THE HANGRY BISON

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Cove molding in disrepair around kitchen - From follow-up inspection 2026-03-02: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. By dish area - From follow-up inspection 2026-03-02: Time Extended

High Priority - Raw animal food stored over or with unwashed produce. Raw beef over unwashed vegetables in walk in cooler Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket inside hand wash sink at bar Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler next to fryer station Corrected On-Site

Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Corrected On-Site

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.

Basic - Wiping cloth sanitizing solution stored on the floor. At cook line Corrected On-Site

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

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.

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser spray bottle no label Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with buildup grease

Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe at Bar hand wash sink

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

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in white chest freezer located next to dishmachine

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior oven with food debris

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

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small flying insect at bar

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

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee cutting peppers with no beard guard

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

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Tomato slicer at dry storage area

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

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

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

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

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

Basic - Equipment in poor repair. Reach in cooler at left side on cooks line not keeping temperature 41F and below. Per ambient thermometer 60F

Basic - Floor tiles missing and/or in disrepair. Throughout kitchen

Basic - Hole in or other damage to wall. Wall at storage area across from dry goods

Basic - Plumbing system in disrepair. Hand wash sink next to hallway on cooks line,leaking water from the pipe below

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener holder is soiled

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No soap provided at handwash sink. Hand washing sink at bar has no soap or hand washing sign. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine has debris

Basic - Equipment and utensils not properly air-dried - wet nesting. At dry dish storage

Basic - Food storage container/container lid cracked or broken. Green cracked lid in reach in cooler Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Black reach in fridge at storage area

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler next to grill Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. At cooks line Corrected On-Site

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards throughout the cooks line - From follow-up inspection 2022-11-02: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Reach in cooler located at cooks line - From follow-up inspection 2022-11-02: Time Extended

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee juicing lemons for drinks at apparel with bare hands. Discussed requirements with manager. Gloves put on. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Lemons in strainer in hand wash sink at bar. Removed and rinsed. Sink cleaned and sanitized. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary ammonia test strips.

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

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Food stored on floor. Containers of cut potatoes on floor near fryer. Containers moved to box and not touching floor. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease or food debris. Hood filters. Walk in cooler shelves.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Some shelves rust pitted.

Basic - Water leaking from pipe and/or faucet/handle. At rinse station next to dish machine.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse, in cooler from previous day per operator Impossible patties 50° Sausage 50°

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit Beef patties (18) 50° 6 sausage packs 50° Per operator in cooler overnight

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cut boards stained

Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable to boards on line

Basic - Floor soiled/has accumulation of debris. Under cooking equipment

Basic - Floor tiles missing and/or in disrepair and/or in disrepair in kitchen area

Basic - Food storage container/container lid cracked or broken to cooked wings in walk in cooler Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cooks line heavily soiled Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods heavily soiled Filters to ice machine dirty

Basic - Standing water in bottom of reach-in-cooler to salad cooler Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dish machine and under 3 compartment sink

Basic - Water leaking from pipe and/or faucet/handle. Pipe under ha no sink next to walk in cooler leaking from pipe under sink