BRYAN CAFETERIA
450 E 4 AVENUE
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 3/11/2025
High Priority
1
Intermediate
1
Basic
11
Total
13
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin, located at front counter. - From follow-up inspection 2025-03-11: **Time Extended**
- 16-03-4:Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - From follow-up inspection 2025-03-11: **Time Extended**
- 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2025-03-11: Accumulation of debris on exterior of warewashing machine. **Time Extended**
- 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on standing reach in cooler door handles, located at cooking line. - From follow-up inspection 2025-03-11: Buildup of food debris/soil residue on standing reach in cooler door handles, located at cooking line. **Time Extended**
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, throughout the restaurant. - From follow-up inspection 2025-03-11: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, throughout the restaurant. **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer, located at front counter. - From follow-up inspection 2025-03-11: **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - From follow-up inspection 2025-03-11: Interior of oven/microwave has accumulation of black substance/grease/food debris. **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers gaskets soiled, located at cooking line. - From follow-up inspection 2025-03-11: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers gaskets soiled, located at cooking line. **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior has accumulation of soil residues, located at cooking line. - From follow-up inspection 2025-03-11: Reach-in cooler interior has accumulation of soil residues, located at cooking line. **Time Extended**
- 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface, located at front counter. - From follow-up inspection 2025-03-11: **Time Extended**
- 08B-12-5:Basic - - From initial inspection : Basic - Stored food not covered. Observed foods not covered inside standing reach in cooler, located at front counter. - From follow-up inspection 2025-03-11: Stored food not covered. Observed foods not covered inside standing reach in cooler, located at front counter. **Time Extended**
- 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bib, located at front counter near the kitchen entrance. - From follow-up inspection 2025-03-11: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bib, located at front counter near the kitchen entrance. **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed flan with no date marking stored in reach in cooler, located at front counter. As per operator from prior day. - From follow-up inspection 2025-03-11: Observed flan with no date marking stored in reach in cooler, located at front counter. As per operator from prior day. **Time Extended**
Food safety inspection conducted on 3/11/2025 revealed 13 total violations (1 high priority, 1 intermediate, 11 basic).
Inspection on 1/2/2025
High Priority
2
Intermediate
3
Basic
12
Total
17
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin, located at front counter.
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 23-24-4:Basic - Buildup of food debris/soil residue on standing reach in cooler door handles, located at cooking line.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, throughout the restaurant.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed small bowls not stored inverted, located at front counter.
- 14-69-4:Basic - Ice buildup in reach-in freezer, located at front counter.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers gaskets soiled, located at cooking line.
- 22-16-4:Basic - Reach-in cooler interior has accumulation of soil residues, located at cooking line.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface, located at front counter.
- 08B-12-5:Basic - Stored food not covered. Observed foods not covered inside standing reach in cooler, located at front counter.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken over cooked yuca stored inside standing reach in cooler located at cooking line.
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bib, located at front counter near the kitchen entrance.
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Observed Yuslyn Alvarez food manager certification expired 10/30/2024. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, located at cooking line. During the inspection employee provided a paper towel roll. 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. Observed flan with no date marking stored in reach in cooler, located at front counter. As per operator from prior day.
Food safety inspection conducted on 1/2/2025 revealed 17 total violations (2 high priority, 3 intermediate, 12 basic).
Inspection on 7/1/2024
High Priority
0
Intermediate
2
Basic
9
Total
11
Inspection Details:
- 33-23-4:Basic - Grease receptacle not on proper pad/nonabsorbent surface.
- 14-69-4:Basic - Ice buildup in reach-in freezer, located at cooking line.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed in use knives stored between preparation table and reach in cooler.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed thong stored on the oven handle. Employee removed.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoop in standing at 65°F, located at front counter.
- 22-08-4:Basic - Interior of microwave has accumulation of black grease/food debris, located at cooking line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Observed reach in cooler gaskets soiled.
- 22-16-4:Basic - Standing reach in cooler interior have accumulation of soil residues, located at cooking line.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust, throughout the kitchen areas.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, located at cooking line.
Food safety inspection conducted on 7/1/2024 revealed 11 total violations (0 high priority, 2 intermediate, 9 basic).
Inspection on 2/21/2024
High Priority
8
Intermediate
3
Basic
9
Total
20
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle stored inside container of cooked rice inside reach in cooler at cook line.
- 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed cardboard used on floor as anti-slip measure at 3 compartment sink.
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 5 bags of Mahi Mahi and 5 bags of raw Salmon no longer frozen and not removed from reduced oxygen package in reach in cooler at cook line.
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed 3 compartment sink not being utilized in correct order.
- 14-25-5:Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed establishment not using hard wood as a food contact surface.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 4 knives in between prep table and reach in cooler at cook line. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle at cook line.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Repeat Violation
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed standing water inside of reach in cooler at cook line.
