DirtyFLRestaurant Inspection Data

BOND STREET ALE AND COFFEE

1626 SOUTH FEDERAL HWY

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 3/24/2025

Inspection #: Visit ID: 10763534

  • 53A-03-7:Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Johan Philip Van Edmond 8.19.24 servSafe. Warning - From follow-up inspection 2025-01-22: Food manager license time extended. **Time Extended** - From follow-up inspection 2025-03-24: No food manager license. Johan Philip Van Edmond expired 8.19.24 servsafe. Admin Complaint

Inspection Date: 1/22/2025

Inspection #: Visit ID: 10762721

  • 53A-03-7:Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Johan Philip Van Edmond 8.19.24 servSafe. Warning - From follow-up inspection 2025-01-22: Food manager license time extended. **Time Extended**

Inspection Date: 1/21/2025

Inspection #: Visit ID: 8832044

  • 06-09-1:Basic - 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 not removed from package, removed from freezer 1 hour ago. Operator removed tuna from packaging. Corrected On-Site Warning
  • 12B-07-4:Basic - Employee coffee container on a food preparation table or over/next to clean equipment/utensils. Employee removed. Corrected On-Site Warning
  • 08B-39-4:Basic - Raw onions not washed prior to preparation in prep area. Employee went to wash onions. Corrected On-Site Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Salmon thawing at room temperature in prep area. Operator moved salmon to cooler. Corrected On-Site Warning
  • 12A-29-4:High Priority - Employee touched soiled rim of coffee cup after drinking and then put gloves on to cut onions without washing hands first. Employee went to wash her hands and put a fresh pair of gloves on. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Smoked salmon over washed spinach at cook line. Cook reversed. Corrected On-Site Warning
  • 03F-02-5:High Priority - 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 baked was 2 hours ago. Strawberry cream cheese croissant 71F, Blueberry cream cheese croissant 72F, spinach feta pastry 72F, cheese danish 70F at front counter . Operator time marked. Butter 75F at cook line removed from refrigerator and portioned 2 hours ago. Cook time marked. Corrected On-Site Warning
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Johan Philip Van Edmond 8.19.24 servSafe. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at far end of front counter. Operator provided. Corrected On-Site Warning

Inspection Date: 7/17/2024

Inspection #: Visit ID: 8785462

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open thermos from prep table. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towels removed from prep table in kitchen. Corrected On-Site
  • 01B-02-5:High Priority - 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. sandwich station 2 - sliced short ribs (44F-45 - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sandwich station 2 - sliced short ribs (44F-45 - Cold Holding) operator states not portioned or prepared today held overnight and more than 4 hours - see stop sale. Repeat Violation Admin Complaint
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine >200ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm); Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At front counter hand sink - ice inside.
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Quart containers of cooked beef and short ribs prepared over 24 hours not date marked - operator date marked. Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Portioned container of sliced short rib prepared 4 days prior not date marked.

Inspection Date: 3/29/2024

Inspection #: Visit ID: 8601498

  • N/A:No Violations Were Observed

Inspection Date: 1/30/2024

Inspection #: Visit ID: 8600408

  • 01C-02-4:Intermediate - - From initial inspection : Intermediate - Establishment not maintaining oyster tags for 90 days. Warning - From follow-up inspection 2024-01-30: **Time Extended**
  • 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2024-01-30: **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - 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. Warning - From follow-up inspection 2024-01-30: **Time Extended**

Inspection Date: 1/29/2024

Inspection #: Visit ID: 8543437

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on prep table across from fryer Warning
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers Warning
  • 08B-12-5:Basic - Stored food not covered. Racks of uncovered bread cooling in dining room. Warning
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Raw salmon used in poke bowl and sushi Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef not commercially packaged over cherries not commercially packaged two door freezer across from walk in cooler. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over potatoes in walk in cooler. Removed Corrected On-Site Repeat Violation Admin Complaint
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (51F - Cold Holding) on cook line. Not prepped or portioned. Out less than four hours. Placed in cooler. **Corrective Action Taken** Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked potatoes (60F - Cold Holding) butter (75F - Cold Holding); at cook line. Not prepped or portioned. Out for less than four hours. Placed in cooler. sliced cheese (48F - Cold Holding) in top flip top cooler across from cook line. Not prepped or portioned. Over stacked. Out less than four hours. Placed inside cooler. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 01C-02-4:Intermediate - Establishment not maintaining oyster tags for 90 days. Warning
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine Warning
  • 53B-01-5:Intermediate - 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. Warning
  • 02A-01-4:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Warning

Inspection Date: 11/2/2023

Inspection #: Visit ID: 8542734

  • N/A:No Violations Were Observed

Inspection Date: 11/1/2023

Inspection #: Visit ID: 8384068

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open beverages from pastry prep table. Corrected On-Site Repeat Violation Admin Complaint
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Case of corn starch on floor at pastry station - operator moved to shelf. Corrected On-Site Repeat Violation Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen salmon sitting out at room temperature - operator moved to cooler. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Fresh whole shell eggs over olive oil - operator moved to cooler. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - 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. sandwich make station - sliced ham (47F-56 - Cold Holding); sliced pork (60F - Cold Holding); sliced mozzarella (58F); smoked salmon (50F - Cold Holding); quinoa salad (51F - Cold Holding); cream cheese (51F - Cold Holding) operator states not portioned or prepared today held overnight and more than 4 hours - see stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen prep station - butter (76F) shredded Gouda (68F) portioned butter (72F) sitting out at room temperature under 4 hours reviewed TPHC procedures and emailed copy to operator. sandwich make station - sliced ham (47F-56 - Cold Holding); sliced pork (60F - Cold Holding); sliced mozzarella (58F); smoked salmon (50F - Cold Holding); quinoa salad (51F - Cold Holding); cream cheese (51F - Cold Holding) operator states not portioned or prepared today held overnight and more than 4 hours - see stop sale. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 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. Emailed copy to operator. **Corrective Action Taken** Repeat Violation Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler - tuna salad (68F - Cooling) 3:30pm cooling since 3:00 recheck 4:00 67F - held in a deep covered plastic container- operator moved to shallow pans to facilitate the cooling process. cooked fried chicken (122F - Cooling) 3:10pm cooling since 2:45pm recheck 4:00pm 96F - held on speed rack in kitchen - operator moved to walk in cooler to facilitate the cooling process. **Corrective Action Taken** Warning
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Reviewed and emailed copy to operator. **Corrective Action Taken** Warning