CHAMPIONS SPORTS BAR
1201 NW LEJEUNE RD
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 1/3/2025
High Priority
3
Intermediate
2
Basic
7
Total
12
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled throughout kitchen
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven next to hand sink soiled.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood system soiled.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels on containers at clean dish rack.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in coolers soiled across cook line. Repeat Violation
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed standing water in cooler at bar.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed sugar with no label in dry storage.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler : mashed potato (46F - Cooling). As per operator, mash potato was cooked 2 days prior to inspection.
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed in walk in cooler : mashed potato (46F - Cooling). As per operator, mash potato was cooked 2 days prior to inspection.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw dish stored above ready to eat pork in reach in cooler under grill. Operator swapped order for proper storage. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels provided at sink at bar. Operator brought towels over. Corrected On-Site
- 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Observed inside cooler at bar surface rust. Observed rust on shelves in dry storage food area.
Food safety inspection conducted on 1/3/2025 revealed 12 total violations (3 high priority, 2 intermediate, 7 basic).
Inspection on 7/26/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Top surface, dusty.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Food safety inspection conducted on 7/26/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 3/28/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 22-16-4:Basic - - From initial inspection : Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Observed soiled shelf inside of beer walk in cooler where fruits and vegetables are stored. - From follow-up inspection 2024-03-27: Observed soiled shelf inside of beer walk in cooler where fruits and vegetables are stored. **Time Extended** - From follow-up inspection 2024-03-28: Observed soiled shelf inside of beer walk in cooler where fruits and vegetables are stored. **Time Extended**
Food safety inspection conducted on 3/28/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 3/27/2024
High Priority
3
Intermediate
1
Basic
3
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - - From initial inspection : 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. Observed reach in cooler next to front door in disrepair, not cooling properly. Ambient temperature 49F-50F. - From follow-up inspection 2024-03-27: Observed no TCS food stored inside cooler, maintenance making repairs at the time of callback inspection. **Time Extended** **Corrective Action Taken**
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Observed hotel pans not properly air dried with wet nesting stored on drying rack near dish area. - From follow-up inspection 2024-03-27: Observed hotel pans not properly air dried with wet nesting stored on drying rack near dish area. **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Observed soiled shelf inside of beer walk in cooler where fruits and vegetables are stored. - From follow-up inspection 2024-03-27: Observed soiled shelf inside of beer walk in cooler where fruits and vegetables are stored. **Time Extended**
- 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 20+ live files flying throughout the bar area, approximately 6 live flies landing on various containers of seasonings in the back prep area of the kitchen, 4+ live flies flying around vegetable/prep sink, 7+ live flies flying around and landing on shelves, mop sink area, and 4+ live flies flying around ware wash area nearby the three compartment sink and the high temperature dish machine. - From follow-up inspection 2024-03-27: During callback inspection observed 1 live fly flying in the bar area landing on the countertop, 3 live flies flying and landing on various containers of seasonings, 2 live flies flying around vegetable/prep sink, and 2 live flies flying around and landing on shelves in mop sink area. Admin Complaint
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed reach in cooler by front door: sliced cheese (49F - Cold Holding); cooked ground beef (55F - Cold Holding); flatbread with cheese (57F - Cold Holding); cheese sauce (52F - Cold Holding); marinara sauce (52F - Cold Holding); grilled chicken (58F - Cold Holding); ambient temperature of reach in cooler 49F -50F - From follow-up inspection 2024-03-27: Observed no TCS food stored inside cooler, maintenance making repairs at the time of callback inspection. **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in cooler by front door: sliced cheese (49F - Cold Holding); cooked ground beef (55F - Cold Holding); flatbread with cheese (57F - Cold Holding); cheese sauce (52F - Cold Holding); marinara sauce (52F - Cold Holding); grilled chicken (58F - Cold Holding); food was stored overnight. Observed at buffet line sliced ham (46F - Cold Holding); sliced cheese (47F - Cold Holding); boiled eggs (51F - Cold Holding); butter packet (63F - Cold Holding); cream cheese packet (61F - Cold Holding); whole milk (49F - Cold Holding) as per operator was placed on buffet line one hour before inspection. - From follow-up inspection 2024-03-27: Observed no TCS food stored inside reach in cooler, maintenance making repairs at the time of callback inspection. Observed at buffet line Boiled eggs (39F - Cold Holding); butter packet (39F - Cold Holding); cream cheese packet (42F - Cold Holding); fat free milk (43F - Cold Holding) **Time Extended** **Corrective Action Taken**
- 53B-15-4:Intermediate - - From initial inspection : Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed manager and employee unsure of if dishwasher uses chemicals or high temperature. - From follow-up inspection 2024-03-27: Observed manager and employee unsure of if dishwasher uses chemicals or high temperature. Tested dish machine with manager, dish machine is high temperature. **Time Extended** **Corrective Action Taken**
Food safety inspection conducted on 3/27/2024 revealed 7 total violations (3 high priority, 1 intermediate, 3 basic).
