ROOT & BRANCH BISTRO & BAR
1200 OAKLEY SEAVER DR STE 102 & 104
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports
All Inspection Reports
Inspection on 12/27/2024
High Priority
5
Intermediate
5
Basic
9
Total
19
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -liquor room **Repeat Violation**
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook on cook line wearing watch while preparing food.
- 14-11-5:Basic - Equipment in poor repair. -reach in cooler on cook line
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -front door
- 08B-38-4:Basic - Food stored on floor. -oil in back storage area.operator corrected **Corrected On-Site**
- 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. -flour container in kitchen. Operator removed. **Corrected On-Site**
- 22-08-4:Basic - Interior of oven has accumulation of black substance/grease/food debris.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -underside dough machine in kitchen **Repeat Violation**
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -mop sink, triple sink
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 flying insects in mop sink area **Repeat Violation**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over cooked shrimp in walk in cooler. Operator relocated. **Corrected On-Site** **Repeat Violation**
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -cheesecake dated 12/16 in walk in cooler. **Repeat Violation**
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee on cook line touching face and apron then touching cooking utensils with out washing hands or glove change.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shell eggs (52F - Cold Holding); housemade gnocchi (54F - Cold Holding), housemade hollaindaise (82F - Cold Holding) on cook line, held less than four hours per operator, moved to walk in cooler for quick chill. 25 minutes later, eggs 45F, hollaindaise 119F, gnocchi was discarded. **Corrected On-Site** **Repeat Violation**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener in kitchen -cutting boards on cook line **Repeat Violation**
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -Benedict on lunch/brunch menu. Operator marked with asterisk. **Corrected On-Site** **Repeat Violation**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -by dish area and on cook line **Corrected On-Site** **Repeat Violation**
- 01C-01-4:Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Operator discarded
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 12/27/2024 revealed 19 total violations (5 high priority, 5 intermediate, 9 basic).