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 100 plus ppm).
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wash dirty pans at 3 compartment sink and continue to handle clean pans with no glove change.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef and raw chicken stored over cooked rice in reach in cooler at cook line. Observed raw chicken and raw beef stored over cooked beef on speed rack at walk in cooler.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed shredded beef (48 F - Cold Holding). As per owner, shredded beef was cooked and placed inside reach in cooler since previous day.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded beef (48 F - Cold Holding). As per owner, shredded beef was cooked and placed inside reach in cooler since previous day. Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed red beans (112 F - Hot Holding); grilled pork (117 F - Hot Holding) as per owner for 45 minutes. Owner brought items back and reheated red bean at 207 F and grilled pork at 183 F. Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose bibb at front counter missing backflow.
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 53B-16-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed employee at ware washing station unaware of proper hand washing procedure. Observed employee washing dishes, touching dirty dishes and then clean dishes to put on the shelves.Employee was coached on proper hand washing procedures.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with old food debris in prep room near walk in cooler.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink at cook line. Owner provided paper towels. Corrected On-Site
Food safety inspection conducted on 2/21/2024 revealed 20 total violations (8 high priority, 3 intermediate, 9 basic).
Inspection on 9/28/2023
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed prep table in the kitchen with gaskets soiled. - From follow-up inspection 2023-09-28: Still observed **Time Extended**
- 36-02-5:Basic - - From initial inspection : Basic - Observed unsealed concrete floor in food preparation and food storage area in the kitchen. - From follow-up inspection 2023-09-28: Still observed **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Observed walk-in cooler interior and shelves have accumulation of soil residues. - From follow-up inspection 2023-09-28: Still observed **Time Extended**
Food safety inspection conducted on 9/28/2023 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 9/27/2023
High Priority
6
Intermediate
2
Basic
15
Total
23
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles in disrepair in the lobby.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and ceiling vents soiled in the lobby.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed three knives between prep table in the kitchen. Corrected On-Site Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven with accumulation of grease.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed prep table in the kitchen with gaskets soiled.
- 08B-12-5:Basic - Observed cooked black beans and cooked pork not covered stored in the walk in cooler. All items under 41F. Corrected On-Site
- 10-08-5:Basic - Observed ice scoop handle in contact with ice in the front counter. Corrected On-Site
- 10-20-4:Basic - Observed in-use tongs stored on oven door in the kitchen. Corrected On-Site Repeat Violation
- 16-46-4:Basic - Observed old labels stuck to food containers after cleaning on the dry rack.
- 14-11-5:Basic - Observed reach in cooler and prep table in poor repair in the kitchen, not able to keep food at proper temperature. Advised operator not to store ready to eat items inside until unit is fixed.
- 42-01-4:Basic - Observed two wet mop not stored in a manner to allow the mop to dry.
- 36-02-5:Basic - Observed unsealed concrete floor in food preparation and food storage area in the kitchen.
- 22-16-4:Basic - Observed walk-in cooler interior and shelves have accumulation of soil residues.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- 14-06-4:Basic - Wood food-contact surface not properly sealed. Observed a piece of tree trunk used to hammer steak. Operator is unaware of the wood name. Operator agreed to remove from the kitchen. Corrected On-Site
- 03A-03-5:High Priority - Observed raw shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit at the kitchen cookline. Placed 3 hours before inspection, advised operator to place inside walk in cooler. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cooked beans in the walk in cooler.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef inside the walk in cooler. Operator properly stored items during the inspection.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed reach in cooler in the kitchen with fish (49F - Cold Holding); beef (53F - Cold Holding); steak (54F - Cold Holding); chicken breast (56F - Cold Holding) stored over night as per operator.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in cooler in the kitchen with fish (49F - Cold Holding); beef (53F - Cold Holding); steak (54F - Cold Holding); chicken breast (56F - Cold Holding) stored over night as per operator. Advised operator to discard. Observed ham (59F - Cold Holding); chorizo (53F - Cold Holding); mahi mahi (53F - Cold Holding) under the prep table in the kitchen for less than 4hours before inspection started. Placed back inside the walk in cooler.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed yuca (112F - Hot Holding); cooked onions (95F - Hot Holding) prepared 2 hours before the inspection as per operator. Operator reheated items. Observed pork (121F - Hot Holding); chicken breast (106F - Hot Holding); tamales (123F - Hot Holding) on the steam table for less than 1 hour, asked operator to reheat items. Observed garlic mixture(101F - Hot Holding) in the front counter.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
- 02D-02-4:Intermediate - Packaged food not labeled as specified by law. Observed dessert containers with no date label. As per operator prepared on 9/24/23. Operator wrote dates on the containers. Corrected On-Site
Food safety inspection conducted on 9/27/2023 revealed 23 total violations (6 high priority, 2 intermediate, 15 basic).