HOULIGAN’S A SPIRITED SPORTS GRILLE Inspection – February 27, 2025

High Priority 2

#7High Priority12A-28-4

High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

#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. -chicken wings 80f less than 2 hours **Corrective Action Taken**

Corrective Action Taken

Intermediate 2

#9Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. -pitcher in hand sink at bar **Corrected On-Site**

Corrected On-Site

#10Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. -Upstairs bar **Corrected On-Site**

Corrected On-Site

Basic 6

#1Basic36-34-5

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents by dish machine

#2Basic14-11-5

Basic – Equipment in poor repair. -shelf with wing sauces rusted

#3Basic36-10-4

Basic – Floor soiled in keg walk in cooler. -broken glass under equipment at.

#4Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease -hood soiled with grease over char grill

#5Basic16-46-4

Basic – Old labels stuck to food containers after cleaning.

#6Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**

Corrected On-Site

Florida Food Watch