BALLYHOO GRILL
3700 W UNIVERSITY AVE, Gainesville FL 32607
Last inspected Oct 17, 2025 · 18 visits since September 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
JUL 24
JAN 25
MAR 25
AUG 25
AUG 25
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Rodent activity present as evidenced by rodent droppings found. Observed 8 rodent droppings on can rack across from walk-in freezer. Observed two rodent droppings on floor alongside wall off office across from beer walk-in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $4,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2024004665 | Nov 27, 2023 | Mar 18, 2024 | $1,200 |
| 5--2023065215 | Sep 11, 2023 | Jan 23, 2024 | $1,200 |
| 5--2023047579 | Jun 26, 2023 | Oct 17, 2023 | $1,600 |
| 5--2021027557 | May 26, 2021 | Jul 27, 2021 | $400 |
| 5--2018063535 | Dec 4, 2018 | Jan 24, 2019 | $200 |
Inspection history
18 visits, newest first
Oct 17, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Dead roaches on premises. Dead roach parts at end of cookline.Dead roach parts in back storage area. Manager swept up parts and disposed.
Aug 19, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 31 violations recorded, 4 high priority.
4 High priority9 Intermediate18 Basic
Show 31 findings ▾
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 not wearing gloves wiped hands on back of shorts then put on gloves without washing hands. Cook not wearing gloves pulled up shorts then put on gloves without washing hands, then prepared food orders.Discussed with Manager
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. Cook not wearing gloves handled tortilla and put them on the grill.
Toxic substance/chemical improperly stored. Bengal pesticide and WD-40 can stored next to clean spoons.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing vacuum breakers on hose bibbs at mop sink out back behind the building.
Clam/mussel/oyster tags not marked with last date served. Oyster tags not date marked with last date and not in chronological order.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like substance in the grooves in kitchen. Food-contact surface of commercial can opener soiled with food debris, mold-like substance. Mold like substance on the inside food contact surface of the ice bin at the server soft drink dispensing machine. Mold like substance on the top inside surface of the two ice machines in the back room area
Handwash sink used for purposes other than handwashing. Handwash sink at the end of the cookline had can of paint in handwash sink.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No food manager present with approximately ten employees working
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink at end of cookline. Manager placed towels at handwash sink
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. No oyster consumer advisory posted. Inspector provide oyster consumer advisory and Manager made copies and posted at front entrance
Records/documents for required employee training do not contain all of the required information. All food handler certificates missing Trainer CFPM certificate number. Manager placed number on certificates
Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( disinfectant ).
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water at handwash sink 74F on the cookline. Handwash sink at the end of the cookline has no running water. Manager had plumber turn on the water
Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks not adequately secured in back room area
Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table in kitchen with grooves with black stains.
Dead roaches on premises. Dead roach parts at end of cookline.Dead roach parts in back storage area. Manager swept up parts and disposed.
Duct tape used to repair nonfood-contact surface. Duct tape used to repair vinyl apron. Manager discarded apron with duct tape.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in reach in cooler on cookline. Employee drink on top of the dishmachine. Employee drink on prep table on cookline. Employee discarded drink
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Soiled apron hanging on clean ware rack. Employee shoes stored with clean napkins. Manager moved all items from those areas
Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard.
Floor area(s) covered with standing water. Standing water on cookline, back prep area, and walk-in-cooler
Floor tiles missing and/or in disrepair. Floor tiles cracked a missing pieces in dishwash area, cookline and at the end of the cookline.
Food storage container/container lid cracked or broken. Several clean container bins with crack on clean ware rack. Manager disposed of cracked bins
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up on floor of walk-in-freezer
Light shield damaged/in disrepair. Missing light shield at the end of the cookline.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled hood filters on cookline. Hose lines in beer keg walk-in-cooler soiled
Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack.
Stored food not covered. Bread in walk-in-cooler not covered
Wall soiled with accumulated grease, food debris, and/or dust. Walls and floor behind and under cooking equipment on cookline soled with accumulated grease.
Water draining onto floor surface. Water draining on floor from prep sink in back rep area. Manager had plumber repairing connection.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table.
