1928 BISTRO 3
6331 ROOSEVELT BLVD 6
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/15/2025
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 4/15/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/31/2025
High Priority
3
Intermediate
1
Basic
7
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. By back door in kitchen areas two ceiling tiles missing.
- 29-18-4:Basic - Drain cover(s) missing. Drain cover missing on drain under 3 compartment sink.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On prep shelf in kitchen employees phone present. Corrected On-Site Repeat Violation
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook on cook line wearing watch while cooking food.
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights on cook line with no covers.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets in reach in coolers and reach in freezers on cook like torn or not in place.
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back door has no self closing mechanism for self closing.
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook on cook line touched face with glove on while cooking food. Manager told her she must removed gloves, wash hands and put new gloves on before returning to cooking if she touches her face. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line cut lettuce (56F - Cold Holding). Lettuce is over chill line. Per manager the flip top cooler has been up and shut all morning due to being busy, lettuce was placed in cooler 2 hours prior. Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On front line in warmer coquette (130F - Hot Holding) up again door. Per manager Product has been in warmer for about 2 hours since open.
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook on cook line rinsed hands off in 3 compartment sink with gloves still on after picking trash up off the floor, changed gloves, then continued to work with clean equipment without washing hands.
Food safety inspection conducted on 1/31/2025 revealed 11 total violations (3 high priority, 1 intermediate, 7 basic).
Inspection on 9/23/2024
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In cabinet under coffee station, cup used as scooper. Manager replaced with scooper handle. Corrected On-Site Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables in kitchen. 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. On recently delivered frozen hoagie rolls, employee purse on boxes. Manager removed bag from area. Multiple employee phones above prep tables. Corrected On-Site Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on counter next to flip top cooler at make line, shredded beef (45F - Cold Holding). Manager stated employee was using meat to make sandwiches and forgot. Manager placed item in walk in cooler to lower temp. Item was out of refrigerator less than 30 mins. In flip top cooler of bar area by register, sliced ham (48F - Cold Holding). Ham above fill line of cooler. Manager lowered amount of ham in container to be below fill line. Corrected On-Site Repeat Violation Admin Complaint
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At hand wash station on make line, pitcher in sink. Manager removed from sink. Corrected On-Site
Food safety inspection conducted on 9/23/2024 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).
Inspection on 3/1/2024
High Priority
5
Intermediate
4
Basic
6
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup in bulk sugar container under coffee machine at front counter. Cup in brown rice in warmer in kitchen. Cup in white rice in warmer in kitchen. All cups removed. Corrected On-Site
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. No license could be provided.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks stored on front counter next to single use items by coffee maker. All drinks moved and stored correctly. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple personal cell phones stored on prep surfaces and shelves at front counter and kitchen. All phones moved and stored correctly. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sinks in both men's and women's restrooms. Inspector emailed sign. **Corrective Action Taken** Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk sugar container below coffee machine at front counter.
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In prep area in back kitchen, cooked ground beef in ice bath cooling 1.75 hours prior 99F. Beef moved to reach in freezer to attempt to cool. Beef checked 20 minutes later 82F. See stop sale.
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Establishment using "citrus" cleaner to sanitize food contact surfaces. Establishment set up sanitizer bucket using quaternary ammonium sanitizer and wiped down food contact surfaces. Corrected On-Site
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. At front counter near coffee machine, cup with spoons stored in water 74F. Water discarded. 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 70 degrees Fahrenheit within 2 hours. In prep area in back kitchen, cooked ground beef in ice bath cooling 1.75 hours prior 99F. Beef moved to reach in freezer to attempt to cool. Beef checked 20 minutes later 82F. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On make line in kitchen, cream cheese stored on shelf above flip top cooler 71F. Cream cheese removed from temperature control approximately two hours prior. Cream cheese moved to reach in cooler to cool. **Corrective Action Taken** Repeat Violation Admin Complaint
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee rinsing off hands in triple sink in kitchen. Manager coached employee on proper hand washing procedures. Employee washed hands in hand washing sink in prep area correctly. Corrected On-Site
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At time of inspection, seven employees working in establishment, none of which are certified food managers. Certified food manager arrived in the middle of inspection. Corrected On-Site
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee working in kitchen hired less than 60 days does not have proof. Manager states form will be filled out today. **Corrective Action Taken**
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Butter held on time with proper time marking stored at front counter. Inspector emailed Time As Public Health Control Paperwork. **Corrective Action Taken** Repeat Violation
Food safety inspection conducted on 3/1/2024 revealed 15 total violations (5 high priority, 4 intermediate, 6 basic).
Inspection on 10/5/2023
High Priority
2
Intermediate
1
Basic
3
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In men's bathroom.
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Self closing device to back door of kitchen is broken. Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored. Box of to go cups on floor by back door to kitchen. Manager corrected during inspection. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (48F - Cold Holding) in small refrigerator at front counter, per employee milk has been taken in and out of cooler for less the 1 hour, temperature of cooler turned down. **Corrective Action Taken** Repeat Violation Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. 3 chemical spray bottles with orange, purple, and blue liquid stored on top of napkins under front counter. 1 chemical spray bottle with orange liquid stored on cutting board of flip top reach in cooler at front counter. Employees moved all chemical bottles. Corrected On-Site
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holding cooked onions and raw shell eggs in kitchen on a four hour time frame, but those items are not on the written procedures, items written on procedures. Corrected On-Site Repeat Violation
Food safety inspection conducted on 10/5/2023 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).