HUMBLE WOOD FIRE
619 S MAIN ST UNIT 1B NORTH
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/19/2025
High Priority
0
Intermediate
2
Basic
5
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup of coffee on kitchen prep table across from three door reach-in cooler. Employee removed drink during inspection. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink next to bar area three compartment sink. Repeat Violation
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Shelves in three door reach-in cooler next to kitchen reach-in freezer.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind three compartment sink.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on both reach-in coolers. Ice bin for ice machine in bar area.
- 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. Establishment offers undercooked eggs on the weekend, no consumer advisory posted. Inspector provided operator with consumer advisory, operator posted consumer advisory on side of dessert case. Corrected On-Site
Food safety inspection conducted on 3/19/2025 revealed 7 total violations (0 high priority, 2 intermediate, 5 basic).
Inspection on 8/28/2024
High Priority
3
Intermediate
3
Basic
5
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on top of reach in cooler on cooks line. Repeat Violation
- 12B-04-4:Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Employee drink and food area designated on table above tortillas and cooking oil jugs. Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink next to Three compartment sink, operator printed and posted. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in the top of 3 door reach in cooler.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink thermos on shelf above milk cartons in reach in cooler. Operator moved drink to designated employee shelf in reach in cooler on the top shelf above other foods to be sold to the public.
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. White paper towels lining fresh herb containers, operator has reached out to distributor to prove whether or not item is food grade, he is waiting for a response. Repeat Violation Admin Complaint
- 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. Tempeh prepped 8/20. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sauce (45F - Cold Holding); buttermilk (45F - Cold Holding); mozzarella bites (46F - Cold Holding) items in 3 door reach in cooler in prep part of kitchen, other items were 41F or below thermometer on operators phone app said cooler was at 36F, employees did say they were in and out of cooler during morning prep and sauce was out refilling hot holding unit. Retemped sauce 45, mozzarella bites, 45, and buttermilk 43. **Corrective Action Taken** Repeat Violation Admin Complaint
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Brett Adler 12/14/2023 and Veronika Kelly 8/26/2024. Repeat Violation Admin Complaint
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink behind front counter with ice inside indicating the sink was used as a dump sink.
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. The hot water knob did not work so operator removed, unable to dispense hot water at this time. Sink located at entrance of kitchen behind swinging door.
Food safety inspection conducted on 8/28/2024 revealed 11 total violations (3 high priority, 3 intermediate, 5 basic).
Inspection on 2/15/2024
High Priority
4
Intermediate
2
Basic
3
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board cooks line.
- 12B-04-4:Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Table top of employee drinks and employee food located on the shelf over cooking oil and single service wrap.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee designated shelf is above other food items that are sold to the public in reach in cooler in prep area. Repeat Violation
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. On cut leafy greens in reach in coolers on front and back cooks lines.
- 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 tempeh dated 12/20 and 1/26.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked garlic/oil mix (64F - Cold Holding) at room temperature dated 1/7. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked garlic/oil mix (64F - Cold Holding) at room temperature dated 1/7. See stop sale. Repeat Violation Admin Complaint
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ One manager certificate expired December 14, 2023.
- 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/ Observed 5 employees working no certified manager.
Food safety inspection conducted on 2/15/2024 revealed 9 total violations (4 high priority, 2 intermediate, 3 basic).
Inspection on 10/20/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 10/20/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/16/2023
High Priority
2
Intermediate
0
Basic
5
Total
7
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 on table above tortillas and cooking oil, spoke to manager about moving employee designated area to a different location on the bottom shelf. Manager 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. Designated employee shelf is at the top of the reach in cooler at the prep area spoke to manager about placing employee shelf on the bottom.
- 14-11-5:Basic - Equipment in poor repair. Cutting boards in kitchen prep area with multiple score marks. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip top reach in cooler on cooks line the left door gasket is soiled.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Flip top reach in cooler on cooks line. Manager started cleaning out cooler during inspection. **Corrective Action Taken**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked garlic sauce (74F - Cold Holding)
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sauce (45-46F - Cold Holding) in walk in cooler, manager stated she had the door open while cleaning and organizing cooler. Other items in cooler were 41F or below. cooked garlic sauce (74F - Cold Holding) item in squeeze bottle on top of reach in cooler in corner of kitchen, item out of cooler for 4.5 hours see stop sale. Warning
Food safety inspection conducted on 10/16/2023 revealed 7 total violations (2 high priority, 0 intermediate, 5 basic).