BARTACO DR PHILLIPS Inspection – April 2, 2025

High Priority 2

#7High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler cooked shrimp (47F – Cold Holding); raw fish (46F – Cold Holding) Less than four hours Placed in reach in freezer for temperature recovery 20 minutes later Raw fish 39 Raw shrimp 38 **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation

#8High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Expo line fried shallots (108F – Hot Holding) Less than four hours Advised time plan

Intermediate 1

#9Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head soiled in prep kitchen

Basic 6

#1Basic36-34-5

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

#2Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils at server station. **Repeat Violation**

Repeat Violation

#3Basic24-08-4

Basic – Equipment and utensils not properly air-dried – wet nesting. Plastic pans in dish room

#4Basic08B-39-4

Basic – Raw fruits/vegetables not washed prior to preparation. Avocados in prep kitchen Chef adressed **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation

#5Basic21-44-1

Basic – Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles at server station **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation

#6Basic14-06-4

Basic – Wood food-contact surface not properly sealed. Muddler at the bar

Florida Food Watch