FOXBORO SPORTS TAVERN Inspection – July 1, 2025

High Priority 2

#5High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the single door make table cooler in the service area, fresh tomato salsa (49F – Cold Holding); sour cream (49F – Cold Holding). Per operator the sour cream and tomato salsa have been in the make table for 72 hours. See stop sale.

Stop Sale

#6High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the single door make table cooler in the service area, fresh tomato salsa (49F – Cold Holding); sour cream (49F – Cold Holding). **Repeat Violation**

Repeat Violation

Intermediate 1

#7Intermediate16-53-4

Intermediate – Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Low temperature dishwasher at 100F.

Basic 4

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a black mold like substance on the ceiling around the ice chute inside the ice machine.

#2Basic51-11-4

Basic – Carbon dioxide/helium tanks not adequately secured. There are unsecured carbon dioxide canisters by the walk in cooler door.

#3Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are two containers on the frill filled with 110F water holding utensils. **Repeat Violation**

Repeat Violation

#4Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.

Florida Food Watch