FORDS GARAGE
3210 MARGARITAVILLE BLVD
Overall Food Safety Rating
★★★☆☆ (3.2/5)
Based on 10 health inspection reports
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All Inspection Reports
Inspection on 1/31/2025
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 08B-17-4:Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes and blueberries over bags of washed produce in walk in cooler Avocados in make table drawers on cookline with ready to eat foods - operator removed **Corrective Action Taken** - From follow-up inspection 2025-01-31: **Time Extended**
- 12A-12-4:High Priority - - From initial inspection : High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw burgers, changed gloves without handwashing and assembled burger with ready to eat ingredients Employee handled raw product at breading station, removed gloves and went to walk in, got product from the walk in and came back to cookline and put on gloves without handwashing - From follow-up inspection 2025-01-31: **Time Extended**
- 12A-28-4:High Priority - - From initial inspection : High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on soiled apron and did not wash hands before putting on gloves - From follow-up inspection 2025-01-31: **Time Extended**
Food safety inspection conducted on 1/31/2025 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 1/29/2025
High Priority
3
Intermediate
6
Basic
11
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Two ice buckets in bin by ice machine
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Spatulas stored in grease traps at grill Operator moved Corrected On-Site
- 29-18-4:Basic - Drain cover(s) missing. On drain under dish sink in warewashing area
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Headphone case Operator removed Corrected On-Site
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Operator provided Corrected On-Site
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer floor at entrance
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in prep area - operator removed to clean Corrected On-Site
- 03G-54-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. French onion soup, caramelized onions, mushrooms, peppercorn sauce, brown gravy Warning
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes and blueberries over bags of washed produce in walk in cooler Avocados in make table drawers on cookline with ready to eat foods - operator removed **Corrective Action Taken**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar in prep area
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw burgers, changed gloves without handwashing and assembled burger with ready to eat ingredients Employee handled raw product at breading station, removed gloves and went to walk in, got product from the walk in and came back to cookline and put on gloves without handwashing
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on soiled apron and did not wash hands before putting on gloves
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Breading station reach in drawers; raw chicken (46F - Cold Holding); cooked ribs (46-47F - Cold Holding); raw whitefish (48F - Cold Holding) reach in drawers on make table across from clamshell grills: burnt ends in cooler for less than 4 hours per operator (51F - Cold Holding); raw burger in cooler less than 4 hours per operator (46F - Cold Holding) In drawers less than 4 hours per operator Operator moved to freezer to rapid chill **Corrective Action Taken** Warning
- 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. Open milk in walk in cooler
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener at prep table
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area Operator stocked Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. Bar area
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Bar area Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. By handwashing sink at end of cookline Operator labeled Corrected On-Site
Food safety inspection conducted on 1/29/2025 revealed 20 total violations (3 high priority, 6 intermediate, 11 basic).
Inspection on 11/18/2024
High Priority
2
Intermediate
4
Basic
5
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Cookline Repeat Violation
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Several on clean dish rack Operator discarded Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Bar sinks Emailed copy to operator. Printed and posted Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Operator discarded Corrected On-Site
- 08B-12-5:Basic - Stored food not covered. Pan of prepped pickles bottom shelf walk in cooler Operator covered Corrected On-Site
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Red onion marmalade marked 8 days
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box; chicken Henry sauce (108F - Hot Holding) Operator put on stove to reheat 187F Corrected On-Site Repeat Violation
- 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. Needs to have sink and surface
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Bar Operator fixed Corrected On-Site
- 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.
- 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. In prep area Bar Operator fixed Corrected On-Site
Food safety inspection conducted on 11/18/2024 revealed 11 total violations (2 high priority, 4 intermediate, 5 basic).
Inspection on 6/25/2024
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 6/25/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 6/18/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 27-16-5:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator states hot water heater is being replaced today after malfunction. Operator verbally stated no hot water is going to handwash sink. Water at handwash sink cold to the touch upon inspection. - From follow-up inspection 2024-06-18: Per operator, awaiting parts and installation. Expected to be completed on 6/21/24 **Time Extended**
Food safety inspection conducted on 6/18/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 6/17/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator states hot water heater is being replaced today after malfunction. Operator verbally stated no hot water is going to handwash sink. Water at handwash sink cold to the touch upon inspection.
Food safety inspection conducted on 6/17/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 6/17/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 45-02-4:- From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. - extinguisher next to dish station - From follow-up inspection 2024-05-03: **Time Extended** - From follow-up inspection 2024-06-17: **Time Extended**
Food safety inspection conducted on 6/17/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 5/3/2024
High Priority
0
Intermediate
0
Basic
2
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. - ware wash area - From follow-up inspection 2024-05-03: **Time Extended**
- 03G-54-1:Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. - french onion soup produced 4/26/24 - From follow-up inspection 2024-05-03: Viewed HACCP PLAN but not approved through DBPR. Please submit for review. **Time Extended**
- 45-02-4:- From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. - extinguisher next to dish station - From follow-up inspection 2024-05-03: **Time Extended**
Food safety inspection conducted on 5/3/2024 revealed 3 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 5/1/2024
High Priority
2
Intermediate
0
Basic
4
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. - salmon Corrected On-Site
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. - ware wash area
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door handle
- 03G-54-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. - french onion soup produced 4/26/24
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - burger <4 hours (48F - Cold Holding); - cooked chicken <4 hours (56F - Cold Holding); - garlic aioli (48F - Cold Holding) Cook line cooler. Manager moved to freezer for expedited cooling. - shrimp (56F - Cold Holding) Batter station. Manager added more ice and water
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - cheese sauce <2 hours (90 - Hot Holding) Observed Warming unit turned off. Manager turned on. **Corrective Action Taken**
- 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. - extinguisher next to dish station
Food safety inspection conducted on 5/1/2024 revealed 7 total violations (2 high priority, 0 intermediate, 4 basic).
Inspection on 10/12/2023
High Priority
0
Intermediate
0
Basic
6
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at soda dispenser Repeat Violation
- 10-14-5:Basic - Ice bucket/shovel stored not inverted Corrected On-Site
- 10-08-5:Basic - Ice scoop handle in contact with ice. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Ladies bathroom
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
Food safety inspection conducted on 10/12/2023 revealed 6 total violations (0 high priority, 0 intermediate, 6 basic).