DirtyFLRestaurant Inspection Data

THE HANGRY BISON

480 N ORLANDO AVE #130

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 3/19/2025

Inspection #: Visit ID: 10793959

  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. At cook line 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.

Inspection Date: 3/3/2025

Inspection #: Visit ID: 10700093

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with buildup grease
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe at Bar hand wash sink
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler at cook line at 48F internal temperature. Per operator all foods less than 2 hours. Cooler got disconnected at rush hour. Operator connected cooler. Temperature dropped down to 40F 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.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Degreaser spray bottle no label Corrected On-Site

Inspection Date: 10/21/2024

Inspection #: Visit ID: 8719899

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with black mold like substance located at the second floor storage room
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in white chest freezer located next to dishmachine
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior oven with food debris
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In cook line handwashing sink. Provided operator with a sign Corrected On-Site

Inspection Date: 4/23/2024

Inspection #: Visit ID: 8553354

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee cutting peppers with no beard guard
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small flying insect at bar
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No temperature test strips or thermoneter Repeat Violation

Inspection Date: 11/15/2023

Inspection #: Visit ID: 8341766

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling over stove and fryers at cooks line Walk in cooler ceiling has dust build up
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls on top of shelving at cooks line not inverted
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. White cutting boards on make tables at cooks line Small white cutting board on cooks line
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed two employees engaged in food prep with no hat or hair nets Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Reach in cooler at left side on cooks line not keeping temperature 41F and below. Per ambient thermometer 60F
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Throughout kitchen
  • 36-24-5:Basic - Hole in or other damage to wall. Wall at storage area across from dry goods
  • 29-08-4:Basic - Plumbing system in disrepair. Hand wash sink next to hallway on cooks line,leaking water from the pipe below
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hard boiled eggs-60F Cut tomatoes-60F Cut lettuce-61F Per operator items were placed in reach in cooler 45 minutes ago from the walk in cooler.Operator placed items on ice for temperature recovery **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Tomato slicer at dry storage area
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.