HOLLERBACH¿S GERMAN RESTAURANT
205 E 1 ST
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 4/3/2025
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles over cookline Warning - From follow-up inspection 2025-04-03: **Time Extended**
- 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. -over cookline Warning - From follow-up inspection 2025-04-03: **Time Extended**
- 29-08-4:Basic - - From initial inspection : Basic - Plumbing system in disrepair. -prep sink faucet leaking continuously Warning - From follow-up inspection 2025-04-03: **Time Extended**
Food safety inspection conducted on 4/3/2025 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 3/27/2025
High Priority
3
Intermediate
3
Basic
9
Total
15
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. -ceiling tiles over cookline Warning
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, operator inverted Corrected On-Site Warning
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone on shelf above reach-in cooler, operator removed Corrected On-Site Warning
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. -knives stored in cracks between reach-in cooler wall and pans, operator removed Corrected On-Site Warning
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Warning
- 36-62-4:Basic - Light not functioning. -over cookline Warning
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Warning
- 29-08-4:Basic - Plumbing system in disrepair. -prep sink faucet leaking continuously Warning
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall above sprayer in dishwashing area have an accumulation of black, mold-like substance -wall behind dishwasher has an accumulation of grease and food debris Warning
- 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. -main dishwasher: tested 0ppm, operator changed sanitizer solution, retested 2x times, 0ppm Repeat Violation Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -compound butter 45-47F, per operator less than 15 minutes stored in top of reach-in cooler, operator relocated to stainless steel pan and moved to lower portion of reach-in cooler to rapidly cool -butter portions 56F, per opera less than 1 hour stored on insufficient ice bath, operator added more ice to rapidly cool **Corrective Action Taken** Repeat Violation Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -mashed potatoes 133F and sauerkraut 131F, per operator stored in hot holding cabinet less than 45 min, operator increased temperature setting on hot holding cabinet to reheat **Corrective Action Taken** Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on grill reach-in cooler stained Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink in dishwashing area used to store gloves, employee removed Corrected On-Site Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at warewashing machine. -CHLORINE Warning
Food safety inspection conducted on 3/27/2025 revealed 15 total violations (3 high priority, 3 intermediate, 9 basic).
Inspection on 12/13/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 36-62-4:Basic - - From initial inspection : Basic - Light not functioning in walk-in freezer. Warning - From follow-up inspection 2024-12-12: **Time Extended** - From follow-up inspection 2024-12-13: **Time Extended**
Food safety inspection conducted on 12/13/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 12/12/2024
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-06-4:Basic - - From initial inspection : Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -accumulation of dead flies on sticky tapes over dishwashing area Warning - From follow-up inspection 2024-12-12: **Time Extended**
- 36-62-4:Basic - - From initial inspection : Basic - Light not functioning in walk-in freezer. Warning - From follow-up inspection 2024-12-12: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -béchamel 47-49F, cooked onions 53F, and shredded cheese 50F, per operator less than 2 hours stored triple panned in top of reach-in cooler, employee placed on ice bath to rapidly cool, rechecked 45 minutes later: béchamel 37-42F, cooked onions 37F, and shredded cheese 40F Corrected On-Site Warning - From follow-up inspection 2024-12-12: -béchamel 52F, cooked onions 52F, and shredded cheese 53F, per operator less than 3 hours double panned in top of reach-in cooler, employee relocated foods to walk-in freezer to rapidly cool Admin Complaint **Corrective Action Taken**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris. -white cutting boards on top of reach-in cooler stained Warning - From follow-up inspection 2024-12-12: **Time Extended**
Food safety inspection conducted on 12/12/2024 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 12/4/2024
High Priority
3
Intermediate
2
Basic
7
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -accumulation of dead flies on sticky tapes over dishwashing area Warning
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -clean plates and bowls on wire rack upstairs Warning
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee sweater on shelf above dish rack, employee removed Corrected On-Site Warning
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Warning
- 36-62-4:Basic - Light not functioning in walk-in freezer. Warning
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -handwash sink in upstairs prep kitchen -handwash sink in upstairs women's bathroom, operator posted Corrected On-Site Warning
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. -old labels on plastic containers on drying rack, operator removed Corrected On-Site Warning
- 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. -glassware washer: tested 0ppm, operator refilled sanitizer, retested 0ppm Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -béchamel 47-49F, cooked onions 53F, and shredded cheese 50F, per operator less than 2 hours stored triple panned in top of reach-in cooler, employee placed on ice bath to rapidly cool, rechecked 45 minutes later: béchamel 37-42F, cooked onions 37F, and shredded cheese 40F Corrected On-Site Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. -jug of delimer stored on top of dishwasher, operator relocated Corrected On-Site Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris. -white cutting boards on top of reach-in cooler stained Warning
- 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. -steaks, provided Consumer Advisory, operator posted Corrected On-Site Warning
Food safety inspection conducted on 12/4/2024 revealed 12 total violations (3 high priority, 2 intermediate, 7 basic).
Inspection on 5/31/2024
High Priority
3
Intermediate
1
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Fly strip over the dish area needs to be switched out
- 14-11-5:Basic - Equipment in poor repair. Ripped gasket on the true cooler
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under the dish station
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Soup spoons at the front counter
- 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. Gravy from previous day failed to cool down
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At the beer taps 2 small flies
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Gravy
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Corrected On-Site
Food safety inspection conducted on 5/31/2024 revealed 8 total violations (3 high priority, 1 intermediate, 4 basic).
Inspection on 12/14/2023
High Priority
2
Intermediate
3
Basic
4
Total
9
Disposition: Met Inspection Standards
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. Individually packaged salmon. Corrected On-Site
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream individually portioned in kitchen at 46°f. Operator added ice. Out of cooler 1 hour. **Corrective Action Taken**
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary ammonium exceeds 500ppm. Corrected to 200ppm. Corrected On-Site
- 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. Corrected On-Site
- 16-37-1:Intermediate - No chlorine chemical test kit provided when using warewashing machine.
- 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 12/14/2023 revealed 9 total violations (2 high priority, 3 intermediate, 4 basic).