Neighbourhood
Sumterville33585
Restaurants3
Spotless inspections22%
Ordered shut0
FinesNone
A 3
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.
Live, small flying insects found 1 flying insects kitchen 3 flies in dry storage room 1 fly by dish machine 1 fly in prep room 1 fly on cloth napkin in dining room
High priorityBOOSTERS BAR & GRILL →Feb 10, 2025
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In vertical freezer on end of cook line- raw shrimp in pan over tater tots and fries In drawer under broiler- raw beef over fish
High priorityBOOSTERS BAR & GRILL →Feb 10, 2025
Raw animal food stored over or with unwashed produce. Raw beef over unwashed produce in walk in cooler.
High priorityBOOSTERS BAR & GRILL →Feb 10, 2025
Stop Sale issued due to food not being in a wholesome, sound condition. Mahi completely thawed, package not cut open, package states to remove from package before thawing. 30 lbs
High priorityBOOSTERS BAR & GRILL →Feb 10, 2025
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At flat top grill - cooked onions (83F - cold Holding); carmelized onions (81F - cold Holding) removed from walk in cooler at 11 am, 2.5 hours ago, see stop sale sliced tomatoes (52F - Cold Holding), removed from refrigeration 3.5 hours ago, discussed using time control.
High priorityBOOSTERS BAR & GRILL →Feb 10, 2025
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line- sliced tomatoes (52F - Cold Holding), removed from refrigeration 3.5 hours ago, discussed using time control. See stop sale. cooked onions (83F - cold Holding); carmelized onions (81F - cold Holding) removed from walk in cooler at 11 am, 2.5 hours ago
High priorityBOOSTERS BAR & GRILL →Feb 10, 2025
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. beef hot dogs (117F - Reheating) started at 11:11, 2 hours 6 minutes ago, moved to warmer, heated to 182F.
High priorityBOOSTERS BAR & GRILL →Feb 10, 2025
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Chlorine not for food contact surfaces. Employee went to the store to buy correct food contact surfaces sanitizer.
High priorityGROVE ROADSIDE DELI →Jul 11, 2024