- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.- prep table shelf
- Basic - Dish shelves above 3 bin sink has rust that has pitted the surface.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. - bar
- Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.- deli cooler and several other coolers **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface./ exterior of door area salad cooler
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site** **Repeat Violation**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. - beef roast 45°f cooling overnight
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed., 200 ppm! corrected to 200 ppm
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Large pieces of meat/whole roasts/whole chickens/whole turkeys not cut up into smaller portions to cool.- beef roast left whole to cool
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.- multiple TCS FOODS in walk in cooler
|
6/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Case/container/bag of food stored on floor in dry storage area./ container of rice and containers on WIC floor
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Debris/ Grease accumulated under cooking equipment.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers./ over the prep line
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit./ table top cooler at cook line
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses./ in bar area **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name./ bulk flour **Corrected On-Site**
- High Priority - Chlorine sanitizer not at proper minimum strength for wiping clothes, 0ppm, corrected 100ppm
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Prime rib 46°f, cooked and cooled last night
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in freezer, raw beef over RTE
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled./ touched garage can **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Large pieces of meat/whole roasts/whole chickens/whole turkeys not cut up into smaller portions to cool.
- Intermediate - Soda gun soiled./ both in bar area
|
3/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
7/12/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. heavy crumbs and food under toaster on cookline. **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment. **Warning**
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Stored wet nested and then employee dried with towel. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. White board at fryer end of cookline. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - Equipment in poor repair. Walk in cooler unable to cool items as needed. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Warning**
- Basic - Plumbing system in disrepair. Handsink at cookline very slow draining. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Heavy grease and soil in electrical outlet and cords over cookline prep area. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Wiping cloth/towel used under cutting board. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. French onion soup 48°, chicken salad 47°, tuna salad 49°, brown gravy 49°, crab stuffing 48°, black bean soup 55°, pasta 50°, sausage nacho dip 53°, chili 52°. Stop sale issued for the above mentioned items. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See stop sale **Warning**
- High Priority - Vacuum breaker missing at hose bibb- wait station outside of kitchen swinging doors. **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. tested at 300 ppm remade and tested at 50-100 ppm. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Bulk containers in dry storage room. **Warning**
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. calibrated 2 stem thermometers as well as inspectors. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. items that were stop saled could have cooled incorrectly. items stacked, tightly covered in deep cambros. **Warning**
- Intermediate - Proof of required state approved employee training not available for employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
7/11/2013 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures./walk in cooler-chef had breaker off for truck put back on/went back to walk in cooler after 1/2 hr temperature on unit down to 39 degrees f Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./raw fish,raw hamburger in walk in cooler -recommended rapid chill (less than 4 hrs)-chef took corrective action
- Observed wall in disrepair./under ice bin in the waite station Repeat Violation.
- Plumbing improperly installed./mop sink (outer enclosed area)has hot n cold water and drain but no sink or barrier to be sure water drains into the drain only
- Critical - Vacuum breaker mising at hose bibb./hot n cold hose spicket
|
10/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 37-03-1 Observed wall in disrepair./under the ice bin waite station wall rotted/cleaned-will be replacing in the near future
|
10/10/2012 | Routine - Food | Call Back - Complied |
- Critical - Establishment not maintaining shellstock tags for 90 days.
- Lights missing the proper shield, sleeve coatings or covers./walk in cooler
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable./all shelving storage peeling
- Critical - Observed 2 dead roaches on premises./swept up no evidence of any other activity live or dead-manager stated recently sprayed
- Observed build-up of grease/gumlike sticky material on all floor mats
- Observed build-up of heavy grease on side of fryers
- Critical - Observed dented/rusted cans./3 cans-manager discarded
- Observed fan in walk in cooler heavily soiled with accumulated dust.
- Observed food debris accumulated on floors under all equipment and in doir pass ways
- Critical - Observed food stored on floor./walk in freezer
- Observed gaskets with heavy slimy/mold-like build-up/beer cooler bar area
- Critical - Observed interior of tall reach-in cooler heavily soiled with accumulation of food residue right side of cooks line
- Critical - Observed moderately encrusted, soiled material on slicer.
- Observed wall in disrepair./under the ice bin waite station wall rotted
- Wet wiping cloth not stored in sanitizing solution between uses./waite station
- dishes,pans stored on soiled shelving which is also not smooth durable non absorbant or easily cleanable
- Critical - employee Hand wash sink lacking proper hand drying provisions/cooks line Corrected On Site.
|
8/8/2012 | Routine - Food | Warning Issued |
- Equipment and utensils not properly air-dried.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. New machine, chef and dishwasher state no strips.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One new employee 2-3 weeks.
