THE WINE HOUSE

Name: THE WINE HOUSE
Address: 2913 BEACH BLVD S, GULFPORT, FL, 33707, US
Rating: 69.2

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

69.2 Grade F / 100

Failing Health Score

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Quick take

THE WINE HOUSE in GULFPORT currently holds an InspectFL Health Score of 69.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 15, 2026. Across those visits, inspectors documented 19 total violations — 5 critical, 6 major, 8 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.

Administrative complaint recommended
[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.
[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.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) Diluted and retested at 50PPM.
[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.
[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.

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.
[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.
[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.
[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.
[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.
[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
[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
[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.

Community reaction

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