AMERICAN CHARLIE LLC
Richard Jackson Boulevard
Florida, 32407
Bay County County
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 12/17/2024
High Priority
3
Intermediate
2
Basic
3
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 10-08-5:Basic - Ice scoop handle in contact with ice in bar ice wells. Manager removed handles from ice at time of inspection. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled.
- 08B-12-5:Basic - Stored food not covered. Uncovered Ice cubes for bar drinks stored in expo area chest freezer. Observed ice crystals from condensation on lid and walls of freezer that have fallen into uncovered ice cubes. See stop sale.
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Observed ice crystals from condensation on lid and walls of freezer that have fallen into uncovered ice cubes. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry station ice bath: cooked chicken wings 50F, per employee, wings in this location less than 1 hour. Wings moved to reach in cooler at time of inspection. **Corrective Action Taken** Repeat Violation
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Eco lab sink and surface sanitizer tested at 848/2258 DDBSA/Lactic acid using establishment's test strips. Employee diluted solution during inspection, retested at 700/1875. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In employee women's room. Manager restocked at time of inspection. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Per manager unlabeled spray bottles contain degreaser. Employee labels bottles at time of inspection. Corrected On-Site
Food safety inspection conducted on 12/17/2024 revealed 8 total violations (3 high priority, 2 intermediate, 3 basic).
Inspection on 3/27/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/27/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/26/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed grouper 52F, red fish 58F and hot dogs 61F. Warning - From follow-up inspection 2024-03-26: Observed grouper 58F, red fish 57F and hot dogs 48F all held for 3 hours. Employee will re- ice. **Time Extended**
Food safety inspection conducted on 3/26/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 3/25/2024
High Priority
2
Intermediate
2
Basic
4
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents on ceiling in kitchen with dust build up.
- 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. Observed grouper thawed in sealed bag with instructions to open bag before thawing.
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed two open top cups on prep tables. Manager asked employees to throw away. **Corrective Action Taken**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed knives stored in water at 54F.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed grouper 52F, red fish 58F and hot dogs 61F.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed grouper 52F, red fish 58F and hot dogs 61F. Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 53B-14-5:Intermediate - Required employee training expired 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 3/25/2024 revealed 8 total violations (2 high priority, 2 intermediate, 4 basic).
Inspection on 11/21/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/21/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/20/2023
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry station: cooked beans 51F, pico de gallo 50F, blue cheese 54F, Flat top station: pico de gallo 52F, raw shrimp 51F, cole slaw 51F, Grill station: sliced tomatoes 51F, blue cheese 52F, hot dogs 50F, per employee all items in cold hold units over 4 hours. See stop sale. Warning - From follow-up inspection 2023-11-20: Fry station: boiled shrimp 48F, boiled eggs 45F, pico de gallo 42F, blue cheese 42F, corn 42F, Flat top reach in: corned beef 46F, shredded beef 46F, Swiss cheese 46F, pico de gallo 40F, mahi 40F, Grill: sliced tomatoes 40F, raw shrimp 41F, All items per manager less than 4 hours, items moved to walk-in or iced better at time of inspection. Manager states new coolers are on order, discussed keeping items iced or in walk-in until new coolers arrive. **Time Extended**
Food safety inspection conducted on 11/20/2023 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 11/17/2023
High Priority
4
Intermediate
1
Basic
3
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 29-11-4:Basic - Leaking water meter outside back door.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on Interior of ice scoop holster.
- 08B-12-5:Basic - Stored food not covered. Ice cubes for bar drinks in walk-in freezer not covered. Manager covered ice cubes. Corrected On-Site
- 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. Bar dishwasher tested at 0ppm chlorine, manager primed machine at time of inspection. Tested at 100ppm. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry station: cooked beans 51F, pico de gallo 50F, blue cheese 54F, Flat top station: pico de gallo 52F, raw shrimp 51F, cole slaw 51F, Grill station: sliced tomatoes 51F, blue cheese 52F, hot dogs 50F, per employee all items in cold hold units over 4 hours. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry station: cooked beans 51F, pico de gallo 50F, blue cheese 54F, Flat top station: pico de gallo 52F, raw shrimp 51F, cole slaw 51F, Grill station: sliced tomatoes 51F, blue cheese 52F, hot dogs 50F, per employee all items in cold hold units over 4 hours. See stop sale. Warning
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Food safety inspection conducted on 11/17/2023 revealed 8 total violations (4 high priority, 1 intermediate, 3 basic).