Aug 1, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate10 Basic
Show 15 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched face and proceeded to put on gloves to handle clean pans without washing hands. Manager had employee wash hands and change gloves.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Corned beef,ham, pulled pork, ribs and ranch dressing stored in walk-in cooler. All items prepared between 7/16 and 7/25. Manager stated establishment was closed for remodeling from 7/28-7/31.
Clam/mussel/oyster tags not marked with last date served. Tags saved on board across from office.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table next to grill across from office. Cutting board on reach-in cooler across from cook line.
Handwash sink used for purposes other than handwashing. Containers of soap stored in hand washing sink across from back door. Employee removed soap during inspection.
Dumpster rusted out on bottom. Dumpster on side of building.
Equipment in poor repair. Handle for reach-in cooler across from dish area.
Floor tiles missing and/or in disrepair. Floor next to grill across from office.
Food stored on floor. Case of soda stored on floor in clean dish room.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixture on cook line.
Missing drain plug at dumpster. Dumpster on side of building.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line.
Single-service articles not stored inverted or protected from contamination. Aluminum to go lids stored in clean dish room.
Standing water in floor drain/floor drain draining very slowly. Floor drain beneath dish area hand washing sink.
Wall soiled with accumulated grease, food debris, and/or dust. Wall in dish area where utensils are hanging.
Jun 3, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No employee training available.
Apr 9, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No employee training available.
Mar 27, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 25 violations recorded, 5 high priority.
5 High priority5 Intermediate15 Basic
Show 25 findings ▾
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. Dish machine in dish area, 0 ppm.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered dish area after using restroom and began handling clean dishes without washing hands. Manager had employee wash hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then proceeded to handle clean dishes without washing hands. Manager had employee wash hands before handling anymore clean dishes.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from office: grouper (48F - Cold Holding). Employee stated grouper placed in cooler one hour prior to temperature being taken. Employee placed bags of ice on grouper to reduce temperature to 41F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item in wait station warmer: fries (128F - Hot Holding). Employee stated fries placed in warmer 20 minutes prior to temperature being taken. Fries were used during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line hand washing sink. Bins for ice machines in back area. Cutting boards stored in dish area.
Handwash sink used for purposes other than handwashing. Hose stored in dish area hand washing sink. Employee removed hose during inspection.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Ten employees working with no certified food manager present. Certified food manager arrived during inspection.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No employee training available.
No soap provided at handwash sink. Soap and hand towels missing at bar area hand washing sink.
Dead roaches on premises. Observed two dead roaches underneath front counter next to front door. Manager discarded roaches during inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach-in cooler across from cook line fryers. Manager removed drink during inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee aprons hanging on can rack.
Equipment in poor repair. Gasket of reach-in cooler next to cook line hand washing sink.
Floor tiles missing and/or in disrepair. Floor tiles missing across from office.
Hole in or other damage to wall. Hole in wall beneath three compartment sink across from walk-in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer across from cook line hand washing sink.
Missing drain plug at dumpster. Dumpster on side of building.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine. Can rack across from walk-in freezer. Fan covers in walk-in cooler.
Old labels stuck to food containers after cleaning. Containers stored on clean dish shelf in room next to dish area.
Open dumpster lid. Dumpster on side of building.
Shelves with rust that has pitted the surface. Shelves in dish area.
Stored food not covered. Crab legs in walk-in freezer.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cook line reach-in cooler. Manager placed wiping cloth in sanitizer bucket.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor underneath cook line hand washing sink. Manager placed sanitizer bucket on shelf next to hand washing sink.
Feb 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 31, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Grouper thawing in walk-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from cook line grill: blue cheese (48F - Cold Holding); pico (49F - Cold Holding); slaw (48F - Cold Holding). Manager stated items placed in cooler at 11:00 am. Manager moved items to walk-in freezer to reduce temperature to 41F.
Jan 30, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 31 violations recorded, 6 high priority.
6 High priority12 Intermediate13 Basic
Show 31 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began handling pans of food in walk-in cooler without washing hands. Manager had employee wash hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over tortillas in walk-in cooler. Manager moved eggs to bottom shelf during inspection.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw chicken and proceeded to handle clean plate without washing hands and changing gloves. Manager had employee wash hands, change gloves and use new plate.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Grouper thawing in walk-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from cook line grill: blue cheese (48F - Cold Holding); pico (49F - Cold Holding); slaw (48F - Cold Holding). Manager stated items placed in cooler at 11:00 am. Manager moved items to walk-in freezer to reduce temperature to 41F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored on cook line stove top: brussel sprouts (93F - Hot Holding). Employee stated brussel sprouts were reheated 30 minutes prior to temperature being taken. Manager voluntarily discarded brussel sprouts.
