CHAR HUT 84
9000 SR 84
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/23/2025
High Priority
2
Intermediate
0
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle in rice container.
- 25-05-4:Basic - Single-service articles improperly stored. Observed cases of single serve items on the floor in storage area Repeat Violation
- 02D-01-5:Basic - Working containers of food(flour)removed from original container not identified by common name.
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee removed plastic bucket outside and returned and began portions onions without washing hands.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed slice cheese (52F-54F - Cold Holding) in over stacked container per employee removed from walk-in cooler to station less than 1 hour. Employee placed in lower part of cooler. **Corrective Action Taken** Repeat Violation
Food safety inspection conducted on 4/23/2025 revealed 5 total violations (2 high priority, 0 intermediate, 3 basic).
Inspection on 2/25/2025
High Priority
1
Intermediate
1
Basic
2
Total
4
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. -Observed case with drinking water stored on dry storage floor.
- 25-05-4:Basic - Single-service articles improperly stored. -Observed cases with takeout containers stored on dry storage floor.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed burger patties cold held at 44F in refrigerator at cookline. Per operator, patties transfer to unit 2 hours prior to the inspection. Operator placed ice pack on patties for quick chill. **Corrective Action Taken** Repeat Violation
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -Observed food manager certification expired on 02/05/2025
Food safety inspection conducted on 2/25/2025 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 11/6/2024
High Priority
1
Intermediate
1
Basic
1
Total
3
Inspection Details:
- 14-12-4:Basic - Utensils in poor condition. -Observed a spatula with deep chipped. Manager discarded at will. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cut lettuce cold held at 45F in front line cooler. Per operator, cut lettuce transfer from walk in cooler 2 hours prior to the inspection. Operator transfer cut lettuce to walk in freezer for quick chill. -Observed hotdogs cold held in front line cooler at 44F. Per operator, hotdogs transfer from walk in cooler 1 hour prior to the inspection. Operator placed ice pack on items for quick chill. **Corrective Action Taken** Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dishwashing area. Operator replenished Corrected On-Site
Food safety inspection conducted on 11/6/2024 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 3/13/2024
High Priority
1
Intermediate
1
Basic
4
Total
6
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. Observed accumulation of black mold like substance buildup inside ice machine.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed a small C02 tank in dry storage not secured.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust buildup on AC vents throughout kitchen areas.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hotdogs at front line cold held at 44F. Per operator, items transfer from walk in cooler to front line cooler 3 hours prior to the inspection. Operator placed hotdogs on ice bath for quick chill. **Corrective Action Taken**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed an unlabeled spray bottle with sanitizer at front line.
Food safety inspection conducted on 3/13/2024 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).
Inspection on 9/12/2023
High Priority
1
Intermediate
0
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed residue on true freezer doors, at cook line.
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed cook engaging in food prep at front counter, no beard guard. Cook put beard guard on. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of grease under deep fryers in kitchen.
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed cheese sauce(115°F - Reheating)since 8:30am, at 10:30am. Reviewed proper reheating for hot holding procedures with operator. Operator put cheese sauce on grill to reheat to 165°F or above. Reheated to 167°F Corrected On-Site
Food safety inspection conducted on 9/12/2023 revealed 4 total violations (1 high priority, 0 intermediate, 3 basic).