CALLAHAN BARBECUE
450077 SR 200 STE# 1, Callahan FL 32011 · 904.879.4675
Last inspected Jul 17, 2026 · 17 visits since August 2023
JUN 25
JUL 25
JUL 25
MAY 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed nine (9) live roaches in establishment: seven (7) in back kitchen area near triple sink and cook line and two (2) near flip top cooler in kitchen near entrance to kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2024070350 | Sep 10, 2024 | Feb 3, 2025 | $1,200 |
| 5--2023008662 | Dec 15, 2022 | Apr 5, 2023 | $400 |
Inspection history
17 visits, newest first
Jul 17, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 16, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 3 high priority.
3 High priority3 Intermediate11 Basic
Show 17 findings ▾
Live, small flying insects found. Observed two (2) live flying insects at front counter. Also, observed one (1) live flying insect in kitchen. Ear reach in cooler.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Four (4) pans of vegetables on top shelf of stove held on time as a public health control with no time marking. Manager stated items were cooked 1 hour prior and added time marking. Also, inspector observed employee cook fresh chicken and place on top of older chicken that is all held on time with no new time or new at bottom.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In warmer in kitchen near flip top reach in cooler, pulled pork (120F - Hot Holding); brisket (125F - Hot Holding). Manager stated items have been in warmer for about 20 minutes. Items returned to oven to bring temperature back up. Also, at front counter, baked beans (120F - Hot Holding, rechecked 165F); mac and cheese (127F - Hot Holding rechecked 172F). Manager stated items had been in warmer approximately 35 minutes. Items returned to oven to bring up temperature. Temperatures retaken 20 minutes later.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink in ware washing area. Manager stocked paper towels.
No soap provided at handwash sink. No soap at handwash sink near cook line. Manager stocked hand soap.
Spray bottle containing toxic substance not labeled. Spray bottle on side of black cart at front counter with clear liquid not labeled. Manager added label to bottle.
Bathroom facility in disrepair. Urinal in men's restroom not working with black trash bag over it and do not use sign.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's restroom door not self closing.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees chargers, cellphone and vape on prep table shelf next to microwave. Employee removed items.
Floor, wall and/or ceiling soiled/has accumulation of debris. Ceiling vents and tiles in kitchen area soiled with dust build up. Also, multiple floor areas in kitchen soiled with food debris.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster on dirty.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On drink machine at front counter by register around nozzles soiled with mold-like substance. Also, multiple gaskets in kitchen soiled with food debris/torn. Also, exterior of fryers soiled with grease build up.
Open dumpster lid. Manager shut lid.
Single-service articles not stored inverted or protected from contamination. On top shelf of prep table, multiple piles of to go boxes not inverted. Employee flipped over boxes.
Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Outdoor shed used to store single service items not fully enclosed with large gap by door where floor is missing.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete throughout kitchen/walk-in cooler/warewashing.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. At front counter, Sanitizer Bucket (Chlorine 0ppm). Manager made new bucket and rechecked at 100ppm.
May 26, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jul 14, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 19 violations recorded, 3 high priority.
3 High priority3 Intermediate13 Basic
Show 19 findings ▾
Live, small flying insects found. Two live flying insects at slicer in kitchen.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Multiple pans of products being held on time as a public health control with times of 9:00/9:45/10:00. Inspector inquired at 2:20. Operator states products all made within the last 30-45 minutes and the label was not changed. Employee changed labels to reflect appropriate timing.
Vacuum breaker missing/incorrectly installed at mop sink faucet or on fitting/splitter added to mop sink faucet. On mop sink with added splitter, vacuum breakers needed on both sides of splitter.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has dried food debris.
Handwash sink used for purposes other than handwashing. Putty knife in kitchen handwash sink and scrub pad in handwash sink at triple sink.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for Nathan hired over 60 days ago.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior chute of ice machine has yellow slime-like substance.
Bathroom facility in disrepair. Men's restroom urinal is not working.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's restroom door does not self-close.
Current Hotel and Restaurant license not displayed. Displayed license expired June 1, 2025.
Dead flies on premises. One dead fly on slicer in kitchen. Manager removed and discarded dead fly and sanitized slicer.
Equipment in poor repair. Handle for left microwave is broken off. Torn gasket on walk in cooler door.
Floor/ceiling/wall/ceiling vent/building attachment soiled/has accumulation of debris. Floor around fryers with excessive grease build up. Floor around handwash sink by fryers is soiled. Fan guards in walk in cooler have debris.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster located on bare ground.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of stove and fryers with grease accumulation.
Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Outside storage shed storing single service items has a broken window and door is partially missing creating a large hole into storage shed.
Unnecessary items/unused equipment on the premises. Discarded shelving, triple sink, urns, steam well and cart stored by outside storage shed.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete observed in walk in cooler and throughout kitchen and ware washing areas.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving has rust.
Jul 1, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 19 violations recorded, 5 high priority.
5 High priority0 Intermediate14 Basic
Show 19 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Live small flying insects found. Three (3) live flies observed in kitchen.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, case of raw bacon stored over pans of ready to eat cooked beans. Items moved and stored correctly.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Multiple fried items across from fryers do not have time markings. All items removed from temperature control approximately 30 minutes prior. All items time marked.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Breakers missing on ends of both sides of splitter attached to mop sink faucet where black and green hoses are attached. Manager states he has breakers and will attach.
Bathroom facility in disrepair. In men's restroom in dining area, urinal not working.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. White ice bucket by ice machine not inverted.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Multiple employee drink cans stored on shelf in middle of kitchen have no lid.
Employee with no hair restraint/beard guards while engaging in food preparation. Multiple cooks working in kitchen. All placed in needed restraints.
Food stored on floor. Container of oil stored on floor in kitchen near fryers. Oil moved and stored correctly.
Garbage on the ground and/or pad around dumpster. Trash/tires/unused equipment on ground by dumpster. Manager states company coming to remove unused equipment.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Both grease receptacles and dumpster are sitting on grass/dirt.
In-use wet wiping cloth/towel used under cutting board. Cloth under white cutting board on prep table in middle of kitchen. Cloth removed.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Multiple shelves showing rust in walk in cooler.
Outer openings not protected with self-closing doors. Rear exit door from triple sink area to outside pit area.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in kitchen and walk in cooler areas. Manager states they are working to seal floor.
Walls/Ceilings not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall by walk in cooler in kitchen is cracked/peeling. Outdoor shed walls and ceilings are not sealed - shed houses mayo and oil.
Water leaking from pipe and/or faucet/handle. Pipe leaking under hand washing sink by cook line in kitchen.
Working containers of food removed from original container not identified by common name. Bulk container of flour not labeled near fryers in kitchen. Manager labeled container.
Jun 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate8 Basic
Show 12 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at cash register accepted cash from guest, touched her nose with bare hands, and scooped ice to prepare drinks without washing hands. Employee in kitchen touched nose with gloved hands, and immediately removed reheated pork from microwave without washing hands. Manager coached employees on proper hand washing procedures. Employees washed hands correctly.
Operating with an expired Division of Hotels and Restaurants license. License displayed expired 06/01/2025. Manager states he will print and post new license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter in ice bath, portioned coleslaw 65F. Coleslaw placed in ice bath approximately 60 minutes prior. Coleslaw moved to walk in cooler to cool.
Toxic substance/chemical improperly stored. Spray bottle containing chemical cleaner stored on front counter near napkins and clean utensils. Bottle moved and stored correctly.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. White ice bucket by ice machine in kitchen. Bucket inverted.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two (2) employee drinks stored on top of breading bin in kitchen. Drinks moved and stored correctly.
Food stored on floor. Bbq sauce on floor in walk in cooler and in dry storage area. Sauces moved and stored correctly.
Garbage on the ground and/or pad around dumpster. Trash around dumpster behind establishment.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Both grease receptacle and dumpster are on grass/dirt.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Multiple shelves in walk in cooler are rusted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cooking equipment. Sides of cooking equipment in kitchen.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in kitchen and walk in cooler. Manager states they are working to seal.
Nov 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority3 Intermediate7 Basic
Show 14 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two (2) live flies observed in establishment.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In large silver reach in cooler near walk in cooler, container of potato salad stored overnight 59F. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In large silver reach in cooler near walk in cooler, container of potato salad stored overnight 59F. See stop sale. At front counter serving area, containers of potato salad 49F. Potato salad placed into service approximately 1.5 hours prior. Potato salad moved to reach in cooler to cool.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. On prep table in middle of kitchen, turkey, chicken and ribs are not time marked. Items placed on time control approximately 15 minutes prior. Items time marked.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine (top where ice falls).
No soap provided at handwash sink. Hand washing sink near drive through area. Soap provided.
