DirtyFLRestaurant Inspection Data

IGGY'S GRILL & BAR

104 BARTRAM OAKS WALK STE 101

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 4/29/2025

Inspection #: Visit ID: 10787544

  • N/A:No Violations Were Observed

Inspection Date: 2/25/2025

Inspection #: Visit ID: 8830641

  • 12B-01-4:Basic - Employee eating while preparing food. Employee in prep area eating while putting labels and handling containers of food.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under liquor bottle rack at inside bar area. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All soda gun holsters in establishment.
  • 25-05-4:Basic - Single-service articles improperly stored. To go containers not inverted at bar and server station in dining room, manager corrected during inspection. Boxes of to go containers in outside storage shed in floor. **Corrective Action Taken**
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In reach in coolers on cook line and prep area: Cooked rice dated 2/16 Mozerella dated 2/18 Cooked pasta dates 2/18 Spinach dip dated 2/15 Cooked potatoes dated 2/11 Asian slaw dated 2/18 Cooked Artichoke hearts dated 2/15 Chipotle ranch dated 2/15
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cut salad mix with no date in reach in cooler on make line, employees unsure of what date salad mix was removed from commercial packaging, employee voluntarily discarded. **Corrective Action Taken**
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut lettuce (50F - Cooling, after 25 minutes 50F) in top section of flip top cooler on make line, per employee lettuce was prepared less then 30 minutes prior, lid consistency open during inspection, manager moved lettuce to bottom of reach in cooler. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of unused reach in cooler under grill on cook line. Repeat Violation
  • 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. All certifications manager provided expired in 2024. Warning

Inspection Date: 7/16/2024

Inspection #: Visit ID: 8674154

  • N/A:No Violations Were Observed

Inspection Date: 7/16/2024

Inspection #: Visit ID: 8738745

  • 36-36-4:Basic - Ceiling tile missing. Over server area next to kitchen. Over liquor storage area by beer walk in cooler.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling and walls in beer walk in cooler have a build up of debris. Also build up of debris on condenser fan covers in walk in cooler in kitchen.
  • 36-11-4:Basic - Floors not maintained smooth and durable. Several spots in warehouse washing area and in cook line.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Bottom interior of oven on cook line.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of non working reach in cooler under grill on cook line.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Underside of ice bin at outside bar area, lids removed to be cleaned. **Corrective Action Taken**

Inspection Date: 5/15/2024

Inspection #: Visit ID: 8462061

  • 35A-03-4:Basic - Dead roaches on premises. In corner of server area next to standing reach in cooler, manager cleaned up and discarded during inspection. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Sign at hand wash station at outside bar area is almost completely illegible.
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee on cook line touched raw hamburger patty with gloved hands then changed gloves and handled burger bun and other clean equipment without washing hands between tasks.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ranch (45F - Cold Holding) in bottle in pan in top section of reach in cooler on make line in kitchen, per manager ranch has been there less then a couple of hours ranch moved to bottom of cooler. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. queso cheese sauce (122F - Hot Holding) in steam well on make line in kitchen, per employee cheese has been in cooler no more then a couple of hours, temperature of well turned up **Corrective Action Taken**
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared ahi tuna Warning

Inspection Date: 8/2/2023

Inspection #: Visit ID: 8360012

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the bottom shelf of the main prep table, clean containers stacked while wet.
  • 14-11-5:Basic - Equipment in poor repair. Flip top reach in cooler on the main cook line closest the steam table has a broken missing door handle.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors behind the main cook line equipment have build up of grease and food debris. Repeat Violation
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. On the main cook line, knives stored between flip top reach in cooler doors and the sides of equipment. Employee relocated the knives to the correct storage location. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler under the flat top grill has build up of food debris in the door gaskets. Per employee reach in cooler not in use. Hood system filters over the fryers have build up of dust. Wall fan on the main cook line over the prep table has build up of dust on the fan guard. Repeat Violation
  • 25-05-4:Basic - Single-service articles improperly stored. In the exterior storage shed, single service drink cups stored on the floor.
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In the reach in cooler behind the inside bar, open heavy cream stored without product date marking. Employee unsure when the cream was open and voluntarily discarded the heavy cream. 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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on the main cook line at the pass through window has build up of food residue staining. Portable cutting boards hanging over the prep area three compartment sink have build up of food residue staining. Can opener at the end of the prep line has old food debris above the blade. Repeat Violation
  • 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. At time of inspection one current employee with expired food handling training from 12/20/2022.