BURNTWOOD TAVERN
5078 DR PHILLIPS BLVD
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 4 health inspection reports
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).