FLYING BOAT TAP ROOM
9672 Southeast 58th Avenue
Florida, 34420
Marion County County
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 1/31/2025
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 1/31/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/2/2024
High Priority
2
Intermediate
1
Basic
10
Total
13
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. Package of yellowfin tuna placed in cooler today. Employee opened package. **Corrective Action Taken** **Repeat Violation**
- 28-02-4:Basic - Condensation or other drainage not disposed of according to law. Grease from smoker is dumped in dumpsters.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Male employee preparing vegetables wearing a watch.
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Several male employees in kitchen with beards. Placed beard guards on during this inspection. **Corrected On-Site**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic bins stacked together in ware wash area. **Repeat Violation**
- 33-23-4:Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Two dumpsters located over pebbles and grass near storage unit building.
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Grease accumulated on hood around filters over cooking equipment.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on clean dishes.
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Male employee peeling and slicing onions from onion bag without washing.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Faucet leaking in hand sink at bar area.
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched apron then continued to slice onions before washing hands. **Repeat Violation** **Admin Complaint**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table near back door: Mexican street corn 120F. In steam table near bar: meatballs 124F and 108F. All items were reheated to 165-190F and placed back in steam tables.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris. **Repeat Violation**
Food safety inspection conducted on 12/2/2024 revealed 13 total violations (2 high priority, 1 intermediate, 10 basic).
Inspection on 10/22/2024
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 10/22/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/15/2024
High Priority
3
Intermediate
6
Basic
12
Total
21
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. Three cases of mahi mahi in walk in freezer with packaging stating to open prior to thawing.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened bottle of Dr Pepper in reach in cooler at front counter. Opened bottle of soda on make table on cook line.
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Male employee drinking from cup on cook line.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Front loops cereal on top shelf in walk in cooler. Yogurt on shelf over wine in reach in cooler at bar area. Manager moved. **Corrected On-Site** **Repeat Violation**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Wallet on shelf over make table near exit door in kitchen area.
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Several employees with beards and no beard guards. **Warning**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on clean dish shelf placed together wet. **Repeat Violation**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between box and table. Removed. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on two make tables on cook line. **Repeat Violation**
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In two reach in coolers near cooking equipment.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two towels in kitchen area. Placed in buckets. **Corrected On-Site**
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At bar 0 ppm. Bucket was dumped. **Corrective Action Taken** **Repeat Violation**
- 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. 0 ppm chlorine. Manager replaced then 100 ppm. **Corrected On-Site**
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee walked into kitchen from hallway then continued to scoop ice for drink then put on gloves to prepare food then touched drink on line and continued to make food without washing hands. **Repeat Violation** **Admin Complaint**
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately six live flies in kitchen area. **Repeat Violation** **Admin Complaint**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken 86F-113F on table at room temperature for 1-1.5 hours, then 85-110F in 30 minutes, manager placed in walk in cooler. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of two oven soiled with food debris. Interior of ice machine has slime substance on deflector plate. **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Metal scrub pad in sink in kitchen area.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary ammonium test strips available.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink in kitchen. Added towels. **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. Eggs boiled yesterday morning with no date mark in reach in cooler on cookline
Food safety inspection conducted on 7/15/2024 revealed 21 total violations (3 high priority, 6 intermediate, 12 basic).