THE H
7512 DR PHILLIPS BLVD STE 80
Overall Food Safety Rating
★★★☆☆ (3.1/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 10/28/2024
High Priority
4
Intermediate
4
Basic
13
Total
21
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable in dish area.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation in back of house.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation in back of house.
- 08B-38-4:Basic - Food stored on floor. Canned pineapple on floor by lockers. **Corrected On-Site** **Corrected On-Site**
- 10-14-5:Basic - Ice bucket/shovel stored on floor between uses. Ice bucket on floor by dessert station. **Corrected On-Site**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning in dry storage area.
- 21-14-4:Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Dishwashing aprons touching cleaned utensils in dishwashing area. **Corrected On-Site**
- 36-62-4:Basic - Two light bulbs in exhaust hood not functioning
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados and mushrooms over prepped vegetables in walk-in cooler. **Corrected On-Site**
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Hand sink in bar area hot water faucet leaking. Hot water turned off by management. **Corrected On-Site**
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop in mop bucket in cleaning area. **Corrected On-Site**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Breadcrumb container not labeled in dry storage area.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Seared salmon at 50F after overnight cooling in walk-in cooler. Operator discarded.
- 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. Barley dated 10/17/24. Operator discarded.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloth. No chlorine test strips for bar dishwasher available
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in beverage area. **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.
Food safety inspection conducted on 10/28/2024 revealed 21 total violations (4 high priority, 4 intermediate, 13 basic).
Inspection on 10/23/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code without a HACCP plan approved by the Division of Hotels and Restaurants.Cooked lobster and cooked pastrami. **Corrected On-Site** **Warning** - From follow-up inspection 2024-08-27: Operator is freezing fresh salmon. Advised operator to submit documentation to Tallahassee for a Haccp Plan.Time Extended** **Time Extended** - From follow-up inspection 2024-10-18: 7 day extension Please email [email protected] tell them you are freezing fresh fish, and vacuum sealing **Time Extended** - From follow-up inspection 2024-10-23: Chef submitted plan and OPQ replied back at 4:50pm on 10/22 Please make sure to answer all questions and make contact with OPQ to work on getting approved in a timely fashion **Time Extended**
Food safety inspection conducted on 10/23/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 10/18/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code without a HACCP plan approved by the Division of Hotels and Restaurants.Cooked lobster and cooked pastrami. **Corrected On-Site** **Warning** - From follow-up inspection 2024-08-27: Operator is freezing fresh salmon. Advised operator to submit documentation to Tallahassee for a Haccp Plan.Time Extended** **Time Extended** - From follow-up inspection 2024-10-18: 7 day extension Please email [email protected] tell them you are freezing fresh fish, and vacuum sealing **Time Extended**
Food safety inspection conducted on 10/18/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 8/27/2024
High Priority
1
Intermediate
2
Basic
0
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-31-5:High Priority - - From initial inspection : High Priority - Nonfood-grade container used in direct contact with food.Salads bowls. **Warning** - From follow-up inspection 2024-08-27: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are stained throughout the establishment. Can open holder is soiled. **Warning** - From follow-up inspection 2024-08-27: **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code without a HACCP plan approved by the Division of Hotels and Restaurants.Cooked lobster and cooked pastrami. **Corrected On-Site** **Warning** - From follow-up inspection 2024-08-27: Operator is freezing fresh salmon. Advised operator to submit documentation to Tallahassee for a Haccp Plan.Time Extended** **Time Extended**
Food safety inspection conducted on 8/27/2024 revealed 3 total violations (1 high priority, 2 intermediate, 0 basic).