BINGO DELI & PUB
619 SOUTH MAIN ST UNIT 1A
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/16/2025
High Priority
1
Intermediate
7
Basic
4
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink by table top oven and heat plate that is cooking clams, operator moved drink. Corrected On-Site Repeat Violation
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Container of Publix sushi in top portion of reach in cooler over food to be served to the public, operator placed on the bottom and labeled personal. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in walk in cooler. Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Aluminum togo plates on shelf by dining area with no cover and the food contact surface is facing upwards, employee flipped. Corrected On-Site
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Roasted tomatoes dated 4/8, see stop sale. Repeat Violation Admin Complaint
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags kept in envelope in no particular order. Repeat Violation
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags do not dates on them.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior ovens.
- 02A-01-5:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Operator has been serving raw oysters as specials but does not have an advisory posted anywhere for oysters, inspector provided a copy and he posted on wall. Corrected On-Site
- 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 cooked 4 days ago.
- 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. 3 employees expired.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle by front counter no label, operator stated it is sanitizer.
Food safety inspection conducted on 4/16/2025 revealed 12 total violations (1 high priority, 7 intermediate, 4 basic).
Inspection on 9/11/2024
High Priority
2
Intermediate
2
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 drinks on table by cutting board in prep area, operator moved drinks to the bottom. Corrected On-Site Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in water at 71F, operator discarded water. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan on shelf near prep area. Repeat Violation
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Roasted tomatoes dated 8/24.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potato (53F - Cold Holding); shrimp (51F - Cold Holding); corn (51F - Cold Holding) items in reach in cooler on front line, manager placed items on ice. Corn 43, potato 43, shrimp 47. butter (77F - Cold Holding) sitting out of cooler for no more than 4 hours as stated by operator. Spoke to operator about placing on time as public health control if the butter normally sits out on counter. Operator voluntarily discarded. **Corrective Action Taken**
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Clam tags in cup not in order. Repeat Violation
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees.
Food safety inspection conducted on 9/11/2024 revealed 7 total violations (2 high priority, 2 intermediate, 3 basic).
Inspection on 3/4/2024
High Priority
0
Intermediate
2
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened canned beverage on prep table next to Handwash sink outside of walk in cooler. Operator moved drink out of kitchen. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in walk in cooler.
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- 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. Establishment making sauerkraut with vinegar and cabbage at room temperature and sous vide cooking, he has submitted plans but is waiting for approval. Repeat Violation
Food safety inspection conducted on 3/4/2024 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).
Inspection on 12/21/2023
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 03G-46-1:Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Sprouting seeds/beans. Pickling cabbage for homemade sauerkraut. Warning - From follow-up inspection 2023-12-21: Operator has submitted but not yet been approved. **Time Extended**
Food safety inspection conducted on 12/21/2023 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 10/16/2023
High Priority
3
Intermediate
3
Basic
4
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink next to oven and drink on back prep table, operator moved drinks. 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. Bottle of lotion on shelf next to seasonings.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Brown Togo plates on top shelf on front cooks line.
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm, same as triple sink, operator remade buckets and retested at 200ppm. Corrected On-Site
- 41-07-4:High Priority - Container of medicine improperly stored. Bottle of pills on shelf next to seasoning containers.
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm, Employee had just changed sanitizer refill jug, operator ran sanitizer for a little to properly dispense sanitizer amount. Retested at 200ppm. Corrected On-Site
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked pork dated 10/7 in walk in cooler.
- 03G-46-1:Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Sprouting seeds/beans. Pickling cabbage for homemade sauerkraut. Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee fill containers up with water and utensils.
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Owner printed and posted during inspection. Gin fizz on cocktail menu states it contains egg whites missing the word "raw." Operator reprinted menus adding an asterisk next to item. Corrected On-Site
Food safety inspection conducted on 10/16/2023 revealed 10 total violations (3 high priority, 3 intermediate, 4 basic).