- No Violations Were Observed
|
10/23/2014 | Routine - Food | Call Back - Complied |
- Basic - Outer openings not protected with self-closing doors. Back door by smoker. **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
|
08/25/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Food stored on floor. Bag-in-a-box syrup. **Corrected On-Site** **Warning**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoops in home fries under flat grill. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In multiple units in kitchen. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. **Warning**
- Basic - Open dumpster lid. **Corrected On-Site** **Warning**
- Basic - Outer openings not protected with self-closing doors. Back door by smoker. **Warning**
- High Priority - Dented/rusted cans present. See stop sale. #10 can tomato, pickles. **Warning**
- 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. Server used bare hand contact on bread into toaster that did not reach 145f. Corrective action: operator provided tongs at toast station. **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged. Raw chicken and shrimp over potatoes. **Warning**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Catfish 49f in cold drawer under flat grill. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can/rack of buns by ice machine. **Corrected On-Site** **Warning**
- Intermediate - Refrigerated drawers not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Under flat grill. **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. On chemical shelf by back door. **Warning**
|
08/22/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured by back door.
- Basic - Ceiling soiled with accumulated dust.
- Basic - Ceiling tile in disrepair.
- Basic - Condensation or other drainage not disposed of according to law. Cooler on the line
- Basic - Equipment in poor repair. Cooler under grill on cook line, 2 door cooler next to upright freezer.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food not stored at least 6 inches off of the floor. Cases of beverages by back door.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. In unlabeled dry storage container.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers in dry storage area.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. In public restrooms and on cook line.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Upright freezer gasket torn/in disrepair.
- Basic - Wall in disrepair throughout the kitchen
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name. Brown sugar bin by back door, other dry storage containers not labeled, pooled eggs in walk in.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit. Sausage links 53, sausage patties 54, wings 52
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit in RIC next to upright freezer. Cooked chicken 68, cooked ribs 67.
- High Priority - Live flies in kitchen by smoker.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Eggs over spinach and chocolate chips on cook line.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw sausage over cooked turkey. Eggs over over chocolate chips. **Corrected On-Site**
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use at all times. By back door
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Plates in HWS on cook line, syrup in wait station.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Soil residue on food storage containers. Brown sugar bin by back door.
- Portable fire extinguisher is inaccessible. For reporting purposes only.
|
3/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. Several food handlers own cookline.
- Basic - Equipment in poor repair. Cooler in bar area had an ambient air temperature of 47°f. Operator lowered temperature of cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.49°f pork butt, 45°f baked beans (both of these were prepared and placed into walk in cooler previous evening). Sour cream in bar area temped 47°f. Cooked potatos and cooked ham 51°f. Products were not in the process of preparation cooling or reheating at time of inspection. Corrective action :operator removed lids from product to allow for faster cooling.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. For three large pork butts in main walk in cooler 49°f pork butt , operator stated these were prepared and placed into walk in cooler previous evening. Products were tightly covered with lids and stacked on top of each other in walk in cooler. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Package of raw beef stored over cooked pork in cookline reach in cooler for sandwich prep. **Corrected On-Site**
- Intermediate - Ice scoop container was very soiled. **Corrected On-Site**
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another.For three large pork butts in main walk in cooler 49°f pork butt , operator stated these were prepared and placed into walk in cooler previous evening. Products were tightly covered with lids and stacked on top of each other in walk in cooler. **Corrected On-Site**
|
11/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile in disrepair.
- Basic - Cutting board has cut marks and is no longer cleanable. Red cutting board
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.over 200ppm **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Breakfast cooler
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
6/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Back area
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to soda machine up front
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor. Cases of food on floor in WIF
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Brown sugar container
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make table
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. One in kitchen area
- Basic - Packaged food labeled improperly or incompletely and does not comply with Federal Standards of Identity. No label on one can
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Flammables stored In back room. propane tank For reporting purposes only.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beans overnight.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. After cracking raw eggs with gloves on
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Egg wash, French toast mix, ham 58 discarded
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Beans overnight.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Hollandaise 108
- High Priority - Raw animal food stored over ready-to-eat food. Raw sausage patties over RTE food WIC.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than hand-washing. Ice and steel scrubbing in hands sinks.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. **Corrected On-Site**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Spray bottle containing toxic substance not labeled. By drive thru.
|
1/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Condensation not draining properly.
