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Licensee
Name: KER'S WING HOUSE BAR & GRILL License Number: SEA3911464
Rank: Seating License Expiration Date: 02/01/2020
Primary Status: Ownership Changed Secondary Status:
Location Address: 5003 US HWY 301 N
TAMPA, FL 33610

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 11/15/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
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Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
14-01-4    Basic - Bowl or other container with no handle used to dispense food. Bartender used cup to scoop ice **Repeat Violation** **Warning**
23-06-4    Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Hood, handle presser handle, gaskets cooks line, exterior spice containers, exterior bulk bin, knife rack **Warning**
23-04-4    Basic - Build-up of mold-like substance on nonfood-contact surface. Curtains **Warning**
14-45-4    Basic - Cardboard used to line nonfood-contact shelves. On cooks line **Corrected On-Site** **Warning**
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Repeat Violation** **Warning**
40-06-4    Basic - Employee personal items stored in or above a food preparation area. Cell phone, jacket **Corrected On-Site** **Warning**
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting. Cups servers station **Repeat Violation** **Warning**
14-11-4    Basic - Equipment in poor repair. Reach in cooler on cooks line leaking water **Warning**
36-71-4    Basic - Floor drains/drain covers heavily soiled. Under three compartment sink **Warning**
36-73-4    Basic - Floor soiled/has accumulation of debris. Walk in freezer **Warning**
14-38-4    Basic - Food storage container/container lid cracked or broken. Holding chips **Corrected On-Site** **Warning**
14-70-4    Basic - Ice buildup in walk-in freezer. **Warning**
10-01-4    Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Bulk bin **Corrected On-Site** **Warning**
10-07-4    Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 92°F, **Warning**
22-19-4    Basic - Interior of microwave soiled with encrusted food debris. **Warning**
38-07-4    Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Prep area **Warning**
05-09-4    Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler cooler cooks line **Warning**
29-49-5    Basic - Observed standing water in bottom of reach-in cooler. Cooks line **Warning**
16-48-4    Basic - Old food stuck to clean dishware/utensils. In dishroom **Warning**
14-33-4    Basic - Reach-in cooler shelves with rust that has pitted the surface. Cooks line **Warning**
36-27-5    Basic - Wall soiled with accumulated grease, food debris, and/or dust. Next to mop sink, cooks line **Warning**
12A-17-4    High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked onions 56°F, sliced cheese 60°F, ribs 48°F, shrimp 60°F, items placed on ice, slice cheese and cooked onions issued stop sale. Cook stated shrimp and ribs came from Walk in cooler in am. **Corrective Action Taken** **Warning**
08A-10-4    High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.raw chicken stored with ready to eat wings **Corrected On-Site** **Warning**
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.cooked onions 56°F, sliced cheese 60°F **Warning**
22-31-4    Intermediate - Non-pitting surface rust on food-contact equipment. Interior ice machine **Warning**
05-06-4    Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Calibrated at time of inspection **Corrected On-Site** **Warning**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.