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Licensee
Name:
GOLD RUSH BBQ
License Number:
SEA6804522
Rank:
Seating
License Expiration Date:
12/01/2025
Primary Status:
Current
Secondary Status:
Active
Location Address:
661 S TAMIAMI TRL VENICE, FL 34285
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
09/19/2024
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
3
2
11
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.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed operator correct issue to meet standards for inspection. **Warning**
Basic - Employee eating in a food preparation or other restricted area. Observed multiple employees drinking while working in food prep area. **Warning**
Basic - Food stored on floor. Observed buckets of chicken base on floor at dry storage area. Observed operator correct issue to meet standards for inspection. Repeat 11-16-23 **Corrected On-Site** **Repeat Violation** **Warning**
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of scoop in floor of flour bin. **Warning**
Basic - Working containers of food removed from original container not identified by common name. Observed unlabeled working containers of flour. **Warning**
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee using bare hard contact with lettuce and tomatoes for sandwich at cooks line. **Warning**
High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach on floor near dishwasher area. Operator removed roach. **Corrected On-Site** **Warning**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken, pulled pork, pork belly, green beans ands stuffing in walk-in-cooler prepared onsite more then 24 hours prior as per employee statement, items were not properly date marked. Repeat 11-16-23 **Repeat Violation** **Warning**
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.
