LIBERTY GRILLE AT EAGLE RIDGE
13605 DEL WEBB BLVD, SUMMERFIELD 34491
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection on 3/5/2025
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Reach-in cooler at the cook line, raw beef in vacuum sealed bags. Beef vacuum sealed and freeze on 12/07/24 thawed 12/17/24 (4 portion bags). Also in walk-in freezer (10 portion bags). Warning - From follow-up inspection 2025-03-05: HACCP plan/variance was submitted, but not yet approved. **Time Extended**
Food safety inspection conducted on 3/5/2025 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 12/18/2024
High Priority
2
Intermediate
4
Basic
5
Total
11
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/bin. Ice machine soiled.
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Repeat Violation
- 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. Reach-in cooler at the cook line, raw salmon inside vacuum sealed bags 44F.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables, employee moved all. Corrected On-Site
- 14-38-4:Basic - Food storage container/container lid cracked or broken. In use containers with cracks.
- 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. Reach-in cooler at the cook line, roasted garlic in oil date marked 12/06/24.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, grilled onions 47F, grilled mushrooms 46F, cut tomatoes 45F, Hot dogs 52F, raw shrimp 52F, manager moved all to freezer., all temperatures dropped to 39F. Corrected On-Site Repeat Violation Admin Complaint
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Jason certification expired on 12/17/2024.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the pizza station blocked by garbage can, employee moved. Also at the bar area, item inside sink, employee moved. Corrected On-Site
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Reach-in cooler at the cook line, raw beef in vacuum sealed bags. Beef vacuum sealed and freeze on 12/07/24 thawed 12/17/24 (4 portion bags). Also in walk-in freezer (10 portion bags). Warning
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Reach-in cooler at the cook line, piccata sauce no date, employee date marked Corrected On-Site
Food safety inspection conducted on 12/18/2024 revealed 11 total violations (2 high priority, 4 intermediate, 5 basic).
Inspection on 4/19/2024
High Priority
4
Intermediate
2
Basic
7
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler at bar has an ambient temperature of 64F. Ice build up on condenser.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Bowl with cut fruit and canned drink on shelf over dressings in reach in cooler at drink station. Moved during this inspection. Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around doors of reach in pizza make table and reach in make table on cookline have black slimy substance. Exterior of ovens soiled with grease and food debris. Repeat Violation
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened drink on top of pan of liver in reach in freezer. Moved during this inspection. Corrected On-Site Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored. Coffee filters stored uncovered in box over fountain drink area.
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Floor soiled with food debris and/or grease under cooking equipment, under fountain machine and in ware wash area under shelves and dish machine. Ceiling vent soiled over drink station in kitchen area.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel in server station. Repeat Violation
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live fly in bar area.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Half and half cream 51F in reach in cooler at bar. Cooler is iced up and has an ambient temperature of 64F. Employee stated cream was in cooler overnight. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Half and half cream 51F in reach in cooler at bar. Cooler is iced up and has an ambient temperature of 64F. Employee stated cream was in cooler overnight. Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cookline in pass thru window: onions 80F. Onions have been in window for three hours. Will add to Time as a Public Health Control (TPHC) forms and discard after four hours. Pan of au jus 127F. Employee reheated then 209F. **Corrective Action Taken** Repeat Violation Admin Complaint
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Male employee washed hands in prep sink located in center of kitchen.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar soiled with slimy substance. Repeat Violation
Food safety inspection conducted on 4/19/2024 revealed 13 total violations (4 high priority, 2 intermediate, 7 basic).
Inspection on 10/11/2023
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 10/11/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/28/2023
High Priority
5
Intermediate
5
Basic
8
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup in carrot cake mix in dry storage room. Cup in bin of sugar on shelf in kitchen area. Repeat Violation
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling is peeling in several areas of kitchen.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on table over forks under pass thru. Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on shelf near walk in cooler wet nested.
- 08B-37-4:Basic - Food stored in a prohibited area. In walk in cooler: bag of personal food on shelf over pickle buckets. In reach in freezer on cookline: hot pockets on shelf over ice cream. In walk in cooler: bags of pre-washed cut lettuce on shelf under unwashed produce and bag of unwashed carrots on shelf over ready to eat foods. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with slimy substance on several reach in coolers on cookline. Exterior of cooking equipment soiled at end of cookline.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In two units on cookline.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on bottom of reach in cooler with standing water on cookline.
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Two female employees touched clothes and continued to work without washing hands.
- 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can of fly spray on shelf in kitchen. Can of mosquito spray on shelf near bar. Also, two fly strips over prep sink and table in kitchen. Manager removed spray. **Corrective Action Taken**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked onions 71F one pan.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cookline: cod 47-50F. Bin of fish was pushing door of cooler open in bottom corner. Chef began to cook fish. **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. Cooked onions on cookline 71F. Manager stated the onions are cooked on site and we're held at room temperature overnight. Stop sale issued.
- 13-06-4:Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves and/ or wearing jewelry while preparing food. Female employee refreshing make table with painted nails and no gloves. Also, female employee working on cookline wearing bracelet and two rings.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine has slimy substance on deflector plate. Interior of two ovens on cookline soiled with food debris. Chef cleaned ice machine. **Corrective Action Taken** Repeat Violation
- 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Verified plans in historic file from 9/23/99, Sink on cookline is not present. Employees must leave the line to wash their hands. Also, sink near walk in cooler has water turned off. Chef turned on water from under sink during this inspection. **Corrective Action Taken** Warning
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is vacuum packing raw animal foods and soft cheese on site. Raw meats stored in walk in freezer during this inspection. Cheese stored at 43F in walk in cooler.
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Several containers of sauces and plant food in reach in coolers on cookline and in walk in cooler lacking date removed from freezer. removed from freezer. Manager began correct. **Corrective Action Taken**
Food safety inspection conducted on 9/28/2023 revealed 18 total violations (5 high priority, 5 intermediate, 8 basic).