DirtyFLRestaurant Inspection Data

SOLO BARBECUE AND SEAFOOD

1561 S CONGRES AVE

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 1/14/2025

Inspection #: Visit ID: 8833164

  • 24-14-4:Basic - Clean utensils knives stored between triple sink and wall. Employee removed knives . Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation...employee hair restraint. Corrected On-Site
  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee use only one compartment to wash and rinse utensils.
  • 08B-12-5:Basic - Stored food not covered...sauce , conch in storage reach in cooler . Employee covered Corrected On-Site
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized...employee prepped wash water with soap and chlorine and then washed ,rinsing utensils and putting to dry . Reviewed preparation sanitizer solution. Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce...raw ground beef, raw conch above produce in reach in cooler . Employee properly stored . Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.....cooked goat 67F at kitchen, food not prepped or portion today , food being held less than 4 hours . Employee removed food to reach in freezer to cooling fast . **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink ... employee provided. Corrected On-Site
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 22-38-5:Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing...employee went to store to buy chlorine. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at 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...rice , chicken, pork , sauce was cooked over 24 hours in reach in cooler .

Inspection Date: 7/24/2024

Inspection #: Visit ID: 8835774

  • N/A:No Violations Were Observed

Inspection Date: 7/22/2024

Inspection #: Visit ID: 8832753

  • 35A-03-4:Basic - - From initial inspection : Basic - Dead roaches on premises... 2 dead roaches inside 3 compartment sink 3 dead roache underneath 3 compartment sink . Warning - From follow-up inspection 2024-07-22: 17 dead roaches throughout kitchen 11 dead roaches behind chase freezer. 2 dead roaches by the mop sink 2 dead roaches front line . **Time Extended**
  • 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found....approximately 20 live roaches in and underneath salt box on the prep table at kitchen . 14 live roaches inside reach in cooler and reach in cooler gasket at kitchen. 18 live roaches inside 3 compartment sink 10 live roaches underneath 3 compartment sink at kitchen. 4 live roaches underneath microwave at kitchen. 3 live roaches behind chase freezer . Warning - From follow-up inspection 2024-07-22: 2 live roaches at dining area, 2 live roaches front counter 7 live roaches throughout kitchen 2 live roaches by the mop sink . 2 live roaches beneath 3 compartment sink . **Time Extended**
  • 35A-04-4:High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found.... 16 rodent droppings top of the water heater 23 rodent droppings around water heater on the floor . 2 rodent droppings by the microwave. Approximately 20 rodent droppings behind / underneath reach in cooler , shelvings throughout establishment. Warning - From follow-up inspection 2024-07-22: 4 rodent droppings around the water heater . **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2024-07-22: Not provided **Time Extended**

Inspection Date: 7/18/2024

Inspection #: Visit ID: 8775354

  • 35A-03-4:Basic - Dead roaches on premises... 2 dead roaches inside 3 compartment sink 3 dead roache underneath 3 compartment sink . Warning
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris...underneath cooking equipment, reach in cooler , shelvings , 3 compartment sink throughout establishment Warning
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust...All handwashing , 3 compartment sink . Warning
  • 36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment at kitchen. Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Warning
  • 12A-11-4:High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area...employee came from bathroom and then removed food to reach in cooler . Discussed with employee , employee washed hands without soap . Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found....approximately 20 live roaches in and underneath salt box on the prep table at kitchen . 14 live roaches inside reach in cooler and reach in cooler gasket at kitchen. 18 live roaches inside 3 compartment sink 10 live roaches underneath 3 compartment sink at kitchen. 4 live roaches underneath microwave at kitchen. 3 live roaches behind chase freezer . Warning
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found.... 16 rodent droppings top of the water heater 23 rodent droppings around water heater on the floor . 2 rodent droppings by the microwave. Approximately 20 rodent droppings behind / underneath reach in cooler , shelvings throughout establishment. 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 plantain 89F on the prepped table , sauté onion 101F on the burner , food was cooked today at 12 noon . Employee removed food to reach in cooler to cooling . Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink any handwashing sink in the establishment. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink by the 3 compartment sink . Warning

