FOXBORO SPORTS TAVERN
4420 Thomasson Drive
Florida, 34113
Collier County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 10/16/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. There are three unsecured carbon dioxide tanks by the walk-in cooler door. Warning - From follow-up inspection 2024-08-20: **Time Extended** - From follow-up inspection 2024-10-16: **Time Extended**
- 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are utensils in 104F standing water on the grill. Warning - From follow-up inspection 2024-08-20: Utensils held in 108F water. **Time Extended** - From follow-up inspection 2024-10-16: Utensils in 122F water. Operator moved the containers over direct heat. **Time Extended** **Corrective Action Taken**
Food safety inspection conducted on 10/16/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 10/4/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. There is a employee drink on a prep table in the back kitchen. Warning - From follow-up inspection 2024-10-04: **Time Extended**
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. There is standing water in the bottom of the teach in cooler in front of the deep fryers. Warning - From follow-up inspection 2024-10-04: **Time Extended**
Food safety inspection conducted on 10/4/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 10/2/2024
High Priority
2
Intermediate
1
Basic
4
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. There is a employee drink on a prep table in the back kitchen. Warning
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are scoopers in 72F standing water in the salad station. Operator removed the scoopers from the water. Corrected On-Site Warning
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. There is a open employee drink on a shelf in the walk-in cooler. Operator discarded the employee drink. Warning
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. There is standing water in the bottom of the teach in cooler in front of the deep fryers. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the drawer cooler under the grill ground beef (45F - Cold Holding); Poultry (46F - Cold Holding); cooked ribs (48F - Cold Holding). Per operator items in drawer cooler less than four hours. Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. There is a can of stainless steel cleaner stored with dry herbs. Operator moved the stainless steel cleaner. Corrected On-Site Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. An employee rinsed utensils in the hand washing sink by the dish pit. Warning
Food safety inspection conducted on 10/2/2024 revealed 7 total violations (2 high priority, 1 intermediate, 4 basic).
Inspection on 8/20/2024
High Priority
1
Intermediate
4
Basic
4
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. There are three unsecured carbon dioxide tanks by the walk-in cooler door. Warning - From follow-up inspection 2024-08-20: **Time Extended**
- 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are utensils in 104F standing water on the grill. Warning - From follow-up inspection 2024-08-20: Utensils held in 108F water. **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign in the men's bathroom. Warning - From follow-up inspection 2024-08-20: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters. Warning - From follow-up inspection 2024-08-20: **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. In the make table cooler in the salad/sandwich station, meatloaf (46F - Cold Holding); cooked baked potato (48F - Cold Holding); tuna salad (46F - Cold Holding). Warning - From follow-up inspection 2024-08-20: Cooked meat loaf 49F cold holding, cut tomatoes 50F cold holding, hard boiled eggs 47F cold holding. In the salad station make table cooler. Admin Complaint
- 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2024-08-20: **Time Extended**
- 53A-07-6:Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning - From follow-up inspection 2024-08-20: **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine in the dish washer or quaternary in the triple sink. Warning - From follow-up inspection 2024-08-20: **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-08-20: **Time Extended**
Food safety inspection conducted on 8/20/2024 revealed 9 total violations (1 high priority, 4 intermediate, 4 basic).
Inspection on 8/15/2024
High Priority
4
Intermediate
5
Basic
6
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a black mold like substance on the ceiling of the ice machine. Warning
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. There are three unsecured carbon dioxide tanks by the walk-in cooler door. Warning
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are utensils in 104F standing water on the grill. Warning
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign in the men's bathroom. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters. Warning
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Fish is thawing on a pan, on a rack, at room temperature in the back kitchen. Warning
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the white reach in cooler in the back kitchen raw chicken is stored over raw pork belly. Operator moved pork to proper storage. Corrected On-Site Warning
- 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. In the walk-in cooler beef gravy marked 8 days prior to inspection. See stop sale. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In the walk-in cooler beef gravy marked 8 days prior to inspection. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler in the salad/sandwich station, meatloaf (46F - Cold Holding); cooked baked potato (48F - Cold Holding); tuna salad (46F - Cold Holding). Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a black buildup on the can opener blade. Warning
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
- 53A-07-6:Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine in the dish washer or quaternary in the triple sink. Warning
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
Food safety inspection conducted on 8/15/2024 revealed 15 total violations (4 high priority, 5 intermediate, 6 basic).
Inspection on 12/8/2023
High Priority
2
Intermediate
1
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. There are cutting boards on the cook line that are deeply grooved and stained.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In s container of brown sugar there is a measuring cup scoop with the handle in the sufar.
- 14-12-4:Basic - Utensils in poor condition. In a container of clam fry breading there is a plastic scoop with the handle broken off. There is also a piece of the lid missing.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. There are plastic to go bags filled with ice in direct contact with chicken wings in the top of the make table by the fryer.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 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.
Food safety inspection conducted on 12/8/2023 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).
Inspection on 7/17/2023
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are two pans holding utensils in 76F and 77F water on the make table in front of the convection ovens. Operator drained the water. Corrected On-Site Warning - From follow-up inspection 2023-07-17: Utensils in 105F water on the flat top grill. **Time Extended**
- 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. Inspector provided the operator with a template for reduced oxygen packaging HACCP. Repeat Violation Warning - From follow-up inspection 2023-07-17: **Time Extended**
Food safety inspection conducted on 7/17/2023 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 7/13/2023
High Priority
3
Intermediate
1
Basic
4
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. Damaged/spoiled/recalled food not properly segregated. On the can rack, not segregated from undamaged cabs there is one can of tomato sauce and two cans of marinara sauce with severely dented rims. See stop sale. Warning
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. There is an employee with no hair restraint preparing food. Employee put in a hair net. Corrected On-Site Warning
- 08B-38-4:Basic - Food stored on floor. There is a case of French fries stored on the floor in the walk-in freezer. Warning
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are two pans holding utensils in 76F and 77F water on the make table in front of the convection ovens. Operator drained the water. Corrected On-Site Warning
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. On the can rack, not segregated from undamaged cabs there is one can of tomato sauce and two cans of marinara sauce with severely dented rims. Warning
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator set up triple sink, quaternary sanitizer 200ppm. Operator changed the chlorine, 50ppm.**Corrective Action Taken** Corrected On-Site Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler in front of the deep fryer, shrimp (186F - Cooking); Fish (45F - Cold Holding); Poultry (49F - Cold Holding). Operator iced out of temperature items. In the drawer cooler in front of the convection oven, chicken salad (46F - Cold Holding). **Corrective Action Taken** **Corrective Action Taken** 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. Inspector provided the operator with a template for reduced oxygen packaging HACCP. Repeat Violation Warning
Food safety inspection conducted on 7/13/2023 revealed 8 total violations (3 high priority, 1 intermediate, 4 basic).