BEVS BURGER CAFE
18732 N US HWY 441
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 3/18/2025
High Priority
5
Intermediate
3
Basic
7
Total
15
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 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.
Food safety inspection conducted on 3/18/2025 revealed 15 total violations (5 high priority, 3 intermediate, 7 basic).
Inspection on 8/22/2024
High Priority
3
Intermediate
1
Basic
5
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 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**
Food safety inspection conducted on 8/22/2024 revealed 9 total violations (3 high priority, 1 intermediate, 5 basic).