UKULELE BRANDS

Name: UKULELE BRANDS
Address: 4805 LAND O LAKES BLVD, LAND O' LAKES, FL, 34639, US
Rating: 26.9

4805 LAND O LAKES BLVD, LAND O' LAKES, FL 34639

License #6113018

🦞 Seafood ℹ️

26.9 Grade F / 100

Failing Health Score

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Latest inspection

September 25, 2026 · 5 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

UKULELE BRANDS in LAND O' LAKES currently holds an InspectFL Health Score of 26.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on September 25, 2026. Across those visits, inspectors documented 87 total violations — 24 critical, 19 major, 44 minor.

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Record snapshot

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Inspections on file

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The latest inspection on September 25, 2026 shows 5 observation rows: no critical rows, 1 major, and 4 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

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UKULELE BRANDS 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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[14-38-4] Clear food storage containers on dish storage rack in server alley are cracked or broken. Discussed ordering new ones with manager
[14-09-4] Cutting board on cook line and cutting board at server station has cut marks and is no longer cleanable.
[14-11-5] Equipment in poor repair. Observed bottom of door and gasket of the walk in cooler in poor repair. Discussed fixing both door and gasket with manager.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Black Togo boxes not stored inverted behind bar or on cook line. Employees inverted
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed ice inside hand sink at bar entrance. Discussed with manager that hands sinks can only be used to wash hands. She discussed the matter with the employees currently working and stated shed discuss it with the others when she sees them .

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with black mold like debris.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Grooved cutting boards in kitchen.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in kitchen next to food being prepared for the public. Employee removed drink.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee engaging in food prep no hair restraint.
[10-08-5] Ice scoop handle in contact with ice. Ice scoop handle in ice machine out back. Employee removed ice scoop.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled interior in steam table area
[33-16-4] Open dumpster lid.
[08B-62-4] Unprotected ice machine in a customer/nonsecure area. Ice machine out back of restaurant not secured. Employee locked area.
[01B-01-4] Dented/rusted cans present. See stop sale. Dented can of diced tomatoes on dry storage shelf with foods to be served to the public.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves no hand wash. Educated employee and he washed his hands and put on clean gloves.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Bartender touched lemon with bare hand to garnish drink. Educated employee and she discarded lemon. Placed tongs to garnish.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over queso in walk in freezer packages open. Employee moved queso to upper shelf.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained, can opener soiled with build up of food debris, soda nozzle area soiled with debris.
[31A-09-4] Handwash sink not accessible for employee use at all times. Scratch pad in hand sink in dish area. Employee removed scratch pad.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. White piece in side
[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. -Fish thawing in walk-in cooler in vacuum sealed plastic white fish. discussed with manager the importance of cutting the package.
[50-09-4] Current Hotel and Restaurant license not displayed. 2023 observed
[14-09-4] Cutting board has cut marks and is no longer cleanable. White board on reach in cooler by dish washing machine.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee canned coffee not separated in reach in cooler black by kitchen entrance
[10-08-5] Ice scoop handle in contact with ice. Employee removed from ice bin.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw beef boiled eggs sitting in buckets in the three compartment sink. No running water. Employee moved items to walk in and placed running water on raw beef.
[08B-62-4] Unprotected ice machine in a customer/nonsecure area. both ice machines out doors one ice machine has a fence around that is not closed. Management states the ice machine gets locks at night.
[01B-01-4] Dented cans present. See stop sale. House recipe ketchup 2 cans Mushrooms arrezzio 1 can located on dry storage shelf by hand washing sink.
[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. Employee touched shirt than touched bread bun with the same glove and did not change gloves or wash hands. Discussed with employee the importance of hand washing with employee and management.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched lemon on plate that was going out to customers. Employee was not wearing any gloves. The lemon was not going to be heated to 145 f discussed with employee the importance of hand washing. No aop system observed at restaurant.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cooks line by steam warmers Cold holding : cut tomatoes 46 f held less than 4 hours employee moved to freezer 2nd temp 43 f
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed above 200-400 ppm on bottle instructions. Discussed with employee to add water. Employee remade to 400 ppm
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary ammonia.
[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 2 employees. Sent via email to operator at time of inspection 1 employee signed at time of inspection.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in reach in cooler prepped 5 days prior no date mark reach in cooler on cooks line.

Disposition: Warning Issued
[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. -Fish thawing in walk-in cooler in vacuum sealed plastic. Operator cut slits into all bags
[14-09-4] Cutting board has cut marks and is no longer cleanable. -All cutting boards on cook line deeply grooved and no longer cleanable
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. -Box of employee waffles kept in reach-in cooler alongside food to be served to the public. Employee properly stored waffles
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Speaker on top of reach-in cooler on cook line Employee removed speaker
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. -2 cooks observed with full beards preparing food, Operator provided beard nets to cooks
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. -Metal hotel pans on drying on rack near steam tables stacked to dry while still wet
[14-69-4] Ice buildup in walk-in freezer. -Condenser leaking fluid onto table in freezer. Table has food storage
[33-16-4] Open dumpster lid.
[29-49-6] Standing water in bottom of reach-in-cooler. -Triple door reach-in cooler on cook line has standing water
[08B-62-4] Unprotected ice machine in a customer/nonsecure area. -Both outdoor ice machines not locked or secured for protection
[08B-17-4] Unwashed fruits/vegetables stored over ready-to-eat food. -Unwashed peppers kept over ready to eat food in walk-in cooler Employee properly stored all items
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. -Multiple cooks observed changing gloves and tasks with no handwashing. Discussed proper handwashing with operator
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Cook touched face with gloved hand before immediately returning to food prep no handwashing Discussed proper handwashing with operator
[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. -Cook touched clothes with gloved hand and returned to preparing food no hand washing Discussed proper handwashing with operator
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 flying insect observed behind bar -3 flying insects observed in kitchen No landing on food contact surfaces
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. - Jambalaya kept over ready to eat food in walk-in cooler Employee properly stored all items
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw beef kept over raw fish in walk-in cooler Employee properly stored all items
[41-10-4] Toxic substance/chemical improperly stored. -Multiple purpose cleaning agent stored above steam table and single use Togo boxes Operator removed and properly stored chemicals
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. -Provided operator with Written plan for bodily fluid cleanup
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -All cutting boards on cook line
[31A-09-4] Handwash sink not accessible for employee use at all times. -Hand washing station next to dish machine filled with steel wool scrubs