DirtyFLRestaurant Inspection Data

APALACHEE RESTAURANT

Food safety records indicate APALACHEE RESTAURANT in BRISTOL has 8 inspections with a 3.3/5 overall rating. Recent inspections show improving food safety practices.

10536 W HWY 20, BRISTOL 32321

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 5/1/2025

Inspection #: Visit ID: 10721130

  • 36-36-4:Basic - Ceiling tile missing. Missing ceiling tiles above cook line. Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty and grease build up in kitchen above cook line.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods with grease build upon the edge of vent in kitchen above cooks line. Repeat Violation
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves build up of food debris.

Inspection Date: 11/15/2024

Inspection #: Visit ID: 8789739

  • 36-36-4:Basic - Ceiling tile missing. Above cooks line
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Flip top prep table top not maintaining 41F, or colder.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease. Edge of hood grease dripping
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by hand sink
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour and cornmeal
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 46F, peas 46F, walk in cooler. Per operator made yesterday. See stop sale
  • 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. 0 ppm . Machine repaired and checked at 100 ppm.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License made corrected on site Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Peas and rice
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 56F, cheese 56F, tomato 56F. Less than 4 hours per operator, put in freezer to rapid cool at 10:40; ham 36F, cheese 41F, tomato 36F, at 11:50. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Degreaser above prep counter, properly stored correct on site Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine tested at dishwasher.
  • 27-06-4:Intermediate - No hot running water at hand sink

Inspection Date: 3/11/2024

Inspection #: Visit ID: 8628383

  • N/A:No Violations Were Observed

Inspection Date: 3/8/2024

Inspection #: Visit ID: 8491790

  • 36-36-4:Basic - Ceiling tile missing. Observed ceiling tile missing in kitchen above grill.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dish machine not sanitizing properly. Informed operator on how to set up three compartment sink until dish machine is functioning properly. Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed soda bottle on prep table.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed pans wet nesting in kitchen.
  • 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed grease accumulated on wall and ceiling hood.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch dirty apron with gloves and did not wash hands.
  • 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 employee touch ready to eat beef patty and place it in to go during time of inspection.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Steak 45F , Collard greens 47F, Spaghetti 48F and Rice 50F all held over 4 hours in walk in cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Steak 45F , Collard greens 47F, Spaghetti 48F and Rice 50F all held over 4 hours in walk in cooler. See stop sale. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed baked chicken at 117F held less than 4 hours. Operator began to reheat chicken during time of inspection. **Corrective Action Taken**

Inspection Date: 2/20/2024

Inspection #: Visit ID: 8590689

  • N/A:No Violations Were Observed

Inspection Date: 1/12/2024

Inspection #: Visit ID: 8492842

  • 53A-02-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No manager certification for manager Robert Adams Warning - From follow-up inspection 2023-09-06: No proof of manager certification. **Time Extended** - From follow-up inspection 2024-01-12: Did not observe a Certified Food Manager certification (CFM) during time of call back. Operator stated he has been having trouble with ServSafe site. Operator was able to schedule date to take CFM 1/17/2024 during time of call back. **Time Extended**

Inspection Date: 9/6/2023

Inspection #: Visit ID: 8491666

  • 53A-02-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No manager certification for manager Robert Adams Warning - From follow-up inspection 2023-09-06: No proof of manager certification. **Time Extended**

Inspection Date: 9/5/2023

Inspection #: Visit ID: 8387989

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Observed build-up in reservoir and debris on top of dishwasher.
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles above dishwasher and prep-sink sagging. Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust build-up on vents and ceiling near ice machine. Grease and/or dust build-up on ceiling tiles above the hood vents, dishwasher and prep sink. Repeat Violation
  • 35A-03-4:Basic - Dead roaches on premises. Observed one dead insect in ice scoop holder, and one dead roach in a/c vent by ice machine. Operator cleaned/sanitized ice scoop holster and disposed of bugs during inspection. Corrected On-Site
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored in dirty holster. Operator cleaned/disinfected ice scoop and holster during inspection. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand soap dispenser soiled with grease/residue build-up. Interior of ice scoop holster soiled.
  • 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Observed soiled floors in dry storage room and prep room in front of ice machine. Missing tiles in front of ice machine.
  • 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. Tested at 0ppm Chlorine. Operator fixed machine during inspection, tested at 50 ppm Chlorine. Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired June 1st 2023. Operator paid renewal fee during inspection. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk-in: Sliced tomatoes 47F, burger patties 45F, milk 51F, 48F,chicken breast 44F. Standing cooler: sausage 51F. Cook line: diced tomatoes 57F, diced ham 60F. Per manager less than 4 hours. Items iced or moved to freezer for rapid chilling. New temps: sliced tomatoes 45F, milk 48F, chicken breast 40F, **Corrective Action Taken** Warning
  • 53A-02-7:Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No manager certification for manager Robert Adams Warning