DirtyFLRestaurant Inspection Data

THE PARCHED OAK

Health inspection records show THE PARCHED OAK in DELAND has 25 inspections with a food safety rating of 2.8/5. Recent inspections show improving food safety practices.

145 N WOODLAND BLVD

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 25 health inspection reports

All Inspection Reports

Inspection Date: 10/23/2025

Inspection #: Visit ID: 13556511

  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2025-10-23: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters over cooking equipment have an accumulation of grease and food debris Warning - From follow-up inspection 2025-10-23: -operator states professional cleaning is scheduled **Time Extended** **Corrective Action Taken**
  • 29-08-4:Basic - - From initial inspection : Basic - Plumbing system in disrepair. -handwash sink on 2nd floor across from ice machine: pvc drain pipe disconnected -handwash sink in kitchen continuously leaking from faucet Warning - From follow-up inspection 2025-10-23: -handwash sink in kitchen continuously leaking from faucet **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls around and next to cooking equipment have an accumulation of grease and food debris Warning - From follow-up inspection 2025-10-23: -operator states professional cleaning is scheduled **Time Extended** **Corrective Action Taken**
  • 53A-03-7:Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -Danielle, operator states certification class is scheduled for November 4, 2025 **Corrective Action Taken** Warning - From follow-up inspection 2025-10-23: **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. -all food handlers except Darren Warning - From follow-up inspection 2025-10-23: **Time Extended**
  • 16-53-4:Intermediate - - From initial inspection : Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. -bar area dishwasher Warning - From follow-up inspection 2025-10-23: -operator states repair technician has been scheduled for Monday **Time Extended** **Corrective Action Taken**

Inspection Date: 10/22/2025

Inspection #: Visit ID: 13555280

  • 36-36-4:Basic - Ceiling tile missing. -over drink service area, operator states repairs are scheduled for this Friday **Corrective Action Taken** Warning
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee backpack and cell phone stored on prep table Warning
  • 36-24-5:Basic - Hole in or other damage to wall. -large hole in wall behind storage rack in beverage service area Repeat Violation Warning
  • 14-69-4:Basic - Ice buildup in low boy reach-in cooler. Warning
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. -ice scoop stored directly on top of 2nd floor ice machine, operator removed Corrected On-Site Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters over cooking equipment have an accumulation of grease and food debris Warning
  • 29-08-4:Basic - Plumbing system in disrepair. -handwash sink on 2nd floor across from ice machine: pvc drain pipe disconnected -handwash sink in kitchen continuously leaking from faucet Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls around and next to cooking equipment have an accumulation of grease and food debris 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. -risotto 45-50F, per operator cooling since 10pm last night Warning
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. -1 live roach crawling on bar area floor, operator killed and removed Admin Complaint
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. -6 rodent droppings in bar area between reach-in cooler and drink well, operator removed Admin Complaint
  • 01B-01-4:High Priority - Rusted cans present. See stop sale. -1 can of sauerkraut and 1 can of chick peas, operator discarded Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Repeat Violation Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -buttermilk 66F, per employee less than 90 minutes stored on prep table, operator placed on ice bath to rapidly cool **Corrective Action Taken** Repeat Violation Warning
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -Danielle, operator states certification class is scheduled for November 4, 2025 **Corrective Action Taken** Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink in kitchen blocked by soiled towel hamper, squeegee, brush, and dustpan Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink in inside bar area used as dump sink, ice present -handwash sink in front bar area used to store beer cans Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink in beverage service area 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. -all food handlers except Darren Warning
  • 16-53-4:Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. -bar area dishwasher Warning

Inspection Date: 9/5/2025

Inspection #: Visit ID: 13510853

  • 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Warning - From follow-up inspection 2025-09-05: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Kitchen make table unit. Repeat Violation Warning - From follow-up inspection 2025-09-05: Estimates provided. **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Kitchen floor soiled/has accumulation of debris. Warning - From follow-up inspection 2025-09-05: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled at cook line. Warning - From follow-up inspection 2025-09-05: **Time Extended**
  • 53A-05-6:Intermediate - - From initial inspection : 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/ Warning - From follow-up inspection 2025-09-05: **Time Extended**

