THE STUDIO PUBLIC HOUSE
2950 CENTRAL AVE
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/13/2025
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting boards on reach-in coolers on cooks line has cut marks and is no longer cleanable. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on top of cutting board on reach-in cooler on cooks line. Employee removed beverage. Discussed with operator cleaning and sanitizing cutting board.
- 25-32-4:Basic - Reuse of sour containers to store multiple foods in cooler near kitchen entrance.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment is open and operating. License expired on 02-01-2025. Operator updated license during inspection. Verified on DBPR website. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards in kitchen is soiled/stained with food buildup.
Food safety inspection conducted on 2/13/2025 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).
Inspection on 11/8/2024
High Priority
1
Intermediate
1
Basic
5
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - All cutting boards on reach-in coolers has cut marks and is no longer cleanable. Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in bar area. Will email DBPR Form 5030-111. Employees must wash hands.
- 22-16-4:Basic - Reach-in coolers on cooks line interior/shelves have accumulation of soil residues. Repeat Violation
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler next to sandwich press.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Reading 10ppm. Employee refilled wiping cloth bucket. Reading 50ppm. Corrected On-Site
- 08A-11-5:High Priority - Raw animal food stored over beer kegs in refrigerator in dry-storage room. Employee placed item on below beer kegs. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards on reach-in coolers are stained.
Food safety inspection conducted on 11/8/2024 revealed 7 total violations (1 high priority, 1 intermediate, 5 basic).
Inspection on 5/6/2024
High Priority
2
Intermediate
2
Basic
7
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - All cutting boards in kitchen has cut marks and is no longer cleanable. Repeat Violation
- 22-16-4:Basic - All reach-in coolers on cooks line interior/shelves have accumulation of soil residues. Repeat Violation
- 51-11-4:Basic - Carbon dioxide/helium tanks in storage room not adequately secured.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored on top of wine bottles in bar area. Employee removed food. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Will email DBPR Form 5030-111. Employees must wash hands.
- 25-32-4:Basic - Reuse of single-service or single-use articles. Butter containers are reused to store sausages and sauces in upright cooler in kitchen. Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored on top of cooked roast beef in upright refrigerator in storage area. Employee placed eggs below ready-to-eat foods. 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. Wiping cloth chlorine solution exceeding 200 ppm in bar area. Employee replaced wiping cloth chlorine solution re checked reading 50ppm. Corrected On-Site Repeat Violation
- 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. From upright refrigerator in kitchen. Items prepared more than 24 hours ago. a. Cooked sausage
- 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. Upright refrigerator in kitchen. Items prepared more than 24 hours ago. a. Cooked rice b. Mashed potatoes
Food safety inspection conducted on 5/6/2024 revealed 11 total violations (2 high priority, 2 intermediate, 7 basic).
Inspection on 2/14/2024
High Priority
2
Intermediate
2
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 14-09-4:Basic - All cutting boards in kitchen has cut marks and is no longer cleanable.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves above three-compartment and reach-in cooler on cooks line are soiled with black substances. Gaskets on reach-in cooler doors are soiled with food debris. Repeat Violation
- 22-16-4:Basic - Reach-in coolers on cooks line interior/shelves have accumulation of soil residues.
- 25-32-4:Basic - Reuse of single-service or single-use articles. Sour cream and butter containers used to store foods. Repeat Violation
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chlorine sanitizer solution exceeding 200pm is stored on top of cutting board next to steam bain. Operator removed sanitizer and placed on bottom shelf after refilling to 50ppm. 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. Chlorine sanitizer solution exceeding 200pm is stored on top of cutting board next to steam bain. Operator discarded and refilled. Re test 50ppm Corrected On-Site Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Employee provided paper towels. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Pink substance stored in squeeze bottle at three-compartment sink not labeled. Operator labeled squeeze bottle. Corrected On-Site
Food safety inspection conducted on 2/14/2024 revealed 10 total violations (2 high priority, 2 intermediate, 6 basic).
Inspection on 11/8/2023
High Priority
1
Intermediate
1
Basic
7
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 5 dead flies in UV trap over dish machine, operator cleaned trap Corrected On-Site Repeat Violation
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Reach in coolers
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Spatulas stored in between wall mounted knife magnet and wall
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Kitchen
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
- 25-32-4:Basic - Reuse of single-service or single-use articles. Sour cream and butter tubs reused for food storage
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Beer cooler at bar
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer 200ppm, corrected 100ppm Corrected On-Site Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled
Food safety inspection conducted on 11/8/2023 revealed 9 total violations (1 high priority, 1 intermediate, 7 basic).