- Critical - No handwashing sign provided at a handsink used by food employees. Bar
- Critical - No handwashing sign provided at a handsink used by food employees. front counter
- Critical - Observed dented/rusted cans. Cheese sauce Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed soda gun holster with accumulated slime/debris. Bar
- Critical - Observed upper interior of microwave soiled. Corrected On Site.
|
8/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 45-39-2 Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. K class
|
4/3/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Breakfast cooler at 50 degrees.
- Critical - No conspicuously located thermometer in holding unit. Breakfast cooler
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site. Manager arrived in middle of inspection.
- Critical - Observed employee beverage container in the food preparation or other restricted area.
- Critical - Observed interior of breakfast cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Liquid eggs found at 50 degrees and provolone cheese found out 51 degrees in the breakfast cooler
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. K class
|
4/2/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Hand sink by prep area. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Hand sink by dish machine. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed ice scoop stored on a dirty surface. Corrected On Site.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw beef stored above raw pork in the walk in cooler. Corrected On Site.
- Critical - Observed soil residue in storage containers. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Bottle has a purple liquid in it. Corrected On Site.
|
10/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Observed gaskets with slimy/mold-like build-up.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed walk in cooler fan covers soiled with accumulated dust.
- Critical - Portable fire extinguisher(s) obstructed from view. For reporting purposes only.
|
6/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed walk-in cooler gasket torn/in disrepair.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. breakfast cooler
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. spoons stored handle down.
- Wet mop not hung to dry.
|
1/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Toaster.
- Critical. No handwashing sign provided at a handsink used by food employees. Bar
- Wet mop not hung to dry.
- Critical. Observed lock on exit door that requires a key, tool or special knowledge to open. For reporting purposes only. Hasp lock on walk in cooler doors
|
8/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
4/21/2010 | Routine - Food | Call Back - Complied |
- Observed ice scoop with handle in contact with ice. Bar
- Observed build-up of grease on hood filter by smoker.
- Critical. Observed handwash sink used for purposes other than handwashing. Dumping ice in handsink in the bar area.
- Critical. Hand wash sink lacking proper hand drying provisions. Bar area
- Critical. Handwashing cleanser lacking at handwashing lavatory. Bar area
- Ceiling not smooth and easily cleanable. Exposed joist and rafters in the newly added bar.
|
4/14/2010 | Routine - Food | Warning Issued |
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Spoons stored handle down
- Observed grease accumulated under cooking equipment. Smoker
- Lights missing the proper shield, sleeve coatings or covers. Walk in cooler
- Critical. Observed gas-powered equipment containing more than 5 gallons of gas stored inside the establishment. For reporting purposes only. Corrected On Site.
|
12/24/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
10/28/2009 | Routine - Food | Call Back - Complied |
- Observed ice scoop with handle in contact with ice.
- Critical. Observed hand wash sink used for purpose other than washing hands. Storing french toast batter.
- Critical. Observed soil residue in storage containers. Container fir Granulated Garlic Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Handsink by dishmachine. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. handsink by ice machine
- Critical. Observed live flies in kitchen.
- Critical. Insecticide/rodenticide use not in compliance with regulations. Ortho Home defense Corrected On Site.
- Critical. Hotel and Restaurant license not properly displayed. License posted on wall is for their Lee Road location.
- Critical. Observed expired Food Manager Certification. Ryan Grady
|
8/25/2009 | Routine - Food | Warning Issued |
| No report available. | 4/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/16/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/24/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Bubbalou's Bodacious Bbq, 1701 N. Rock Springs, Apopka, FL »