THE GENERAL PUBLIC HOUSE
501 CANAL ST
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 3/26/2025
High Priority
3
Intermediate
2
Basic
4
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - - From initial inspection : 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. Redfish **Warning** - From follow-up inspection 2025-03-26: In the walk in cooler, still frozen, sealed. Operator returned to freezer 1 in reach in cooler thawed in packaging **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Cookline **Warning** - From follow-up inspection 2025-03-26: **Time Extended**
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Walk in freezer **Warning** - From follow-up inspection 2025-03-26: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer **Warning** - From follow-up inspection 2025-03-26: **Time Extended**
- 01B-24-5:High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Succa 3/1; pimento cheese 3/5; ranch 3/4; honey butter 3/5 **Warning** - From follow-up inspection 2025-03-26: Black rice 3/13, corn 3/15 **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. Pasta bag 50F on top of containers, left cookline cooler 1 hour per cook. Employee moved into 1/3 pan Butter 79F with no time or temperature control for safety on cookline **Warning** - From follow-up inspection 2025-03-26: Garlic butter 52F, honey butter 48F, both accidentally left out after removing from refrigeration to use some. Returned to cooler garlic butter 72F**Time Extended** on the line for 1.75-2.75 hours. Operator time marked **Time Extended** **Corrective Action Taken**
- 03E-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Cheese sauce 127F in the middle after 4 hours in the steam table. See stop sale **Warning** - From follow-up inspection 2025-03-26: French onion 105-120F in the steam table for 3 hours reheating **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards Interior salamander Reach in cooler gaskets Avantco oven interior Slicer Ice machine interior **Warning** - From follow-up inspection 2025-03-26: Oven, gaskets, salamander **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items labeled with wrong day/wrong month/incorrect item or not marked **Warning** - From follow-up inspection 2025-03-26: Ribs, pork, opened container of boiled eggs **Time Extended**
Food safety inspection conducted on 3/26/2025 revealed 9 total violations (3 high priority, 2 intermediate, 4 basic).
Inspection on 3/13/2025
High Priority
5
Intermediate
3
Basic
8
Total
16
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. Redfish **Warning**
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. **Warning**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.sunglasses over reach in cooler **Corrected On-Site** **Warning**
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Cookline **Warning**
- 08B-38-4:Basic - Food stored on floor. Walk in freezer **Warning**
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer **Warning**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Oven door **Corrected On-Site** **Warning**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour, sugar **Warning**
- 08A-05-6:High Priority - Raw animal food not separated from ready-to-eat food. Walk in cooler raw steak over cooked brisket **Corrected On-Site** **Warning**
- 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. Succa 3/1; pimento cheese 3/5; ranch 3/4; honey butter 3/5 **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta bag 50F on top of containers, left cookline cooler 1 hour per cook. Employee moved into 1/3 pan Butter 79F with no time or temperature control for safety on cookline **Warning**
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Cheese sauce 127F in the middle after 4 hours in the steam table. See stop sale **Warning**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Murphy oil soap in bag in the box soda **Corrected On-Site** **Warning**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling at 12:50 brisket 88f, spin dip 78F. At 1:40, brisket 78F, spin dip 77F. **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards Interior salamander Reach in cooler gaskets Avantco oven interior Slicer Ice machine interior **Warning**
- 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. Multiple items labeled with wrong day/wrong month/incorrect item or not marked **Warning**
Food safety inspection conducted on 3/13/2025 revealed 16 total violations (5 high priority, 3 intermediate, 8 basic).
Inspection on 10/30/2024
High Priority
2
Intermediate
1
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer - From follow-up inspection 2024-10-30: **Time Extended**
- 29-08-4:Basic - - From initial inspection : Basic - Plumbing system in disrepair. Handle falls off, hand sink in dish area - From follow-up inspection 2024-10-30: **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. 4 in mop sink area next to dish area - From follow-up inspection 2024-10-30: 2, same area **Time Extended**
- 01B-24-5:High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Creamed corn 10/14 Creamed corn side dish 10/12 - From follow-up inspection 2024-10-30: 3 single portions rice/dip 10/18 and 10/12 **Time Extended**
- 53B-02-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Quame - From follow-up inspection 2024-10-30: **Time Extended**
Food safety inspection conducted on 10/30/2024 revealed 5 total violations (2 high priority, 1 intermediate, 2 basic).
Inspection on 10/22/2024
High Priority
6
Intermediate
2
Basic
6
Total
14
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. Red drum, tuna, salmon. See stop sale
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Deli meat in reach in cooler **Corrected On-Site**
- 08B-52-4:Basic - Food stored under dripping water. Walk in cooler
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
- 29-08-4:Basic - Plumbing system in disrepair. Handle falls off, hand sink in dish area
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar **Corrected On-Site**
- 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. Ran bar dishwasher 3x. Approximately 10 ppm cl
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 in mop sink area next to dish area
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Ground beef over ready to eat food walk in cooler **Corrected On-Site**
- 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. Creamed corn 10/14 Creamed corn side dish 10/12
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Onion/herb butter 59F, honey butter 62F, cheese 60F. Out for approximately than 2 hours operator
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle over clean plates **Corrected On-Site*. Next to cookline hand sink **Corrected On-Site**
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Quame
- 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. Sausage made previous day **Corrected On-Site**
Food safety inspection conducted on 10/22/2024 revealed 14 total violations (6 high priority, 2 intermediate, 6 basic).