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Licensee
Name: BRUCE'S CHICAGO GRILL & DOG HOUSE License Number: SEA6209145
Rank: Seating License Expiration Date: 02/01/2023
Primary Status: Ownership Changed Secondary Status:
Location Address: 7733 ULMERTON RD #3
LARGO, FL 33771

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 06/26/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
8 7 16
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. Cups used as scoops in bin in storage room.
23-06-4    Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Hood filters. Shelving on cookline soiled. Exterior of containers soiled, on cookline. Step ladder soiled.
08B-20-4    Basic - Damaged/spoiled/recalled food not properly segregated. Raw chicken with mold-growth in reach in cooler. See stop sale.
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on top of reach in cooler.
40-07-4    Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Baseball caps hanging on dish rack.
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation.
14-11-4    Basic - Equipment in poor repair. Reach in cooler gasket two drawer stand up, cutting board with cut marks
36-22-4    Basic - Floor area(s) covered with standing water.
36-18-4    Basic - Floor tiles cracked, broken or in disrepair.
22-08-4    Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
29-49-5    Basic - Observed standing water in bottom of reach-in cooler. Across from oven near 3 compartment sink, cold hold drawers
16-46-4    Basic - Old labels stuck to food containers after cleaning.
25-05-4    Basic - Single-service articles improperly stored. Single service items stored in boxes on floor in dry storage.
25-02-4    Basic - Unwrapped single-service utensils not presented so that only the handles are touched.
36-27-5    Basic - Wall soiled with accumulated grease, food debris, and/or dust. On cookline Floors soiled in kitchen Ceiling vents soiled, kitchen area.
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles unlabeled on deli prep cooler top. Bin of sugar/salt in storage room unlabeled.
12A-16-4    High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed 2 employees come in from outside and began work, no handwash. Advised employees to wash hands.
01B-07-4    High Priority - Food with mold-like growth. See stop sale. Observed raw chicken in container in reach in cooler with mold growth.
35A-02-5    High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Observed 6 small flying insects in kitchen area near dish area.
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 47 °F Swiss cheese slices 49 °F lettuce 49 °F
03B-01-5    High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Onions 118-131 °F
22-43-4    High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm.
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food. Raw burgers stored over French fries in tall reach in cooler. Employee moved burgers to bottom shelf. In reach in cooler in storage room, raw meat stored over fresh cabbage. Raw beef over French fries. **Corrective Action Taken**
08A-17-5    High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Raw chicken over hot dogs and fries in reach in freezer.
22-02-4    Intermediate - Accumulation of food debris/grease on food-contact surface. White reach in cooler near restrooms. Can opener soiled. Interior of microwave soiled. Ice tea dispenser soiled. Shake mixer soiled.
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Wiping cloth stored in font hand wash sink. Employee removed. **Corrected On-Site**
31A-11-4    Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped sanitizer bucket in hand wash sink.
27-16-4    Intermediate - Hot water not provided/shut off at employee handwash sink. Men's and women's employee restrooms near kitchen temped 86-92 °F Restroom down hallway temped 104 °F.
22-03-4    Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime.
53A-01-6    Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/.
53B-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.
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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.