THE AARDVARK
2610 S FERNCREEK AVE
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 9/11/2024
High Priority
4
Intermediate
1
Basic
4
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Grouper in cooler at cook line , thawed at 39f, still in sealed package Warning
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Warning
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven door Corrected On-Site Repeat Violation Warning
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Hot water side of faucet at hand sink at bar is leaking Repeat Violation Warning
- 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. Dish machine 0ppm chlorine. Sanitizing bottle is empty and facility doesn't have back up bottle. Sanitizer at 3 compartment sink is 200ppm Quat, dish machine at bar 160f Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw grouper fish over ready to eat sauces and cut Brussels sprouts in cooler Corrected On-Site Repeat Violation Warning
- 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. Pimento cheese made 8/1 Honey Butter made 7/23 Pasta made 8/28 Chimichurrie made 8/4 Garlic Butter made 6/9 Blue cheese made 8/28 Remmy garlic sauce made 8/26 Fresh garlic aioli made 8/27 Buffalo sauce made with butter made on 8/31 Chipi key lime with fresh garlic and oil made 8/29 Cole slaw made 8/30 Grit butter made 8/1 Marinara sauce made 8/1 Items were never frozen at any time per cook Repeat Violation Admin Complaint
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Pimento cheese made 8/1 Honey Butter made 7/23 Pasta made 8/28 Chimichurrie made 8/4 Garlic Butter made 6/9 Blue cheese made 8/28 Remmy garlic sauce made 8/26 Fresh garlic aioli made 8/27 Buffalo sauce made with butter made on 8/31 Chipi key lime with fresh garlic and oil made 8/29 Cole slaw made 8/30 Grit butter made 8/1 Marinara sauce made 8/1 Items were never frozen at any time per cook Repeat Violation Admin Complaint
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at cook line Hand sink at bar area Hand sink by ice machine All hand sinks hot water turned off due to plumbing issues per owner. Per owner landlord is responsible for fixing and landlord with not fix Repeat Violation Admin Complaint
Food safety inspection conducted on 9/11/2024 revealed 9 total violations (4 high priority, 1 intermediate, 4 basic).
Inspection on 4/22/2024
High Priority
3
Intermediate
3
Basic
2
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Oven doors Corrected On-Site
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Hot water side of faucet at hand sink at bar is leaking
- 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. Owner cut line with bare hands, not wearing gloves
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over sauces in cooler at cook line by walk in cooler
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Items and date made Risotto 4/10 Pimento cheese 3/15 Fish dip 4/1 Caesar salad dressing 3/28 Cole slaw 4/6 and 4/14 Spaghetti pasta 4/12 Sausage links 4/2 Black beans 4/5 Rely sauce 4/4 Smoked chicken 4/2 Repeat Violation
- 41-21-4:Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. At warehouse wash in kitchen
- 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. Items and date made Risotto 4/10 Pimento cheese 3/15 Fish dip 4/1 Caesar salad dressing 3/28 Cole slaw 4/6 and 4/14 Spaghetti pasta 4/12 Sausage links 4/2 Black beans 4/5 Rely sauce 4/4 Smoked chicken 4/2 Repeat Violation
- 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. All hand sink hot water turned off. Per owner OUC bill is to high and facility turns all of hot water off under sinks at night. Owner turned hot water back on Corrected On-Site
Food safety inspection conducted on 4/22/2024 revealed 8 total violations (3 high priority, 3 intermediate, 2 basic).
Inspection on 11/27/2023
High Priority
4
Intermediate
3
Basic
5
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Both cutting boards at cook line
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook Corrected On-Site Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook Corrected On-Site Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Gaskets torn on fish reach in cooler at cook line
- 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Hot water handled at hand sink by ice machine is stripped and unable to turn on
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw fish over cut carrots in fish reach in cooler
- 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. Grit butter 10/14 Waffle batter 11/12 Cooked ricotta 11/18 Cooked pasta 11/10 Chimi 11/16 Pimento cheese mix made on site 11/12 All products made and dates over 7 days Repeat Violation
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Grit butter 10/14 Waffle batter 11/12 Cooked ricotta 11/18 Cooked pasta 11/10 Chimi 11/16 Pimento cheese mix made on site 11/12 All products made and dates over 7 days Repeat Violation
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fresh cut garlic and oil 57f, left on counter once product is made. Product over 4 hours on counter
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For fresh garlic and oil on counter
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Chemical bottle at 3 bay sink not labeled
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink in back area by ice machine, hot water faucet unable to turn on Repeat Violation
- 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. Emergency exit by restrooms and ice machine prep area room is blocked by high chairs, moving cart and box
Food safety inspection conducted on 11/27/2023 revealed 13 total violations (4 high priority, 3 intermediate, 5 basic).