BACK PORCH MULBERRY
8761 SE 165 MULBERRY LN
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 8/20/2024
High Priority
4
Intermediate
6
Basic
9
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Several vents and tiles throughout kitchen soiled with dust.
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Two male employees with beards. Also, one male employee has no hair restraint. Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses in server station stacked together wet. Repeat Violation
- 36-22-4:Basic - Floor area(s) covered with standing water. On floor behind bar.
- 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Two pitchers of tea on bar with no lids.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between toaster and prep table. Removed. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance around doors of reach in cooler at server station. Repeat Violation
- 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. In walk in cooler: Pork shank with aujus has date only.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel. Employee placed in bucket. Corrected On-Site
- 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. Male employee touched shirt then pulled basket from fryer without washing hands. Repeat Violation Admin Complaint
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef tips on shelf over mussels in reach in make table on cook line. Also, in walk in cooler tray of prime rib not fully cooked on shelf over raw Repeat Violation Admin Complaint
- 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 walk in cooler: salsa made with fresh tomatoes with a date mark of 8/7, discard date 8/13.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottle of spray sanitizer on shelf over prep table. Moved. Corrected On-Site
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Three mussel tags missing dates. Also, tags are not in chronological order.
- 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. Milk opened two days ago with no date mark. Pasta cooked two days ago with no date mark. Chef added date marks. Corrected On-Site
- 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Prime rib cooked to 120F then cooled in walk in cooler and cooked to order when served. Provided DBPR form during this inspection. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Three soda gun nozzles at bar have build up. Repeat Violation
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager stated class is scheduled 8/24. Repeat Violation Admin Complaint
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of degreaser not labeled.
Food safety inspection conducted on 8/20/2024 revealed 19 total violations (4 high priority, 6 intermediate, 9 basic).
Inspection on 6/4/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation Warning - From follow-up inspection 2024-06-04: No change. Manager stated they have not completed any training since the last inspection. Admin Complaint
Food safety inspection conducted on 6/4/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 4/25/2024
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 4/25/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/1/2024
High Priority
4
Intermediate
4
Basic
7
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Broken black cup in corn meal bag in dry storage area. Removed. Corrected On-Site Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of coffee on top of reach in freezer in prep area. Drink on shelf over mixer in prep area. All were moved. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag on shelf over bag in a box sodas. Candy on shelf over food to be served in reach in make table on cookline. All were moved during this inspection. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint and/or beard guard while engaging in food preparation. Three male employees currently working without hair and/or beards restrained. Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses in server station. Plastic pans on clean dish shelf.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around doors of reach in make table has build up. Gaskets of reach in freezer on cookline has slimy substance. Hood filters in prep area has a build up of grease. Repeat Violation
- 33-16-4:Basic - Open dumpster lid. One lid on dumpster open.
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee on cookline moved trash can then continued to flip burger without washing hands. Repeat Violation Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pan of raw beef on shelf over container of cream in make table on cookline. Moved. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cookline on top of pan of ice for less than one hour: fish 51F. Employee placed bag of ice on fish then in twenty minutes 40F. Corrected On-Site 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. In pan of hot water on grill: grilled onions 119F and sauteed mushrooms 112-120F. Employee reheated then onions 186F and mushrooms 191F. 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.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at bar soiled with slimy substance. Employee cleaned. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee on cookline obtained water in bottle at hand sink on cookline. Repeat Violation
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation Warning
Food safety inspection conducted on 4/1/2024 revealed 15 total violations (4 high priority, 4 intermediate, 7 basic).
Inspection on 11/13/2023
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 11/13/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/30/2023
High Priority
8
Intermediate
6
Basic
9
Total
23
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup in red seasoning on cookline.
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee on cookline.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Several plastic pans in ware wash area. Glasses in server station.
- 08B-38-4:Basic - Food stored on floor. Buckets of pickles on floor in walk in cooler. Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit and/or stored improperly. Tongs stored in water at 91F in dessert area. Also, ice bucket stored on top of machine not inverted.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around doors of reach in coolers on cookline soiled with mold like substance.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Several clean dishes with old labels on clean dish shelf. Repeat Violation
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. At bar area, bucket on shelf over single use lids. Bucket on shelf over clean dishes on cookline. Manager moved. Corrected On-Site
- 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Establishment has reduced oxygen packages of meatloaf and pork made yesterday with no label. Chef stated that items are removed from ROP within 48 hours. Repeat Violation
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine. Machine has chemical attached but chemical is not reaching dishes. Warning
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee on cookline touched pants and towel and continued to prepare food without washing hands.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Male employee on cookline touched bread of two Ruben sandwiches with bare hands when removing from grill and placing on cutting board.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Thank you style grocery bag with ice on top of fish on roll cart located on cookline. Thank you style grocery bag contains bread in walk in cooler.
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. In triple sink, 0 ppm quaternary ammonium. Manager called other location and employee brought bottle of sanitizer to establishment, then 100 ppm chlorine. Corrected On-Site
- 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. Butter in reach in cooler with a date mark of 10/15. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprout In pan on counter: Bean sprouts 62F on front line. Chef stated they were laced there 20 minutes prior, with the intent of being placed in ice bath, ice was then added. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Yellow chemical on shelf over single service items. Chef removed. Corrected On-Site
- 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. Milk at bar opened two days ago with no date mark. Added during this inspection. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Two soda guns have mold like substance build up on nozzles. Interior of reach in cooler on cookline soiled with food debris. Interior of ice machine has black substance on top wall and near chute. Manager began cleaning. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sink in middle of cookline has knife inside. Removed during this inspection. Corrected On-Site Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device and/or towels provided at handwash sink. Sink on cookline has no towels or soap. Added during this inspection. Corrected On-Site
- 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. One employee expired 2/2023
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink at bar has hot water turned off. Water at sink is 78F.
Food safety inspection conducted on 10/30/2023 revealed 23 total violations (8 high priority, 6 intermediate, 9 basic).