TIPSY BOAR
1906 HARRISION ST
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 4/7/2025
High Priority
2
Intermediate
4
Basic
4
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Multiple boxes of food stored on floor in walk in freezer **Warning**
- 14-69-4:Basic - Ice buildup in walk-in freezer. Observed at condenser, shelving, floor in walk in freezer. **Repeat Violation** **Admin Complaint**
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored in soiled ice scoop holder. Operator cleaned and sanitized **Corrected On-Site** **Warning**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on shelving in walk in cooler **Warning**
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Discussed with employee . Employee rewashed hands for proper time **Corrected On-Site** **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon wrapped dates stored above cooked chicken wings in cook line flip top cooler. Employee reorganized **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Operator cleaned and sanitized **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 01C-03-4:Intermediate - Mussel tags not marked with last date served. **Repeat Violation** **Admin Complaint**
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed at fire extinguisher at pizza station **Repeat Violation**
Food safety inspection conducted on 4/7/2025 revealed 11 total violations (2 high priority, 4 intermediate, 4 basic).
Inspection on 1/13/2025
High Priority
3
Intermediate
3
Basic
2
Total
9
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 14-69-4:Basic - Ice buildup in walk-in freezer.
- 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. Bar dishwasher tested at 0ppm chlorine. Sanitizer empty. Operator replaced and retested at 100ppm chlorine **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef, raw chicken stored above cooked pork, spinach in drawers under flat top unit. Operator reorganized **Corrected On-Site**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Can of wd40 stored on shelf with dry storage items in prep area. Operator removed and properly stored **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns soiled at bar, can opener blade soiled. Operator moved to ware washing area **Corrective Action Taken**
- 01C-03-4:Intermediate - Mussel tags not marked with last date served.
- 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. 2 probe thermometers calibrated at 40F.
- 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed at fire extinguisher at pizza station
Food safety inspection conducted on 1/13/2025 revealed 9 total violations (3 high priority, 3 intermediate, 2 basic).