PICKLED RESTAURANT & BAR
201 N 2 ST
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 3/6/2025
High Priority
1
Intermediate
4
Basic
6
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both Employee bathrooms. - From follow-up inspection 2025-03-06: **Time Extended**
- 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. 3 total at bar. Operator was able to secure 2 of them. 3 CO tanks located in alley way. **Corrective Action Taken** - From follow-up inspection 2025-03-06: **Time Extended**
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation** - From follow-up inspection 2025-03-06: **Time Extended**
- 16-55-4:Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Found at 0 ppm. Reran and primed 2x. Found at 0 ppm. - From follow-up inspection 2025-03-06: Per Executive Chef, EcoLab will come out to service. Establishment is currently using the three compartment sink. **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents. - From follow-up inspection 2025-03-06: **Time Extended**
- 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Plastic containers. - From follow-up inspection 2025-03-06: **Time Extended**
- 29-42-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2025-03-06: **Time Extended**
- 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning** - From follow-up inspection 2025-03-06: **Time Extended**
- 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. T.M, C.G. **Warning** - From follow-up inspection 2025-03-06: **Time Extended**
- 53B-14-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. J.W 9/30/24. - From follow-up inspection 2025-03-06: **Time Extended**
- 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. On cook's line. - From follow-up inspection 2025-03-06: **Time Extended**
Food safety inspection conducted on 3/6/2025 revealed 11 total violations (1 high priority, 4 intermediate, 6 basic).
Inspection on 3/5/2025
High Priority
5
Intermediate
6
Basic
9
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both Employee bathrooms.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. 3 total at bar. Operator was able to secure 2 of them. 3 CO tanks located in alley way. **Corrective Action Taken**
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets. **Corrected On-Site**
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ambient thermometers read 50F. Please do not store and TCS products in small reach in cooler.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Found at 0 ppm. Reran and primed 2x. Found at 0 ppm.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Cook's line and by dish washer. **Corrected On-Site** **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Plastic containers.
- 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. Honey butter 50F cold holding, cooked chorizo 56F cooling, corn mix 50F cooling, cooked short rib 52F cooling, buttermilk 54F cold holding in small reach in cooler. **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw salmon 47F cold holding. Unable to determine how long product was out of temperature range. Honey butter 50F cold holding, cooked chorizo 56F cooling, corn mix 50F cooling, cooked short rib 52F cooling, buttermilk 54F cold holding in small reach in cooler. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw salmon 47F cold holding. Unable to determine how long product was out of temperature range. Honey butter 50F cold holding, cooked chorizo 56F cooling, corn mix 50F cooling, cooked short rib 52F cooling, buttermilk 54F cold holding in small reach in cooler. **Warning**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Disinfectant next to clean utensils. **Corrected On-Site**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer and soda nozzle at bar. **Repeat Violation**
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink next to ice machine. **Corrected On-Site** **Repeat Violation**
- 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. T.M, C.G. **Warning**
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. J.W 9/30/24.
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. On cook's line.
Food safety inspection conducted on 3/5/2025 revealed 20 total violations (5 high priority, 6 intermediate, 9 basic).
Inspection on 8/1/2024
High Priority
0
Intermediate
2
Basic
7
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling vents in kitchen.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 14-11-5:Basic - Equipment in poor repair. Missing door on Blodgett oven, not using oven.
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Floor has build up of debris under line equipment.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under all equipment on cooks line.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Sink at cooks line and sink at dish machine.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at cooks line by grill and hand sink. Wall behind dish washing machine.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer soiled food debris. Informed manager.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at cooks line.
Food safety inspection conducted on 8/1/2024 revealed 9 total violations (0 high priority, 2 intermediate, 7 basic).