Bristol32321
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Operating with an expired Division of Hotels and Restaurants license.
High priorityBRISTOL BARBECUE COMPANY →Jun 18, 2025
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 46F, peas 46F, walk in cooler. Per operator made yesterday. See stop sale
High priorityAPALACHEE RESTAURANT →Nov 15, 2024
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. 0 ppm. Machine repaired and checked at 100 ppm.
High priorityAPALACHEE RESTAURANT →Nov 15, 2024
Operating with an expired Division of Hotels and Restaurants license. License made corrected on site
High priorityAPALACHEE RESTAURANT →Nov 15, 2024
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Peas and rice
High priorityAPALACHEE RESTAURANT →Nov 15, 2024
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 56F, cheese 56F, tomato 56F. Less than 4 hours per operator, put in freezer to rapid cool at 10:40; ham 36F, cheese 41F, tomato 36F, at 11:50.
High priorityAPALACHEE RESTAURANT →Nov 15, 2024
Toxic substance/chemical improperly stored. Degreaser above prep counter, properly stored correct on site
High priorityAPALACHEE RESTAURANT →Nov 15, 2024
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink.
High priorityAPALACHEE RESTAURANT →Nov 15, 2024
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. Observed employee touch dirty apron with gloves and did not wash hands.
High priorityAPALACHEE RESTAURANT →Mar 8, 2024
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. Observed employee touch ready to eat beef patty and place it in to go during time of inspection.
High priorityAPALACHEE RESTAURANT →Mar 8, 2024
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Steak 45F, Collard greens 47F, Spaghetti 48F and Rice 50F all held over 4 hours in walk in cooler.
High priorityAPALACHEE RESTAURANT →Mar 8, 2024
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Steak 45F, Collard greens 47F, Spaghetti 48F and Rice 50F all held over 4 hours in walk in cooler. See stop sale.
High priorityAPALACHEE RESTAURANT →Mar 8, 2024