OUTLAWS BAR-B-Q

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Left a copy. Corrected On-Site

Basic - Ceiling/leaking on the cook line.

Basic - Employee with no hair restraint while engaging in food preparation. Cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flat surface of the grill on the cook line.

Basic - Reach-in freezer interior/shelves have accumulation of soil residues on the cook line.

Basic - Working containers of food removed from original container not identified by common name. Shakers on the cook line.

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 opened 11-30-25, not date marked by 12-2-25. Milk dated during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease/debris build up under flat top and along front and insides of unused cooler drawers under flat top.

Basic - Standing water in bottom of bar reach-in-cooler.

Basic - Stored food not covered. Raw ground patties stored in upright freezer not covered. Employee placed lid over beef. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled cell phone and then handled deli paper.

Basic - Floor soiled at edges of walls in bathrooms.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Unfinished wood in walk-in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of unused 2 door reach in cooler in kitchen.

Basic - Plumbing system in disrepair. Cold water knob stuck in off position on cook line hand wash sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill drawers: fries 62F, corn nuggets 55F, less than 2 hours per operator. Moved to freezer at time of inspection. Corrective Action Taken

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 8 dead flies on fly strip in prep room. Operator discarded fly strip. Corrected On-Site

Basic - Floor area(s) covered with standing water. In dish room.

Basic - Duct tape used to repair nonfood-contact surface- Flat top cooler drawers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease/residue build up on back door to establishment and on door to walk-in room. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored on top of package of American cheese slices. Eggs moved to bottom shelf at time of inspection. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided clean up procedure flyer to operator. Operator adopted procedure and posted sign. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided employee reporting agreement form to operator at time of inspection.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between wall and prep table near steam table. Knives removed at time of inspection. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Cole slaw and turnip utensil handles in product. Operator removed utensils at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease/residue build up on prep room door.

Basic - Ventilation inadequate as evidenced by excessive steam or vapors in kitchen. Smoke build up in smoker shed.

High Priority - Dented/rusted cans present. See stop sale. Can of green beans dented on seam.

High Priority - Pesticide use not in accordance with manufacturer's directions. Pesticide emitting strips hanging behind bar by beer taps. Operator discarded at time of inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over American cheese in walk-in. Operator moved eggs to bottom. Corrected On-Site

Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. Tall double door freezer items not frozen, operator states recently defrosted.

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Walk-in cooler interior walls.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Interior walk-in cooler walls.

Basic - Exterior door has a gap at the threshold that opens to the outside. Door to prep room. Front door to establishment.

Basic - Hole in or other damage to wall. Under bar pass to kitchen.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Interior walls of walk-in.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler door around handle. Walls inside walk-in around door. Manager cleaned at time of inspection.

Basic - Outer openings not protected with self-closing doors. Door to prep area.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker required at hose Bibb on back of prep area wall near ice machine.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quat sanitizer bucket tested at 500+ppm, employee diluted solution. Restested at 200ppm. Corrected On-Site

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. Observed 1 food handler employed over 60 days, no food handler certification.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. In kitchen area near vent above 2 door freezer.

Basic - Current Hotel and Restaurant license not displayed. Displaying license expired 6-1-21. Provided flyer on self print licenses.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back prep area door has large gap at bottom and on sides of door and at bottom of frame.

Basic - Floor and wall by fryers, grease and food debris build up.

Basic - Water reservoir for steamer encrusted with lime deposits and corrosion like substance.