-contact shelves. Cardboard on dry storage shelf. Removed.
[35A-03-4] Dead roaches on premises. One dead roach on floor in prep kitchen. Cleaned up.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Red glasses in server station.
[33-19-4] Garbage on the ground and/or pad around dumpster. Several boxes on ground around dumpster. Also, bagged trash on ground near grease receptacle
[10-20-4] In-use tongs stored on equipment door handle between uses. One pair on oven door
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on chest freezer near walk in cooler soiled with mold like substance. Shelf under grill soiled with grease. Exterior of sugar bin in server station soiled
[16-48-4] Old food stuck to clean dishware/utensils. Food debris on salad spinner on bottom shelf of clean dish shelf in prep room.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink at bar draining slowly.
[36-50-4] Unclean building components, attachments or fixtures. Ceiling vents soiled with dust.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of breading on shelf near office with no label. Label added.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee with gloved hands touched raw gator meat then touched cutting board that was used for tray of corn fritters. Cook placed fritters back in fryer and manager educated employee.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee touched apron then continued to put gloves on hands without washing hands. Male employee wiped hands on apron then continued to wok without washing hands.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Ten live flies in kitchen area.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired 06/01/2024.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Pan of raw gator on shelf over rice in walk in cooler. Manager moved.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in make table near steam table: crawfish (46-49F - Cold Holding) in unit overnight.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in make table on cookline: fish (52F - Cold Holding); ground beef (52F - Cold Holding); shrimp (62F - Cold Holding). All items in unit for two hours. Added ice bags. Drawer unit under cooking equipments: chicken (57F - Cold Holding then 50F one hour later); fish (56F - Cold Holding then 46F in one hour). Added ice bags to all. In reach in make table near steam table: crawfish (46-49F - Cold Holding) in unit over night. Stop sale issued.
[41-10-4] Toxic substance/chemical improperly stored. Two bottles of oven cleaner hanging on shelf next to clean dishes. Sterno containers on shelf over can goods. Sterno moved.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Three missing on exterior walls of prep room.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate inside ice machine soiled with slimy substance. Can opener blade soiled with food debris. Slicer blade soiled with food debris. Interior of reach in cooler shelves at bar soiled with food debris.
[31A-11-4] Handwash sink used for purposes other than handwashing. Scouring pad in sink near ice machine in prep area.
[31B-02-4] No paper towels or mechanical hand drying device and/or soap provided at handwash sink. Sink near ice machine.
[05-08-4] No probe thermometer provided to measure temperature of food products.

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Two tanks on back porch. Manager secured.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of reach in cooler at bar.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Male employee preparing food wearing bracelets. Male employee preparing food with watch on.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Male employees on cookline with beards.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Plastic pans in kitchen area. Glasses in server station.
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. Plastic pan broken in ware wash area. Cardboard lining food storage shelf in prep kitchen. Pan and cardboard was discarded.
[08B-38-4] Food stored on floor. Bin of flour on floor near office. Picked up during this inspection.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in water at 109Fin kitchen. Tongs in water at 57F at bar area. Manager removed all. Also, knife between make table and lid on cookline. Manager removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around doors of reach in drawer unit on cookline soiled with mold like substance.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Sink in server station has a slow drain. Sink in prep kitchen has a slow drain.
[29-03-4] Water draining onto floor surface. Hand sink in server station leaking onto floor. Also, reach in cooler near office has standing water inside.
[02D-01-5] Working containers of food removed from original container not identified by common name. Several bulk containers of flour and sugar throughout kitchen and server station with no labels.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Female employee filled sanitizer bucket from triple sink then put on gloves and began to cook without washing hands.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flys in kitchen ware wash area. Also, two bees observed at outdoor bar.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In reach in make table on cookline: raw beef on shelf over fries. Moved.
[35A-11-4] Evidence of feeding stray/wild animals - food/water bowls provided outside. Bucket with cat food next to ice machine in prep kitchen. Cat food prices in hand sink next to ice machine. Manager stated the food was used to feed the cats. Food discarded.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of two reach in coolers in prep kitchen soiled with food debris. Interior of microwave in prep kitchen soiled with food debris. Employee began cleaning.
[31A-11-4] Handwash sink used for purposes other than handwashing. Male employee dumped water in sink near pass thru window.
[31B-02-4] No paper towels or mechanical hand drying device and/or soap provided at handwash sink. Sink in prep kitchen has no soap. Sink at bar has no towels. Both were replenished.
[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. Missing for more than 20 employees.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Nine employee certificates provided. Manager stated the staff is 30 or more employees and most employees have been employed over sixty days.