Inspection Date: 9/3/2025

Inspection #: Visit ID: 13510677

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Warning
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair, by rear exit door. 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. 4- salmon thawed in package . Warning
  • 14-11-5:Basic - Equipment in poor repair. Kitchen make table unit. Repeat Violation Warning
  • 13-03-4:Basic - Food employees with no hair restraint while engaging in food preparation.
  • 36-17-5:Basic - Hole in floor by ice machine and piping. Warning
  • 36-24-5:Basic - Hole in or other damage to wall. Warning
  • 14-69-4:Basic - Ice buildup in kitchen low boy unit. Repeat Violation Warning
  • 36-73-4:Basic - Kitchen floor soiled/has accumulation of debris. Warning
  • 29-49-6:Basic - Standing water at front bar beer cooler, bottom of reach-in-cooler. Warning
  • 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. Chlorine 0 ppm. Operator increased to 100 ppm. Corrected On-Site Warning
  • 12A-18-4:High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Food worker handling food , wipe hands on pants and did not wash hands , but continued to handle food. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Kitchen reach in cooler pico de gallo (46F - Cold Holding); bow ties (46F - Cold Holding); raw beef (46F - Cold Holding). Less than 4 hours,. Operate placed ice. - kitchen make table unit sliced cheese (47F - Cold Holding); shredded cheesec (47F - Cold Holding); pico de gallo (47F - Cold Holding); hummus (51F - Cold Holding); spinach dip (57F - Cold Holding); cut lettuce (61F - Cold Holding). Placed more than 4 hours . Operator instructed to discard. **Corrective Action Taken** Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled at cook line. Warning
  • 31A-11-4:Intermediate - Kitchen hand wash sink used for purposes other than handwashing. Bag of shrimp thawing in sink. Warning
  • 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/ Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at kitchen handwash sink. Warning

Inspection Date: 8/1/2025

Inspection #: Visit ID: 13479003

  • 36-27-5:Basic - - From initial inspection : Basic - Cook line wall soiled with accumulated grease, food debris, and/or dust. Warning - From follow-up inspection 2025-08-01: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair.cook line make table. Warning - From follow-up inspection 2025-08-01: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in kitchen low boy unit. Warning - From follow-up inspection 2025-08-01: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Kitchen floor soiled/has accumulation of debris, grease Warning - From follow-up inspection 2025-08-01: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -under flat top soiled with grease and food debris -ventilation hood laden with grease. Warning - From follow-up inspection 2025-08-01: **Time Extended**
  • 29-11-4:Basic - - From initial inspection : Basic - Water leaking from rinse sink in three component sink.. Warning - From follow-up inspection 2025-08-01: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cook line make table diced tomatoes (50F - Cold Holding); sliced cheese (50F - Cold Holding)/2 hours ago. Operator placed ice. - kitchen reach in cooler meatballs (50F - Cold Holding);2 hour. Returned to unit, Cook line low boy unit raw burgers (45F - Cold Holding); raw shrimp (45F - Cold Holding); steak (46F - Cold Holding); less than 4 hours. Operator relocated. **Corrective Action Taken** Warning - From follow-up inspection 2025-08-01: Cook line make table Feta 39F, slice tomatoes , chick pea salad, 41F Reach in cooler Burgers 28F, meat 34F Low boy unit No TCS. **Time Extended**

Inspection Date: 7/31/2025

Inspection #: Visit ID: 10929312

  • 36-27-5:Basic - Cook line wall soiled with accumulated grease, food debris, and/or dust. Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack stored on top of freezer chest. Operator relocated. Warning
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Warning
  • 14-11-5:Basic - Equipment in poor repair.cook line make table. Warning
  • 14-69-4:Basic - Ice buildup in kitchen low boy unit. Warning
  • 36-73-4:Basic - Kitchen floor soiled/has accumulation of debris, grease Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -under flat top soiled with grease and food debris -ventilation hood laden with grease. Warning
  • 29-11-4:Basic - Water leaking from rinse sink in three component sink.. Warning
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 3- rodent droppings at bar area.floor, between equipment, operator cleaned area. Corrected On-Site Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Thawed rop package. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cook line make table diced tomatoes (50F - Cold Holding); sliced cheese (50F - Cold Holding)/2 hours ago. Operator placed ice. - kitchen reach in cooler meatballs (50F - Cold Holding);2 hour. Returned to unit, Cook line low boy unit raw burgers (45F - Cold Holding); raw shrimp (45F - Cold Holding); steak (46F - Cold Holding); less than 4 hours. Operator relocated. **Corrective Action Taken** Warning
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Operator purchased one. Corrected On-Site Warning
  • 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. Risotto in low boy unit ,prepared 3 days go no date mark. Operator updated,. Corrected On-Site Warning
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Corrected On-Site Warning

Inspection Date: 2/4/2025

Inspection #: Visit ID: 8838458

  • 14-33-4:Basic - Kitchen low boy unit, shelves with rust that has pitted the surface.
  • 36-27-5:Basic - Kitchen wall soiled with accumulated grease, food debris, and/or dust.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ventilation hood laden with grease. - under grill soiled with grease.
  • 29-49-6:Basic - Standing water in bottom of kitchen ,reach-in-cooler.
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make table cut lettuce (50F - Cold Holding); cut spinach (50F - Cold Holding)/2 hours . Operator placed ice . Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cook line cutting board soiled with food debris. - soda gun holster soiled with grime.