Inspection Date: 2/13/2024

Inspection #: Visit ID: 8573511

  • N/A:No Violations Were Observed

Inspection Date: 2/13/2024

Inspection #: Visit ID: 8572944

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...hot dogs 72° on prep table being held less than four hours. Operator discarded. Repeat Violation Admin Complaint
  • 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 cooked plantains 99°, ground sea food 74°, boiled eggs 72° at cook line being held less than four hours, operator time marked Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection...cut tomatoes 56°, cut lettuce 57° , coleslaw 60° in reach in cooler . Per operator food was prep less than an hour . Take another temperature after 20 minutes it was same temperature 56°, 57°, and 60° . Operator time marked . Repeat Violation Admin Complaint

Inspection Date: 2/7/2024

Inspection #: Visit ID: 8607588

  • 08B-38-4:Basic - Food stored on floor.... Onion , cooked pork at kitchen, employee removed. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit...spoons , tong in room temperature water at 75°F . Manager removed water. Corrected On-Site Repeat Violation Admin Complaint
  • 08B-12-5:Basic - Stored food not covered...cooked fish, cooked chicken, cooked turkey several cooked food or prep food not covered in tall reach in cooler . Employee covered. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw shrimp, raw beef above uncovered cooked food fish , sauce in tall reach in cooler . Manager properly stored Corrected On-Site Repeat Violation Admin Complaint
  • 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...prickly ( cut cabbage) 60° was prepped Monday in reach in cooler ,food being held more than 4 hours .
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...prickly ( cut cabbage) 60° was prepped Monday in reach in cooler ,food being held more than 4 hours . Stop sale issue . Employee discarded food . . Cooked chicken 70°F , cooked ground beef 69°F , hot dogs 69° F in the prep table, food was not cooked or prepped today , food being held less than 4 hours. Employee time marked. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection....observed at 3:37 cut lettuce 60°, cut tomatoes 60° in reach in cooler . Manager stated that food was prepped at 3 pm. Took another temperature at 4:14 food was same temperature at 60°. Manager time marked food to serve.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths....wrong test kit.

Inspection Date: 12/13/2023

Inspection #: Visit ID: 8572526

  • 53B-01-5:Intermediate - - From initial inspection : 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. 1 kitchen employee. Warning - From follow-up inspection 2023-12-13: Employees must be trained for food handler by February 13th. **Time Extended**

Inspection Date: 12/12/2023

Inspection #: Visit ID: 8374574

  • 08B-38-4:Basic - Bag of onions stored on floor in kitchen. Operator moved onions to a shelf. Corrected On-Site Warning
  • 35A-03-4:Basic - Dead roaches on premises. 1 dead roach in hand sink in kitchen. Operator flushed roach. 6 dead roaches on seal of chest freezer across walk in cooler Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 76°F on prep table in kitchen. Operator discarded water. Corrected On-Site Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 10+ live small flying insects on the roll of paper towels at hand sink in kitchen. 1 live small flying insect landed on cooked chicken on prep table in kitchen. See stop sale 2 live small flying insects on cutting board on prep table across stove. Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Exp. 12.1.23 Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cut vegetables in 2 door reach in freezer in kitchen. Operator removed eggs. Corrected On-Site Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 3 live roaches on seal of vegetable prep cooler in kitchen, across stove. 1 live roach falling from gasket of 2 door stainless refrigerator, when door was opened. Across triple sink. 1 live roach under bag of onions stored on the floor in kitchen. 2 live roaches in seal of chest freezer across walk in cooler. Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 1 live small flying insect landed on cooked chicken on prep table in kitchen. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 60°F-68°F, cooked yesterday and was removed from temperature control 1.5 hours ago. Left out on prep table. Operator discarded due to 35A. Repeat Violation Admin Complaint
  • 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. 1 kitchen employee. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink in kitchen next to grill. Operator provided. Corrected On-Site Warning