FATBOYS
10859 US HIGHWAY 98 W STE 105
Overall Food Safety Rating
★★★☆☆ (3.1/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/25/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 2/25/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/21/2025
High Priority
4
Intermediate
2
Basic
1
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 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. Cold hold drawers- ROP tilapia 39F thawed inside package . See stop sale.
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food. ROP tilapia 39F thawed inside package.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold hold- make bar- guacamole 49F, diced tomato 48F, lettuce 44F, shredded cheese 50F ( held overnight ). Held at room temp- milk bath 67F (9:30-3:20).
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- make bar- guacamole 49F, diced tomato 48F, lettuce 44F, shredded cheese 50F ( held overnight ). See stop sale. **Repeat Violation** **Warning**
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Held at room temp- milk bath 67F (9:30-3:20).
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Held at room temp- milk bath 67F (9:30-3:20).
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures. Cooking burger 179F. **Repeat Violation**
Food safety inspection conducted on 2/21/2025 revealed 7 total violations (4 high priority, 2 intermediate, 1 basic).
Inspection on 7/18/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 7/18/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/16/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold- warmer- cooked chicken wings 107F, cheese sauce 104F, macaroni and cheese 117F. Reheat- chicken wings 176F, macaroni and cheese 184F, cheese sauce 189F (4:00-4:30). **Corrected On-Site** **Warning** - From follow-up inspection 2024-07-16: Hot holding- warmer- cooked chicken wings 111F, macaroni and cheese 118F, cheese sauce 115F (2:30-3:46) per cook. Equipment is not maintaining food at 135F or higher. Door has an air gap at side seal. **Admin Complaint**
Food safety inspection conducted on 7/16/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 7/15/2024
High Priority
3
Intermediate
0
Basic
7
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing near upright freezer.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- 14-11-5:Basic - Equipment in poor repair. Warmer has air gap preventing unit to keep food hot at 135 or higher. **Repeat Violation**
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Hood vents above cook tops heavily soiled.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of warmer and door heavily soiled with grease build up.
- 21-10-4:Basic - Soiled dry wiping cloth in use in multiple areas through tout cook line, make tables and in ware washing area. **Repeat Violation**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust in ware washing area and behind dish machine. **Repeat Violation**
- 22-11-5:High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Warmer and interior heavily soiled with build up.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- Upright- house made ranch 40F, milk 41F. Make bars- Diced tomato 48F, lettuce 43F, Cole slaw 43F, salsa 44F, sliced tomato 44F (4:00-4:45). **Warning**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold- warmer- cooked chicken wings 107F, cheese sauce 104F, macaroni and cheese 117F. Reheat- chicken wings 176F, macaroni and cheese 184F, cheese sauce 189F (4:00-4:30). **Corrected On-Site** **Warning**
Food safety inspection conducted on 7/15/2024 revealed 10 total violations (3 high priority, 0 intermediate, 7 basic).