FLIPPO'S
801 N FEDERAL HWY #201
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 2/11/2025
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 2/11/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/9/2024
High Priority
0
Intermediate
3
Basic
4
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense bread crumbs. Employee removed. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt. Front counter employee handwashing sink soiled.Employee cleaned. **Corrected On-Site**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Containers on rack next to dishwasher.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on large chest freezer across from Bison flip top. Employee stored in sanitizer bucket. **Corrected On-Site**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Large garbage blocked front counter handwashing sink. Employee removed. **Corrected On-Site**
- 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. **Warning**
- 11-03-5:Intermediate - Person in charge lacks knowledge of employee health policy and health requirements. Not certified.
Food safety inspection conducted on 12/9/2024 revealed 7 total violations (0 high priority, 3 intermediate, 4 basic).
Inspection on 7/24/2024
High Priority
4
Intermediate
2
Basic
2
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense garlic powder. Employee removed during inspection. **Corrected On-Site** **Repeat Violation**
- 02D-01-5:Basic - Working containers of flour removed from original container not identified by common name. Employee labeled during inspection. **Corrected On-Site** **Repeat Violation**
- 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. Sushi Station- Cooked Rice (45-48F -Cooling). Per Employee food item in unit overnight. Item not prepared or portioned today. Observed water condensation on plastic wrap. See Stop Sale.
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began work proceeded to open the ice machine and used scoop to get ice without washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly. **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sushi Station- Cooked Rice (45-48F -Cooling). Per Employee food item in unit overnight. Item not prepared or portioned today. Observed water condensation on plastic wrap. See Stop Sale.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottle of Goo Gone ( Goo and adhesive remover) stored on top shelf next to microwave above prep table in kitchen. Employee 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. Menus on Tables.
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Emailed sign to person in charge.
Food safety inspection conducted on 7/24/2024 revealed 8 total violations (4 high priority, 2 intermediate, 2 basic).