THE WILD ROVER PUB AND BREWERY TAMPA

High Priority - Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Quaternary ammonia tested at over 500 PPM, manager readjusted sanitizer to 1:50 PM at time of inspection. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pooled eggs stored over cooked ribs. Raw ground burger patty stored over chuck beef all inside back kitchen reach in cooler. Manager relocated all items to an approved location at time of inspection. Corrected On-Site Warning

High Priority - Vacuum breaker missing splitter added to mop sink faucet. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards soiled in establishment. Repeat Violation Warning

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Current plans are from 2016. Hand washing sink and two compartment sink in brewery room has been replaced with an ice machine and a three compartment sink. Center of brewery for 12 brewery tanks has been converted into a concert room. A bar area has been added to the concert room. Main brew house area has been converted for storage or private event events. Dry storage area includes a walk-in cooler a three door reach in cooler and one reach in freezer. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee personal beverages stored on kitchen prep table shelf over microwave. Employee removed personal beverages to an approved location at time of inspection. Corrected On-Site Warning

Basic - Floor soiled/has accumulation of debris. Front line floors and wall soiled with food debris. Warning

Basic - Interior of oven has accumulation of black substance/grease/food debris. Located at front line Cook. Repeat Violation Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior cabinet of front line deep fryers soiled. Fire suppression systems soiled with grease. Warning

Basic - Water draining onto floor surface. Located between ice machine in brewery area. Warning

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on reach-in cooler at cook line. Warning - From follow-up inspection 2026-03-31: Time Extended

Basic - - From initial inspection : Basic - Interior of oven has accumulation of black substance/grease/food debris. At cook line. Warning - From follow-up inspection 2026-03-31: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee discarded and placed on new gloves without washing hands. Inspector explained proper hand washing and glove use to employee and manager.

Basic - Accumulation of debris on exterior of warewashing machine. Old food debris on exterior of dish machine.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls and plates not inverted on stored shelf.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table in back kitchen. Employee removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. First aid kit stored on shelf above clean dishes in back kitchen. Employee removed. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee with no beard guard on cook line preparing food. Employee placed on beard guard. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cooked sausage and bread in large reach-in cooler at kitchen. Operator rearranged items to prevent cross contamination. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table: beer cheese 121 F, curry dip 128 F, baked bean 128 F. Operator reheated items on stove top, temped: beer cheese 178 F, curry dip 172 F, baked bean 176F. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary ammonium tested 500+ppm.

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with no beard guard/restraint while engaging in food preparation. 1 food employee in kitchen.

Basic - Interior of microwaves has accumulation of black substance/grease/food debris. At kitchen. Accumulation of black/pink mold-like slimy substance in the interior of the ice machine.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cut tomato and shredded cheese in reach-in cooler. Employee moved eggs to bottom shelf. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on reach-in cooler at cook line.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water has been shut off in handwash sink at dish washing area. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table while employee prepping shepherds pie.

Basic - Employee with no hair restraint while engaging in food preparation. 1 food employee at kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees. At bar. Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. 7 cans of Roland roasted red peppers and 1 can of Roseli tomato paste.

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. Posted. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork, cooked beans and various cooked/prepped food items in walk-in cooler.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at dish machine area. Turned on at time of inspection. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.

Basic - Damaged/spoiled/recalled food not properly segregated. Multiple damaged canned foods stored with other dry food items on dry food storage shelves. Operator segregated for return. Corrected On-Site

Basic - Duct tape used to repair nonfood-contact surface. On reach-in freezer handle at kitchen.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Corrected On-Site Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry.

Intermediate - - From initial inspection : Intermediate - Cold water and Water with a temperature of at least 100 degrees Fahrenheit shut off at employee handwash sinks at dish area and cook line. Operator turn on running water, hot water temped 109 F. Corrected On-Site Warning - From follow-up inspection 2023-01-04: Both hot and cold water shut off in handwash sinks at kitchen. Time Extended

Intermediate - - From initial inspection : Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink. Discussed with operator about proper handwash procedures, employee washed hands in handwash sink at time of inspection. Corrective Action Taken Warning - From follow-up inspection 2023-01-04: Employee washed hands in prep sink. Time Extended

Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Warning - From follow-up inspection 2023-01-04: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Handwash sinks faucet leaking. Warning - From follow-up inspection 2023-01-04: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Raw animal food stored in same container as ready-to-eat food. English bacon and sausage roll Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Brussels sprouts 47f, moved to freezer for quick cool. 43f Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board

Intermediate - No soap provided at handwash sink. Behind bar Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.

Basic - Food stored on floor. Fryer oil boxes

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Corrected On-Site

Basic - Single-service articles improperly stored. Cases of lids on floor

Basic - Time/temperature control for safety food thawed in an improper manner. In standing water, turned on faucet to circulate water Corrective Action Taken

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 dish machine multiple times, tested 0ppm. Operator contacted dish machine service company and setup three compartment sink for manually sanitize food equipments at time of inspection. Corrective Action Taken

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine chlorine tested 0ppm. Operator setup three compartment sink to sanitize food utensils and equipments. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steaks and raw sausage meat stored over raw fish fillets in reach-in cooler. Operator rearranged items to prevent cross contamination. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed a bottle of sanitation solution stored in handwash sink at dish area. Removed. 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. Repeat Violation

Basic - Food stored on floor. Observed bottle waters stored on floor in walk-in beer cooler. Operator moved to shelf. Corrected On-Site