MURPHS PATIO BAR AND GRILL
1431 ORANGE CAMP RD STE 107
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/6/2025
High Priority
0
Intermediate
2
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water, by dish machine. - From follow-up inspection 2025-02-06: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Kitchen food storage shelves soiled with food debris. -sides of fryers soiled with grease. - From follow-up inspection 2025-02-06: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Portable grill soiled with food debris n kitchen shelf. - From follow-up inspection 2025-02-06: **Time Extended**
- 53B-13-5:Intermediate - - From initial inspection : 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. **Repeat Violation** - From follow-up inspection 2025-02-06: **Time Extended**
Food safety inspection conducted on 2/6/2025 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).
Inspection on 1/28/2025
High Priority
4
Intermediate
6
Basic
7
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water, by dish machine.
- 10-08-5:Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Operator relocated. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Kitchen food storage shelves soiled with food debris. -sides of fryers soiled with grease.
- 36-64-5:Basic - Objectionable odors in kitchen area of the establishment.
- 25-05-4:Basic - Single-service articles improperly stored. Box of takeout containers, stored on dry storage area floor.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed green onions stored over deli meat in walk in cooler. **Corrected On-Site**
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler cooked wings (47-70F - Cooling)/ overnight. Operator instructed to discard. **Corrective Action Taken**
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in cooler 45- 86F Cooling)/ 5 hours . Operator reduced amount, took cover off and placed ice. **Corrective Action Taken**
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook linemake table unit butter (56F - Cold Holding); butter (56F - Cold Holding); sliced cheese (53F - Cold Holding)/ less than 4 hours, operator placed to bottom level of make table unit. **Corrective Action Taken**
- 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. Heavy cream in salad station , opened 24 hours ago. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Portable grill soiled with food debris n kitchen shelf.
- 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- 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. **Repeat Violation**
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee bar handwash sink. **Warning**
Food safety inspection conducted on 1/28/2025 revealed 17 total violations (4 high priority, 6 intermediate, 7 basic).
Inspection on 7/23/2024
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning** - From follow-up inspection 2024-07-23: **Time Extended**
- 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water, by dish machine. **Repeat Violation** **Warning** - From follow-up inspection 2024-07-23: **Time Extended**
- 53B-13-5:Intermediate - - From initial inspection : 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. **Repeat Violation** **Warning** - From follow-up inspection 2024-07-23: **Time Extended**
Food safety inspection conducted on 7/23/2024 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 7/22/2024
High Priority
4
Intermediate
3
Basic
5
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
- 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 and Tuna. Operator instructed to discard, **Corrective Action Taken** **Warning**
- 36-22-4:Basic - Floor area(s) covered with standing water, by dish machine. **Repeat Violation** **Warning**
- 25-05-4:Basic - Single-service articles improperly stored. Box of cups, stored on staircase area floor. **Corrected On-Site** **Warning**
- 29-49-6:Basic - Standing water in bottom of cook line reach-in-cooler. **Warning**
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Jambalaya 51F in walk in cooler , placed overnight, Operator instructed to discard . **Corrective Action Taken** **Warning**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. See Stop Sale report. **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food preparation area ,make table sliced ham (45F - Cold Holding); cut lettuce (45F - Cold Holding); diced tomatoes (50F - Cold Holding); shredded cheese (45F - Cold Holding)placed overnight,. Diced tomatoes instructed operator to discard, ice was placed on food in make table . **Corrective Action Taken** **Repeat Violation** **Warning**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket stored at front line hand station , **Corrected On-Site** **Warning**
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.Tuna . **Corrected On-Site** **Repeat Violation** **Warning**
- 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. **Repeat Violation** **Warning**
Food safety inspection conducted on 7/22/2024 revealed 12 total violations (4 high priority, 3 intermediate, 5 basic).