THE CONSTRUCTION ZONE
3236 ROLLING OAKS BLVD
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 2/17/2025
High Priority
2
Intermediate
1
Basic
16
Total
19
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At top of ice bin - From follow-up inspection 2025-02-17: **Time Extended**
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents several throughout - From follow-up inspection 2025-02-17: **Time Extended**
- 24-05-4:Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket next to ice machine - From follow-up inspection 2025-02-17: **Time Extended**
- 24-07-4:Basic - - From initial inspection : Basic - Cleaned and sanitized equipment or utensils not properly stored. Dishes hanging off side of clean dish rack being splashed by water from handwashing sink next to rack - From follow-up inspection 2025-02-17: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On cookline and prep area make table - From follow-up inspection 2025-02-17: **Time Extended**
- 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Server area Operator removed - From follow-up inspection 2025-02-17: **Time Extended**
- 13-04-4:Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cookline - From follow-up inspection 2025-02-17: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in drawers under flattop grill not holding temp No blade dial on slicer - From follow-up inspection 2025-02-17: **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2025-02-17: **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens in prep area - From follow-up inspection 2025-02-17: **Time Extended**
- 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Several on clean dish rack - From follow-up inspection 2025-02-17: **Time Extended**
- 29-20-5:Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwashing sink next to clean dish rack - From follow-up inspection 2025-02-17: **Time Extended**
- 08B-12-5:Basic - - From initial inspection : Basic - Stored food not covered. Several in walk in cooler - From follow-up inspection 2025-02-17: **Time Extended**
- 08B-17-4:Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored over several cooked and uncovered ready to eat items in walk in cooler - From follow-up inspection 2025-02-17: **Time Extended**
- 42-01-4:Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. - From follow-up inspection 2025-02-17: **Time Extended**
- 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. - From follow-up inspection 2025-02-17: **Time Extended**
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over several cooked products in walk in cooler - From follow-up inspection 2025-02-17: **Time Extended**
- 08A-20-5:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw pork in reach in cooler at prep area - From follow-up inspection 2025-02-17: **Time Extended**
- 53B-13-5:Intermediate - - From initial inspection : 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. Saw safestaff certificate for Karen, all other employees missing - From follow-up inspection 2025-02-17: **Time Extended**
Food safety inspection conducted on 2/17/2025 revealed 19 total violations (2 high priority, 1 intermediate, 16 basic).
Inspection on 2/13/2025
High Priority
4
Intermediate
5
Basic
21
Total
30
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. At top of ice bin
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents several throughout
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket next to ice machine
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Dishes hanging off side of clean dish rack being splashed by water from handwashing sink next to rack
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On cookline and prep area make table
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Server area Operator removed
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. In beer cooler Operator removed **Corrected On-Site**
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cookline
- 14-11-5:Basic - Equipment in poor repair. Reach in drawers under flattop grill not holding temp No blade dial on slicer
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 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. Several in prep area Operator removed **Corrected On-Site**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in front of flattop grill in water 77F Operator removed **Corrected On-Site**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens in prep area
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Several on clean dish rack
- 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. **Corrected On-Site**
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwashing sink next to clean dish rack
- 08B-12-5:Basic - Stored food not covered. Several in walk in cooler
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored over several cooked and uncovered ready to eat items in walk in cooler
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Several in prep area Operator labeled **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over several cooked products in walk in cooler
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw pork in reach in cooler at prep area
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter in dry storage area 73F cold holding **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in drawer under flattop grill; cooked mushrooms (57F - Cold Holding); sliced cheese (62F - Cold Holding); grilled onions (57F); cooked fajita blend (56F - Cold Holding); raw burgers (57F - Cold Holding); grilled onions (56F - Cold Holding) steak pot pie filling in coldwell at end of cookline 15 minutes prior per operator (52F - Cold Holding) cooked meatballs in coldwell for 30 minutes per operator (57F - Cold Holding) chili beef in coldwell less than 30 minutes per operator (57F - Cold Holding) butter placed at room temperature for 3 hours per operator, added to time plan (68F - Cold Holding) butter stored in dry storage (73F - Cold Holding) **Warning**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Food debris in handwashing sink in warewashing area Operator removed food debris **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **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. Provided operator with copy, all employees on site filled out **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. Saw safestaff certificate for Karen, all other employees missing
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bottle of sanitizer in bar area Operator labeled **Corrected On-Site**
Food safety inspection conducted on 2/13/2025 revealed 30 total violations (4 high priority, 5 intermediate, 21 basic).
Inspection on 10/17/2024
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 10/17/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).