HENDERSON'S BAR AND KITCHEN
4110 HENDERSON BLVD STE B
Overall Food Safety Rating
★★★☆☆ (3.1/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 1/15/2025
High Priority
0
Intermediate
2
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on food preparation table. Employee removed phone and properly stored it. **Corrected On-Site**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing in standing water in food preparation sink.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand washing used as dump sink in kitchen area.
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Dispenser not working properly on cooks line.
Food safety inspection conducted on 1/15/2025 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).
Inspection on 11/26/2024
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 11/26/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/12/2024
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of beer and wine cooler in bar area.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bottles of food removed from original packaging and placed in bottles has no labeling inside small reach in cooler on cooks line.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Holding- Meatballs 64F. Alfredo sauce 59F. Marnara 61F. All items re-heated to 165F. **Corrected On-Site**
- 53A-07-6:Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Howard Gillespie management. **Warning**
Food safety inspection conducted on 11/12/2024 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 8/20/2024
High Priority
1
Intermediate
3
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice is soiled.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents soiled by walk in cooler.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Cloth stored underneath cutting in kitchen area.
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Lettuce not washed before preparation. Chef washed off lettuce. **Corrected On-Site**
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensil stored in water at 89F. Employee discarded water. **Corrected On-Site**
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink by dishwasher is being used as dump sink. Owner removed trash from sink. **Corrected On-Site**
- 31B-03-4:Intermediate - No soap provided at handwash sink. No hand washing soap at hand washing sink in bar area.
Food safety inspection conducted on 8/20/2024 revealed 8 total violations (1 high priority, 3 intermediate, 4 basic).