BROTHER’S BAR B QUE Inspection – March 7, 2025

High Priority 3

#3High Priority50-17-3

High Priority – Operating with an expired Division of Hotels and Restaurants license.

#4High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ribs (108F – Hot Holding) stored in the hot holding box for less than 1 hour, as per operator. Operator reheated. Observed rice (112F – Hot Holding) stored on top of the stove for less than 1 hour.

#5High Priority41-15-5

High Priority – Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 100+ppm) stored inside the 3 compartment sink.

Intermediate 3

#6Intermediate16-37-1

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

#7Intermediate05-08-4

Intermediate – No probe thermometer provided to measure temperature of food products.

#8Intermediate53B-02-5

Intermediate – No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Sandra Thomas working for more than 1 year in the establishment with no employee training.

Basic 2

#1Basic36-03-4

Basic – Cove molding at floor/wall juncture broken/missing. Throughout the establishment. **Repeat Violation**

Repeat Violation

#2Basic14-69-4

Basic – Ice buildup in reach-in freezer.

Florida Food Watch