BELLWETHER
Bellwether Lane
Florida, 34484
Sumter County County
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 1/21/2025
High Priority
5
Intermediate
3
Basic
6
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at bar, employee cleaned it Corrected On-Site
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in walk in cooler at bar
- 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 box with Oreos, employee moved it Corrected On-Site
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook cooking Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in upright freezer Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Aluminum trays not inverted, storage shelf
- 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 cracked eggs then removed gloves and grabbed bread, explained to him, washed hands and discarded bread Corrected On-Site
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Bare handed bread got to 100f, explained to him and placed back on grill to get 145f Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs on shelf above syrup in walk in cooler at bar, employee 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 hamburger on shelf above raw shrimp in drawer unit, employee rearranged it Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 80f cooked onions, employee stated they are under 4 hrs but no time or procedure filled up for them, explained to him and he wrote time and write them in procedure **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. Heavy cream opened yesterday at noon, in walk in cooler at bar, dated by employee Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer and around nozzle in soda dispenser 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. One expired in 2024
Food safety inspection conducted on 1/21/2025 revealed 14 total violations (5 high priority, 3 intermediate, 6 basic).
Inspection on 8/21/2024
High Priority
4
Intermediate
3
Basic
6
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above ice machine, operator moved it Corrected On-Site Repeat Violation
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook cooking, put one on Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Making salads, got one Corrected On-Site Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 113f employee turned heat higher **Corrective Action Taken**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in walk in cooler
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One at back prep area
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 53f cut lettuce, explained time as public health control, wrote time on **Corrective Action Taken** 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. 125f chicken on tray above grill, explained to him and he reheated them to 165f Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Cleaner by paper towels at bar, operator moved them Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener, operator cleaned it, around nozzles in front server, ice machine at bar 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 new employee
- 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. One cook here for 2 months Repeat Violation Admin Complaint
Food safety inspection conducted on 8/21/2024 revealed 13 total violations (4 high priority, 3 intermediate, 6 basic).
Inspection on 5/20/2024
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 5/20/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/30/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
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. ROP raw fish and cooked chicken and pork Warning - From follow-up inspection 2024-04-30: Submitted some papers on email on 4-24-24, showed me proof **Time Extended**
Food safety inspection conducted on 4/30/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 2/27/2024
High Priority
4
Intermediate
5
Basic
8
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. I n milk powder storage shelf Repeat Violation
- 36-36-4:Basic - Ceiling tile missing. A few in kitchen
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, moved by employee 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 food in storage area, mgr moved it Corrected On-Site Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Handling cooked chicken
- 10-08-5:Basic - Ice scoop handle in contact with ice. Ice machine at bar, employee moved it Corrected On-Site
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Spoon on shelf, storage area, mgr placed them in box Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Server area for counters, employees placed them in sanitizer Corrected On-Site
- 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. 2/16 opened can of chick peas, 1/4 cup discarded by mgr Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 53f cut tomatoes from culler above fill line, 48f cooked squash in double pan, employee rearranged **Corrective Action Taken**
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 500 ppm quat in triple sink, mgr diluted it to 300 ppm Corrected On-Site
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 500 ppm in bucket at cook line, dilute by mgr 300 ppm Corrected On-Site
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For quat 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. ROP raw fish and cooked chicken and pork Warning
- 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. One employee here more than 2 months
- 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked meat taken out of freezer on Saturday
- 27-17-4:Intermediate - Water pressure lacking at fixtures that require the use of water. Hot water in hand sink by cook line
Food safety inspection conducted on 2/27/2024 revealed 17 total violations (4 high priority, 5 intermediate, 8 basic).
Inspection on 10/6/2023
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 10/6/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/28/2023
High Priority
9
Intermediate
9
Basic
12
Total
30
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In flour, employee moved it,
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents above back prep area
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On storage shelf by dish washer Repeat Violation
- 21-05-5:Basic - Cloth used as a food-contact surface. On cut lettuce, mgr 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 utensils and food, above ice machine, mgr moved it Corrected On-Site Repeat Violation
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooks, put on one Corrected On-Site
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked container for cut lettuce
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In prep unit by microwave
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in walk in cooler
- 21-11-4:Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. In prep table, mgr discarded it Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Cooked broccoli on table, employee placed it in cooler Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White powder in container, storage area in back, employee wrote name on Corrected On-Site
- 22-41-4:High Priority - Dishmachine Peroxyoctacnoic Acid sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm Peroxyoctacnoic acid Repeat Violation Admin Complaint
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee loaded dish machine with dirty dishes then grabbed clean dishes, explained to him and he washed hands Corrected On-Site Warning
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw hamburger then changed gloves and grabbed bread, explained to him and he washed hands Corrected On-Site Warning
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Mgr grabbed cheese for hamburger, explained to her and she got gloves Corrected On-Site Warning
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine not dispensing Peroxyoctacnoic acid, employee will sanitize in triple sink that is set up already Repeat Violation Admin Complaint
- 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 salmon in bag on top of bag with cooked oxtail, both packaged here on site, mgr rearranged Corrected On-Site Repeat Violation Admin Complaint
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs on shelf above raw salmon in reach in cooler, mgr rearranged Corrected On-Site
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Pork and queso made here reheating since 9:30am and it's 11:45f mgr rapidly reheated it to 165f Corrected On-Site Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Cleaner hanging by lids in server drink area, employee moved it Corrected On-Site Repeat Violation Admin Complaint
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For dish machine
- 53B-15-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee that set up reheating water doesn't know the minimum reheating temperature, explained to him Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. With rack, hand sink in back prep area, employee moved it, Corrected On-Site Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Strainer for dumping ice in hand sink at bar, employee moved it Corrected On-Site
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Doesn't have any
- 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 have no training 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. ROP used for several foods Repeat Violation
- 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Batteries are dead,
- 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. Mgr couldn't find certificate for servers for 4 months here
Food safety inspection conducted on 9/28/2023 revealed 30 total violations (9 high priority, 9 intermediate, 12 basic).