- Observed attached equipment, hood and hood filters moderately soiled with accumulated grease, dust and char.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface-shelving under cookline, holding in use plates etc.
- Observed clean utensils/equipment stored in dirty basin by slicer.
- Observed employee with no hair restraint. Several male employees at cookline.
- Critical - Observed food being cooled by nonapproved method. Cooling soups in deep covered pans. Advised shallow metal pans uncovered.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Server scooping ice with plastic take-out cup.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Sour cream, milk etc holding in walk-in cooler.
- Observed utensils stored in crevices between equipment=knives at cookline.
|
4/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board moderately grooved/pitted and no longer cleanable./on salad reach in unit Repeat Violation.
- Critical - Observed food stored on floor./bar snack mix
- Critical - Observed food stored on floor./walk in cooler and freezer
- Critical - Observed interior of reach-in cooler heavily soiled with accumulation of food residue./tall freezer and coolers cooks line
- Observed nonfood-contact equipment in poor repair/broken/cracked light shield light on cooks line
- Critical - establishment has employee training needs to have original certificates for employees
|
12/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable./shelves cooks line.also moderate grease
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable./wood holding tickets over cooks line not sealed peeling.also in waite station Repeat Violation.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed cutting board moderate grooved/pitted and no longer cleanable./salad reach in cooler
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands./before putting on gloves Repeat Violation.
- Observed gaskets with slimy/mold-like build-up./reach in bar area
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food./condiment ccup in croutons
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit./ice cream scoop Corrected On Site.
- Critical - Observed interior of reach-in cooler moderately soiled with accumulation of food residue./tall cooks line reach in Repeat Violation.
- Critical - Observed moderate buildup of slime on 2 soda dispensing nozzles./bar area Repeat Violation.
- Critical - Observed moderately encrusted, soiled material on slicer.
- Observed utensils stored in crevices between equipment./knives cooks l9ne between wood table Corrected On Site. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./products in walk in cooler
- Wet wiping cloth not stored in sanitizing solution between uses./wait station Corrected On Site.
|
4/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor/walk in cooler
- Critical. Observed food stored on floor./walk in freezer
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands./before putting on gloves
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable./wood holding knive rack up
- Observed old labels stuck to food containers after cleaning.
- Observed old food stuck to clean dishware/utensils.
- Critical. Observed buildup of slime on soda dispensing nozzles./bar area
- Critical. Observed interior of tall reach-in cooler heavily soiled with accumulation of food residue.
- Observed build-up of food debris/gunk on storage shelving
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed utensils stored in crevices between equipment./spatula end of cooks line
- Observed heavy grease/gunk accumulated under dishmachine
- Observed wall heavy soiled with accumulated black debris in dishwashing area.
|
11/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Creamers at wait station holdiing at 74 F.
- Critical. Observed cloth used as a food-contact surface-bar type towel in box with bread/taco shell bowls.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Solo cup in grated cheese.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Several employees/servers with bracelettes etc.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Ice Bin for condo renters at maintenance room door.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces-two filters missing from hood. For reporting purposes only. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses-bar and expo area in kitchen.
- Observed utensils stored in crevices between equipment-knives at cookline.
- Observed single-service articles stored without protection from contamination. Styro take-out boxes on island at cookline.
- Plumbing system in disrepair-PVC pipes/T under 3 bin/prep sink leaking onto floor.
- Critical. Handwashing cleanser and paper towels lacking at handwashing lavatory-bar area.
|
4/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw steaks-holding 46 F. Advised quick chill to 41 or colder then hold at 41 or cooler.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw chicken over rte fries.
- Critical. Observed raw animal food stored over cooked food. Raw fish over cooked ribs. Corrected On Site.
- Critical. Observed food stored on floor. Hermetically sealed and others in bulk containers in dry storage area.
- Critical. Observed employee eating while preparing food-employee drink on drain board next to leyyuce for caesar salads.
- Observed cutting board grooved/pitted and no longer cleanable-cookline under mini fridge..
- Critical. Observed missing/inaccurate warewashing machine data plate-dishwasher.
- Observed old labels stuck to food containers after cleaning. Large deep cambros in prep area.
- Critical. Observed heavy black mold like soil/substance buildup inside and on edge of ice bin in kitchen area wait station.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. One new employee, not trained.
|
11/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/30/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 1/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/25/2008 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Bobby's, 3450 Ocean Dr, Vero Bch, FL »