Inspection Date: 12/3/2024

Inspection #: Visit ID: 10731995

  • 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing, food storage closet . - From follow-up inspection 2024-12-03: **Time Extended**
  • 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair, over back door. - From follow-up inspection 2024-12-03: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Cook line wall soiled with accumulated grease, food debris, and/or dust. - From follow-up inspection 2024-12-03: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Cook line make table unit, is in disrepair, - From follow-up inspection 2024-12-03: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in bar freezer chest. - From follow-up inspection 2024-12-03: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Kitchen soiled/has accumulation of debris, grease by cookline and kitchen area. - From follow-up inspection 2024-12-03: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - ventilation hood laden with grease. - under grill , laden with grease and food debris, -Sides of fryers and stove , soiled with grease and food debris. - Kitchen low boy gaskets , spiked with food debris, - From follow-up inspection 2024-12-03: **Time Extended**
  • 36-02-5:Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Repeat Violation - From follow-up inspection 2024-12-03: **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. - From follow-up inspection 2024-12-03: **Time Extended**

Inspection Date: 12/2/2024

Inspection #: Visit ID: 8734770

  • 36-36-4:Basic - Ceiling tile missing, food storage closet .
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair, over back door.
  • 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. 6- salmon thawed in top package , in cookline refrigerated drawers. Operator instructed to discard, **Corrective Action Taken**
  • 36-27-5:Basic - Cook line wall soiled with accumulated grease, food debris, and/or dust.
  • 14-11-5:Basic - Equipment in poor repair. Cook line make table unit, is in disrepair,
  • 13-03-4:Basic - Food employee with no hair restraint while engaging in food preparation.
  • 14-69-4:Basic - Ice buildup in bar freezer chest.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. operator relocated scoop. Corrected On-Site
  • 36-73-4:Basic - Kitchen soiled/has accumulation of debris, grease by cookline and kitchen area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - ventilation hood laden with grease. - under grill , laden with grease and food debris, -Sides of fryers and stove , soiled with grease and food debris. - Kitchen low boy gaskets , spiked with food debris,
  • 29-49-6:Basic - Standing water in bottom of kitchen low boy unit .
  • 08B-12-5:Basic - Stored food not covered. Bacon at bat lowboy unit, uncovered.
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Repeat Violation
  • 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food worker wiped hands on pants and continue to handle food without washing hands. Educated operator. **Corrective Action Taken**
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 1- rodent dropping under mop sink, at up stair storage closet and ice machine,. 4- rodent droppings on floor at exterior bar . 1- rodent droppings by bar dish machine on floor. 2- rodent droppings under bar hand sink 1- rodent dropping under kitchen hand sink, 6- rodent droppings on storage area floor. 2- rodent droppings on food table ,next to coffee maker, in storage area.. Repeat Violation Admin Complaint
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. See Stop Sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen reach in cooler raw chicken (48F - Cold Holding, door not closed . Operator closed door, Kitchen food preparation table refried beans (52F - Cold Holding)/15 minutes . Operator relocated into cold holding unit. Kitchen make table feta cheese (51F - Cold Holding)/3 hours ; chick peas (52F - Cold Holding)/3 hours ; pico de gallo (52F - Cold Holding). Operator placed ice. **Corrective Action Taken**
  • 31B-03-4:Intermediate - No soap provided at kitchen handwash sink.
  • 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. Rustic sausage soup , prorated 3 days ago, not date marked in kitchen low boy unit,

Inspection Date: 9/23/2024

Inspection #: Visit ID: 8896070

  • 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair, dry storage closet,. - From follow-up inspection 2024-09-23: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Make table gasket turned. - From follow-up inspection 2024-09-23: **Time Extended**
  • 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water, under three compartment sink. - From follow-up inspection 2024-09-23: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Kitchen floor soiled/has accumulation of debris, by cookline. - From follow-up inspection 2024-09-23: **Time Extended**