Spray bottle containing toxic substance not labeled. Spray bottle containing chemical degreaser stored on black utility cart in front counter area. Bottle labeled.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. White ice bucket by ice machine in kitchen. Bucket inverted.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under racks in walk in cooler.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacles and dumpster are on dirt/grass.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Front counter across from register is cracked/broken. Multiple shelves in kitchen and walk in cooler are rusted.
Outer openings not protected with self-closing doors. Rear exit door is not self closing.
Single-service articles improperly stored. In outside storage shed, multiple cases of single use items are stored on floor.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in kitchen. Floor in walk in cooler.
Nov 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 13, 2024Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. All certified food manager records are expired.
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. Only training records provided are expired. Multiple other employees have no training records.
Sep 13, 2024■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 4 violations recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Roach activity present as evidenced by live roaches found. Observed nine (9) live roaches in establishment: seven (7) in back kitchen area near triple sink and cook line and two (2) near flip top cooler in kitchen near entrance to kitchen.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. All certified food manager records are expired.
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. Only training records provided are expired. Multiple other employees have no training records.
Dead roaches on premises. Observed approximately 23 dead roaches on floor throughout kitchen.
Sep 12, 2024■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 4 violations recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Roach activity present as evidenced by live roaches found. Observed nine (9) live roaches in establishment: seven (7) in back kitchen area near triple sink and cook line and two (2) near flip top cooler in kitchen near entrance to kitchen.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. All certified food manager records are expired.
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. Only training records provided are expired. Multiple other employees have no training records.
Dead roaches on premises. Observed approximately 23 dead roaches on floor throughout kitchen.
Sep 12, 2024■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 4 violations recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Roach activity present as evidenced by live roaches found. Observed nine (9) live roaches in establishment: seven (7) in back kitchen area near triple sink and cook line and two (2) near flip top cooler in kitchen near entrance to kitchen.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. All certified food manager records are expired.
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. Only training records provided are expired. Multiple other employees have no training records.
Dead roaches on premises. Observed approximately 23 dead roaches on floor throughout kitchen.
Sep 11, 2024■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 5 violations recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed seven (7) live flies in establishment: three (3) in kitchen (one landed on chicken and ribs in prep counter), and four (4) in dining area.
Roach activity present as evidenced by live roaches found. Observed nine (9) live roaches in establishment: seven (7) in back kitchen area near triple sink and cook line and two (2) near flip top cooler in kitchen near entrance to kitchen.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. All certified food manager records are expired.
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. Only training records provided are expired. Multiple other employees have no training records.
Dead roaches on premises. Observed approximately 23 dead roaches on floor throughout kitchen.
Sep 10, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 15 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority3 Intermediate7 Basic
Show 15 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in front counter area touched mouth and face and then immediately handled unwrapped single use items without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. Cook on cook line touched face and immediately handled clean equipment without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed seven (7) live flies in establishment: three (3) in kitchen (one landed on chicken and ribs in prep counter), and four (4) in dining area.
Roach activity present as evidenced by live roaches found. Observed nine (9) live roaches in establishment: seven (7) in back kitchen area near triple sink and cook line and two (2) near flip top cooler in kitchen near entrance to kitchen.
Stop Sale issued due to adulteration of food product. One live fly landed on ribs and chicken on prep counter in kitchen.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Multiple fried items stored in prep area of kitchen across from fryers do not have correct time marks. Items prepared approximately two (2) hours prior. Items time marked.
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 plan available. Inspector emailed Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea).
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. All certified food manager records are expired.
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. Only training records provided are expired. Multiple other employees have no training records.
Current Hotel and Restaurant license not displayed. License displayed expired 06/01/2024.
Dead roaches on premises. Observed approximately 23 dead roaches on floor throughout kitchen.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. No rinse step is being applied. Sinks drained and set up correctly.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Multiple storage shelves in kitchen are rusted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cooking equipment in kitchen.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Multiple areas of kitchen floor.
Working containers of food removed from original container not identified by common name. Bulk flour container in kitchen.
Sep 5, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked chicken (47-50F - Cooling); cooked collard greens (44F cooling) in walk in cooler. Manager stated Food was cooked and placed in walk in cooler to cool down yesterday. Walk in cooler has an ambient temperature of 46F. Manager discarded food. See stop sale.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Kitchen manager lacks knowledge of all big 6 Foodborne illnesses. Reviewed with manager and provided big 6 handout.
Certified food manager unable to answer basic questions about allergens. Kitchen manager lacks knowledge of 8 major food allergens. Reviewed with manager and email Food allergen handout.
