State inspectors temporarily closed three Tampa Bay eateries from April 18 to 24, 2016. We’ve listed the restaurants that were closed below, along with details about what inspectors say they found.
Cheddar’s Casual Cafe located at 11135 Causeway Blvd. in Brandon
- 2 semi-dry rodent droppings found in dishwashing area.
- 20 semi-dry rodent droppings found in bar area.
- Live, small flying insects in kitchen, food preparation area, food storage area or outside dumpster area.
- Stop Sale Order issued for potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours: Mac and Cheese was not cooled within the proper time frame.
Tace Lounge located at 14380 N. Dale Mabry Hwy in Tampa
- Live roaches found in the following locations: 3 in unused reach-in cooler on cook’s line; 12 on wheels of reach-in cooler; 1 on floor on cook’s line, 12 in reach-in cooler door hinge on cook’s line; 1 in door frame of walk-in cooler, 2 on the floor a 3-compartment sink; 2 on the floor by the dishwashing machine, 1 on soap dispenser on cook’s line.
- Dead roaches found in the following locations: 1 on floor next to server’s station; 1 under soda fountain in kitchen; 1 next to three compartment sink; 2 under 3-compartment sink; 2 by back door; 3 behind dry rack; 1 by entrance to kitchen.
- Live, small flying insects in kitchen, food preparation area, or food storage area.
- Stop Sale Order issued for shell eggs with cracks or broken shells.
Hallback’s Bar and Grill located at 3900 Don Emerson Dr. in Lakeland
- Live roaches found in the following locations: 8-10 roaches behind reach-in cooler next to food production area; 6-8 live roaches behind a freezer.
- Live, small flying insects in kitchen, food preparation area, or food storage area: Observed 10-12 live flying insects in dish area adjacent to the cook’s line.
- Raw eggs stored over coleslaw.
- Accumulation of debris on a white flap inside the ice machine.
The following eight Tampa Bay restaurants received the most violations during inspections conducted from April 18 to 22, 2016.
- Hotel and Restaurant license is expired.
- Hot cooked meats or poultry held at less than 135 degrees Fahrenheit: Chicken held at 118°.
- Stop Sale Order issued for dented or rusted cans of food.
- 8 dead roaches on floor by sink in bar.
- 1 live roach ran out of a book/manual in the kitchen.
- Stop Sale Order issued for 12 rotten lemons.
- Certified Food Manager or person in charge lacks knowledge of food-borne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Working containers of food removed from original container not identified by common name.
- Spray bottle containing toxic substance not labeled.
- No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Accumulation of black/green mold-like substance in the interior of the ice machine.
- Employee used handwash sink as a dump sink.
- Employee chopped onions with bare hands.
- Raw fish stored over produce in the walk-in cooler.
- Raw chicken stored over sauces in a reach-in cooler on the cook’s line.
- Live, small flying insects in kitchen, food preparation area or food storage area.
- The following cold foods were held at food cold held at temperatures greater than 41 degrees Fahrenheit: Diced tomatoes, shredded cheese, chopped lettuce.
- Self-service salad bar/buffet lacking adequate sneeze guards or other proper protection from contamination.
- Stop Sale Order issued for items in reach-in cooler, which was not working. Items in cooler ranged in temperature from 49° to 52°.
- The following potentially hazardous cold foods were held at temperatures greater than 41 degrees Fahrenheit: Chicken 52° beef 50° cheese 49° cactus 49° chorizo 50° hot salsa 48° beef tongue 51°.
- Manager lacking proof of food manager certification.
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