SWAMPGRASS WILLY`S BAR BQ

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee food handler training expired, discussed with operator to renew training. Warning - From follow-up inspection 2026-01-30: Time Extended

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. Dishwasher (Chlorine 0ppm) ran machine multiple times and no change, Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler cooked wings (48F - Cooling) at 2:00 since 11:30 to 48F at 2:20, at this current rate of cooling product will not reach 41F within 6 hours, discussed with operator who removed lid from container to allow adequate air flow cooling. Corrective Action Taken Warning

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee food handler training expired, discussed with operator to renew training. Warning

Intermediate - Spray bottle containing toxic substance not labeled. At bar unlabeled spray bottle with soap, discussed with operator to label bottle. Warning

Basic - Hole in or other damage to wall. At hand washing sink wall in disrepair, discussed with operator to repair. Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled, discussed with operator to clean and Sanitize. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler pulled pork (59°F - Cooling) 12:10pm started cooling at 9:30 recheck 12:40 57°F. Operator moved to freezer to facilitate the cooling process. Corrective Action Taken Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over pulled pork - operator moved pulled pork Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line reach in cooler - cooked chicken wings (52°F - Cold Holding); smoked chicken wings (54°F - Cold Holding); American cheese (52°F - Cold Holding); burgers (55°F - Cold Holding) not portioned or prepared today - held over 4 hours - see Stop Sale. Operator changed temperature setting. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line reach in cooler - cooked chicken wings (52°F - Cold Holding); smoked chicken wings (54°F - Cold Holding); American cheese (52°F - Cold Holding); burgers (55°F - Cold Holding) not portioned or prepared today - held over 4 hours - see Stop Sale. Operator changed temperature setting. Warning