DIESEL GARAGE GRILL AND BAR
34200 US HWY19 N
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/15/2025
High Priority
2
Intermediate
2
Basic
3
Total
7
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. Mani fully thawed not removed from package before thawing process. Package on mahi states to remove before thawing. See stop sale.
- 14-11-5:Basic - Equipment in poor repair. Air curtains not working at the garage door located in the bar. Repeat Violation
- 35B-05-4:Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Air curtains located at the garage door in the bar area is not working. Garage doors were open at time of inspection. Operator closed garage doors. **Corrective Action Taken** Repeat Violation
- 35A-02-7:High Priority - Live, small flying insects found 3 live flies in bar area. Repeat Violation Admin Complaint
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Mahi not removed from reduced oxygen package before thawing.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris. Stained white cutting board on front of line. Flip top cooler.
- 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. Cooked chicken wings cooked two days ago with no date mark. Operator added a date mark. Corrected On-Site
Food safety inspection conducted on 4/15/2025 revealed 7 total violations (2 high priority, 2 intermediate, 3 basic).
Inspection on 12/9/2024
High Priority
3
Intermediate
1
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 14-11-5:Basic - Equipment in poor repair. Air curtain connecting the outside bar with the inside bar
- 35B-05-4:Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. This establishment has a garage door that connects the inside bar to the outside bar. The air curtain that is installed is not presently operating. Discussed closing garage door until the air curtain can be repaired
- 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. Chlorine ppm 0 corrected to 50ppm during inspection. Corrected On-Site
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly observed near office in kitchen 1 live fly observed behind the bar.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. OTC Medicine on counter near cook line. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink behind the bar used to dump ice.discussed the need to use hand wash behind bar.
Food safety inspection conducted on 12/9/2024 revealed 7 total violations (3 high priority, 1 intermediate, 3 basic).
Inspection on 3/12/2024
High Priority
1
Intermediate
5
Basic
2
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets hanging from wire rack containing supplies for the restaurant. Jackets were removed from wire rack. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawed with improper method in. Standing water 42F, ground pork partially frozen in standing water that is 62F. Operator placed cool running water on shrimp and the ground meat was placed in the cooler to continue thawing process. Ground pork was thawing for less than 4 hours. **Corrective Action Taken**
- 41-07-4:High Priority - Container of medicine improperly stored. OTC medicine stored on wire rack containing supplies for the restaurant. Edicine removed and properly stored. Corrected On-Site
- 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. Shins Bar Repeat Violation
- 27-06-4:Intermediate - No hot running water at three-compartment sink. 3 compartment sink 81F. Breaker tripped second temperature 127F 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. 6 employees trained out of 15+ on schedule
- 16-53-4:Intermediate - Wash solution in chemical warewasher less than 120 degrees Fahrenheit. Temperature 94F final rinse. Breaker tripped, second temperature 127F Corrected On-Site
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Temperature in had wash sinks ranging from 74F to 81F. Breaker tripped second temperature 127F Corrected On-Site
Food safety inspection conducted on 3/12/2024 revealed 8 total violations (1 high priority, 5 intermediate, 2 basic).
Inspection on 9/25/2023
High Priority
2
Intermediate
1
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup of coffee in foam cup no lid on clean prep table in rear of kitchen. Operator moved coffee cup Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing food removed from its original container not labeled with common name. Cook labeled bottles Corrected On-Site
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched cell phone, scratched her face, touched wiping cloth and touched clean equipment with no hand wash.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prepared mixed green salad 61F cold hold. Salad proportioned and held in a bowl above the well of the make table
- 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. Soda gun drain line draining into hand wash sink behind the bar.
Food safety inspection conducted on 9/25/2023 revealed 5 total violations (2 high priority, 1 intermediate, 2 basic).