DirtyFLRestaurant Inspection Data

KELSEY'S BAR AND GRILL

7020 Cortez Road West
Florida, 34210
Manatee County County

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 2/24/2025

Inspection #: Visit ID: 8734678

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. Observed excess lime scale build up on interior of dish machine.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl being used to dispense flour. Operator removed bowl. Corrected On-Site Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone and radio on shelf at end of cook line next to dry seasoning.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed cracked floor tile cracked and missing pieces. Observed missing floor tiles under slicer table.
  • 08B-38-4:Basic - Food stored on floor. Observed cases of chicken wings on floor in walk. Operator moved wings of floor. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven door handle. Operator remove tongs. Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth sanitizer too strong. Operator corrected to 100ppm. Corrected On-Site

Inspection Date: 8/15/2024

Inspection #: Visit ID: 8852534

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl being used to dispense flour. Operator bowl. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven door on cooks line. Operator removed tongs for cleaning and sanitizing. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on reach-in cooler on cook-line.
  • 33-16-4:Basic - Open dumpster lid.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed standing water in bottom of reach-in cooler on cook line. Operator stated bottle was leaking. Operator cleaned up water. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed bottle of bleach stored next to cutting boards. Operator removed bleach. Corrected On-Site

Inspection Date: 3/18/2024

Inspection #: Visit ID: 8556884

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation and warewashing areas in main kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed in dishwasher area several missing floor tiles.
  • 33-20-4:Basic - Grease on the ground and/or pad around grease receptacle on West End of parking area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area over fry and grill hood filters soiled with grease. Observed throughout entire kitchen area Reach in coolers ,Reach in freezer Walk in cooler gaskets soiled with mold like substance. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed in main kitchen area employee put Burger Bun on serving plate with bare hand. Bun temperature was 114°F. Educated Person in charge on Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee discarded Bun and washed hands and put on clean gloves. **Corrective Action Taken**
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Person in charge updated license while inspection was open. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in Walk in cooler in main kitchen area raw Bacon and raw Shell Eggs over Pickle Buckets. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed pickles As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Gave Person in charge handout of Future Legal Action. Corrected On-Site Repeat Violation Admin Complaint
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in Walk in cooler Beef Chili date marked 3/10/24. Educated Person in charge on Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Person in charge voluntarily discarded Beef Chili. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed in main kitchen area employee put Burger Bun on serving plate with bare hand. Bun temperature was 114°F. Educated Person in charge on Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee discarded Bun and washed hands and put on clean gloves.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cooks line Cooked Chicken wings (75F - Cold Holding) Person in charge stated that they had been out of the cooler for approximately 1 hour and placed them back in the Walk in cooler. Educated Person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. **Corrective Action Taken**
  • 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. Observed in Walk in cooler cooked meatballs and cooked sausage not date marked. Person in charge stated that they were prepared on 3/16/24 and date marked accordingly. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation
  • 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. Larry.

Inspection Date: 11/20/2023

Inspection #: Visit ID: 8356410

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed in back kitchen area ice machine bin soiled with mold like substance.
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed through kitchen area some ceiling tiles No nonabsorbent. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation in main kitchen area. Employee put on beard guard and washed hands. Corrected On-Site
  • 36-11-4:Basic - Floors not maintained smooth and durable. Observed in main kitchen area under dish machine and food preparation table missing floor tiles. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation
  • 33-20-4:Basic - Grease on the ground and/or pad around grease receptacle on west end parking area next to dumpster.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area over fryers hood filters soiled with grease. Observed throughout kitchen area in Walk in cooler,Reach in cooler gaskets soiled with mold like substance.
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface in main kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in Walk in cooler raw shell Eggs over pickles. Educated Person in charge on safe refrigerator storage and emailed a copy to Person in charge. Person in charge removed raw shell Eggs. Corrected On-Site
  • 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. Printed a copy to Person in charge. Corrected On-Site Repeat Violation
  • 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. Printed a copy to Person in charge. Person in charge read responsibilities and signed . **Corrective Action Taken** Repeat Violation
  • 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. Observed in Walk in cooler meatloaf not date marked. Person in charge stated they were prepared on 11/18/2023 and date marked accordingly. Corrected On-Site
  • 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. Franklin.