GASKINS BARBECUE & LOBSTER

Name: GASKINS BARBECUE & LOBSTER
Address: 1614 TOWN CENTER DR, LAKELAND, FL, 33803, US
Rating: 2.4

1614 TOWN CENTER DR

★★☆☆☆ (2.4/5)

Based on 5 health inspection reports

All Inspection Reports

Inspection #: Visit ID: 10728767

08B-38-4:Basic - Food stored on floor. A case of buns on the floor inside the walk in cooler.
36-62-4:Basic - Light not functioning. Under hood system. Over the smoker.
03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chicken wings 47F. Cooked on 2-20-25.
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken wings 47F inside the drawers on the cook line..
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hamburger balls 44F. Inside the drawer on the cook line. Product was put on ice. **Corrective Action Taken**

Inspection #: Visit ID: 8787009

13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food on the cook line.
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. Cashier touched her face and hair and handed a customer a cup for a beverage at the front counter.

Inspection #: Visit ID: 8689313

03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hamburger patties 45F inside the drawer on the cook line. Product was put on ice to lower the temperature. **Corrective Action Taken**
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.
27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink near the kitchen entrance from the front counter.

Inspection #: Visit ID: 8469474

50-09-4:Basic - Current Hotel and Restaurant license not displayed. February 1,2023
40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Black apron on the beverage syrup rack. The aprwas removed. Corrected On-Site
24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on the shelf across from the 3 compartment sink.

Inspection #: Visit ID: 8385831

22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 10ppm. Manager adjusted line and retested at 200ppm Corrected On-Site
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make line: lobster (46F - Cold Holding); slaw (46F - Cold Holding); cheese (45F - Cold Holding). Manager iced down product. Lobster re temped at 43f, tomatoes 43f, cheese 41f: 20 minutes later. 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. Steam well: baked beans 127f hot hold. Manager reheated to 165f in 15 min Corrected On-Site
16-37-1:Intermediate - No quatenary ammonium chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.