DirtyFLRestaurant Inspection Data

HOBBIT AMERICAN GRILL

5032 CAPITAL CIRCLE SW, STE 13

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 4/14/2025

Inspection #: Visit ID: 10805137

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin and exterior.
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed un secured Tanks behind the bar.
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed prep table that has food items stored on it.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common. Flour container in the kitchen area.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding raw chicken 61F, at 2:50 pm been holding since 2:00 pm has cook add ice to the cold holding bin . Rechecked at 3:48 pm chicken at 43F **Corrective Action Taken**
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed in mop sink located in the kitchen by WIC.
  • 41-17-4:Intermediate - Soap bottle containing toxic substance not labeled. Observed in bar area.

Inspection Date: 8/12/2024

Inspection #: Visit ID: 8786511

  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed three compartment sink 0ppm at bar area. Manager corrected to quaternary 300ppm. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed blue cheese dressing 46F in reach in cooler at cook line at 11:30. Per manager held since 11:00. New temperature 45F at 12:00. Repeat Violation

Inspection Date: 2/15/2024

Inspection #: Visit ID: 8612859

  • N/A:No Violations Were Observed

Inspection Date: 2/14/2024

Inspection #: Visit ID: 8609483

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple items held above 41F: Make table at cook line: sliced tomatoes 49F, sliced ham 50F, sliced cheddar 49F, provolone 51F, sautéed mushrooms 52F, and pepper jack 52F at 1:35. Per manager items held since 10:30. Observed ice build-up in back of make table preventing proper ventilation of cold air into make table and make table lid frequently held open. Manager iced bottom and top of food items during inspection. Per manager will clear out ice build-up after lunch rush. New temperature at 3:00: sliced tomatoes 46F, sliced ham 46F, sliced cheddar 45F, see stop sale. Provolone cheese 40F, sautéed mushrooms 41F, and pepper jack cheese 41F. Observed raw chicken tenders 41F, 45F in some spots at 1:30 held on ice in make table at kitchen area. Per manager held since 12:30. Manager refilled ice to properly cold hold chicken tenders. New temperature at 3:00: raw chicken tenders 39F, 49F in all areas. Reach in cooler next to fryers: chicken wings 42F, 45F in some spots held on ice at 1:30. Per manager held since 1:15 and is typically used within four hours. Manager time marked chicken wings during inspection and will start to use time as a public health control for chicken wings. New temperatures at 3:00: 39F, 40F in all areas. Provided Time as a Public Health Control form during inspection. Repeat Violation Warning - From follow-up inspection 2024-02-14: Observed multiple food items held over 41F. Make Table at Cook Line: sliced provolone 49F, sliced cheddar 53F, 46F, sliced swiss cheese 49F, sliced pepper jack 46F, feta cheese crumbles 57F, cut lettuce 52F, sliced ham 53F at 1:00. Per employee since 10:30. Make table has accumulation of ice blocking ventilation from reach in cooler. Per manager maintenance is scheduled on 02-15-24 for repair. Employee stored bags of ice over food items during inspection. Chicken tenderloins 54F,46F, 43F in some spots held on ice in make table at kitchen area at 1:15. Per employee held since 12:15. Employee stored bags of ice over food items during inspection. Chicken wings 56F, 54F, 46F, held on ice in reach in cooler next to fryers at 1:15. Per employee since 12:30. Employee stored bags of ice over food items during inspection. Admin Complaint

Inspection Date: 2/9/2024

Inspection #: Visit ID: 8607672

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust on ceiling in walk in cooler and above kitchen area. Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build-up in make table blocking proper ventilation from connected reach in cooler.
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on soiled holster wrapped with tape and is not cleanable at bar area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of mold-like substance in soda nozzle holsters at bar area.
  • 29-17-4:Basic - Waste line missing at soda gun holsters at bar area.
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sanitizer bucket solution Quaternary 500+ppm at bar area. Employee diluted solution to Quaternary 150ppm during inspection. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sliced tomatoes 46F, sliced ham 46F, and sliced cheddar 45F in make table at cook line.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple items held above 41F: Make table at cook line: sliced tomatoes 49F, sliced ham 50F, sliced cheddar 49F, provolone 51F, sautéed mushrooms 52F, and pepper jack 52F at 1:35. Per manager items held since 10:30. Observed ice build-up in back of make table preventing proper ventilation of cold air into make table and make table lid frequently held open. Manager iced bottom and top of food items during inspection. Per manager will clear out ice build-up after lunch rush. New temperature at 3:00: sliced tomatoes 46F, sliced ham 46F, sliced cheddar 45F, see stop sale. Provolone cheese 40F, sautéed mushrooms 41F, and pepper jack cheese 41F. Observed raw chicken tenders 41F, 45F in some spots at 1:30 held on ice in make table at kitchen area. Per manager held since 12:30. Manager refilled ice to properly cold hold chicken tenders. New temperature at 3:00: raw chicken tenders 39F, 49F in all areas. Reach in cooler next to fryers: chicken wings 42F, 45F in some spots held on ice at 1:30. Per manager held since 1:15 and is typically used within four hours. Manager time marked chicken wings during inspection and will start to use time as a public health control for chicken wings. New temperatures at 3:00: 39F, 40F in all areas. Provided Time as a Public Health Control form during inspection. Repeat Violation Warning
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed four servers with no proof of food handler training. Repeat Violation

Inspection Date: 12/12/2023

Inspection #: Visit ID: 8385271

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust on ceiling in kitchen area and walk in cooler vents/ceiling.
  • 11-04-5:High Priority - Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required. Observed two employees hired within 60 days with no proof of Employee Illness Reporting. Provided manager with Employee Illness Report Form. New employees signed forms during inspection. Corrected On-Site Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheddar cheese 52F and ham 48F in make table at cook line at 12:30. Per manager since 11:00 and make table was left opened for lunch service. New temperature at 1:15: cheddar cheese 50F and ham 52F. Manager placed ice in make table. Observed raw chicken wings 46F at cook line next to fryers at 12:30. Per manager since 11:00. Manager placed bags of ice on top chicken. New temperature at 1:15: 41F.
  • 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 queso 98F, 105F, 115F, in some spots hot held next to salad prep area at 12:30. Per manager bag of Mac n cheese was stored under queso at steam table. Manager removed bag for proper heating. New temperature at 1:15: queso 133F. 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. Observed sanitizer bucket in bar area at Quaternary 500+ppm. Employee corrected sanitizer solution to 500ppm during inspection. Corrected On-Site
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of food handler training for three servers.