DirtyFLRestaurant Inspection Data

BERNIES GOURMET TO GO

1875 W CR 419 STE 400

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 4/7/2025

Inspection #: Visit ID: 10721192

  • 14-11-5:Basic - Equipment in poor repair. -single door standing reach in cooler unit non functional
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. -large containers and lids stored above 3 compartment sink cracked and broken
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -microwave interior soiled at flip top reach in cooler
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -flip top reach in cooler by serve window, gaskets soiled with food debris
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. -employee preparing food at front counter hand wash 4 seconds
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cheese slices 58F
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cheese slices held in cooler for 3 days 58F -advices operator to move items cooling to other unit Repeat Violation Admin Complaint
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -knives and can opener stored in hand wash sink next to dish machine
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification.
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 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.

Inspection Date: 11/15/2024

Inspection #: Visit ID: 8790645

  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Kitchen freezer chest
  • 35B-01-4:Basic - Kitchen exterior door has a gap at the threshold that opens to the outside.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 4-1-2024. Operator renewed license. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Quiche 47F at front counter placed overnight .operator instructed to discard . Turkey Quiches 44-45F , placed overnight. **Corrective Action Taken**
  • 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 operator. Corrected On-Site
  • 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
  • 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. Cheese cake in front counter , prepared 48 hours ago, not date marked.

Inspection Date: 2/23/2024

Inspection #: Visit ID: 8617691

  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - back door Warning - From follow-up inspection 2024-02-23: **Time Extended**

Inspection Date: 2/22/2024

Inspection #: Visit ID: 8471785

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Warning
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - employee wearing watch during food prep Warning
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. - back door Warning
  • 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. - bulk flour Warning
  • 25-05-4:Basic - Single-service articles improperly stored. - togo cups on floor at front counter 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. - macaroni salad date marked 2/2 - Jamaican B sauce date marked 2/13 Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: all items held overnight - sweet potato filling (46F - Cold Holding); - tuscan filling (50F - Cold Holding); - tortellini (48F - Cold Holding); - cut cantaloupe (46F - Cold Holding); - cut watermelon (46F - Cold Holding); - cut honey dew melon (46F - Cold Holding); Warning

Inspection Date: 8/15/2023

Inspection #: Visit ID: 8471289

  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2023-08-15: **Time Extended**
  • 50-17-3:High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid fee online. Corrected On-Site Warning - From follow-up inspection 2023-08-15: **Time Extended**

Inspection Date: 8/14/2023

Inspection #: Visit ID: 8389125

  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid fee online. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse - front cooler: - classic grandma held overnight 49f - chipotle held overnight 50f - Buffalo held overnight 50f Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - front cooler: - classic grandma held overnight 49f - chipotle held overnight 50f - Buffalo held overnight 50f Warning
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. - turkey sliced and rewrapped, stored overnight - ham sliced and rewrapped, stored overnight Corrected On-Site Warning