2 BROTHERS STEAK HOUSE & BISTRO Inspection – August 28, 2024

High Priority 2

#7High Priority22-11-5

High Priority – Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Shelving at cookline heavily soiled.

#8High Priority29-37-4

High Priority – Spray hose at dish sink lower than flood rim of sink.

Intermediate 4

#9Intermediate11-27-4

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

#10Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade and holster heavily soiled.

#11Intermediate11-26-1

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

#12Intermediate53B-13-5

Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. NO PROOF FOR JOHN.

Basic 6

#1Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable.

#2Basic12B-02-4

Basic – Employee eating in a food preparation or other restricted area. Drink on cookline.

#3Basic14-11-5

Basic – Equipment in poor repair. Bottom gasket of low cooler at cookline, tall unit adjacent to dish machine, and others.

#4Basic29-09-4

Basic – Faucet/handle missing at plumbing fixture. Kitchen.

#5Basic36-22-4

Basic – Floor area(s) covered with standing water.

#6Basic42-01-4

Basic – Wet mop not stored in a manner to allow the mop to dry.

Florida Food Watch