Clam/mussel/oyster tags not marked with last date served. Tags hanging on caulk board not dated.
Clams/mussels/oysters tag removed from original container prior to container being emptied. Bags of oysters stored in walk-in cooler.
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. No written procedure available for establishment. Inspector provided establishment with written procedure.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line reach-in coolers. Blade of can opener on prep prep table across from walk-in freezer.
Handwash sink used for purposes other than handwashing. Hose stored in dish area hand washing sink. Employee removed hose during inspection.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No certified food manager on duty with 12 employees working.
No paper towels or mechanical hand drying device provided at handwash sink. No hand towels, soap or hand washing sign for bar area hand washing sink.
No probe thermometer provided to measure temperature of food products. No probe thermometer available for establishment.
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. Proof of training for one employee. Establishment employees twenty employees.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut potatoes stored in walk-in cooler. Manager stated potatoes were cut the previous morning. Employee added proper date mark to container of cut potatoes.
Spray bottle containing toxic substance not labeled. Spray bottle underneath hand washing sink across from back door.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink in bar area.
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. Grouper thawing in walk-in cooler.
Dead roaches on premises. Observed one dead roach on floor in front storage area. Manager discarded dead roach during inspection.
Employee personal food not properly identified and segregated from food to be served to the public. Employee sodas stored in reach-in cooler across from office. Manager removed sodas during inspection.
Equipment in poor repair. Gasket for reach-in cooler in wait station.
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Shingles used to cook fish. Establishment unable to provide proof of shingles being food grade.
Floor tiles missing and/or in disrepair. Floor tile missing in dish area.
No Heimlich maneuver/choking sign posted. No choking poster posted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine across from mop sink. Hood vents above cook line. Fan covers in walk-in cooler.
Old labels stuck to food containers after cleaning. Containers stored in dish area.
Open dumpster lid. Dumpster on side of building.
Soda gun handle in contact with ice. Bar area soda gun stored in bin of ice. Manager removed soda gun during inspection.
Stored food not covered. Grits stored in walk-in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on reach-in cooler across from office. Manager placed towel in sanitizer bucket.
Jul 3, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 1, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 18 recorded, 4 high priority.
4 High priority4 Intermediate10 Basic
Show 18 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired on 6/1/2024.
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over ham in reach-in cooler across from office. Shell eggs stored over tortillas in walk-in cooler. Manager placed eggs on bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler across from cook line across: coleslaw (48F - Cold Holding); tomatoes (49F - Cold Holding); sour cream (48F - Cold Holding); melon (47F - Cold Holding); tomatoes (46F - Cold Holding). Manager stated items placed in cooler three hours prior to temperature being taken. Manager had employee place bags of ice on items to reduce temperature to 41F.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink outside of back door.
Food-contact surface soiled with food debris, mold-like substance or slime. Bins for kitchen ice machines. Cutting board on prep table across from walk-in cooler.
Handwash sink does not provide water through a mixing valve or combination faucet. Hand washing sink outside of office, 78F.
No soap provided at handwash sink. Hand washing sink across from back door. Manager provided hand soap at hand washing sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noodles stored in walk-in cooler. Manager stated noodles were prepared the previous morning. Manager placed proper date mark on item.
Accumulation of debris inside warewashing machine. Dish machine in dish area.
Dead roaches on premises. One dead roach on floor in front of beer cooler. Manager discarded dead roach.
Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf in storage room next to dish area.
Equipment in poor repair. Gasket for reach-in cooler across from cook line grill.
Ice bucket/shovel stored on floor between uses. Ice buckets stored on floor in front of walk-in freezer. Manager placed buckets on hooks.
Missing drain plug at dumpster. Dumpster behind the building.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill.
Old labels stuck to food containers after cleaning. Containers stored on shelf in storage room next to dish area.
Single-service articles not stored inverted or protected from contamination. To go containers stored on shelf in storage room next to dish area. Manager turned containers over.
