DirtyFLRestaurant Inspection Data

APPLEBEE'S NEIGHBORHOOD GRILL & BAR

2503 SOUTH KIRKMAN ROAD

Overall Food Safety Rating

★☆☆☆☆ (1.1/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 1/10/2025

Inspection #: Visit ID: 8863990

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates at wait station.
  • 36-22-4:Basic - Floor area(s) covered with standing water. At hand sink when entering the kitchen
  • 36-24-5:Basic - Hole in or other damage to wall. Holes in wall at hand sink at the end of prep area
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on floor in walk in cooler Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk in cooler soiled
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All Reach in cooler across from cook line Trauslen cooler at the end of cook line soiled Reach in cooler at bar area soiled
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by cook line soiled Wall by dish washer and 3 compartment sink soiled.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Mop in bucket at mop sink
  • 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Floor by cook line soiled Floor under counter at bar are soiled
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per manager less than 4 hours Yogurt (49F - Cold Holding)
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dicer on prep table soiled Cutting boards green and red at 3 compartment sink

Inspection Date: 8/19/2024

Inspection #: Visit ID: 8726334

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 36-22-4:Basic - Floor area(s) covered with standing water. By ice machine Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at the end of cooks line Reach in coolers on cooks line
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by fry station Wall in liquor closet 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. Per manager more than 6 hours Cooked chicken wings (49F - Cooling); Cooked ground beef (49F - Cooling)
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies at the bar area Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per manager more than 6 hours Cooked chicken wings (49F - Cooling); Cooked ground beef (49F - Cooling)
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -fryer baskets on cooks line

Inspection Date: 4/9/2024

Inspection #: Visit ID: 8519800

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Repeat Violation
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. All reach cooler door handles.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In back kitchen area close to back exit door.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Through back kitchen area.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer.in Ice cream freezer and reach in freezer.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. In kitchen area over make station. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease buildup on hoods over range in the kitchen.
  • 33-16-4:Basic - Open dumpster lid. Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Both reach in cooler at the bar. Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind fryer in the kitchen.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying insect at bar and one at dish washing area.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turkey (48F - Cold Holding); Impossible burger (50F - Cold Holding) per operator in walk in cooler more than 24 hours.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink.

Inspection Date: 10/6/2023

Inspection #: Visit ID: 8347979

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 16-15-4:Basic - Accumulation of debris on drainboards or equivalent.
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site
  • 10-08-5:Basic - Ice scoop handle in contact with ice. - drink station across expo.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave on cooks line
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of char grill, 4 burner top,
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - All reach in coolers on cooks line
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -strawberries stored over cooked chicken wings in Traulsen reach in cooler next to fryers.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. - Spray bottle of cleaner stored on white cutting board on cooks line. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - char grill surface -White cutting board on cooks line - flat top grill -interior of fryers and baskets.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. - dirty blender parts stored in Hand sink at front bar.
  • 14-04-4:Intermediate - Microwave missing fan guard cover/splatter shield. -Microwave on cooks line
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Hand sinks at expo. (Right side and left side)
  • 31B-03-4:Intermediate - No soap provided at handwash sink. -Hand sink on left side of expo.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.