FORDS GARAGE
25526 SIERRA CENTER BLVD, Lutz FL 33559 · 813-540-3673
Last inspected Aug 7, 2026 · 10 visits since December 2023
NOV 24
APR 25
DEC 25
APR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cold well on cook line, operator stated they took temperatures at 11am and ranch was below 41F. Operator moved ranch to walk in freezer to rapidly chill. ranch (48F - Cold Holding) recheck 31F
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
What the inspector wrote — 4 findings
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Opened Parmesan cheese no date marked over 24 hours in walk in cooler, operator marked it correctly
Employee with no beard guard/restraint while engaging in food preparation. Three employees no beard guards while engaging food preparation in cook line. Manager asked them to put beard guard on
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed green onions above sauce in walk in cooler, operator moved sauce to sauce shelf
Apr 7, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 6, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in freezer: ROP cook chill chili made at 12:49pm on 4-5, temped at 12:45pm (75F - Cooling); ROP cook chill chili made at 12:49pm on 4-5, temped at 12:45pm (63F - Cooling); ROP cook chill chili made at 12:49pm on 4-5, temped at 12:45pm (53F - Cooling); ROP cook chill chili made at 12:49pm on 4-5, temped at 12:45pm (52F - Cooling); ROP cook chill chili made at 12:49pm on 4-5, temped at 12:45pm (61F - Cooling); ROP cook chill chili made at 12:49pm on 4-5, temped at 12:45pm (48F - Cooling)
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in freezer ROP cook chill chili made at 12:49pm on 4-5, temped at 12:45pm (75F - Cooling); ROP cook chill chili made at 12:49pm on 4-5, temped at 12:45pm (63F - Cooling); ROP cook chill chili made at 12:49pm on 4-5, temped at 12:45pm (53F - Cooling); ROP cook chill chili made at 12:49pm on 4-5, temped at 12:45pm (52F - Cooling); ROP cook chill chili made at 12:49pm on 4-5, temped at 12:45pm (61F - Cooling); ROP cook chill chili made at 12:49pm on 4-5, temped at 12:45pm (48F - Cooling)
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 Process Waiver from the Division of Hotels and Restaurants. Cook chill cooked chili which is ready to eat in walk in freezer
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. 6 bags of ROP chili prepped at 12:49pm on 4-5, stop sales due to improper cook chill cooling. 2 bags of frozen ROP cook chill chili frozen solid made on 3-30.
Bowl or other container with no handle used to dispense food. Bowl In bin of sugar in dry storage. Manager removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag by burger seasoning in dry storage
Feb 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 4, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Dec 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition in. Onsite reduced oxygen packaging walk in cooler over 48 hours not removed from packaging. Peppercorn sauce 2 bags labeled 11-28 Caramelized onions 4 bags 11-28 dated 2 bags cook mushrooms 11-28 dated Cooked Gravy 1 bag 11-28 dated French onion soup 3 bags 11-29 dated
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler by server line station Ambient air temperature 51F Cut lettuce 49F cut tomatoes 49F blue cheese 52F mild cheddar 52F coleslaw 48F in house buttermilk ranch dressing 50F cut lettuce 45F-48F held over 4 hours no temperatures taken. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ambient air temperature 51F Cut lettuce 49F cut tomatoes 49F blue cheese 52F mild cheddar 52F coleslaw 48F in house buttermilk ranch dressing 50F cut lettuce 45F-48F held over 4 hours no temperatures taken. See stop sale.
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.
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. Onsite reduced oxygen packaging walk in cooler over 48 hours not removed from packaging. Peppercorn sauce 2 bags labeled 11-28 Caramelized onions 4 bags 11-28 dated 2 bags cook mushrooms 11-28 dated Gravy 1 bag 11-28 dated French onion soup 3 bags 11-29 dated
Apr 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cold well on cook line, operator stated they took temperatures at 11am and ranch was below 41F. Operator moved ranch to walk in freezer to rapidly chill. ranch (48F - Cold Holding) recheck 31F
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table in prep area. Operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 2 employee cell phones on table in prep area. Operator removed.
Equipment and utensils not properly air-dried - wet nesting. Pans in the prep area Cups beverage area
Garbage on the ground and/or pad around dumpster.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete in to go area with food warmer
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Counter top fryer at front line in kitchen area not under hood
Nov 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. blue cheese dressing (56F - Cold Holding, second temperature2:30pm 52F cooling); cut tomatoes (68F - Cold Holding, unable to get second temperature. Operator replaced these products with fresh product while items cool.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Prep unit on cook line not holding proper temperature.
Floor area(s) covered with standing water. Cook line, expo area and behind the bar.
Water draining onto floor surface. Water from steamer draining onto the floor of the cook line. Repairman has been called per manager
Apr 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Handwash sink used for purposes other than handwashing. Being used as dump sink in server area, observed straining and ice in bottom of sink.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. manager fixed dispenser.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance buildup on bottom of soda head in server area.
Waste line missing at soda gun holster. Several in bar area
Dec 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. At bar employee restocked
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested 10 ppm retested to 200 ppm
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.