DirtyFLRestaurant Inspection Data

ROB'S FAMILY BBQ

8990 SR 84

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports

All Inspection Reports

Inspection Date: 3/20/2024

Inspection #: Visit ID: 8574251

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plastic containers not stored inverted or in a protected manner on dish rack. Operator inverted Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Observed ice machine door not properly attached to unit
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Rear kitchen door. Repeat Violation
  • 36-12-4:Basic - Floors not constructed to be easily cleanable though rear of the kitchen. Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 80F stored in front of char grill.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves with rust that has pitted the surface.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 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. Observed chlorine 0 Ppm . Sanitizer bucket was low operator replaced rechecked 100 Ppm
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired December 1 2023 Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (63F - Cold Holding) on top of over stacked container. On bottom cheese 42F Per operator held less than 3 hours. Operator removed excess cheese and placed in lower cooler. Per operator ribs removed from refrigerator less than three hours. Operator added more ice to ice bath. Observed at grill station ribs (55-64F - Cold Holding) in a container sitting in ice bath with little ice. Discussed option of putting ribs on TPHC. Emailed form **Corrective Action Taken** Repeat Violation Admin Complaint
  • 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 grilled onions (90F - Hot Holding)sitting on char grill with low heat. Per operator held less than three hours. Operator placed onions on hot side of char grill. Rechecked 170F Corrected On-Site Repeat Violation Admin Complaint
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine 200+ Ppm. Operator discarded made new solution rechecked 100 Ppm Corrected On-Site

Inspection Date: 12/13/2023

Inspection #: Visit ID: 8352244

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged mahi fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Employee removed Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Observed ice machine door not properly attached to unit.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 36-12-4:Basic - Floors not constructed to be easily cleanable though out rear kitchen.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed grill station ribs (75-78F - Cold Holding) sitting in ice bath with little ice. Rib removed from refrigerator less then one hour. Employee added more ice. **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. Observed grilled onions (81F - Hot Holding) grill station. Item prepared less than two hours. Item move to grill for reheat and hot hold **Corrective Action Taken**
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizer in excess of 200 ppm
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed fillet knife in hand washing sink on front line next to flip top cooler. Operator removed Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled on grill station