PATIO BAR & GRILLE
Ridgeway Road
Florida, 33617
Hillsborough County County
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/10/2025
High Priority
0
Intermediate
0
Basic
2
Total
2
Inspection Details:
- 36-62-4:Basic - Light not functioning. Observed one light not functioning at hood above cookline in main kitchen.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters at cookline in main kitchen. Repeat Violation
Food safety inspection conducted on 1/10/2025 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 9/16/2024
High Priority
2
Intermediate
0
Basic
3
Total
5
Inspection Details:
- 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. Observed commercially processed salmon thawing in sealed reduced oxygen packaging in two door reach in cooler in prep area. Operator opened packages. Corrected On-Site Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed Utensils water 81F with in use scoop, stored at flip top cooler opposite cook line. Operator discarded water. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above cook line in the kitchen.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Conch (56F) and sliced turkey (53F) in flip top cooler in kitchen opposite fryers. Not prepared or portioned today. Per operator stored in unit overnight. See Stop Sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Conch (56F) and sliced turkey (53F) in flip top cooler in kitchen opposite fryers. Not prepared or portioned today. Per operator stored in unit overnight. See Stop Sale.
Food safety inspection conducted on 9/16/2024 revealed 5 total violations (2 high priority, 0 intermediate, 3 basic).
Inspection on 5/10/2024
High Priority
1
Intermediate
2
Basic
8
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black mold-like substance in the interior of the ice machine.
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine in the main kitchen.
- 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. See Stop Sale. Tuna observed fully thawed and in sealed ROP packaging in two door reach in cooler next to utensil storage rack, in kitchen.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee personal beverage stored next to single use lids and food utensils at wait station by the bar. Operator removed. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. 1. Torn and loose door gaskets observed at two door reach in cooler, opposite food prep sink and oyster prep station in kitchen.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above cook line in main kitchen.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at two door reach in cooler, opposite food prep sink and oyster prep station in kitchen.
- 29-49-6:Basic - Standing water in bottom of reach-in- bread cooler, next to hand sink in secondary kitchen.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. See Stop Sale. Tuna observed fully thawed and in sealed ROP packaging in two door reach in cooler next to utensil storage rack, in kitchen.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cut melon 53F at 9:26am to 53F at 10:11am, cooling since 7am, in two door reach in cooler opposite oyster prep area. Foods will not reach 41 or below at this cooling rate. Observed torn gaskets on unit and doors not fully closing. Operator placed in cooler to quick chill to 41 or below. **Corrective Action Taken**
- 31B-03-4:Intermediate - No soap provided at handwash sink, next to cookline. Operator provided. Corrected On-Site
Food safety inspection conducted on 5/10/2024 revealed 11 total violations (1 high priority, 2 intermediate, 8 basic).
Inspection on 4/8/2024
High Priority
4
Intermediate
4
Basic
9
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. 1. Cleaned utensils stored on clean utensil rack opposite Dishmachine. 2. Cleaned utensils stored on prep table in prep area. 3. Cleaned plates stored in plate storage racks underneath triple sink in prep area.
- 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. Observed tuna cubes, tuna steak, salmon, and raw fish thawing in packages bearing label to be removed from packaging. Food still frozen. Operator opened packages. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. 1. Torn door gaskets on two door reach in cooler opposite fryers in the kitchen. 2. Torn door gaskets on three door reach in opposite cook line in kitchen. 3. Nemco food warmer control knob missing. 4. Four drawer reach in cooler unit under cookline, drawers not closing and in disrepair.
- 36-22-4:Basic - Floor area(s) covered with standing water. Standing on floor behind cookline in kitchen.
- 36-62-4:Basic - Light not functioning. 1. One light not functioning at the hood at omelette cook station. 2. Two lights not functioning at the hood above cook line in the kitchen.
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield missing on lighting above prep area and ware wash area.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. 1. Two door reach in cooler by ware wash area.
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. 1. Torn/soiled foil on bottom shelf of food prep table next to fryers in kitchen. 2. Torn/soiled foil liner on bottom shelf under steam table in kitchen.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. 1. Bottom of two door reach cooler by ware wash area. 2. Standing water bottom of three door reach in cooler, Atosta, next to ware wash area.
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee brought tray of dirty dishes to the triple sink, then grabbed cleaned coffee cups with no handwashing.
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 1. Raw shell egg ambient (62F), stored in shallow ice pan on food prep table next to cook line. Not enough ice in pan to fully submerge egg pan. Eggs stored on counter less than two hours per operator.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Raw chicken (55F) and raw beef patty (63F), in four drawer reach in cooler unit under cook line. Drawers damaged and not closing. Not prepared or portioned today. Operator moved to cooler to quick chill. **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. Cooked sausage 81F - Hot Holding, stored on food prep table opposite the cook line under no temperature control.
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags observed stuck on wall and behind pipe on wall.
- 01C-02-4:Intermediate - Establishment not maintaining oyster tags for 90 days.
- 01C-01-4:Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Oysters stored in two doo reach in cooler in prep area without tags from original container. Operator brought tags and placed with container of oysters. Corrected On-Site
- 01C-03-4:Intermediate - Oyster tags not marked with last date served.
Food safety inspection conducted on 4/8/2024 revealed 17 total violations (4 high priority, 4 intermediate, 9 basic).