BRIANS BAR B Q

Basic - - From initial inspection : Basic - Kitchen floor not maintained smooth and durable. Warning - From follow-up inspection 2025-12-16: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning - From follow-up inspection 2025-12-16: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair, under door sh machine. Warning - From follow-up inspection 2025-09-11: Time Extended - From follow-up inspection 2025-09-12: Time Extended

Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Brown sugar rolling cart lid, cracked in kitchen . Warning - From follow-up inspection 2025-09-11: Time Extended - From follow-up inspection 2025-09-12: operator s placing order for a new one, Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning - From follow-up inspection 2025-09-11: Time Extended - From follow-up inspection 2025-09-12: Time Extended

Basic - - From initial inspection : Basic - Wash ware wall , kitchen wall and wall by , three compartment sink near smoker, soiled with accumulated grease, food debris, and/or dust. Warning - From follow-up inspection 2025-09-11: Time Extended - From follow-up inspection 2025-09-12: Time Extended

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.

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cook line and food preparation area ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Cook line floor soiled/has accumulation of debris.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets stored on food storage shelf.

Basic - Floor area(s) covered with standing water.p, under fish machine,

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Food debris on shelf by cook line , server pick up area , and cook line food preparation table. Wash ware soiled with dirt and grime.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

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

Basic - Wall behind flat top, soiled with accumulated grease, food debris, and/or dust.

Basic - Wiping cloth sanitizing solution stored on the floor.

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

High Priority - Dented/rusted cans present. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait station Butter 49F, sour cream 49F . Placed overnight in lowboy unit. Operator instructed to discard. Corrective Action Taken

High Priority - Vacuum breaker missing at outside hose bibb or on fitting/splitter added to hose bibb.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ PPM, operator reduced to 100 PPM Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Wood block table stained with food debris.

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

Basic - Cookline drain cover(s) missing.

Basic - Cove molding at kitchen floor/wall juncture broken/missing.

Basic - Food stored on floor. Container of ribs , boxes of turkey breast , on walk in cooler floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - food storage lids, soiled with grease in kitchen area.

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

Basic - Wall soiled two compartment sink , cookline wall behind flat top, with accumulated grease, food debris, and/or dust.

Basic - - From initial inspection : Basic - Cook line and food preparation areas , ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning - From follow-up inspection 2024-02-08: Time Extended

High Priority - Dented/rusted cans present. See stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over baked ham in kitchen Pepsi glass door reach in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. First walk in cooler cooked chicken (46-48F - Cold Holding /1 hour ; Second walk in cooler Rolling cart of cooked ribs (47F - Cold Holding)/30 minutes . Employee returned to unit. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table kitchen macaroni and cheese (125F - Hot Holding ); beans (125F - Hot Holding). Operator instructed to reheat to 165F,. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Knife and spatula stored in rear food preparation area hand sink.

Basic - Hole in or other damage to rear food preparation area wall.

Basic - Kitchen ceiling /ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Walk in cooler fan soiled with dirt and grime, -dish machine racks soiled with grime,

Basic - Rear food preparation area floor tiles missing and/or in disrepair.

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

High Priority - Dented/rusted cans present. See stop sale.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Educated operator. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait station butter (49F - Cold Holding); sour cream (49F - Cold Holding)/10 minutes . Container placed on top of ice and not immersed. Operator added ice into container. 2nd temperature 39F. Kitchen autosham top of unit pork ribs (58F - Cold Holding)/1 hour outside . Kitchen True reach in cooler chicken (48F - Cold Holding)/1 hour . Operator placed in reach in freezer. Food temperatures 2nd readings 40F. - Operator placed in reach in freezer, food 41F and below . Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Non-pitting surface rust on food-contact equipment. Kitchen ice machine.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at female employee bathroom handwash sink. Corrected On-Site Repeat Violation

Basic - Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - No conspicuously located ambient air temperature thermometer in wait station Pepsi glass door cold holding unit. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler shelves soiled with food debris.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened drink in kitchen reach in freezer. Corrected On-Site Repeat Violation

Basic - True Kitchen Reach-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Wait station ice scoop handle in contact with ice. Corrected On-Site

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

Basic - Wash ware wall soiled with accumulated grease, food debris, and/or dust. Repeat Violation

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

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2022-08-31: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2022-08-31: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation Warning - From follow-up inspection 2022-08-31: Time Extended

Basic - - From initial inspection : Basic - Food preparation wall and washware wall soiled with accumulated grease, food debris, and/or dust. Repeat Violation Warning - From follow-up inspection 2022-08-31: Time Extended

Basic - - From initial inspection : Basic - Front counter reach -in cooler shelves with rust that has pitted the surface. Repeat Violation Warning - From follow-up inspection 2022-08-31: Time Extended

Basic - - From initial inspection : Basic - Interior of ice machine/bin with rust that has pitted the surface Warning - From follow-up inspection 2022-08-31: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -cookline wall solied with grease Warning - From follow-up inspection 2022-08-31: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline reach in cooler raw beef (49F - Cold Holding); raw chicken (47F - Cold Holding); Operator recently placed from walk in cooler. Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee male bathroom handwash sink. Corrected On-Site

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

Basic - Cookline floor tiles missing and/or in disrepair. Repeat Violation

Basic - Cookline wall soiled with accumulated grease, food debris, and/or dust.

Basic - Duct tape used to repair nonfood-contact surface. Tape used to repair walk in cooler gasket, Repeat Violation

Basic - Front counter reach -in cooler shelves with rust that has pitted the surface.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in cooler light not shielded Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in front counter glass door cold holding unit. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler fan soiled with dirt and grime. - sides of grill laden with grease.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -Opened bottle of juice stored on walk in cooler shelf. -Opened water bottle in Pepsi reach in cooler. Corrected On-Site Repeat Violation

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait station low boy unit butter (57°F - Cold Holding)/10 minutes ; sour cream (49°F - Cold Holding)/10 minutes.Operator returned to walk n cooler. Cookline reach in cooker ribs (62°F - Col holding )/65 minutes.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Brisket 110°/11.5 hours. Operator had whole wrapped piece of brisket , operator cut into smaller pieces and returned to cool in reach in freezer. Corrective Action Taken

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

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 - Male food Employee with no hair restraint while engaging in food preparation. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen light bulbs laden with grease.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Gatorade stored in glass door reach in cooler.

Basic - Soiled Kitchen Floor tiles missing and/or in disrepair and/or in disrepair.

Basic - Tape used to repair nonfood-contact surface. Wait station low boy unit gasket.

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

Basic - Wash ware wall soiled with accumulated grease, food debris, and/or dust.