NORMA JEAN SPORT'S BAR AND GRILL
1635 US 41 BYPASS S
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/26/2025
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 3/26/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/19/2024
High Priority
0
Intermediate
2
Basic
5
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed operator correct issue to meet standards for inspection. Repeat 7-22-24 Corrected On-Site Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed floors in kitchen and bar are soiled around and under equipment.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface.
- 21-10-4:Basic - Soiled dry wiping cloth in use at cooks line.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean at bar.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink at front kitchen prep area full of soiled tongs and knife. Observed operator correct issue to meet standards for inspection. Observed handwashing sink at dishwasher area with jug of bleach in sink. Observed operator correct issue to meet standards for inspection. Repeat 7-22-24 Corrected On-Site Repeat Violation
- 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.
Food safety inspection conducted on 11/19/2024 revealed 7 total violations (0 high priority, 2 intermediate, 5 basic).
Inspection on 7/22/2024
High Priority
3
Intermediate
6
Basic
6
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed five portions of reduce oxygen package salmon at cooks line thawed, but package was not opened. Operator cut packages open.
- 13-03-4:Basic - Employees with no hair restraints while engaging in food preparation at cooks line.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. observed open employee beverage and reach in cooler at end of cooks line. employee,remove beverage to correct issue. Corrected On-Site
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface.
- 22-16-4:Basic - Walk-in cooler shelves have accumulation of soil residues.
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over fish in walk-in-cooler. Operator Observed operator correct issue to meet standards for inspection. Repeat Violation
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed quarterly container of sour cream at wait station on ice. Employee stated it was put out at station at 11:00am the ice was only half way up container, the cold holding temperature was 67F. Operator voluntarily disposed of sour cream. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed quarterly container of sour cream at wait station on ice. Employee stated it was put out at station at 11:00am the ice was only half way up container, the cold holding temperature was 67F. Operator voluntarily disposed of sour cream. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun nozzles at bars with mold-like-substance.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink at dishwasher area blocked with dishes. Observed handwashing sink at front bar area blocked by garbage can. Observed operator correct issue to meet standards for inspection.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at back of kitchen.
- 31B-03-4:Intermediate - No soap provided at handwash sinks at cooks line, dishwasher area, back kitchen and bar. Observed operator correct issue to meet standards for inspection.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta, cooked sausage, cook, chicken, wings and potato salad all prepared onsite more then 24 hours prior as pre employee statement, items were not properly date marked.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled at dishwasher area.
Food safety inspection conducted on 7/22/2024 revealed 15 total violations (3 high priority, 6 intermediate, 6 basic).
Inspection on 4/10/2024
High Priority
0
Intermediate
2
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of mold-like substance in the interior of the ice machine in kitchen.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board at cooks line.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat 10-11-23 Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sinks throughout kitchen with rags in them and hand wash sink by cooks line with knife in it.
- 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. Repeat 10-11-24 Repeat Violation
Food safety inspection conducted on 4/10/2024 revealed 6 total violations (0 high priority, 2 intermediate, 4 basic).
Inspection on 10/11/2023
High Priority
0
Intermediate
6
Basic
6
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 16-03-4:Basic - Observed: Accumulation of debris inside warewashing machine. Priority: Basic
- 16-21-4:Basic - Observed: Accumulation of debris on exterior of warewashing machine. Priority: Basic
- 23-24-4:Basic - Observed: Buildup of food debris/soil residue on equipment door handles. Priority: Basic
- 11-05-4:Intermediate - Observed: Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Priority: Intermediate
- 02C-03-5:Intermediate - Observed: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed blue cheese that was commercially packaged has been open more then 24 hours prior as per employee statement not date marked. Repeat 1-30-23 Repeat Violation Priority: Intermediate
- 14-38-4:Basic - Observed: Food storage container/container lid cracked or broken at clean pan rack by dishwasher area. Priority: Basic
- 08B-38-4:Basic - Observed: Food stored on floor in Walk-in freezer. Observed employee move items off floor. Corrected On-Site Priority: Basic
- 22-02-4:Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun nozzles and holders throughout bar and wait station with mold-like substance. Observed soiled cutting boards in kitchen prep area. Repeat 1-30-23 **Repeat Violation** Priority: Intermediate
- 16-37-1:Intermediate - Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Priority: Intermediate
- 53B-13-5:Intermediate - Observed: 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. Priority: Intermediate
- 02C-02-5:Intermediate - Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed roast beef in Walk-in cooler prepared onsite more then 24 hours prior as per employee statement not date marked. Repeat 1-30-23 Repeat Violation Priority: Intermediate
- 14-17-4:Basic - Observed: Walk-in cooler/freezer shelves with rust that has pitted the surface. Priority: Basic
Food safety inspection conducted on 10/11/2023 revealed 12 total violations (0 high priority, 6 intermediate, 6 basic).