DUKE'S BREWHOUSE
4960 S FLORIDA AVE
Overall Food Safety Rating
★★★☆☆ (3.2/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 1/23/2025
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle. Tongs was removed. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on flip top reach in cooler acfrom the cook line.
Food safety inspection conducted on 1/23/2025 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 7/26/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. Hood system Warning - From follow-up inspection 2024-07-26: Light is out. **Time Extended**
Food safety inspection conducted on 7/26/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 7/24/2024
High Priority
2
Intermediate
1
Basic
3
Total
6
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. White interior panel. Warning
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. February 1,2024. The manager provided a current copy. February 1, 3025 Corrected On-Site Warning
- 36-62-4:Basic - Light not functioning. Hood system Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue cheese crumbles 46F, diced tomatoes 45F , pasta 45F. Inside the flip top reach in cooler across from the cook line. Back of the ice bin at the beverage station. Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle labeled bleach stored on the shelf with dry storage vigorously yellow rice, distilled vinegar. The spray bottle was removed. Corrected On-Site Warning
- 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/ Warning
Food safety inspection conducted on 7/24/2024 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).
Inspection on 2/14/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between reach in cooler and prep table. Corrected On-Site
Food safety inspection conducted on 2/14/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 10/17/2023
High Priority
3
Intermediate
0
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. In the kitchen area.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. No license displayed. License was presented and displayed. Corrected On-Site
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Beverage in a white styrofoam foam cup on the prep table next to the Marinator. The beverage was discarded. Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wet cloth under a yellow cutting board on the prep table across from the stove. The cutting board and wet cloth was removed. Corrected On-Site
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Chlorine 100 plus ppm. The manager placed a call to have the machine serviced. **Corrective Action Taken**
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on the cook line wiped his nose with the back of his gloves without changing his gloves. The manager had the employee to discard the gloves and washed his hands and put on a new pair of gloves. **Corrective Action Taken**
- 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. Container of blue cheese crumbles inside the walk in cooler. Dated for 14 days.
Food safety inspection conducted on 10/17/2023 revealed 7 total violations (3 high priority, 0 intermediate, 4 basic).