RODIZIO GRILL
5911 Fruitville Road
Florida, 34232
Sarasota County County
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 11/14/2024
High Priority
3
Intermediate
1
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 35B-02-4:Basic - Insect control device installed over food preparation area. Observed an insect control device located over their soda boxes. Operator disposed of the device. Corrected On-Site
- 33-16-4:Basic - Open dumpster lid. Observed their dumpster lid open. Operator closed it. Corrected On-Site
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked pasta at 103F degrees. Operator stated it had been in the walk in cooler for 1-1/2hrs. Operator attempted to cool it down with the remaining time but after 35minutes the pasta was still at 85F degrees. Operator willingly disposed of the product. **Corrective Action Taken**
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked pasta at 103F degrees. Operator stated it had been in the walk in cooler for 1-1/2hrs. Operator attempted to cool it down with the remaining time but after 35minutes the pasta was still at 85F degrees. Operator willingly disposed of the product
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee handle dirty dishes and then clean ones without washing their hands. Operator had them return those dishes and wash their hands. Corrected On-Site
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no measuring device available for their high temp dish machine.
Food safety inspection conducted on 11/14/2024 revealed 6 total violations (3 high priority, 1 intermediate, 2 basic).
Inspection on 7/25/2024
High Priority
1
Intermediate
1
Basic
5
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed the front right side make table with a grooved cutting board.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed two employee phones stored above clean dishes in the ware washing area. Operator removed the items. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed an employee cooking food with no hair restraint. Operator had them out in a hair net. Corrected On-Site
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed a handle in food contact with salt in a container at the bar. Operator removed the scoop. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a in use knife in 82F standing water. Operator removed the knife and emptied the water. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the buffet line: Cut cantaloupe (65F - Cold Holding). Observed at the bar: ; Half and Half (56F - Cold Holding) Operator stated they had been out for approximately 1hr. Operator placed them in a reach in cooler. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed an employee rinse scoops in a hand wash sink. Operator instructed the employee on the proper place. **Corrective Action Taken**
Food safety inspection conducted on 7/25/2024 revealed 7 total violations (1 high priority, 1 intermediate, 5 basic).
Inspection on 2/1/2024
High Priority
2
Intermediate
1
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees cooking food with watches on. Operator had the employee remove the watches. Corrected On-Site
- 33-11-4:Basic - Missing drain plug at dumpster.
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Observed dust build up on the walk in cooler fan covers.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on the buffet line: Cooked Bannas (120F - Hot Holding). Operator stated it had been out for approximately 30 minutes. Instructed operator on proper temperature.
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed vacuum breaker on the wrong end of the mop sink splitter.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle containing chemicals not labeled in the warewashing area. Operator labeled the bottle. Corrected On-Site
Food safety inspection conducted on 2/1/2024 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).
Inspection on 10/10/2023
High Priority
3
Intermediate
2
Basic
4
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Observed debris build up on the exterior of the warewashing machine.
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Observed no covered receptacle in the shared employee restroom.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging on the fryer handle in the cook line. Operator removed tongs. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet wiping cloth stored on the food prep table between uses. Operator placed cloth in a sanitizer bucket. Corrected On-Site
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed 4 cans of salsa and 2 cans of water chestnuts with rust build up. Operator set aside cans willingly for disposal.
- 41-24-4:High Priority - Pesticide-emitting strip present in food prep area. Observed pesticide strip hanging above food in the dry storage area. Operator removed strip. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the buffet line: Butter chips (62F - Cold Holding) Operator stated that food had been out for approximately 1 hr.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed no signed agreements. Had operator sign a agreement and print out more for his employee to sign. **Corrective Action Taken**
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employe food handler training as expired. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Admin Complaint
Food safety inspection conducted on 10/10/2023 revealed 9 total violations (3 high priority, 2 intermediate, 4 basic).