Stored food not covered. Ice cream crepes stored in walk-in freezer. Cheese sauce stored in walk-in cooler. Manager placed cover on both items.
Apr 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 8, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 26 violations recorded, 6 high priority.
6 High priority6 Intermediate14 Basic
Show 26 findings ▾
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. Dish machine in ware washing area, 0 ppm. Employee primed machine, 50 ppm.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and proceeded to handle clean dishes without washing hands.
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee cut raw fish, changed gloves without washing hands, and proceeded to handle raw spinach. Manager had employee wash hands and change gloves.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Beans dated 2/1 and grits dated 1/27. Employee stated items placed in cooler two days prior and old labels were not removed. Employee placed proper date on items.
Stop Sale issued due to food not being in a wholesome, sound condition. 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 stored in reach-in cooler across from office.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet next to hand washing sink across from walk-in freezer. Left side faucet in mop sink behind back door.
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Establishment is vacuum packing cold food items.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line. Interior of microwave on cook line. Bin of ice machine. Blade of can opener on prep table across from walk-in freezer.
Handwash sink used for purposes other than handwashing. Hat stored in bar area hand washing sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dish machine.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is vacuum sealing cold food.
Spray bottle containing toxic substance not labeled. Chemical spray bottle underneath prep table across from walk-in cooler.
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 stored in reach-in cooler across from office.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach-in cooler across from cook line. Employee removed drink.
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee chewing gum in prep area in front of walk-in cooler.
Equipment and utensils not properly air-dried - wet nesting. Containers stored next to three compartment sink in ware washing area.
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Planks for cooking salmon, no proof of being a hard wood.
Ice bucket/shovel stored on floor between uses. Ice bucket stored on floor in front of walk-in freezer. Employee placed bucket on hook.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice cream reach-in freezer at end of cook line.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Doors of reach-in cooler across from cook line grill.
Missing drain plug at dumpster. Dumpster behind building.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy. Non food contact surfaces on slicer on prep table across from walk-in cooler.
Old labels stuck to food containers after cleaning. Containers stored on shelves in room next to ware washing area.
Open dumpster lid. Dumpster behind building.
Stored food not covered. Apple pie filling in walk-in freezer. Employee wrapped pan with plastic.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor outside of office.
Nov 28, 2023□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items in warmer above cook line grill: baked potatoes (128F,123F - Hot Holding). Employee stated item placed in warmer 30 minutes prior to temperature being taken. Employee placed potatoes in oven to reheat.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line reach-in coolers stained. Interior of ice bin for ice machine.
Floor tiles missing and/or in disrepair. Floor tiles in area across from office.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach-in cooler across from cook line grill.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach-in cooler across from cook line grill. Bottom shelf of prep table across from cook line grill.
Standing water in bottom of reach-in-cooler. Reach-in cooler across from cook line grill.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind reach-in cooler across from cook line grill.
Working containers of food removed from original container not identified by common name. Container of pepper on bottom shelf of prep table across from walk-in cooler.
Nov 27, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 33 violations recorded, 10 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
10 High priority6 Intermediate17 Basic
Show 33 findings ▾
Container of medicine improperly stored. Container of Tylenol stored on top of bar area reach-in cooler. Manager removed bottle from bar area.
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. Dish machine in dish area, 10 ppm. Employee primed machine and rewashed dishes, 75 ppm.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes in dish area and proceeded to handle clean dishes on cook line without washing hands. Inspector had employee wash hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and proceeded to handle fish without washing hands and changing gloves. Inspector stopped employee and had employee wash hands and change gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over ham in reach-in cooler outside of office. Manager placed eggs on bottom shelf.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Mashed crab bisque stored in walk-in cooler dated 11/20. Manager stated item was prepared on 11/24. Manager placed proper date mark on item.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Grits stored in walk-in cooler dated 11/18.
Rodent activity present as evidenced by rodent droppings found. Observed four rodent droppings on floor outside of office across from beer cooler. Observed one rodent dropping on bottom shelf of prep table outside of office at end of cook line. Observed two rodent droppings in bar area hand washing sink. Manager cleaned and disposed of rodent droppings.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from cook line grill: slaw (47F.46F - Cold Holding). Manager stated item placed in reach-in cooler at 11 am. Manager placed item in walk-in freezer to reduce temperature to 41F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items in warmer above cook line grill: baked potatoes (128F,123F - Hot Holding). Employee stated item placed in warmer 30 minutes prior to temperature being taken. Employee placed potatoes in oven to reheat.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line reach-in coolers stained. Interior of ice bin for ice machine.
