DirtyFLRestaurant Inspection Data

BACK PORCH BREWING COMPANY

With 4 inspections documented, BACK PORCH BREWING COMPANY maintains a 3.7/5 food safety rating in NORTH VENICE. Recent inspections indicate some food safety concerns.

Last inspection: 8 months ago · 4 reports on file

3469 PRECISION DR UNIT 101

Overall Food Safety Rating

★★★½☆ (3.7/5)
Based on 4 health inspection reports

All Inspection Reports

8/8/2025· 8mo ago

Visit ID: 10900590

Met Inspection Standards

1 high, 1 int, 1 basic

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees behind the bar.
  • 03G-48-2:High Priority - Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. Observed walk in cooler refrigeration log.
  • 03G-35-5:Intermediate - Cheese packaged in the establishment using a reduced packaging method and held for more than 48 hours not labeled or with a label lacking the 'use by' date, or labeled with a 'use by' date that exceeds 30 days from its packaging or the original manufacturer's 'sell by' or 'use by' date, whichever occurs first Observed reduced oxygen packaged cheese missing the used by date. The operator properly dated the packaged cheese Corrected On-Site

4/1/2025· 1y ago

Visit ID: 10768657

Met Inspection Standards

1 int

  • 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. Observed cured meats and cheeses packaged using the reduced oxygen method with no HACCP. Warning - From follow-up inspection 2025-04-01: Observed cure meats in reduced oxygen packaging dated less than 48 hours. Observed cheeses in reduced oxygen packaging held for more than 48 hours. Operator to cease reduced oxygen packaging until HACCP plan is submitted and received. **Time Extended**

1/29/2025· 1y 2mo ago

Visit ID: 10711600

Follow-up Inspection Required

1 high, 1 int, 3 basic

  • 08B-49-4:Basic - Employee personal raw shell eggs not properly identified and segregated from food to be served to the public in the walk in cooler. The operator properly stored the eggs. Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 25-05-4:Basic - Single-service articles improperly stored. Observed plastic food containers and lids stored on the floor in the kitchen. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed employee personal raw shell eggs stored over deli meat in the walk in cooler. The operator properly stored the raw eggs. Corrected On-Site
  • 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. Observed cured meats and cheeses packaged using the reduced oxygen method with no HACCP. Warning

11/4/2024· 1y 5mo ago

Visit ID: 10703854

Met Inspection Standards
  • N/A:No Violations Were Observed