OUTPOST 611 LOCAL EATERY AND TAPHOUSE
2454 N MCMULLEN BOOTH RD
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/11/2025
High Priority
3
Intermediate
5
Basic
5
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black mold-like substance in the interior of the ice machine . Manager cleaned drop plate Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Reviewed with manager
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled gaskets of reach in cooler and freezers . Reviewed with manager
- 08B-63-4:Basic - Unpackaged food in an unprotected holding unit (walk in cooler ) in a customer/nonsecure area. Manager locked walk in cooler located outside Corrected On-Site
- 22-49-4:High Priority - Dishmachine not sanitizing properly. 0 ppm chlorine run three times, primed Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Recheck 100 ppm chlorine Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 46 F- 50 F in top area cold holding unit Reviewed with manager storage below fill line of chicken . Manager placed chicken in freezer for quick chill down - recheck 33-41-F Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - cooked rice at 125 F Manager reheated rice to 201 F Corrected On-Site
- 22-02-4:Intermediate - Cutting board on prep station soiled with food buildup in cracks opposite grill and at salad station . Reviewed with manager
- 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods ( chicken) without written procedures approved by the division. Reviewed with manager .
- 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. Chili made two days previously - Reviewed with manager
- 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. Reviewed with manager
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled in the bar area . Reviewed with manager . Manager labeled spray bottle Corrected On-Site
Food safety inspection conducted on 3/11/2025 revealed 13 total violations (3 high priority, 5 intermediate, 5 basic).
Inspection on 11/6/2024
High Priority
1
Intermediate
2
Basic
7
Total
10
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.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Prep tables
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under cook line
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Pizza oven and toaster interiors soiled
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler handles soiled Cooler gaskets soiled
- 08B-63-4:Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Outdoor walk in cooler next to parking lot and dumpster containing unpackaged food and not secured when not in use
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Next to oven
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over deli meats in reach in cooler, relocated Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards Sandwich press surface soiled Accumulation of grease on grill surface Soda gun holster at bar soiled
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for quat sanitizer used in triple sink
Food safety inspection conducted on 11/6/2024 revealed 10 total violations (1 high priority, 2 intermediate, 7 basic).
Inspection on 4/26/2024
High Priority
3
Intermediate
0
Basic
6
Total
9
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. Operator cleaned Ice machine. Corrected On-Site
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Lids in storage area still wet
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Behind and under equipment Wall behind slicer soiled
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled
- 38-08-4:Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. Reach in cooler on cook line across from stove
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair then clean utensils without washing hands
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw chicken (57F - Cold Holding); Cooked chicken wings (54F - Cold Holding) Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken (57F - Cold Holding); Cooked chicken wings (54F - Cold Holding) in top rail cold holding unit on cook line, no temperature monitoring -hard boiled eggs (48F - Cold Holding) 43F operator put in reach in freezer to get them down to temperature Repeat Violation
Food safety inspection conducted on 4/26/2024 revealed 9 total violations (3 high priority, 0 intermediate, 6 basic).
Inspection on 9/29/2023
High Priority
5
Intermediate
4
Basic
1
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black mold-like substance in the interior of the ice machine - manager covered ice and cleaned drop plate Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw ground beef over cheese in reach in cooler- manager rearranged food Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Corned beef 64 F at 2:45 pm portioned at 10: 00 am above fill line top area of reach in cooler - manager discarded **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hard boiled eggs 50 F in top area of corner cooler - temperatures taken today - placed in freezer for quick chill down recheck 34 F Corrected On-Site
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Corned beef 64 F at 2:45 pm portioned at 10: 00 am above fill line top area of reach in cooler - manager discarded **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - rice in warmer 129 F - employee increased heat to reheat - recheck : 187 F Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - multiple cutting boards stained in kitchen
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. - two frying pans stored in kitchen hand wash sink - manager relocated pans - reviewed with manager that hand wash sinks must be accessible at all times and hand wash sinks are for washing hands only **Corrective Action Taken**
- 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Ice cream freezer where scooping ice scream occurs added to counter area with display case - ice cream freezer moved over in the bar area - plans updated with PR Duke Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled at beverage station - manager labeled bottles Corrected On-Site
Food safety inspection conducted on 9/29/2023 revealed 10 total violations (5 high priority, 4 intermediate, 1 basic).