DirtyFLRestaurant Inspection Data

BRIANS BAR B Q

795 N SPRING GARDEN AVE

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 1/27/2025

Inspection #: Visit ID: 8857054

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 36-34-5:Basic - Cook line and food preparation area ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • 36-73-4:Basic - Cook line floor soiled/has accumulation of debris.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets stored on food storage shelf.
  • 36-22-4:Basic - Floor area(s) covered with standing water.p, under fish machine,
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Food debris on shelf by cook line , server pick up area , and cook line food preparation table. Wash ware soiled with dirt and grime.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 36-27-5:Basic - Wall behind flat top, soiled with accumulated grease, food debris, and/or dust.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor.
  • 14-09-4:Basic - Wood cutting board has cut marks and is no longer cleanable.
  • 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.

Inspection Date: 8/12/2024

Inspection #: Visit ID: 8773364

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 29-18-4:Basic - Cookline drain cover(s) missing.
  • 36-03-4:Basic - Cove molding at kitchen floor/wall juncture broken/missing.
  • 08B-38-4:Basic - Food stored on floor. Container of ribs , boxes of turkey breast , on walk in cooler floor.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - food storage lids, soiled with grease in kitchen area.
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 36-27-5:Basic - Wall soiled two compartment sink , cookline wall behind flat top, with accumulated grease, food debris, and/or dust.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait station Butter 49F, sour cream 49F . Placed overnight in lowboy unit. Operator instructed to discard. **Corrective Action Taken**
  • 29-34-4:High Priority - Vacuum breaker missing at outside hose bibb or on fitting/splitter added to hose bibb.
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ PPM, operator reduced to 100 PPM Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Wood block table stained with food debris.

Inspection Date: 2/8/2024

Inspection #: Visit ID: 8601769

  • 36-34-5:Basic - - From initial inspection : Basic - Cook line and food preparation areas , ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning - From follow-up inspection 2024-02-08: **Time Extended**

Inspection Date: 1/30/2024

Inspection #: Visit ID: 8459425

  • 36-34-5:Basic - Cook line and food preparation areas , ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning
  • 36-22-4:Basic - Floor area(s) covered with standing water, washware area. Warning
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair, in washware area. Repeat Violation Warning
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dish machine racks soiled with grime. Repeat Violation Warning
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning
  • 36-27-5:Basic - Wash ware and food and food preparation area wall soiled with accumulated grease, food debris, and/or dust. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Wait station sour cream (52F - Cold Holding)/45 minutes . -Cook line make table , filled passed fill line . Operator reduced m and placed in another unit. turkey (42F-47F - Cold Holding)/3 hours . **Corrective Action Taken** Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding unit ribs (78F - Hot Holding)/30 minutes ; chicken (121F - Hot . Operator instructed to reheat to 165F,. **Corrective Action Taken** Repeat Violation Warning

Inspection Date: 7/31/2023

Inspection #: Visit ID: 8372267

  • 36-24-5:Basic - Hole in or other damage to rear food preparation area wall.
  • 36-34-5:Basic - Kitchen ceiling /ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Walk in cooler fan soiled with dirt and grime, -dish machine racks soiled with grime,
  • 36-17-5:Basic - Rear food preparation area floor tiles missing and/or in disrepair.
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over baked ham in kitchen Pepsi glass door reach in cooler. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. First walk in cooler cooked chicken (46-48F - Cold Holding /1 hour ; Second walk in cooler Rolling cart of cooked ribs (47F - Cold Holding)/30 minutes . Employee returned to unit. **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. Steam table kitchen macaroni and cheese (125F - Hot Holding ); beans (125F - Hot Holding). Operator instructed to reheat to 165F,. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Knife and spatula stored in rear food preparation area hand sink.