Floor tiles missing and/or in disrepair. Concrete floor in disrepair in breading station underneath non working three compartment sink.
No handwashing sign provided at a hand sink used by food employees. Handwash sign missing at handwash sink in breading station near the walk in cooler.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete floor throughout kitchen, ware washing station and inside walk in cooler.
Walk-in cooler shelves with rust that has pitted the surface.
Sep 1, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 7 high priority.
7 High priority4 Intermediate8 Basic
Show 19 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked chicken (47-50F - Cooling); cooked collard greens (44F cooling) in walk in cooler. Manager stated Food was cooked and placed in walk in cooler to cool down yesterday. Walk in cooler has an ambient temperature of 46F. Manager discarded food. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. at 3:40pm green beans at 76-88F cooling, second temperature taking at 4:20pm cooked green beans at 76-88F cooling in walk in cooler. Manager stated green beans were cooked and placed in walk in cooler to cooled down this morning at 11am. Walk in cooler has an ambient temperature of 46F. See stop sale.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 live flying insects in front counter near soda machines 5 live flying insects throughout cook line
Stop Sale issued on time/temperature control for safety food due to temperature abuse. at 3:40pm green beans at 76-88F cooling, second temperature taking at 4:20pm cooked green beans at 76-88F cooling in walk in cooler. Manager stated green beans were cooked and placed in walk in cooler to cooled down this morning at 11am. Walk in cooler has an ambient temperature of 46F. greens (44F cooling) in walk in cooler. Manager stated Food was cooked and placed in walk in cooler to cool down yesterday. Walk in cooler has an ambient temperature of 46F. Manager discarded food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. American cheese (44F) stored in walk in cooler. Walk in cooler has an ambient temperature of 46F. Manager stated cheese was received early this morning. Manager moved cheese to main three door stand alone cooler. sliced American cheese (48F); cooked corn dogs (51F) stored in main flip top cooler on cook line near fryers. Manager stated food was restocked from main cooler approximately an hour ago. Manager placed food on ice.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cooked French fries and cooked onion rings held under time control at room temperature on cook line not time marked. Food is held under time control and it was cooked 30 minutes ago. Employee time marked food.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (100F) stored in warm cabinet near managers office. Manager stated chicken was cooked and placed in cabinet to hold hot approximately 2 hours ago. Manager began reheating chicken.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Kitchen manager lacks knowledge of all big 6 Foodborne illnesses. Reviewed with manager and provided big 6 handout.
Certified food manager unable to answer basic questions about allergens. Kitchen manager lacks knowledge of 8 major food allergens. Reviewed with manager and email Food allergen handout.
No paper towels or mechanical hand drying device provided at handwash sink. Paper towels not provided at handwash sink in breading station near the walk in cooler.
No soap provided at handwash sink. Soap not provided at handwash sink in breading station near the walk in cooler.
Equipment in poor repair. Walk in cooler has an ambient temperature of 46F. Walk in cooler door does not properly close. Walk in cooler door gasket torn.
Floor area(s) covered with standing water. Standing water on floor throughout kitchen.
Floor tiles missing and/or in disrepair. Concrete floor in disrepair in breading station underneath non working three compartment sink.
No handwashing sign provided at a hand sink used by food employees. Handwash sign missing at handwash sink in breading station near the walk in cooler.
Single-service articles improperly stored. Case of plastic cups stored on floor in front counter near kitchen entrance
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete floor throughout kitchen, ware washing station and inside walk in cooler.
Walk-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Ac vents and ceiling tiles soiled throughout kitchen. Walk in cooler fan covers soiled.
Aug 1, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 2 high priority.
2 High priority4 Intermediate7 Basic
Show 13 findings ▾
Nonfood-grade bags used in direct contact with food. Ham in a blue and white to go bag on walk in cooler
Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-23
Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine soiled
Handwash sink used for purposes other than handwashing. Used to store soiled pans in handsink
No paper towels or mechanical hand drying device provided at handwash sink. Handsink near grill
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employees
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan covers in walk in cooler
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple personal drink over prep area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones ear Gomes stored between microwaves
Employee with no hair restraint while engaging in food preparation. Prep guy in breader station no hair restraint
Evidence of employee smoking in food preparation, food storage or warewashing area. Carton of cigarettes stored over prep area in kitchen
No handwashing sign provided at a hand sink used by food employees. Handsink near grill
Working containers of food removed from original container not identified by common name. Large white container with white substance inside. Flour
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.