WOLFGANG PUCK KITCHEN + BAR
3003 BROWNWOOD BLVD
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 11/21/2024
High Priority
1
Intermediate
2
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. 2 white cutting boards in cook line area
- 36-11-4:Basic - Floors not maintained smooth and durable. Paint chipping on floor in liquor storage area
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. manchego cheese (46F - Cold Holding); cooked shrimp (47F - Cold Holding); blue cheese (50F - Cold Holding) In reach in cooler at entrance of cook line area. Operator took temperatures of items and all items were below 41F. Operator moved items to walk in freezer to rapidly chill. Recheck shrimp 39F; blue cheese 28F; manchego cheese 29F Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in bar area storing marshmallows. Operator removed. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test kit expired in 2022
Food safety inspection conducted on 11/21/2024 revealed 5 total violations (1 high priority, 2 intermediate, 2 basic).
Inspection on 5/7/2024
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 03G-46-1:Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Reduced oxygen packaged fish, Sous Vide fish Warning - From follow-up inspection 2024-05-07: Haccp plan has been received by OPQ **Time Extended**
- 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. Reduced oxygen packaged fish and pork. Sous Vide fish and pork. Warning - From follow-up inspection 2024-05-07: Haccp plan has been received by OPQ **Time Extended**
Food safety inspection conducted on 5/7/2024 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 3/4/2024
High Priority
0
Intermediate
7
Basic
0
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 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, half and half, cream, cooked rice. Operator dated 3/3. Corrected On-Site Warning
- 03G-46-1:Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Reduced oxygen packaged fish, Sous Vide fish Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda gun nozzles in bar area Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand wash sink in bar area 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. Reduced oxygen packaged fish and pork. Sous Vide fish and pork. Warning
- 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. Claudia B. Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Yellow chemical spray bottle above 3 compartment sink. Operator discarded. Corrected On-Site Warning
Food safety inspection conducted on 3/4/2024 revealed 7 total violations (0 high priority, 7 intermediate, 0 basic).
Inspection on 11/2/2023
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 11/2/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/27/2023
High Priority
2
Intermediate
2
Basic
3
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table storing clean silverware. Operator had employee remove drinks. Corrected On-Site
- 24-05-4:Basic - Ice buckets not stored inverted or in a protected manner.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Mold like substance on walls and beer lines in keg cooler. Floors soiled in keg cooler
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers stored over raw pork in walk in cooler. Operator corrected shelves. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (52F - Cold Holding); garlic in oil (52F - Cold Holding); Alfredo sauce (54F - Cold Holding); sliced cooked beef (60F - Cold Holding); salmon (52F - Cold Holding) Operator states the items were stocked into reach in cooler in front of stove a5 cook line approximately 2 hours ago. Operator moved items to walk in freezer to rapidly chill. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle in bar area. Employee cleaned during inspection Corrected On-Site
- 31A-04-4:Intermediate - No running water at hand wash sink in dish machine area.
Food safety inspection conducted on 10/27/2023 revealed 7 total violations (2 high priority, 2 intermediate, 3 basic).