Widow Browns The, 2076 Seminole Blvd, Largo, FL - Restaurant inspection findings and violations

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Business Info

Name: WIDOW BROWNS THE
Type: Permanent Food Service
Address: 2076 Seminole Blvd, Largo, FL 33778-1713
License #: 6206611
Total inspections: 22
Last inspection: 08/13/2014

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Inspection findings

Inspection Date

Type

Disposition

  • Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation**
  • Basic - Open dumpster lid.
  • High Priority - One moderately Dented cans present. Vanilla pudding
  • High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Flat of eggs next to cook line, (Establishment open less than 4 hrs, completed paperwork in office)
  • High Priority - Presence of insects, rodents, or other pests. Approx 2-3 sugar ants, dry storage rack Area cleaned during inspection **Repeat Violation**
  • High Priority - Raw animal food stored over ready-to-eat food. Raw beef above buttered bread, cook line **Corrected On-Site**
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta, glass door cooler , cook line **Repeat Violation**
08/13/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Foam cups , storage shed
  • Basic - Case/container/bag of food stored on floor in walk-in cooler, case of potatoes on floor under rack
  • Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Employee beverages stored in refrig next to and above foods to be served to the public
  • Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing from glass door cooler , front line
  • Basic - Nonfood-contact equipment in poor repair. Glass door cooler fail to maintain foods at 41° or lower , front line
  • Basic - Single-service articles not stored inverted or protected from contamination. Foil lids , storage shed
  • Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Measured 0ppm, recheck 100ppm
  • Basic - Working containers of food removed from original container not identified by common name. Bulk bi sugar, flour
  • High Priority - Live, small flying insects in food storage area. Fruit flies in and around sack of onions , Onions removed from sack , sorted , peeled , stored in cooler. During inspection **Corrected On-Site**
  • Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Wait station
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles 40°
  • Intermediate - Slicer blade soiled with old food debris. To be cleaned within 4 hrs of u
4/4/2014Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
2/7/2014Routine - FoodCall Back - Complied
  • Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Walk in cooler boxes stored on floor. **Warning**
  • Basic - Clean equipment stored on floor. Ice wand stored on floor in walk in freezer. **Warning**
  • Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean dishes stored in bulk bin on floor by dish machine. **Warning**
  • Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
  • Basic - Hole in wall. Above server station in kitchen small holes. **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. In potatoes in walk in cooler. **Warning**
  • Basic - Old labels stuck to food containers after cleaning. At dish machine rack **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Batter 60°F at 8 am,pancake batter 56°F moved to reach in cooler to keep at 41°F or below. **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Hash 90°F hot holding grill top moved to reach in cooler to cold hold. **Warning**
  • Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Servers station. **Warning**
  • Intermediate - Encrusted material on can opener blade. **Repeat Violation** **Warning**
  • Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**
  • Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Warning**
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pork, noodles, sauce, various items in walk in cooler. **Repeat Violation** **Warning**
12/6/2013Routine - FoodWarning Issued
  • Basic - Food debris accumulated on kitchen floor. Grease and food debris down cooks line.
  • Basic - Nonfood-contact equipment in poor repair. Grease tray on flat top leaking.
6/18/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Clean utensils or equipment stored in dirty drawer or rack. Kitchen. Knifes stored in soiled container located on back prep. Table
  • Basic - Mop/service sink in disrepair. Drain not connected
  • Basic - Open dumpster lid. **Corrected On-Site**
  • Basic - Single-service articles not stored inverted or protected from contamination.frill toothpicks. On. Cooks line
  • 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. Touching cooked potatoes **Corrected On-Site**
  • High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Container of powdered soap and degreaser stored on pots. And pans rack **Corrected On-Site**
  • 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. Hash
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.chicken salad and cut ham
1/2/2013Routine - FoodInspection Completed - No Further Action
  • Violation: 36-11-1 Floors not maintained smooth and durable. missing floor tile near beverage station
8/20/2012Routine - FoodCall Back - Complied
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. deli style cooler bottom portion product temp 46/51 degrees
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. true reach in cooler on cooks line items stored on top portion of cooler 42 degrees and items on bottom portion 46 degrees
  • Critical - Dishmachine chlorine sanitizer not at proper minimum strength. less than 50 ppm
  • Floors not maintained smooth and durable. missing floor tile near beverage station
  • Observed employee with no hair restraint. missing on employee doing food prep
  • Critical - Observed food stored on floor. cases of coffee in dry storage area
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fish -ham-corned beef store in true reach in on cooks line 46 degrees items stored on bottom portion of cooler note items placed in freezer Corrected On Site.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. roast beef-chicken-pork stored in bottom portion of del style cooler 46/51 degrees
