FAT RABBIT PUB
1359 MAIN ST STE 201
Overall Food Safety Rating
★★★☆☆ (3.2/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/12/2025
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 2/12/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/12/2024
High Priority
1
Intermediate
2
Basic
4
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. 4 co2 tanks in the kitchen and 1 in the bar area not secure. Manager secured the tanks. **Corrected On-Site** **Warning**
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents above the cook line soiled. **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. Speaker stored on a cutting board on the cook line. Employee removed the speaker and sanitized the cutting board. **Corrected On-Site** **Warning**
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
- 53A-07-6:Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kits for the sanitizer buckets. **Warning**
Food safety inspection conducted on 12/12/2024 revealed 7 total violations (1 high priority, 2 intermediate, 4 basic).
Inspection on 7/18/2024
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 7/18/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/11/2024
High Priority
4
Intermediate
0
Basic
1
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth sanitizer reading 00ppm quaternary Chef replaced the sanitizer in all buckets, new reading 300ppm quaternary. **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. Sanitizer reading of the dishmachine reading 00ppm. Manager stoped using the dishmachine.Operator set up the 3 compartment sink to properly sanitize equipment until the dishmachine is repaired, and called the technician. **Warning**
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw fish, changed gloves and then clean equipment without washing their hands. Employee washed their hands and changed their gloves. **Corrected On-Site** **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Jalapeño wing sauce (heat treated peppers) (71F - Cold Holding); Cesar cream wing sauce (70F - Cold Holding) stored at room temperature on the cook line. Chef stated the sauces had been stored at room temperature for approximately 2 hours. Chef placed the sauces in the reach in cooler. **Corrective Action Taken** **Warning**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
Food safety inspection conducted on 7/11/2024 revealed 5 total violations (4 high priority, 0 intermediate, 1 basic).