Hot water supply not maintained during peak periods. Establishment has no hot water. Owner called plumber to repair hot water.
No paper towels and soap or mechanical hand drying device provided at handwash sink. No hand towels and soap at bar area hand washing sink. Manager provided hand towels and soap at hand washing sink.
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Oysters stored in walk-in cooler.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pumpkin cheesecake in reach-in cooler across from salad prep area. Manager stated item prepared on 11/24. Manager placed proper date on item.
Records/documents for required employee training do not contain all of the required information. Two employee certifications not completed.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in dish machine.
Dead roaches on premises. Observed 15 dead roaches in control panel of dish machine in dish room. Manager had employee clean and dispose of dead roaches.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table across from salad prep area. Manager removed drinks from prep table.
Equipment and utensils not properly air-dried - wet nesting. Containers stored on clean dish rack in room next to dish area.
Floor area(s) covered with standing water. Standing water on floor in walk-in cooler. Standing water on floor on cook line.
Floor tiles missing and/or in disrepair. Floor tiles in area across from office.
Food storage container/container lid cracked or broken. Container for flour on cook line.
Food stored on floor. Mayonnaise stored on floor in walk-in cooler. Lemonade stored on floor in beer walk-in cooler.
In-use ice scoop stored on soiled surface between uses. Ice scoop on top of storage area ice machine. Manager returned ice scoop to dish area.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach-in cooler across from cook line grill.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach-in cooler across from cook line grill. Bottom shelf of prep table across from cook line grill.
Standing water in bottom of reach-in-cooler. Reach-in cooler across from cook line grill.
Stored food not covered. Crab legs stored in walk-in freezer. Employee placed cover on crab legs.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Beans and potatoes stored in walk-in cooler.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Crab bisque and grits stored in walk-in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind reach-in cooler across from cook line grill.
Working containers of food removed from original container not identified by common name. Container of pepper on bottom shelf of prep table across from walk-in cooler.
Sep 19, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 12, 2023Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
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. Dish machine in dish area, 0 ppm.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Establishment vacuum seals food on site.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from office. Nozzles of tea dispensers in wait station
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 stored in walk-in cooler.
Ice bucket not inverted between uses. Ice buckets stored in front of walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handles to dump sink in bar area. Hood vents above grill on cook line.
Old labels stuck to food containers after cleaning. Containers stored in dish area.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Establishment vacuum seals items and doesn't use them within 48 hours.
Sep 11, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 15 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority5 Intermediate6 Basic
Show 15 findings ▾
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. Dish machine in dish area, 0 ppm.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and then proceeded to handle clean dishes without washing hands.
Rodent activity present as evidenced by rodent droppings found. Observed 8 rodent droppings on can rack across from walk-in freezer. Observed two rodent droppings on floor alongside wall off office across from beer walk-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler at end of cook line closest to dish area: fish (49F - Cold Holding); shrimp (48F - Cold Holding); sour cream (51F - Cold Holding); blue cheese (45F - Cold Holding); shrimp (46F - Cold Holding); ham (45F - Cold Holding). Manager stated items placed in cooler 3 hours prior to temperature being taken. Manager placed ice bags on top of items to reduce temperature to 41F.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Establishment vacuum seals food on site.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from office. Nozzles of tea dispensers in wait station
Handwash sink used for purposes other than handwashing. Bottle of cleaner in hand washing sink in bar area. Manager removed spray bottle.
No soap provided at handwash sink. Hand washing sink in bar area. Manager provided soap to hand washing sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Portioned spaghetti stored in walk-in cooler. Manager stated item was prepared on 9/9.
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 stored in walk-in cooler.
Food stored on floor. Case of potatoes stored on floor in walk-in freezer.
Ice bucket not inverted between uses. Ice buckets stored in front of walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handles to dump sink in bar area. Hood vents above grill on cook line.
Old labels stuck to food containers after cleaning. Containers stored in dish area.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Establishment vacuum seals items and doesn't use them within 48 hours.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.