BBS
1019 HENDRICKS AVE
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 2/26/2025
High Priority
2
Intermediate
6
Basic
15
Total
23
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On rice in prep cooler, removed by employee **Corrected On-Site**
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In server/drink area **Repeat Violation**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table at cook line, placed on bottom shelf by emplo **Corrected On-Site** **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. Purse above to go utensils, dessert area, employee rearranged **Corrected On-Site**
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Working with open foods, **Repeat Violation**
- 36-24-5:Basic - Hole in or other damage to wall. By triple sink **Repeat Violation**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 90f water for utensils by grill, placed on heat, got to 140f **Corrected On-Site**
- 10-03-4:Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. At dessert area, employee turned it faster **Corrected On-Site**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at bar **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. **Repeat Violation**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior back ledge in prep cooler
- 25-05-4:Basic - Single-service articles improperly stored. **Corrected On-Site** **Repeat Violation**
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm at cook line, made new solution, 300 ppm quat **Corrected On-Site**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk flour, employee labeled it **Corrected On-Site** **Repeat Violation**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs on shelf above cheese, employee moved them, walk in cooler, **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 55f sprouts on double pan in prep cooler, 60f cooked lobster, cook line, explained time as public health control, employee wrote time on, employee rearranged **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half opened yesterday morning, she wrote date on **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by cook line, employee 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. For employees that don't have certificates **Repeat Violation**
- 31B-03-4:Intermediate - No soap provided at handwash sink. All hand sinks in kitchen, employee brought some **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. For butter with time, email procedure to fill up
- 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. Three expired on 2024 and a couple here for more than 2 months down have certificates **Repeat Violation** **Admin Complaint**
Food safety inspection conducted on 2/26/2025 revealed 23 total violations (2 high priority, 6 intermediate, 15 basic).
Inspection on 9/16/2024
High Priority
3
Intermediate
7
Basic
17
Total
27
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above triple sink
- 21-05-5:Basic - Cloth used as a food-contact surface. On raw fish filets, drawer unit **Repeat Violation**
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Old one
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep area, employee moved them, one open soda under table, **Corrected On-Site** **Repeat Violation**
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Working with open foods, **Repeat Violation**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Working with open foods, he put one on **Corrected On-Site** **Repeat Violation**
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. By cook line and beverage station
- 36-24-5:Basic - Hole in or other damage to wall. By triple sink
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 118f on grill, side off, employee placed it on side on **Corrective Action Taken** **Repeat Violation**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at dessert station, employee cleaned it **Corrected On-Site**
- 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Interior door is peeling in walk in cooler
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at bar, manager placed one **Corrected On-Site** **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket and door frame in dessert cooler, employee cleaned it, shelves in walk in cooler **Corrected On-Site**
- 25-05-4:Basic - Single-service articles improperly stored. Box with to go containers in shed
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Towels not immersed in sanitizer, not much sanitizer in bucket, cook line **Corrected On-Site** **Repeat Violation**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White powder, sugar and flour, employee labeled them **Corrected On-Site** **Repeat Violation**
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw chicken then changed gloves and grabbed cooked broccoli, explained to him and he washed hands, discarded broccoli, employee cut undercooked tuna then changed gloves and scooped cheese, explained to him and he washed hands **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm quat, employee changed solution, 300 ppm **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f sausage above prep cooler, employee placed it in cooler, 50f cheese on prep table, explained time as public health control, employee wrote time on **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Jessica Stoia took test on 8/28/19
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand so at drink station **Repeat Violation**
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Mgr here couldn't locate it in his email, 2 years here
- 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/. 6 employees touching food
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by cook line, employee placed some **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. For several employees
- 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. 4 cooks here for a couple of years, couldn't find their certifications
Food safety inspection conducted on 9/16/2024 revealed 27 total violations (3 high priority, 7 intermediate, 17 basic).