Inspection Date: 9/23/2024

Inspection #: Visit ID: 8891496

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair, dry storage closet,.
  • 14-11-5:Basic - Equipment in poor repair. Make table gasket turned.
  • 36-22-4:Basic - Floor area(s) covered with standing water, under three compartment sink.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 36-73-4:Basic - Kitchen floor soiled/has accumulation of debris, by cookline.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -kitchen make table Gasket soiled with grime. -sides under cooking equipment, soiled with grease, grime and food.
  • 33-16-4:Basic - Open dumpster lid.
  • 29-49-6:Basic - Standing water in bottom of kitchen low boy units and make table .
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 3- rodent droppings, on food storage closet floor 3- rodent droppings, inside bar counter floor. 1-rodent dropping, at outside bar, on top Carbon dioxide tank. 1- rodent dropping, upstairs seating area floor operator cleaned area. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline Make table chicken peas (61F - Cold Holding); pico de gallo (61F - Cold Holding); feta cheese (61F - Cold Holding); cut lettuce (61F - Cold Holding); black beans (61F - Cold Holding); cheese (51F - Cold Holding); blue cheese (51F - Cold Holding); white rice (66F - Cold Holding); meat (61F - Cold Holding); sliced tomatoes (61F - Cold Holding). Placed overnight. Operator instructed operator to discard. **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. Butter196F/30 minutes on cookline table top. Operator instructed to reheat. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Inside bar, soda gun holster soiled with grime.
  • 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Corrected On-Site
  • 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. Dressing in lowboy unit, made in house, not date marked from yesterday.

Inspection Date: 8/2/2024

Inspection #: Visit ID: 8846883

  • N/A:No Violations Were Observed

Inspection Date: 8/1/2024

Inspection #: Visit ID: 8846884

  • N/A:No Violations Were Observed

Inspection Date: 8/1/2024

Inspection #: Visit ID: 8846833

  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 10 on the bottom prep table shelf next to pans 6 on top of dishwasher in the bar 3 in the oven with other debris 2 on top of warmer above expo window 1 behind coffee maker in the waitstation Operator began cleaning up **Corrective Action Taken** Admin Complaint

Inspection Date: 8/1/2024

Inspection #: Visit ID: 8845749

  • N/A:No Violations Were Observed

Inspection Date: 7/31/2024

Inspection #: Visit ID: 8845679

  • N/A:No Violations Were Observed

Inspection Date: 7/31/2024

Inspection #: Visit ID: 8845497

  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 1 -rodent dropping on box in storage area . 1- rodent dropping outside bar area floor by cooler. 2- rodent droppings on food cart tray in kitchen. 3- rodent droppings on detergent bucket , by three compartment sink. Operator removed and sanitized area. Corrected On-Site Admin Complaint

Inspection Date: 7/24/2024

Inspection #: Visit ID: 8837167

  • 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 2024-07-24: **Time Extended**

Inspection Date: 7/23/2024

Inspection #: Visit ID: 8835744

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. 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. 1- salmon in cookline refrigerated drawer. Operator instructed to discard, Corrected On-Site Warning
  • 14-11-5:Basic - Equipment in poor repair. Three compartment sink, has a leak in wash compartment, -Bar dish machine is nit in use. Warning
  • 13-03-4:Basic - Food employed, in kitchen with no hair restraint while engaging in food preparation. Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -under flat top , laden with grease and grime, -ventilation hood laden with grease and grime, -fryers laden with grease and grime. - kitchen and outside bar gaskets soiled with food debris Warning
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Soup in kitchen lowboy unit , marked for 7-15. Operator instructed to discard. Corrected On-Site Warning
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 3- rodent droppings in upstairs storage closet , by ice machine, 3- rodent drippings on storage area closet floor. 2- rodent droppings on kitchen sink top. 1- rodent droppings in cold holding unit , being used for food storage , at outside bar area. 5- rodent droppings outside bar beverage holders, 25-rodent droppings outside bar floor. 20 -rodent droppings at inside bar floor, 5- rodent droppings on inside bar shelving . Admin Complaint
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. See Stop Sale Report . **Corrective Action Taken** Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler raw chicken (46F - Cold Holding); pooled eggs (55F - Cold Holding); salsa made in house (45F - Cold Holding)/ less than 4 hours. Door was not flush with unit, cable was caught .; Kitchen cold holding unit cooked potatoes (66F - Cold Holding)Placed overnight. Operator instructed to discard, **Corrective Action Taken** Warning
  • 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.lheavy cream at bar operator. 48 hours ago. Corrected On-Site Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen cutting board soiled with dirt. and food stains, Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Dog water bowl stored in outside bar hand sink. Corrected On-Site Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at kitchen handwash sink. Corrected On-Site 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