8/17/2012Routine - FoodWarning Issued
  • Observed dusty ceiling tiles and/or air conditioning vent covers. near 3 compartment sink
  • Critical - Observed objectionable odors in bathroom. in mens restroom
  • Critical - Observed soil buildup inside ice bin. in outside ice machine
  • Observed unnecessary items on the premise. old couch near dumpster
  • Observed wall soiled with accumulated black debris in dishwashing area. behind dishwasher
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. brown sauce hot holding at 120 degrees note item reheated Corrected On Site.
  • Critical - Working containers of food removed from original container not identified by common name. condiment containers on cooks line not labeled of contents
2/10/2012Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
11/28/2011Routine - FoodCall Back - Complied
  • Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. veggie soup and brown gravey cooled from yesterday stored in walk in cooler at 49/52 degrees note stop sale issued Corrected On Site.
  • 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. Pro
  • Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.cooks knifes stored in soiled container on cooks line
  • Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). veggie soup and brown gravey Corrected On Site.
  • Critical - Working containers of food removed from original container not identified by common name. condiment containers in reach in cooler in service area not labeled of contents tartar sauce
9/22/2011Routine - FoodWarning Issued
  • Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. on top shelf over steam table line
5/2/2011Routine - FoodCall Back - Complied
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. bottom porton of large deli style cooler
  • Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. five employees on duty
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface. on top shelf over steam table line
  • Critical - Observed encrusted, soiled material on slicer.
  • Observed grease accumulated under cooking equipment. under fryer
  • Observed hole in wall. in dry storage area
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. steak /chicken/pork in bottom portion of large deli style cooler 46/49 degrees note person in charge moved product to working cooler
4/29/2011Routine - FoodWarning Issued
  • Critical. Observed accumulation of debris in warewashing machine and associated equipment. insides of doors and top of machine
  • Observed residue build-up on nonfood-contact surface. old food build up on walk in cooler door
  • Lights missing the proper shield, sleeve coatings or covers. over prep/dishwasher area
  • Critical. Observed sanitizing solution exceeding the maximum concentration allowed. chlorene sanitizing solution more than 100 ppm
12/13/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Wholesome, sound condition
  • Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
  • Critical. Facilities to maintain product temperature
  • Critical. Food protection during storage, preparation, display, service, transportation
  • In use food dispensing utensils properly stored
  • Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
  • Clean clothes, hair restraints
  • Pre-flushed, scraped, soaked
  • Lighting provided as required. Fixtures shielded
  • Critical. Employee training validation
7/20/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed food stored in ice used for drinks. glass beverage bottle in ice bin in bar area
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface. on top shelf over cooks line
  • Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. to equipment near steam table
4/12/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sliced ham
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.salads in walk in cooler
  • Critical. Working containers of food removed from original container not identified by common name.condiment containers used on tables for quests
  • Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.grits hot holdening at 120 note product reheated
  • Critical. Observed food stored on floor.in walk in cooler
  • Critical. Observed food stored on floor. in walk in freezer
  • Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. cardboard used as shelf covering in prep room area
  • Wiping cloth chlorine sanitizing solution not at proper strength. more than 100 ppm
  • Critical. Observed encrusted, soiled material on slicer. old food build up on blade
  • Observed residue build-up on nonfood-contact surface. ovserved 3 old dry rodent droppings in container holding packaged food near beverage storage area
  • Observed food debris accumulated on kitchen floor. observed about 24 old dry rodent droppings on floor in prep room area
  • Observed hole in wall. near large walk in cooler
11/18/2009Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
9/23/2009Routine - FoodCall Back - Complied
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. foods on bottom portion of deli style cooler 48/49 degrees note top portion is 38/41 note foods moved to working cooler
  • Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. bottom portion of deli style cooler
  • Observed ice scoop with handle in contact with ice. in ice bin in bar area
  • Critical. Observed encrusted material on can opener.
  • Critical. Vacuum breaker mising at hose bibb. hose bib in kitchen area near 3 compartment sink
  • Observed open dumpster lid.
  • Observed grease on the ground and/or pad around grease receptacle.
  • Critical. Manager lacking proof of Food Manager Certification.katherin kokkinakos expired 5/04
7/16/2009Routine - FoodWarning Issued
No report available. 1/9/2009Routine - FoodCall Back - Complied
No report available. 1/8/2009Routine - FoodWarning Issued
No report available. 9/11/2008Routine - FoodInspection Completed - No Further Action

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