DirtyFLRestaurant Inspection Data

POGO'S KITCHEN

1408 LEWIS ST

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 5/8/2025

Inspection #: Visit ID: 10833918

  • N/A:No Violations Were Observed

Inspection Date: 5/6/2025

Inspection #: Visit ID: 10759623

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook working in back prep area. Cook placed on hat. Corrected On-Site Repeat Violation
  • 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. In dry storage area, vent covers in ceiling are soiled.
  • 33-23-4:Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster outside of establishment is sitting on grass/dirt. Chef states dumpster company has been notified. **Corrective Action Taken**
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink by cook line. Inspector emailed sign. **Corrective Action Taken** Repeat Violation
  • 33-16-4:Basic - Open dumpster lid. Green dumpster outside of establishment. Chef states dumpster is too close to fence and dumpster company has been contacted. **Corrective Action Taken**
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. In back prep area, bulk flour is not identified. Chef labeled flour. Corrected On-Site Repeat Violation
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook in back prep area placed on hat touching hair and face and immediately returned to prepping food with washing hands. Chef coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook in kitchen handling radishes with bare hands. Cook stopped, washed hands and placed on gloves. **Corrective Action Taken**
  • 35A-02-7:High Priority - Live, small flying insects found. Observed approximately fifteen (15) live flying insects in front bar. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler in front prep area, pan of raw-ready to eat tuna stored over ready to eat cut lettuce. In walk in cooler on speed rack, tray of raw fish stored over ready to eat beef. Items moved and stored correctly. 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. Proof of training missing for one (1) kitchen employee. Chef states he will provided training for employee. **Corrective Action Taken**

Inspection Date: 1/14/2025

Inspection #: Visit ID: 8725970

  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee in kitchen drinking out of cup without straw and lid. Cup discarded. Corrected On-Site
  • 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 jackets and keys stored on shelf under server area with wine buckets and glassware. Jackets/keys moved and stored correctly. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Multiple employees working with food in kitchen. Some placed on hats. **Corrective Action Taken**
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink on cook line. Hand washing sinks in both men's and women's restrooms in dining areas. Inspector emailed sign. **Corrective Action Taken**
  • 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. In prep area, shelf under prep table is rusted.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. In dry storage area, plastic containers stored on top shelf of rack not inverted. Chef inverted containers. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of sugar cubes on shelf at bar. Container labeled. Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. In dry storage area, one dented can of artichokes.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Dishwasher handled soiled dishes, placed gloves on to handle clean dishes without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment serves raw hamachi but does not have proof of parasite destruction for this item. Chef emailed purveyor and obtained letter. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink at bar is blocked by buckets. Buckets removed. Corrected On-Site
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu has items designated under a heading of "raw/chilled". Menu items need to be identified individually as raw and identification needs to lead to a consumer advisory on menu. Establishment used asterisks to identify items and to consumer advisory. Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No device available.

Inspection Date: 8/15/2024

Inspection #: Visit ID: 8685781

  • N/A:No Violations Were Observed

Inspection Date: 5/29/2024

Inspection #: Visit ID: 8533520

  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Knife sharpener stored between cooler and prep table, moved Corrected On-Site Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Person drink on prep table moved Corrected On-Site Warning
  • 01B-28-5:High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. Chile butter made onsite, dated 5-16 Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Vacuum seals cooked and raw foods stored more than 48hours Warning

Inspection Date: 12/22/2023

Inspection #: Visit ID: 8532989

  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. - From follow-up inspection 2023-12-22: **Time Extended**

Inspection Date: 10/20/2023

Inspection #: Visit ID: 8347561

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cups I'm frozen noddles Moved Corrected On-Site
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan covers in walk in cooler
  • 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Lids for fryers stored on side of ice machine, moved to clean Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks, moved Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Strainer stored in sink. Moved Corrected On-Site
  • 53A-02-7:Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Tom Jameson expired 8-6-23
  • 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/
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.