THE HANGRY BISON
250 Plant Street
Florida, 34787
Orange County County
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/12/2025
High Priority
3
Intermediate
1
Basic
12
Total
16
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.in back warehouse washing area. Repeat Violation
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In salt container. Operator removed Corrected On-Site
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Mixing spoons at the bar. Operator inverted. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans on dish rack in ware washing area.
- 36-24-5:Basic - Hole in or other damage to wall. Holes in wall by hand washing sink
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk in cooler soiled Reach in cooler gaskets soiled on cook line Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer by cook line soiled Walk in cooler shelves soiled Repeat Violation
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink at the bar slow draining
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over cheese sauce and pan of Carmel in walk in cooler. Unwashed tomatoes over Cooked Chicken wings in walk in cooler Operator removed. Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by dishwasher and three compartment sink soiled Wall by dish rack in ware washing area soiled.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. One mop in bucket in back kitchen area. Operator hung to dry. Corrected On-Site
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. One can of Roasted peppers
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Bourbon butter no time mark. Operator added time mark Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours. Operator reheated. Rechecked 204 Cooked Corn (120F - Hot Holding) **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled Can opener soiled Repeat Violation
Food safety inspection conducted on 3/12/2025 revealed 16 total violations (3 high priority, 1 intermediate, 12 basic).
Inspection on 11/8/2024
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 11/8/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/1/2024
High Priority
1
Intermediate
3
Basic
6
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In back kitchen area
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. 3 males on cook line Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. One male on cook line Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer in the kitchen
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in the kitchen Hood filters in the kitchen Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. reach in coolers in the kitchen
- 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. Dish machine at the chlorine 0 ppm Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles at the bar area. Repeat Violation
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Dishwasher in the kitchen area
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided form manager filled out. Corrected On-Site Repeat Violation
Food safety inspection conducted on 11/1/2024 revealed 10 total violations (1 high priority, 3 intermediate, 6 basic).
Inspection on 4/19/2024
High Priority
1
Intermediate
2
Basic
6
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -thermos on can rack Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. -in dish storage area
- 36-62-4:Basic - Light not functioning. -in hood over cook line Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ice machine exterior and doorframes soiled Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. -container stored over sink Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -At 11:30 am, guacamole with tomato/48F and mac and cheese 48F. Both placed in reach in 1 hr ago per operator. Rechecked Mac and cheese 12:00 42F; guacamole 45F **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on make line soiled Repeat Violation
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -emailed to operator
Food safety inspection conducted on 4/19/2024 revealed 9 total violations (1 high priority, 2 intermediate, 6 basic).
Inspection on 12/22/2023
High Priority
5
Intermediate
4
Basic
11
Total
20
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation
- 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./tuna/ Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./drink on bar table/ Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./cook line employees wearing watches and brackets while preparing food.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./120F, cook line/ Corrected On-Site
- 36-62-4:Basic - Light not functioning./one light bulb out, over the cook line oven.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Cook line hand sink. Wait station hand sink. Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line small reach in freezer gasket soiled. Bread warmer exterior soiled, cook line.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues./3 door reach in cooler interior soiled.
- 21-45-1:Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions./sink and surface 0ppm/bar and cook line sanitizing buckets/rechecked 400ppm/ Corrected On-Site
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours./cooked beans cooling overnight still at 54F, walk in cooler.
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale./cooked beans cooling overnight still at 54F, walk in cooler.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale./one dented tomato paste can.
- 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./ran out of sanitizer, bar dish machine, rechecked chlorine 100ppm/ Corrected On-Site
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking/bourbon butter using time control but no time marked, out for 1 hour per manager/ Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./yellow cutting board soiled, cook line.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink./bar hand sink.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled./chemical spray bottle not labeled, bar.
Food safety inspection conducted on 12/22/2023 revealed 20 total violations (5 high priority, 4 intermediate, 11 basic).