BROOKLYNS BACKYARD
2019 East Silver Springs Boulevard
Ocala, Florida, 34470
Marion County County
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 9/7/2024
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 9/7/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/4/2024
High Priority
4
Intermediate
1
Basic
3
Total
8
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. Employee drink on reach-in cooler across from cook line grill. Manager discarded drink during inspection. Corrected On-Site Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Gasket for reach-in cooler across from cook line grill.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor across from cook line grill. Manager placed bucket on shelf. 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. Pans of rice in reach-in cooler across from dish machine dated 8/27. Repeat Violation Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cheese (48F - Cold Holding); ham (48F - Cold Holding); cheese (47F - Cold Holding); shrimp (51F - Cold Holding); cheese (51F - Cold Holding) Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from pizza oven: cheese (46F - Cold Holding); ham (48F - Cold Holding); chicken (47F - Cold Holding); cheese (52F - Cold Holding); sausage (49F - Cold Holding). Manager stated items placed in cooler 3 hours and 30 minutes prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. Items in cook line drawers: cheese 48F - Cold Holding); ham (48F - Cold Holding); cheese (47F - Cold Holding); shrimp (51F - Cold Holding); cheese (51F - Cold Holding). Manager stated items stored in cooler overnight. 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. Pizza on top of pizza oven stored with no time mark. Employee stated pizza was prepared one hour prior to. Employee added time mark to pizza. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on kitchen reach-in coolers.
Food safety inspection conducted on 9/4/2024 revealed 8 total violations (4 high priority, 1 intermediate, 3 basic).
Inspection on 3/20/2024
High Priority
2
Intermediate
4
Basic
6
Total
12
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. Observed multiple employee drinks on prep tables, no lid no straws, also opened drink in cooler and drink above cleaned containers, Manager moved all drinks. Corrected On-Site Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers near triple sink.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Cleaned stacked containers with old stickers and also sone containers with old food residue.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers at the bar area, manager inverted. Corrected On-Site Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Next to ice machine, observed bulk container with white substance not labeled, manager labeled sugar. Corrected On-Site
- 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Reach-in cooler at the cook line (pizza cooler) container with cut onions with mold like substance. Repeat Violation Admin Complaint
- 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. Reach-in cooler at the cook line, observed meatloaf date marked 3/12/24, cut tomatoes 3/08/24, meatballs 3/06/24, Mac salad 3/05/24, and in walk-in cooler, white sauce date marked 3/10/24.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the dish machine area blocked by fryer filter and trash can manager moved. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the pizza station, manager provided. Also no sign at the dish machine sink, manager posted. Corrected On-Site Repeat Violation
- 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. For one male employee
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For one new male employee, and one female employee
Food safety inspection conducted on 3/20/2024 revealed 12 total violations (2 high priority, 4 intermediate, 6 basic).
Inspection on 11/28/2023
High Priority
9
Intermediate
2
Basic
9
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside seasoning container and cheese container, manager removed all. Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables, manager moved all. Corrected On-Site Repeat Violation
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Reach-in cooler at the cook line, scoop handle touching the egg salad, also in freezer near walk-in cooler entrance, observed spoon handle touching the ice cream, manager removed all scoops. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at the bar and triple sink area, manager posted one. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves near pizza oven soiled. Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers at the cook line and bar area soiled.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. At the prep area, observed to go containers not inverted, manager inverted. Corrected On-Site Repeat Violation
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the bar area and reach-in cooler at the cook line with standing water.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves rusted. Repeat Violation
- 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. In walk-in cooler, marinara sauce cooked 11/27/23(PM) at 11:50, temperature was 45F and 48F. Repeat Violation Admin Complaint
- 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. In walk-in cooler, marinara sauce cooked 11/27/23(PM) at 11:50, temperature was 45F and 48F. Repeat Violation Admin Complaint
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Female employee at the cook line, started wearing gloves and hand washed never occurred, Inspector instructed to washed her hands and use gloves, female employee washed her hands. Corrected On-Site
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At the cook line, observed Male employee working with cheese (shredding) no gloves, Inspector instructed to washed his hands and use gloves. Also observed two female employees touching toast with her bare hands, Inspector instructed to stopped and use utensils or gloves. **Corrective Action Taken**
- 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Reach-in cooler at the cook line (pizza cooler), American cheese with mold like substance.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Near walk-in cooler entrance, observed raw beef packaged(opened) stored above opened container of ice cream, manager stored properly. 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. Reach-in cooler at the cook line, meatloaf date marked 11/21/23 and egg salad date marked 11/20/22.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, mashed Potatoes cooked today at 10:00am, at 11:45 temperature was 129F, manager placed in the oven to reheated, temperature reached 165F. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Cleaner stored on top of soda bags, manager moved. Corrected On-Site
- 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. Reach-in cooler at the cook line, chicken container no date marked, manager dated 11/26/23. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At the bar area, two spray bottles not labeled, per manager bottles had sanitizer solutions.
Food safety inspection conducted on 11/28/2023 revealed 20 total violations (9 high priority, 2 intermediate, 9 basic).