OLIVERS
959 W AVE, # 15
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 3/12/2025
High Priority
0
Intermediate
0
Basic
4
Total
4
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled. Observed vents soiled. - From follow-up inspection 2025-03-12: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation area. - From follow-up inspection 2025-03-12: **Time Extended**
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed floor tile in disrepair near 3 compartment sink. - From follow-up inspection 2025-03-12: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout the kitchen. - From follow-up inspection 2025-03-12: **Time Extended**
Food safety inspection conducted on 3/12/2025 revealed 4 total violations (0 high priority, 0 intermediate, 4 basic).
Inspection on 12/26/2024
High Priority
2
Intermediate
2
Basic
20
Total
24
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed equipment door soiled throughout the kitchen.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled. Observed vents soiled.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted stored at preparation are across cook line.
- 21-34-4:Basic - Cloth gloves contacting ready-to-eat food.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation area.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 14-11-5:Basic - Equipment in poor repair. Observed gaskets in disrepair at reach in cooler at kitchen.
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed throughout kitchen floor.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed floor soiled throughout the kitchen.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed floor tile in disrepair near 3 compartment sink.
- 36-24-5:Basic - Hole in or other damage to wall. Observed hole on the wall under handsink by kitchen.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. At cook line.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled by dry storage area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed handsink soiled at kitchen.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in cooler soiled by kitchen.
- 08B-12-5:Basic - Stored food not covered. Observed cut lettuce, cut tomatoes and ham not covered at reach in cooler near cook line. Employee covered items. **Corrected On-Site**
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observer walk in cooler shelves rusted.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout the kitchen.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout the kitchen.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed chef used soiled wet wiping cloth used on spills at kitchen.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored over raw oysters at walk in cooler. Manager relocated products. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp (48F - Cold Holding); beef (51F - Cold Holding); fish (49F - Cold Holding); burgers (55F - Cold Holding) at reach in cooler across cook line. As per manager for less than 2 hours. Employee placed items at walk in cooler.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pasta and short ribs held more than 24 hours not properly date marked at walk in cooler. Manager placed label. **Corrected On-Site**
- 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. Observed food handler certificate for Mario Castillo expired on 12-13-2024, and Jose Castillo certificate expired on 12-05-2024.
Food safety inspection conducted on 12/26/2024 revealed 24 total violations (2 high priority, 2 intermediate, 20 basic).
Inspection on 8/20/2024
High Priority
3
Intermediate
4
Basic
19
Total
26
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle stored inside cooked potatoes at walk in cooler.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door soiled at entrance of kitchen.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation area across cook line.
- 12B-01-4:Basic - Employee eating while preparing food. Observed chef eating a boiled egg while preparing food at cook line.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal food stored in walk in cooler next to bolognese sauce. Manager on duty removed it from walk in cooler. **Corrected On-Site**
- 14-11-5:Basic - Equipment in poor repair. Observed gaskets at reach in coolers, and on walk in cooler in disrepair.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed floor soiled throughout the kitchen, Observed floor soiled at walk in cooler.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed cardboard boxes with seafood, fish, and chicken not stored at least 6 inches off of the floor at walk in freezer. Observed bag of sugar not stored at least 6 inches off of the floor at dry storage area. **Repeat Violation**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at women's restroom.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout the establishment. Observed fan cover at walk in cooler soiled.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler shelves soiled by cook line.
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Observed silverware facing up stored at entrance of the kitchen.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout the establishment.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizing solution throughout the establishment.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed chef wipe cutting board with soiled wet wiping cloth.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wet wiping cloth chlorine sanitizer at 200+ppm.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed chef placed new gloves on without washing hands, instructed chef on proper procedure. **Repeat Violation**
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw beef over raw fish at walk in freezer.
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth sanitizer at 200ppm chlorine.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer stored across from walk in cooler soiled.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container with celery inside handsink at entrance of kitchen. Employee removed it. **Corrected On-Site**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pasta, cooked potatoes and bolognese sauce held at walk in cooler for more than 24 hours not properly date marked.
Food safety inspection conducted on 8/20/2024 revealed 26 total violations (3 high priority, 4 intermediate, 19 basic).