BASCOM'S CHOP HOUSE
Hospitality Lane
Florida, 33762
Pinellas County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 1/9/2025
High Priority
1
Intermediate
2
Basic
10
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 24-14-4:Basic - Clean utensils stored between equipment and wall. Knives and spatulas stored in crack on hot holding unit.employee moved to dishwasher. 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. Backpack storage on soda boxes bottom shelf near drink mix area. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Salad holder lid not closed all the way.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under service bar area drinks.
- 14-69-4:Basic - Ice buildup in reach-in freezer at downstairs service bar. Ice buildup on door of walk in freezer.
- 10-08-5:Basic - Ice scoop handle in contact with ice. At bar Corrected On-Site Repeat Violation
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At bar. Management moved during inspection Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled. Reach in freezer in the service bar area. Top of soda box compression system black tube connector soiled.
- 29-03-4:Basic - Water draining onto floor surface from back of dishwasher.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Back table near steak fridge
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. All with cream all made on site. Marsala sauce 12/30 5 ounce Sherry sauce 12/31 5 ounce Leek 12/31 5 ounce Walk in cooler
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Service bar area. Employee replaced.
- 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. All with cream all made on site. Marsala sauce 12/30 5 ounce Sherry sauce 12/31 5 ounce Leek 12/31 5 ounce Walk in cooler Egg yokes prepared onsite inside reach in cooler 1/2. 10 once
Food safety inspection conducted on 1/9/2025 revealed 13 total violations (1 high priority, 2 intermediate, 10 basic).
Inspection on 9/16/2024
High Priority
3
Intermediate
0
Basic
7
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 24-14-4:Basic - Clean utensils stored between equipment and wall. Knive in between crack of service deli cooler, employee moved Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on drying rack for dishes. Employee moved Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Deli cooler at bar leaking being caught by a pan
- 10-08-5:Basic - Ice scoop handle in contact with ice.at bar employee moved Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Employee moved. Corrected On-Site
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler at bar.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked at 7pm on 9-15 Cooked yesterday cooked cherry tomatoes (46F - Cold Holding) stop sale issued
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Under cook line on shelf cooked broccoli (54F - Cold Holding); cooked asparagus (56F - Cold Holding) Moved to walk in fridge Salad deli cooler feta (45F - Cold Holding); blue cheese (46F - Cold Holding); feta (41F - Cold Holding); blue cheese (41F - Cold Holding) Cooked yesterday cooked cherry tomatoes (46F - Cold Holding) stop sale issued Corrected On-Site
- 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 removed from temperature control cannot be determined. Butter near service station
Food safety inspection conducted on 9/16/2024 revealed 10 total violations (3 high priority, 0 intermediate, 7 basic).
Inspection on 3/13/2024
High Priority
4
Intermediate
0
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food in salad reach in fridge above ready to eat spinach. Manager moved. Corrected On-Site
- 08B-12-5:Basic - Stored food not covered. Upstairs reach in fridge left side Marsala sauce Sherry sauce Buffalo sauce
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs in walk in cooler top shelf over ready to eat potatoes and rice. Manger moved. **Corrective Action Taken**
- 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. Walk in cooler Jumbo sauce 2-27 Bbq butter 3-4 Sweet cream 3-4 marsala sauce 2-29 Manager threw all away. **Corrective Action Taken**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See inspection report Jumbo sauce 2-27 Bbq butter 3-4 Sweet cream 3-4 marsala sauce 2-29
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at Deli cooler right side at cook line. greater than 41 degrees Fahrenheit. Meat loaf over filling pan at cook line. Manager put in walk in cooler Second deli cooler at cook line over filling bbq butter (50F - Cold Holding); harissa butter (50F - Cold Holding) Manger put in reach in cooler Retemp bbq butter (43F- Cold Holding); harissa butter (43 - Cold Holding) bbq butter (50F - Cold Holding); harissa butter (50F - Cold Holding) **Corrective Action Taken**
Food safety inspection conducted on 3/13/2024 revealed 6 total violations (4 high priority, 0 intermediate, 2 basic).
Inspection on 3/11/2024
High Priority
2
Intermediate
1
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Drink on prep table near ice machine. Manger moved drink. **Corrective Action Taken**
- 14-69-4:Basic - Ice buildup on door of walk-in freezer.
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink inside butcher fridge . Chef fixed Corrected On-Site
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in services station near box soda. Manager disposal and cleaned and sanitised area. **Corrective Action Taken**
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Feb 1 24
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled
Food safety inspection conducted on 3/11/2024 revealed 7 total violations (2 high priority, 1 intermediate, 4 basic).
Inspection on 10/17/2023
High Priority
1
Intermediate
3
Basic
5
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line and salad prep area.
- 14-69-4:Basic - Ice buildup on outer walk-in freezer door.
- 10-18-5:Basic - In-use utensil, tongs and knife stored in sanitizer between uses in bucket on cook line. Employee removed, cleaned and sanitized items. Discarded sanitizer solution. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees next to warewashing area. Hand washing sink in bar area and women's restroom. Will email operator hand wash sign.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line not identified by name.
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose connected to faucet in rear outside of establishment missing vacuum breaker.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee pour coffee inside of bowl of hand wash sink located at wait station. Hand wash sink in bar area has ice inside of bowl. Operator melted ice. Discussed with operator purpose of hand wash sink. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in bar area. Operator provided paper towels. Corrected On-Site
- 41-17-4:Intermediate - Squeeze bottle containing toxic substance not labeled at sink in dishwasher area. Employee labeled bottle with correct name. Corrected On-Site
Food safety inspection conducted on 10/17/2023 revealed 9 total violations (1 high priority, 3 intermediate, 5 basic).