OLEY'S KITCHEN & BBQ
2700 S RIO GRANDE AVE
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports
All Inspection Reports
Inspection on 12/2/2024
High Priority
5
Intermediate
5
Basic
5
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Utensils in standing water 98°f. Operator placed on stove for temperature recovery. **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. Phone, jacket and purse on rolling cart with can goods. Operator removed personal items. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers, hood filters and behind cooking equipment.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. At front service counter by hand wash sink.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken with french fries, and fish in reach in chest freezer.
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Beef stew dated 11/23 Collard greens 11/22 Curry chicken 11/22 Curry goat 11/22 Oxtail 11/22 Meatloaf 11/20
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Beef stew 11/23 Collard greens 11/22 Curry chicken 11/22 Goat 11/22 Oxtails 11/22 Ribs 11/22 Meatloaf 11/20
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Oxtail 47f, Turkey 50F, Collard greens 58f in reach in coolers by front service counter. Pork chops on griddle cooling since 9 am per cook 98°f.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Oxtail 47f, Turkey 50F, Collard greens 58f in reach in coolers by front service counter.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form to operator who acknowledged and posted in office. **Corrected On-Site**
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided form to operator. Operator had employees acknowledge and sign. **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.
- 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. Mash potatoes in reach in cooler by cooks line. Operator date marked 12/1. **Corrected On-Site**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. 3 spray bottles at front prep counter by handwashing sink.
Food safety inspection conducted on 12/2/2024 revealed 15 total violations (5 high priority, 5 intermediate, 5 basic).