DirtyFLRestaurant Inspection Data

JOHNNY'S BAR B Q

7411 SR 21

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 1/13/2025

Inspection #: Visit ID: 8888224

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Build up of dust on ceiling around air vents. 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. Employee jacket on shelf over clean prep table. Operator relocated the jacket. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf by warewashing area, clean containers stacked while wet. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Box of fries on the floor of the walk in freezer. Operator relocated the fries. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust build up on cook line hood filters, grease dripping on side over flat top grill. Repeat Violation
  • 14-12-4:Basic - Utensils in poor condition. Multiple plastic containers and lids with melted edges.
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Two sanitizer buckets at 0ppm quaternary. Operator replaced with sanitizer at 200ppm quaternary. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand wash sink by back door.

Inspection Date: 9/12/2024

Inspection #: Visit ID: 8785120

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Prep area ceiling vents have dust around the vents on the ceiling. Ceiling air vent by the walk in cooler missing. Per operator repairs being made to the ceiling. **Corrective Action Taken** Repeat Violation
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Current license displayed expired 06/01/2024, operator printed and posted the correct menu. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelves of the ware washing area, clean metal and plastic containers stacked while wet. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Waitstation reach in cooler it's a torn cooler door gasket. Microwave on cook line with peeling coating inside the microwave. Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage at hand wash sink by the rear exterior door. Operator posted signage. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back side of cook line fryers has build up of grease debris along back by the vents. Hood system back side closest to prep area has grease drips forming. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table by the steam well.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Outdoor mop sink red hose connected to splitter with no backflow preventer. Operator switched hose to vacuum breaker connection. Corrected On-Site
  • 02C-05-5:Intermediate - Combined ready-to-eat, time/temperature control for safety food held more than 24 hours not date marked according to the date the earliest ready-to-eat time/temperature control for safety ingredient was opened/prepared. In the walk in cooler, Brunswick stew date marked 09/11 per operator meat cooked 09/10. Discussed with operator and corrected the date marking for the container. Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**

Inspection Date: 4/2/2024

Inspection #: Visit ID: 8644095

  • N/A:No Violations Were Observed

Inspection Date: 4/2/2024

Inspection #: Visit ID: 8643334

  • N/A:No Violations Were Observed

Inspection Date: 3/29/2024

Inspection #: Visit ID: 8462204

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Build up of dust around kitchen ceiling vents.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee lunch stored over Stella bar glasses in the front counter reach in cooler.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the dishmachine and opposite the dishmachine, clean containers stacked while wet. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Bottom door of the hot box on the main cook line has a torn door gasket. Prep area hotbox with broken/missing door handle.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of food debris on the backside of the cook line fryers. Repeat Violation
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. On the shelf opposite the dish machine, clean containers with old labels attached. Repeat Violation
  • 33-16-4:Basic - Open dumpster lid. Dumpster lid left open.
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Ripped tin foil used to line bottom shelf of prep tables.
  • 08B-12-5:Basic - Stored food not covered. In the reach in freezer,uncovered and unwrapped country fried steak stored in direct contact with the shelf. Operator provided container for the steaks. Corrected On-Site
  • 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. At time of inspection chlorine dish machine at 0ppm, establishment has 2 rinse additives attached and sanitizer. Operator set up three compartment sink and will utilize for sanitizer step till chlorine can be replaced. **Corrective Action Taken** Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies observed flying around the dirty dish area.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle hanging on shelf over dishmachine washboards with nozzle facing clean containers. Operator relocated the chemical spray bottle. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap available at hand wash sink by the rear exterior door.

Inspection Date: 7/27/2023

Inspection #: Visit ID: 8383666

  • 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Tape utilized to fix wall by back door hand wash sink. Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple items wet nesting in clean dish area. Also cups at server area wet nesting.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors under cookline with debris buildup.
  • 33-15-4:Basic - Garbage can located outside has no lid or lid open/broken. Left sided dumpster, left side lid with damage.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease buildup. Person in charge states has someone coming to service.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels observed on clean dishware. Repeat Violation
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed dented cans of evaporated milk, fruit salad, beans in dry storage shed with dents along seam. 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 chicken no longer commercially packaged stored over raw fish no longer commercially packaged in reach in freezer. Person in charge moved to appropriate location. 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. Feta cheese dated 7/17.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beans in hot holding unit at 121F, person in charge began reheating. **Corrective Action Taken**
  • 16-36-4:Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Color concentration chart worn off of bottle.