Inspection Date: 5/3/2024

Inspection #: Visit ID: 8625640

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured, at bar. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open water bottle on food preparation table. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ventilation hood is laden with grease.
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage.
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. salmon. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Kitchen reach in cooler milk (45F - Cold Holding), door left ajar. -Cookline make table pico de gallo (46F - Cold Holding); black beans (47F - Cold Holding)less than 2 hours, operator placed ice. **Corrective Action Taken**
  • 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 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. Black bean mash in cookline make table, oreoared 24 hours ago not datemarked. Corrected On-Site

Inspection Date: 3/5/2024

Inspection #: Visit ID: 8624435

  • 36-27-5:Basic - - From initial inspection : Basic - Kitchen wall soiled with accumulated grease, food debris, and/or dust. - From follow-up inspection 2024-03-05: **Time Extended**
  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of cookline reach-in-cooler. - From follow-up inspection 2024-03-05: **Time Extended**
  • 36-02-5:Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, or warewashing area . - From follow-up inspection 2024-03-05: **Time Extended**
  • 35A-04-4:High Priority - - From initial inspection : High Priority - 4- rodent droppings on outside bar shelf and 4 rodent droppings in tray at outside bar area, 8- Rodent activity present as evidenced by rodent droppings found, on bar area floor, 8- rodent droppings on storage area floor. Operator has cleaned and sanitized area. Corrected On-Site Admin Complaint - From follow-up inspection 2024-03-05: 2- droppings at outside bar area floor. 1- dropping at inside bar floor. Admin Complaint
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cookline cutting board stained with food debris. - From follow-up inspection 2024-03-05: **Time Extended**
  • 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Storage of a dog's s water bowl in outside bar area. Corrected On-Site - From follow-up inspection 2024-03-05: **Time Extended**

Inspection Date: 3/5/2024

Inspection #: Visit ID: 8625217

  • 36-27-5:Basic - - From initial inspection : Basic - Kitchen wall soiled with accumulated grease, food debris, and/or dust. - From follow-up inspection 2024-03-05: **Time Extended** - From follow-up inspection 2024-03-05: **Time Extended**
  • 36-02-5:Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, or warewashing area . - From follow-up inspection 2024-03-05: **Time Extended** - From follow-up inspection 2024-03-05: **Time Extended**

Inspection Date: 3/4/2024

Inspection #: Visit ID: 8440690

  • 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. Salmon in refrigerated drawers .
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 36-27-5:Basic - Kitchen wall soiled with accumulated grease, food debris, and/or dust.
  • 29-49-6:Basic - Standing water in bottom of cookline reach-in-cooler.
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, or warewashing area .
  • 35A-04-4:High Priority - 4- rodent droppings on outside bar shelf and 4 rodent droppings in tray at outside bar area, 8- Rodent activity present as evidenced by rodent droppings found, on bar area floor, 8- rodent droppings on storage area floor. Operator has cleaned and sanitized area. Corrected On-Site Admin Complaint
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Vacuumed packaged thawed salmon.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cookline Butter 64F at cookline top, for 30 minutes. Operator returned to unit . Reach in cooler raw chicken (47F - Cold Holding);recently returned to unit. 30 minutes. **Corrective Action Taken** Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cookline cutting board stained with food debris.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Storage of a dog's s water bowl in outside bar area. Corrected On-Site
  • 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at washware area and by ice machine handwash sink. Corrected On-Site
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Inspection Date: 9/11/2023

Inspection #: Visit ID: 8440203

  • 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing, at wait station.. Warning - From follow-up inspection 2023-09-11: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Stained cutting board at makeline unit. Warning - From follow-up inspection 2023-09-11: Operator plans to order new one, **Time Extended**

Inspection Date: 7/10/2023

Inspection #: Visit ID: 8356524

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.p, by outside bar. Warning
  • 36-36-4:Basic - Ceiling tile missing, at wait station.. Warning
  • 13-03-4:Basic - Food employees. with no hair restraint while engaging in food preparation. Warning
  • 36-24-5:Basic - Hole in or other damage to wall at wait station. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soda gun holster soiled with food debris, 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. Cookline refrigerated drawers Rice48F, placed overnight. Operator instructed to discard. **Corrective Action Taken** Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Stained cutting board at makeline unit. Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning