BARTACO DR PHILLIPS
7600 DR PHILLIPS BLVD, SUITE 28
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 4/2/2025
High Priority
2
Intermediate
1
Basic
6
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dish room Liquor room
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils at server station. **Repeat Violation**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans in dish room
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Avocados in prep kitchen Chef adressed **Corrected On-Site** **Repeat Violation**
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles at server station **Corrected On-Site** **Repeat Violation**
- 14-06-4:Basic - Wood food-contact surface not properly sealed. Muddler at the bar
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler cooked shrimp (47F - Cold Holding); raw fish (46F - Cold Holding) Less than four hours Placed in reach in freezer for temperature recovery 20 minutes later Raw fish 39 Raw shrimp 38 **Corrected On-Site** **Repeat Violation**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Expo line fried shallots (108F - Hot Holding) Less than four hours Advised time plan
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head soiled in prep kitchen
Food safety inspection conducted on 4/2/2025 revealed 9 total violations (2 high priority, 1 intermediate, 6 basic).
Inspection on 2/5/2025
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 2/5/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/28/2025
High Priority
4
Intermediate
3
Basic
13
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Door to reach in ice bin soiled **Repeat Violation**
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured at bar sink
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle at expo station and in reach in cooler on cookline **Corrected On-Site**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items in beverage station.
- 36-22-4:Basic - Floor area(s) covered with standing water under prep station on cookline.
- 08B-38-4:Basic - Food stored on floor in walk-in freezer
- 36-62-4:Basic - Light not functioning one both exhaust hoods on cookline.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at beverage station.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under grill stations heavily soiled and has debris.
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Avocados on cookline **Corrected On-Site**
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles at bar. **Corrected On-Site**
- 08B-12-5:Basic - Stored food not covered. Spice mix uncovered in storage area **Corrected On-Site**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Spray bottle on cookline with oil and water unlabeled **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 expo station preparing dishes with bare hands. Manager coached employee. Employee washed hands and gloved hands. **Corrective Action Taken**
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Left Dishwasher at expo station at 154F. **Warning**
- 35A-09-4:High Priority - Presence of insects, rodents, or other pests. 2 flying insects at hand wash sink at expo station. **Repeat Violation**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator held overnight black beans (44F - Cold Holding) On cookline, raw shelled eggs (60F - Cold Holding) ambient
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Some Cutting boards in storage area by dishwashing station soiled Stand mixer soiled
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at beverage station. **Corrected On-Site**
- 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. Bar employee missing training certificate
Food safety inspection conducted on 1/28/2025 revealed 20 total violations (4 high priority, 3 intermediate, 13 basic).
Inspection on 7/17/2024
High Priority
1
Intermediate
0
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Across from cooks line. **Corrected On-Site**
- 22-16-4:Basic - Reach-in freezer interior/shelves have accumulation of soil residues. To the left of managers office
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop sink. **Corrected On-Site**
- 35A-09-4:High Priority - Presence of insects, rodents, or other pests. 2 flying insects at bar.
Food safety inspection conducted on 7/17/2024 revealed 4 total violations (1 high priority, 0 intermediate, 3 basic).