Inspection on 3/26/2024
High Priority
6
Intermediate
4
Basic
8
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bins stored on top of ice machine not inverted. Operator removed the bins to be cleaned and stored properly. **Corrective Action Taken**
- 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. Observed reach in cooler next to front door in disrepair, not cooling properly. Ambient temperature 49F-50F.
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 8 packages of raw mahi fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package stored inside of walk in cooler.
- 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 two employee personal items stored on prep table in kitchen and one employee personal item in bar area.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed hotel pans not properly air dried with wet nesting stored on drying rack near dish area.
- 08B-38-4:Basic - Food stored on floor. Observed raw beef stored on floor inside of walk in freezer.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup near door inside of walk in freezer.
- 22-16-4:Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Observed soiled shelf inside of beer walk in cooler where fruits and vegetables are stored.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 20+ live files flying throughout the bar area, approximately 6 live flies landing on various containers of seasonings in the back prep area of the kitchen, 4+ live flies flying around vegetable/prep sink, 7+ live flies flying around and landing on shelves, mop sink area, and 4+ live flies flying around ware wash area nearby the three compartment sink and the high temperature dish machine.
- 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. Observed sliced cheese dated 3/9 inside of reach in cooler near dry storage.
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed sliced cheese dated 3/9 inside of reach in cooler near dry storage and mango salsa dated 3/17 inside of reach in cooler by front door.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 8 packages of raw mahi fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package stored inside of walk in cooler. Operator unsure of what time or which day fish was placed inside of walk-in cooler to thaw. Discussed with operator the proper procedures.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed reach in cooler by front door: sliced cheese (49F - Cold Holding); cooked ground beef (55F - Cold Holding); flatbread with cheese (57F - Cold Holding); cheese sauce (52F - Cold Holding); marinara sauce (52F - Cold Holding); grilled chicken (58F - Cold Holding); ambient temperature of reach in cooler 49F -50F
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in cooler by front door: sliced cheese (49F - Cold Holding); cooked ground beef (55F - Cold Holding); flatbread with cheese (57F - Cold Holding); cheese sauce (52F - Cold Holding); marinara sauce (52F - Cold Holding); grilled chicken (58F - Cold Holding); food was stored overnight. Observed at buffet line sliced ham (46F - Cold Holding); sliced cheese (47F - Cold Holding); boiled eggs (51F - Cold Holding); butter packet (63F - Cold Holding); cream cheese packet (61F - Cold Holding); whole milk (49F - Cold Holding) as per operator was placed on buffet line one hour before inspection.
- 53B-15-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed manager and employee unsure of if dishwasher uses chemicals or high temperature.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled, operator removed to be cleaned. **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed cart blocking handwash sink next to ice machine. Operator moved the cart. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed strainer stored inside hand wash sink in bar area.
Food safety inspection conducted on 3/26/2024 revealed 18 total violations (6 high priority, 4 intermediate, 8 basic).
Inspection on 10/12/2023
High Priority
2
Intermediate
3
Basic
14
Total
19
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Dry storage area: cup with no handle stored inside a container of flour. Corrected On-Site
- 29-18-4:Basic - Drain cover(s) missing. Kitchen, where the side machine was located. Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 14-11-5:Basic - Equipment in poor repair. Torn reach in freezer gasket, by the cook line.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Kitchen, location where the soda machine was located. The dry storage area and walk in cooler floors are soiled. bar area floor drains soiled with black and orange mold-like substance, **Corrective Action Taken** Repeat Violation
- 10-14-5:Basic - Ice bucket ps stored on top of the ice machine, not inverted in the between uses. Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer by the cookline, inside the door.
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Kitchen: observed blue ice scoop stored on a hook by a soiled wall. operator placed the scoop into the ware wash area to be cleaned. **Corrective Action Taken**
- 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed the wash and the final rinse gauge does not move when the machine is running. Operator provided the test strips.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen: shelf by the drink area soiled with dirt or dust. Corrected On-Site
- 36-64-5:Basic - Objectionable odors in bar area of the establishment.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Repeat Violation
- 22-16-4:Basic - Reach-in freezer nearby the cookline interior have accumulation of soil residues.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. By the ice machine.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Advised operator.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stand up,reach in cooler: Cole slaw (46-48F - Cold Holding), as per operator, the Cole slaw was prepared 2 days ago, stored inside the walk in cooler, was placed on the prep table today to stock the line around 20 minutes before the inspection, and the operator placed pan inside the reach in cooler.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed the establishment have the clean-up; however, the procedures are missing. Discussed with the operator and provided the handout with the clean-up plan. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bar area: soda gun nozzles soiled. prep area: can opener blade soiled. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bar area: employee pouring water from a pitcher into the hand washing sink.
Food safety inspection conducted on 10/12/2023 revealed 19 total violations (2 high priority, 3 intermediate, 14 basic).