BURNTWOOD TAVERN
5078 DR PHILLIPS BLVD
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 4/8/2025
High Priority
4
Intermediate
3
Basic
9
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair over prep station across from grill
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen
- 13-04-4:Basic - Employee on cookline with no beard guard/restraint while engaging in food preparation. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting at dish station Repeat Violation
- 36-17-5:Basic - Floor tiles missing and/or in disrepair on cook line
- 36-24-5:Basic - Hole in or other damage to wall by dish machine
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit in cheese potatoes. Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryer
- 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. Roasted garlic oil prepped 3/31 in walk in cooler
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1)Reach in cooler on cooks line prime rib (52F - Cold Holding) Over 4 hours per chef 2) fried onions (105F - Hot Holding) over 4 hours per chef on expo line
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Less thank 4 hours, operator placed in freezer for temperature recovery raw chicken (51F - Cold Holding 30 minutes later 40F) beer batter (51F - Cold Holding 30 minutes later 41F) prime rib (52F - Cold Holding) Over 4 hours per chef. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried onions (105F - Hot Holding) over 4 hours per chef on expo line
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled meat slicer soiled Soda noodles soiled cutting boards on cookline Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. 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. Milk over 24 hours. Operator discarded.
Food safety inspection conducted on 4/8/2025 revealed 16 total violations (4 high priority, 3 intermediate, 9 basic).
Inspection on 9/3/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 36-03-4:Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. At back door to the left. Repeat Violation - From follow-up inspection 2024-08-27: **Time Extended** - From follow-up inspection 2024-09-03: **Time Extended**
Food safety inspection conducted on 9/3/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 8/27/2024
High Priority
1
Intermediate
0
Basic
2
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-03-4:Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. At back door to the left. Repeat Violation - From follow-up inspection 2024-08-27: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer on floor. - From follow-up inspection 2024-08-27: **Time Extended**
- 22-41-4:High Priority - - From initial inspection : 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. Operator set up three compartment sink.0ppm Repeat Violation Warning - From follow-up inspection 2024-08-27: **Time Extended**
Food safety inspection conducted on 8/27/2024 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).
Inspection on 8/16/2024
High Priority
1
Intermediate
1
Basic
8
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In flour container Corrected On-Site
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. At back door to the left. Repeat Violation
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes on dish rack ware washing area.
- 36-22-4:Basic - Floor area(s) covered with standing water. In dish washing area.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer on floor.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cooks line
- 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. Operator set up three compartment sink.0ppm Repeat Violation Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on prep table but cooks line
Food safety inspection conducted on 8/16/2024 revealed 10 total violations (1 high priority, 1 intermediate, 8 basic).
Inspection on 3/11/2024
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 36-03-4:Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. -back door near mop sink, manager stated order was recently submitted for scheduled repairs Repeat Violation - From follow-up inspection 2024-03-11: **Time Extended**
- 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -mop sink - From follow-up inspection 2024-03-11: **Time Extended**
- 29-28-4:Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -ice machine in back Repeat Violation - From follow-up inspection 2024-03-11: **Time Extended**
Food safety inspection conducted on 3/11/2024 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 3/7/2024
High Priority
6
Intermediate
2
Basic
6
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. -back door near mop sink, manager stated order was recently submitted for scheduled repairs Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -spatulas on side of grill in 125F water, manager had employee replace Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease build up in hood filters above grill
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -mop sink
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor in bar. Corrected On-Site
- 49-05-4:Flammables/combustibles stored near a source of ignition. For reporting purposes only. -cooking spray can up next to bottom section of flat top grill near open flame underneath. Corrected On-Site
- 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. -0ppm, fresh bucket installed. Manager reset and primed system, rechecked 6 times from priming. Manager had employee set up 3 compartment sink sanitizer basin for finishing process after wash. Manager stated service technician being called. **Corrective Action Taken** Warning
- 12A-13-4:High Priority - Dishwasher handled soiled equipment or utensils and then engaged in handling clean equipment or utensils without washing hands.
- 22-11-5:High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. -cutting board in fish/batter station
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef patties stored above fully cooked roast i side walk in cooler Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -raw cod Warning
- 03D-07-5:High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Raw cod 55-61F thawed/prepped from frozen "this morning" per employee. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cook top, flat grill
- 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -ice machine in back Repeat Violation
Food safety inspection conducted on 3/7/2024 revealed 15 total violations (6 high priority, 2 intermediate, 6 basic).
Inspection on 9/14/2023
High Priority
0
Intermediate
1
Basic
5
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment. Fryers have extreme build up on the exterior, filters, and inside door of fryer on the left. - From follow-up inspection 2023-09-14: **Time Extended**
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents heavily soiled over dish area. Soiled throughout kitchen. Repeat Violation - From follow-up inspection 2023-09-14: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Heavy build up under cooking equipment, dry storage shelves, and prep tables. - From follow-up inspection 2023-09-14: **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven has accumulation of black substance/grease/food debris. - From follow-up inspection 2023-09-14: **Time Extended**
- 36-64-5:Basic - - From initial inspection : Basic - Objectionable odors in areas of the establishment. By mop sink near back door. On cook line in front of fryers. - From follow-up inspection 2023-09-14: **Time Extended**
- 29-28-4:Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Date 2/16/16 Filter over mop sink for ice machine - From follow-up inspection 2023-09-14: **Time Extended**
Food safety inspection conducted on 9/14/2023 revealed 6 total violations (0 high priority, 1 intermediate, 5 basic).
Inspection on 9/5/2023
High Priority
0
Intermediate
2
Basic
12
Total
14
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. Interior to include inside door panel.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment. Fryers have extreme build up on the exterior, filters, and inside door of fryer on the left.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents heavily soiled over dish area. Soiled throughout kitchen. Repeat Violation
- 36-22-4:Basic - Floor area(s) covered with standing water. On cook line that is pooling in broken tiles. In bar area
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Heavy build up under cooking equipment, dry storage shelves, and prep tables.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor tiles broken on cookline.
- 36-24-5:Basic - Hole in or other damage to wall near mop sink. Repeat Violation
- 22-08-4:Basic - Interior of oven has accumulation of black substance/grease/food debris.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor fan has extreme dust build up, blowing directly at line. Walk in cooler has black mold like build up at door threshold. Walk in cooler shelves
- 36-64-5:Basic - Objectionable odors in areas of the establishment. By mop sink near back door. On cook line in front of fryers.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bar mat inside reach in cooler at bar soiled, glasses stored inverted. Soda gun at bar
- 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Date 2/16/16 Filter over mop sink for ice machine
Food safety inspection conducted on 9/5/2023 revealed 14 total violations (0 high priority, 2 intermediate, 12 basic).