DirtyFLRestaurant Inspection Data

TWO FAT GUYS

135 Southwest Baya Drive
Florida, 32025
Columbia County County

Overall Food Safety Rating

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

All Inspection Reports

Inspection Date: 3/20/2025

Inspection #: Visit ID: 8885749

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At kitchen, employee beverage sitting on prep table. Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, raw hamburger patties stored over garlic bread. Advised operator of proper storage. Operator stored correctly. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At kitchen, Hand sink used for other purposes as evident by tuna sitting in strainer inside sink. Operator removed. Corrected On-Site
  • 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.

Inspection Date: 9/11/2024

Inspection #: Visit ID: 8885198

  • N/A:No Violations Were Observed

Inspection Date: 9/10/2024

Inspection #: Visit ID: 8783410

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open water bottle. Corrected On-Site Warning
  • 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. Walk in cooler - gumbo (51F - Cooling) held overnight and more than 6 hours in covered plastic containers - see stop sale. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - gumbo (51F - Cooling) held overnight and more than 6 hours in covered plastic containers - see stop sale. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line make table - sliced ham (51F - Cold Holding); sliced mozzarella (50F - Cold holding); shredded cheese (51F - Cold Holding) not portioned or prepared today removed from walk in cooler at 10:00am held in top unit under 4 hours - operator moved to walk in cooler. sandwich make table - sliced roast beef (51F - Cold Holding); sliced mozzarella (52F - Cold Holding); sliced provolone (52F - Cold Holding); sliced ham (51F - Cold Holding) not portioned or prepared today held in top unit since 10am under 4 hours - operator moved to walk in cooler. **Corrective Action Taken** Warning

Inspection Date: 4/8/2024

Inspection #: Visit ID: 8647927

  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. At dry storage shelf 2 cans of tomato sauce dented. See stop sale.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw beef stored over container of ready to eat sauerkraut, operator repositioned to proper storage with sauerkraut above the raw beef. Corrected On-Site Repeat Violation Admin Complaint
  • 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 identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale Items (cheese, egg, tomatoes, sausage listed on time as a public health control has no time markings, per operator product stored more than 4 hours.
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale Items (cheese, egg, tomatoes, sausage listed on time as a public health control has no time markings, per operator product stored more than 4 hours.

Inspection Date: 1/11/2024

Inspection #: Visit ID: 8381768

  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. At dry storage area 1 can of baked beans, 1 can of Hoisin sauce, 1 can of cut green beans all dented.
  • 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. At back storage area several cans of pesticide labeled for household use only, operator removed Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At back storage area freezer open box of raw beefsteak stored over portioned bread, operator corrected by removing raw beef steak to correct position Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler Raw hamburger stored over ready to eat salad, operator corrected by removing hamburger to stove Corrected On-Site
  • 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. At walk in cooler cooked meatballs in tomato sauce date marked 1/30, operator stated prepared 2 days prior, operator corrected by providing proper date marking Corrected On-Site
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At cook line Raw shell egg (74F - Ambient air Cold Holding); operator stated eggs were being held at room temperature for less than 1 hour, operator moved eggs to cooler Corrected On-Site
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At prep area Sanitizer Bucket (Chlorine 200+ppm); operator corrected by diluting to 100ppm Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler by stove; provolone cheese (48F - Ambient Cooling at 10:30 for 30 minutes/ 48F Ambient Cooling At 11:30); White American (50F - Ambient Cooling at 10:30 for 30 minutes/50F Ambient cooling at 11:30. Items stored in overfilled pan, At this rate product will not reach 41F within 4 hours, operator removed overfilled portion to reach in cooler. **Corrective Action Taken**
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment offers eggs and hamburger undercooked with No consumer advisory for eggs, provided consumer advisory which the operator then posted. Corrected On-Site
  • 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. In reach in cooler cooked pasta and cooked onions with no date marking, operator stated items prepared 2 days prior. Operator corrected by providing correct date marking Corrected On-Site