THE HANGAR USA
555 S COLORADO AVE STE 106, Stuart FL 34994
Last inspected Dec 20, 2023 · 3 visits since October 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.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pan of milk mixture for chicken batter, piece of raw chicken on counter 70°f. Product out of refrigeration less than 4 hours. Operator voluntarily discarded.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
3 visits, newest first
Dec 20, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Oct 18, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate0 Basic
Show 2 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. -bar dish machine <50 ppm. Per operator, container hooked up to machine is watered down bleach. -kitchen dish machine 0ppm. Both the sanitizer line and rinse additive line are in rinse additive bucket. Facility has 3 compartment sink in both areas.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Oct 17, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority5 Intermediate4 Basic
Show 12 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. -bar dish machine <50 ppm. Per operator, container hooked up to machine is watered down bleach. -kitchen dish machine 0ppm. Both the sanitizer line and rinse additive line are in rinse additive bucket. Facility has 3 compartment sink in both areas.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs on shelf above cut melon, tomatoes in walk-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pan of milk mixture for chicken batter, piece of raw chicken on counter 70°f. Product out of refrigeration less than 4 hours. Operator voluntarily discarded.
Establishment advertised a specific fish on the menu/menu board but served another type of fish. -menu states snapper in the Key Largo Fish Sandwich. Operator will find invoice or order for callback.
No certified food manager for establishment. 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 chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -no chlorine test kit for chlorine dish machines.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -provided printed copies of agreements, all on duty employees read and signed. All other employees will be asked to do the same.
No soap provided at handwash sink. -no soap at hand wash sink across from beer taps.
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. -tuna thawed still in sealed package in walk-in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. -white bench freezer next to fryers.
In-use knife/knives stored in cracks between pieces of equipment. -4 knives between lift top cooler and reach-in cooler in cook line.
Working containers of food removed from original container not identified by common name. -2 containers of white powder in dry storage area.
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.