DirtyFLRestaurant Inspection Data

FORDS GARAGE

FORDS GARAGE in LUTZ has 6 health inspections on record with an overall food safety rating of 3.1/5. Recent inspections show improving food safety practices.

25526 SIERRA CENTER BLVD

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 12/4/2025

Inspection #: Visit ID: 13586072

  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Warning - From follow-up inspection 2025-12-04: No observed at time of inspection operator will submit a plan **Time Extended**

Inspection Date: 12/2/2025

Inspection #: Visit ID: 10903960

  • 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. Onsite reduced oxygen packaging walk in cooler over 48 hours not removed from packaging. Peppercorn sauce 2 bags labeled 11-28 Caramelized onions 4 bags 11-28 dated 2 bags cook mushrooms 11-28 dated Gravy 1 bag 11-28 dated French onion soup 3 bags 11-29 dated Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition in. Onsite reduced oxygen packaging walk in cooler over 48 hours not removed from packaging. Peppercorn sauce 2 bags labeled 11-28 Caramelized onions 4 bags 11-28 dated 2 bags cook mushrooms 11-28 dated Cooked Gravy 1 bag 11-28 dated French onion soup 3 bags 11-29 dated Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler by server line station Ambient air temperature 51F Cut lettuce 49F cut tomatoes 49F blue cheese 52F mild cheddar 52F coleslaw 48F in house buttermilk ranch dressing 50F cut lettuce 45F-48F held over 4 hours no temperatures taken. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ambient air temperature 51F Cut lettuce 49F cut tomatoes 49F blue cheese 52F mild cheddar 52F coleslaw 48F in house buttermilk ranch dressing 50F cut lettuce 45F-48F held over 4 hours no temperatures taken. See stop sale. Repeat Violation Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Warning

Inspection Date: 4/3/2025

Inspection #: Visit ID: 10716887

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table in prep area. Operator removed. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 2 employee cell phones on table in prep area. Operator removed. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans in the prep area Cups beverage area
  • 33-19-4:Basic - Garbage on the ground and/or pad around dumpster.
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete in to go area with food warmer
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cold well on cook line, operator stated they took temperatures at 11am and ranch was below 41F. Operator moved ranch to walk in freezer to rapidly chill. ranch (48F - Cold Holding) recheck 31F Corrected On-Site Repeat Violation
  • 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Counter top fryer at front line in kitchen area not under hood

Inspection Date: 11/8/2024

Inspection #: Visit ID: 8738284

  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Prep unit on cook line not holding proper temperature.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Cook line, expo area and behind the bar.
  • 29-03-4:Basic - Water draining onto floor surface. Water from steamer draining onto the floor of the cook line. Repairman has been called per manager
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. blue cheese dressing (56F - Cold Holding, second temperature2:30pm 52F cooling); cut tomatoes (68F - Cold Holding, unable to get second temperature. Operator replaced these products with fresh product while items cool. **Corrective Action Taken**

Inspection Date: 4/16/2024

Inspection #: Visit ID: 8577228

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance buildup on bottom of soda head in server area.
  • 29-17-4:Basic - Waste line missing at soda gun holster. Several in bar area
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Being used as dump sink in server area, observed straining and ice in bottom of sink.
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. manager fixed dispenser. Corrected On-Site

Inspection Date: 12/18/2023

Inspection #: Visit ID: 8359478

  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested 10 ppm retested to 200 ppm Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar employee restocked Corrected On-Site