DirtyFLRestaurant Inspection Data

818 HEAT / 818 BAR AND GRILL

7860 GLADES RD STE 120-130

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 6/19/2025

Inspection #: Visit ID: 10863679

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has a black mold like substance
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in kitchen has heavy deposits of dust and grease
  • 08B-38-4:Basic - Food stored on floor. Box of fish on floor in walk in freezer.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen fish left on counter to thaw. Cook put under cool running water. Corrected On-Site
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam tags not marked with last day of use.
  • 11-27-4:Intermediate - 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 form at time of inspection
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in kitchen
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at handwashing sink in kitchen. Manager refilled Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with Chemicals not labeled

Inspection Date: 3/31/2025

Inspection #: Visit ID: 10809933

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas in kitchen and hall
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open and used bottle of water in the reach in cooler. Manager discarded bottles of water Corrected On-Site
  • 29-44-4:High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Pipes by dishwasher has no air gap
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/24 License expired more than sixty days. Paid over phone Confirmation number 246059889. Admin Complaint
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over unwashed cabbage in walk in cooler, Manager moved chicken Corrected On-Site
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Shell fish tags not saved for ninety days.
  • 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Clam Shellfish tags not labeled with last day of use.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink by cook line full of dished. Manager removed dishes and cleaned handwashing sink. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in kitchen
  • 11-26-1:Intermediate - 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. Form emailed

Inspection Date: 10/3/2024

Inspection #: Visit ID: 8992277

  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen beef on the counter in kitchen. Manager returned beef to walk in cooler to thaw. Corrected On-Site
  • 29-44-4:High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Pipe from dishwasher sticking into floor drain.
  • 22-41-4:High Priority - 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. Dishwasher at 0 ppm chlorine. Manager changed bucket and primed to 100 ppm Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw clams over cut cabbage. Chef moved clams Corrected On-Site
  • 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. No sneeze guards at pastry open air cooler
  • 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Chef was informed to save tags for 90 days.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink full of cloth towels, manager removed towels Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees expired
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled. Manager labeled bottles Corrected On-Site

Inspection Date: 8/9/2024

Inspection #: Visit ID: 8740721

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  • 36-36-4:Basic - Ceiling tile missing in kitchen.
  • 08B-38-4:Basic - Food stored on floor. Boxes of food on the floor in the walk in freezer. Manager picked up food Corrected On-Site
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels being used as food liners. Manager discarded paper towels Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish and scallops over vegetables in walk in cooler. Manager moved. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink full of dishes. Manager removed dishes. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
  • 11-26-1:Intermediate - 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. Form emailed
  • 31B-03-4:Intermediate - No soap provided at handwash sink.

Inspection Date: 2/15/2024

Inspection #: Visit ID: 8438401

  • 08B-38-4:Basic - Food stored on floor. Box of food on floor in walk in freezer. Chef picked up Corrected On-Site
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container.using paper towels as liners for food. Chef removed paper towels Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.license expired 12/1/2023 Paid over phone. Confirmation number is 236053215 Corrected On-Site
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in kitchen.

Inspection Date: 7/5/2023

Inspection #: Visit ID: 8362265

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
  • 31B-03-4:Intermediate - No soap provided at handwash sink.
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink in kitchen