BAR MOLINO
1538 HENDRICKS AVE STE 2
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 10/4/2024
High Priority
1
Intermediate
5
Basic
6
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Little tank by mop sink Repeat Violation
- 36-36-4:Basic - Ceiling tile missing. Moved from place leaving hole by dish storage Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above cooking oil by cook line, employee moved it to bottom shelf Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cutting bread, he got one Corrected On-Site Repeat Violation
- 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. On sugar, front counter prep area, employee moved it Corrected On-Site Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White powder in bulk container, manager labeled it sugar Corrected On-Site
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On wrong side of splitter, employee moved it to other side Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in cold room walk in cooler, manager brought some Corrected On-Site Repeat Violation
- 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. For one new manager haired on 9/20, he read agreement and sign Corrected On-Site Repeat Violation
- 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. Cooked garlic a couple of days ago Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. By mop sink, employee labeled it bleach Corrected On-Site Repeat Violation
Food safety inspection conducted on 10/4/2024 revealed 12 total violations (1 high priority, 5 intermediate, 6 basic).
Inspection on 4/3/2024
High Priority
4
Intermediate
4
Basic
8
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On cooked potatoes, employee removed it Corrected On-Site
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. By rear door
- 36-36-4:Basic - Ceiling tile missing. A couple in back kitchen Repeat Violation
- 21-17-4:Basic - Clean linens stored on floor. Front counter prep area, employee placed it on shelf Corrected On-Site
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open can drink on prep table
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Working with open foods Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven handle
- 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. On salt, manager rearranged Corrected On-Site Repeat Violation
- 08B-02-4:High Priority - Displayed food not properly protected from contamination. Peeled orange in front of customer at bar, employee moved it Corrected On-Site
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork on shelf above trays with blueberries, upright freezer, mgr rearranged Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground pork on shelf above raw pork loin, walk in cooler, manager rearranged Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 46f chopped eggs, and 51f cooked garlic sitting on ice, employee ice down properly **Corrective Action Taken**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in back prep area, manager placed some Corrected On-Site Repeat Violation
- 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. A couple of new employees Repeat Violation
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Curing meats and ROP some foods, it's been submitted Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. By mop sink, manager labeled it bleach Corrected On-Site
Food safety inspection conducted on 4/3/2024 revealed 16 total violations (4 high priority, 4 intermediate, 8 basic).
Inspection on 10/25/2023
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Curing meats and ROP for some foods Repeat Violation Warning - From follow-up inspection 2023-10-25: Jose from special processes responded to their email about the special processes, talked to Andrew F **Time Extended**
Food safety inspection conducted on 10/25/2023 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 10/17/2023
High Priority
2
Intermediate
8
Basic
11
Total
21
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. 2 missing by dish washing area, mgr stated they are changing them to the proper ones
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls and plates on storage shelf by ice machine
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, front counter, employee removed it 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. Jacket above flour bin, employee removed it Corrected On-Site
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Handling foods
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cutting lemons
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked lids for salt and flour, bulk containers, by upright freezer 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. On sugar, employee removed it Corrected On-Site Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Not correct sign, all hand sinks, email sign,
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Repeat Violation
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Cutting lemons, he didn't wash them first, explained to employee
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Cleaner on shelf by clean drinking equipment, employee moved it Corrected On-Site
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On open side of splitter Repeat Violation Admin Complaint
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. One walk in cooler has tables and they use it as prep room, talked to plan reviewer and he stated a hand sink is needed, owner stated it's not possible and will remove the prepping to the other room Warning
- 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Aioli has raw shelled egg, mgr placed * on it, Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at bar, employee placed some Corrected On-Site
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 employees here for more than 2 months Warning
- 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. For 3 employee here without training
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink at bar, employee placed one Corrected On-Site
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Curing meats and ROP for some foods Repeat Violation Warning
- 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. Cooked beets on Saturday, employee wrote date,
Food safety inspection conducted on 10/17/2023 revealed 21 total violations (2 high priority, 8 intermediate, 11 basic).