DirtyFLRestaurant Inspection Data

SHOTZ SPORTS BAR INC

SHOTZ SPORTS BAR INC has 6 health inspections on file for its DEBARY location, with an overall rating of 1.9/5. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 6 reports on file

167 S HWY 17 92

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 6 health inspection reports

All Inspection Reports

12/22/2025· 2mo ago

Visit ID: 10982829

Met Inspection Standards

3 int, 6 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. At ice machine and outside bar storage area. Operator placed chain. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
  • 38-07-4:Basic - Lights in outside food storage missing the proper shield, sleeve coatings or covers.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Sides of fiat top , soiled with grease. - outside bar freezer chest gasket, soiled with grime.
  • 33-16-4:Basic - Open dumpster lid.
  • 29-49-6:Basic - Standing water in bottom of kitchen Beverage Air
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener soiled with grime
  • 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.
  • 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. Shredded cheese portioned two days ago, not date marked after opening. Operator updated. Corrected On-Site

7/2/2025· 8mo ago

Visit ID: 10931103

Met Inspection Standards

2 high, 5 basic

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged 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. Mahi-mahi in cooki line refgerated drawers.
  • 14-69-4:Basic - Ice buildup storage in freezer chest .
  • 33-16-4:Basic - Open dumpster lid. Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of outside bar low boy unit.m and in inside bar triple door , reach in cooler
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen reach in cooler sliced ham (43-46F - Cold Holding); sliced turkey (43-47F - Cold Holding); filled passed fill line. Operator reduced amount. **Corrective Action Taken**

1/28/2025· 1y 1mo ago

Visit ID: 8873160

Met Inspection Standards

1 high, 2 int, 8 basic

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged 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. Mahi-mahi in walk in cooler.
  • 14-11-5:Basic - Equipment in poor repair. Outside bar ,low boy unit gasket is torned.
  • 36-24-5:Basic - Hole in or other damage to kitchen wall.
  • 14-69-4:Basic - Ice buildup in bar reach-in freezer chest.
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In outside bar , storage are.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in outside bar, cold holding unit.
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cream in bar reach in cooler , not date marked and operator unsure when opened. Operator instructed. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Strainer and cup in hand wash sinks.

8/27/2024· 1y 6mo ago

Visit ID: 8734092

Met Inspection Standards

2 int, 3 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in bar freezer chest .and storage area.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Kitchen make table unit.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -inside bar soda gun ,soiled with food debris -Walk in cooler gasket, soiled with grime,
  • 16-37-1:Intermediate - No quat chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

2/28/2024· 2y ago

Visit ID: 8542085

Met Inspection Standards

1 high, 5 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Refrigerated drawer and make table unit soiled with food debris.
  • 33-16-4:Basic - Open dumpster lid.
  • 29-49-6:Basic - Standing water in bottom of inside keg cooler.
  • 29-11-4:Basic - Water leaking from ice machine storage area , pipe and/or faucet/handle. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar container in kitchen not labeled, Corrected On-Site
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 400+ at inside bar three compartment sink. Corrected On-Site

11/1/2023· 2y 4mo ago

Visit ID: 8355737

Met Inspection Standards

2 high, 3 int, 7 basic

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged 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.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On top of ice machine a¿¿ bowl with empty can and smoking implements Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Walk in cooler under pallets
  • 36-24-5:Basic - Hole in or other damage to wall. Below three compartment sink
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy mold like substance keg cooler indoor bar
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Cookline unit
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Powdered sugar
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 inside bucket for ice machine Corrected On-Site
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Greater than 400 ppm quat
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cookline drawer gaskets soiled, bottom left in disrepair - indoor bar ice bin back soiled with slimy substance
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Blue substance
  • 48-04-4:Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. In outside bar storage room