MIKES GRILL
1037 N BROADWAY
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 3/19/2025
High Priority
1
Intermediate
1
Basic
9
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior of the ice machine. White ice chute area and the sides of the interior.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Top of the dishwasher is soiled with debris build up.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 insulated terms cups on the flip top reach in cooler across from the cook line.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under the cooking equipment. Wall soiled behind the steam table.
- 08B-38-4:Basic - Food stored on floor. Stock pot of mashed potatoes stored on the floor in the prep/ dishwasher area. The product was removed froufrou the floor. Case of bread inside the walk in freezer. **Corrected On-Site**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between the prep table and the wall to the left of the hand washing sink in the kitchen.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on the oven door handle.
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage area entering the walk in cooler.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on all the reach in cooler doors are soiled with food debris Exterior of the small flip top reach in cooler in the salad area.
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. White gravy, shrimp pasta , inside the hot holding cabinet in the kitchen. The product was returned to the cook line to be reheated to 165F. **Corrective Action Taken**
- 53A-05-6:Intermediate - 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/
Food safety inspection conducted on 3/19/2025 revealed 11 total violations (1 high priority, 1 intermediate, 9 basic).
Inspection on 10/30/2024
High Priority
0
Intermediate
1
Basic
10
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior of the ice machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic ramekin cup inside the honey mustard dress. Salad station. Ramekin was removed. **Corrected On-Site**
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Lining the bot shelf of the prep tables near the dishwasher area.
- 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris. On shelf above the steam table.
- 36-62-4:Basic - Light not functioning. Hood system.
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Hood system and walk in freezer.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink on the end to the left of the cook line.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. A case of foam hinged containers on the floor inside the dry storage room.
- 08B-12-5:Basic - Stored food not covered. Inside the walk in cooler hamburger meat. Sauce.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. In the dishwasher area. Standing water on the floor in the dishwasher area. Broken tiles on the floor in front of the 3 compartment sink.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pot in the hand washing sink to the left of the cook line.
Food safety inspection conducted on 10/30/2024 revealed 11 total violations (0 high priority, 1 intermediate, 10 basic).