KELLER'S BAR-B-Q ALT

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

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

Basic - Equipment in poor repair. -Cooler not working under steam table and drawer coolers under prep on cook line.

Basic - Food not stored at least 6 inches off of the floor. Container of sugar on floor

Basic - Food stored in a location that is exposed to splash/dust. Lemons next to hand sink and under paper towel dispenser at front counter. Operator moved Corrected On-Site

Basic - Hood filter missing from automatic fire suppression/exhaust system. Gap in hood filters Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Water heatervis soiled

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed corn and celery over ready to eat veggies in cooler. Operator removed Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall stained throughout kitchen

Basic - Working containers of food removed from original container not identified by common name. Labels on bbq sauce and flour containers Corrected On-Site

Basic - - From initial inspection : Basic - Equipment in poor repair. -gasket torn on turbo air reach in cooler next to steam table, door not fully closing. -exposed insulation, rusted shelves in upright cooler in back area. -gasket torn in dressing cooler. - From follow-up inspection 2025-09-10: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -grease, food debris on floor behind oven. - From follow-up inspection 2025-09-10: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls and ceiling in kitchen soiled with smoker residue. - From follow-up inspection 2025-09-10: Time Extended

Basic - Equipment in poor repair. -cooler door repaired with tape in kitchen, no cleanable. -reach in cooler in back room has exposed insulation. Repeat Violation

Basic - Floor soiled/has accumulation of debris. -food, grease debris on floor behind cooking equipment.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -coffee drink in wait station reach in cooler above dressing portions. Operator placed beverage on bottom shelf. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls and ceiling in kitchen soiled with smoker residue. Repeat Violation

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 Monday. Operator marked with date. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -walls and ceiling in kitchen soiled from smoker. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. -3 on cook line.

Basic - Equipment in poor repair. -gaskets torn on upright 2 door cooler by back door. -interior of reach in cooler floor in disrepair, not cleanable. -reach in cooler door repaired with duct tape, not cleanable. Repeat Violation

Basic - Floor soiled/has accumulation of debris. -grease, food debris under cooking equipment.

Basic - Working containers of food removed from original container not identified by common name. -bulk dry goods not labeled.

High Priority - Operating with an expired Division of Hotels and Restaurants license. -license expired 4/1/24.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -test strip not usable, got wet.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling and walls in kitchen soiled from smoker. Repeat Violation

Basic - Equipment in poor repair. -gasket torn, interior floor by door not smooth and cleanable of reach-in raw meat cooler by back door.

Basic - Food stored on floor. -buckets of salt, sauce and dry beans on floor by smoker.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee placed raw chicken on grill with gloves, removed gloves, then put on new gloves without washing hands. Advised. Corrective Action Taken

High Priority - Food placed in soiled container/equipment. -raw pork in cardboard box. Repeat Violation

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 not opened today per staff not date marked. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. -2 spray bottles of yellow liquid hanging on wall between wait station and dining room.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles around vent above wait station extremely soiled with dust. -ceiling soiled from smoker. Repeat Violation

Basic - Ice scoop handle in contact with ice. -inside ice machine. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2023-05-18: Only 2 employees at time of callback Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceilings soiled from smoker. -ceiling soiled around vent in wait station. Floor soiled/has accumulation of debris. -floor and floor drain soiled under smoker. - From follow-up inspection 2023-05-18: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -both cook line cutting boards. - From follow-up inspection 2023-05-18: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -baked beans cooling overnight 46° on outer edge, 75°f in center.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small flying insect near 3 compartment sink. Did not observe landing on any food contact surface.

High Priority - Toxic substance/chemical improperly stored. -oven cleaner, peroxide stored above clean silverware and syrup boxes by bulk Co2. -fryer cleaner, stainless steel spray stored on reach-in cooler in back room. -box of raid fly strips on shelf above steam table. Operator creating new storage space to all toxic substances. Corrected On-Site

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. -gallon of milk in wait station reach-in cooler open more than 24 hours but less than 7 days not date marked.

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. -at least 1 employee at 60 days.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vent, ceiling tiles around vent above door from kitchen to wait station, above cook line. -ceilings and soiled throughout kitchen with bbq smoke debris.

Basic - Dead roaches on premises. -2 dead roaches in bottom of white upright freezer. -1 dead roach on floor by folding chair next to cooler in back room.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -2 employee cell phones on work tables in kitchen. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -floor drain soiled under smoker.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. -protein reach-in cooler in back room in disrepair. Exposed insulation at bottom of door. Cutting board has cut marks and is no longer cleanable. -white cutting boards on cook line, groove marks prevent adequate sanitizing.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior top of reach-in cooler in back room. -exterior of knife holder -wire shelves.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -extension cord, battery charger on boxes of single use gloves in kitchen. Removed. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. -food service license expired 4/1/22.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -slaw 46, cheesecake 46 less than 4 hours. Door not staying closed, replacement part ordered. Recommend moving slaw and cheesecake to alternate cooler.

Basic - Bowl or other container with no handle used to dispense food. -styrofoam cup in bulk flour. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceilings and walls soiled from indoor smoker residue. Floor soiled/has accumulation of debris. -under cooking equipment. -floor drain under smoker soiled.

Basic - Equipment in poor repair. -chlorine dish machine not in use. Not sanitizing per operator, called for service. Operator using bleach in 3 compartment sink.

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. Tested at 0ppm 3 cycles.

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles throughout kitchen soiled. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Lid on coleslaw in front cooler.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Stand up freezer. Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Above steam table. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen area.

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