DirtyFLRestaurant Inspection Data

WOLFGANG PUCK KITCHEN + BAR

3003 BROWNWOOD BLVD

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 6/4/2025

Inspection #: Visit ID: 10850995

  • N/A:No Violations Were Observed

Inspection Date: 6/2/2025

Inspection #: Visit ID: 8726825

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic cup with no handle in flour bin located in banquet kitchen. (Manager stated flour bin belongs to Wolfgang puck.)
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards on storage rack and cooks line with deep cut marks. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of reach in cooler at the beginning of cooks line.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in Wolfgang puck walk in cooler in banquet kitchen. Plate reach in cooler on cooks line gasket and door jam is soiled. Fan guard in walk in cooler soiled. Interior reach in freezer on cooks line soiled.
  • 16-48-4:Basic - Old food stuck to clean dishware/utensils. One pot on clean dish rack with old food still in pot, operator moved to dish area. **Corrective Action Taken**
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of white substance on shelf in prep area, operator labeled as salt. Corrected On-Site
  • 35A-02-7:High Priority - Live, small flying insects found. 1 fly flying around prep area. 1 fly crawling on pork mixture on flat top of cooks line.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Chicken mixture contaminated by fly.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. olive butter (71F - Cold Holding)
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. olive butter (71F - Cold Holding) item prepped 5/23 sitting at room temperature in prep area and portioned cups at room temperature on cooks line, we stop sale. boiled egg (51F - Cold Holding); chicken (50F - Cold Holding); ranch (51F - Cold Holding); cheese (52F - Cold Holding); tomatoes (53F - Cold Holding)items in reach in cooler on cooks line, operator they had just set up line from walk in cooler, ice was added to all time/temperature control for safety food to rapidly cool down to 41F. Retells were taken no change. kimchi sauce (real butter) (70F - Cold Holding) item sitting at room temperature on cooks line, employee placed item back in reach in cooler. **Corrective Action Taken** Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Stainless steel cleaner spray can next to aluminum foil at prep area, operator moved chemical. Sanitizer bucket on top of reach in cooler at the end of cooks line, employee placed away from food. 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. Cream behind bar opened 3 days ago, employee labeled. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Tea urn spout by server station soiled. Multiple cutting boards on cooks line stained. Can opener blade soiled. Interior oven on cooks line under gas stove range.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle hanging on Handwash sink in prep area with bleach water no label, operator labeled. Corrected On-Site
  • 47-02-4:Observed scorch marks around electrical outlet. For reporting purposes only. Outlet with black scorch marks in prep area.

Inspection Date: 11/21/2024

Inspection #: Visit ID: 10718639

  • 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

Inspection Date: 5/7/2024

Inspection #: Visit ID: 8624322

  • 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**

Inspection Date: 3/4/2024

Inspection #: Visit ID: 8538336

  • 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

Inspection Date: 11/2/2023

Inspection #: Visit ID: 8538209

  • N/A:No Violations Were Observed

Inspection Date: 10/27/2023

Inspection #: Visit ID: 8348543

  • 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.