DirtyFLRestaurant Inspection Data

BEVS BURGER CAFE

18732 N US HWY 441

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 3/18/2025

Inspection #: Visit ID: 8868782

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cooks line, employee placed drink on the bottom shelf. Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between oven and prep table in the back prep area, employee moved knife. Corrected On-Site
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Salt container in back prep area the handle directly in food.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Interior reach in freezer on cooks line. -Table top hot holding box the wheels are soiled. -Dry storage shelf in the back prep area. Repeat Violation
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Extra plastic crates stacked up outside back door.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container in back server station no label, operator stated it was sugar.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1 can of black eyed peas on dry storage shelf.
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, operator pushed the line deeper into the liquid and primed line, retested at 100ppm. Corrected On-Site
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cooks line cracked raw shell eggs then put on gloves to continue cooking foods and plating foods.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. French toast batter made with raw shell eggs over tomatoes in reach in cooler on cooks line, manager moved batter to the bottom. Corrected On-Site 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. Ribs cooked on 3/5 in walk in cooler, see stop sale. Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board stained on battering reach in cooler. -Interior deflector plates of both ice machines. -Mountain Dew and diet Mountain Dew drink dispensing nozzles soiled on drink machine in 2nd dining room.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice inside Handwash sink in back prep area, after washing hands ice was melted away. Spatula in Handwash sink on cooks line, manager removed spatula. Corrected On-Site Repeat Violation
  • 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. 1 employee expired 12/2024.

Inspection Date: 8/22/2024

Inspection #: Visit ID: 8751307

  • 09-24-4:Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food missing diagram showing location of handwash sinks in relation to areas where bare hand contact with ready-to-eat food will occur.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under cooking equipment in cooks line and in walk in cooler. -Ceiling soiled in the back area. -Wall soiled over dish machine area. Repeat Violation
  • 09-07-5:Basic - Food employee not using the two additional control measures after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact allowed with ready-to-eat food.
  • 38-01-4:Basic - Light shield damaged/in disrepair. Over dish machine area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry storage shelf soiled. Table top hot box wheels. Fan guard in walk in cooler. Shelves in walk in cooler. Interior reach in freezer on cooks line. Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over tomatoes in walk in cooler. French toast batter made with raw shell eggs on shelf above mustard and ketchup bottles in reach in cooler on cooks line. Manager moved all raw to the bottom. Corrected On-Site 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. Baby back ribs cooked 8/7 and 8/15.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham/turkey (46F - Cold Holding) item in top portion of flip top cooler on cooks line, other items were 41F or below, ice was added to item. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Whisk inside Handwash sink on cooks line, employee moved whisk. Corrected On-Site

Inspection Date: 1/16/2024

Inspection #: Visit ID: 8490462

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf above prep table. Drink on top of seasoning container in prep area. Employee moved drink on the bottom. **Corrective Action Taken** Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag on top of bagged bread on cooks line. Jackets and shirts on dry storage shelf in back kitchen.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Large plastic container on shelf in back area.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Inside walk in cooler.
  • 08B-38-4:Basic - Food stored on floor. Canned food on floor under back storage table. Repeat Violation
  • 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelf under oven.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler on cooks line the gasket is soiled. Back part of fryers. Hood filters starting to accumulate debris above fryers. Shelf holding hot box on cooks line the shelf is soiled. Walk in cooler fan guard. Walk in cooler food shelves. Repeat Violation
  • 33-16-4:Basic - Open dumpster lid. Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach in cooler outside of walk in cooler. Reach in cooler on cooks line. Repeat Violation
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs changed gloves with no hand wash, inspector stopped and explained proper handwashing. He washed his hands and then changed gloves. **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell egg French toast batter on shelf above cut tomatoes in reach in cooler on cooks line, employee placed batter on the bottom. Corrected On-Site Repeat Violation Admin Complaint
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wiping cloth bucket in prep area over 500ppm, employee added water 300ppm. Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.

Inspection Date: 8/22/2023

Inspection #: Visit ID: 8365386

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In back prep room and the wall soiled on cooks line. Floor soiled under back storage shelves. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Beverage on shelf above back prep table. Beverage inside the top part of reach in cooler on cooks line, employee moved drink. **Corrective Action Taken** Repeat Violation
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door in kitchen. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Multiple items on floor in walk in freezer and walk in cooler. Canned chili on floor under oven. Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Hanging on grills front handle, employees had moved tong to the top of grill. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Inside womens restroom and Handwash sink at front counter.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pipes under table top hot box soiled. Prep table on cooks line the bottom shelf is soiled. Can opener attachment. Repeat Violation
  • 33-16-4:Basic - Open dumpster lid. Repeat Violation
  • 25-05-4:Basic - Single-service articles improperly stored. Togo boxes on floor in outside shed.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach in cooler on cooks line and raw reach in cooler outside of walk in cooler.
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touching cooked toast with bare hands no gloves served to customer, spoke to employee about using a utensil.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Flat of raw shell eggs over cooked potatoes in reach in cooler on cooks line, employee moved eggs to the bottom. Corrected On-Site 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. 8 pieces of cooked chicken in walk in cooler dated 8/14. One can of Lima beans dented stored under oven.