BRGR STOP CONCEPTS LLC

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Lower left flip top - Mac and cheese at (48F-ColdHolding). Per operator item was not prepared or portioned today. Item was left in cooler over night. Warning - From follow-up inspection 2025-12-29: Stop sale was issued at call back inspection. High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lower left flip top - Mac and cheese at (46F-ColdHolding). Per operator item was not prepared or portioned today. Item was left in cooler over night exceeding 6 hours. See stop sale. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lower left flip top - Mac and cheese at (48F-ColdHolding). Per operator item was not prepared or portioned today. Item was left in cooler over night exceeding four hours. See stop sale. Warning - From follow-up inspection 2025-12-29: Observed lower left flip top -Mac and cheese 46F Cold Holding. Per operator item was not prepared or portioned today. Item was left in cooler over night exceeding 6 hours. See stop sale. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for wiping cloth quaternary solution and for dish machine using chlorine sanitizer. Warning - From follow-up inspection 2025-12-29: Observed same. No chemical test kit for wiping cloth quaternary solution and for dish machine using chlorine sanitizer. Admin Complaint

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Gap by back exit door in kitchen Warning - From follow-up inspection 2025-04-17: Observed at callback same Time Extended - From follow-up inspection 2025-06-17: Observed at callback same Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at kitchen soiled with grease behind cooking equipment Warning - From follow-up inspection 2025-04-17: Observed at callback same Time Extended - From follow-up inspection 2025-06-17: Observed at callback same Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in prep area shelves contain mold like substance

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two certificates expired January 2022

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled surface cleaner bottle at front counter

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms not fully self closing

Basic - Bowl or other container with no handle used to dispense food. 10 ounce cup used as scoop in sauce container. Operator removed Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tanks in bar and kitchen not securely fastened. Operator fasted co2 tanks Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile bulged in kitchen over stove

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in hallway leading to office soiled with mold like substance.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on prep area shelves contain deep cut marks

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open employee drinks on shelf over sauces in prep area. Operator removed Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils at cookline in container of water 85F. Overplayed container on stove to heat water tom135F Corrective Action Taken

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on prep table stored over chips in kitchen. Operator properly stored Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Standing water in kitchen reach in cooler. Operator wiped up water Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled at cookline with grease

Basic - shelves with rust that has pitted the surface. Shelves at kitchen under grill rust pitted

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat celery in reach in cooler. Operator properly inverted Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at male and female public bathroom Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on cutting board in kitchen next to raw beef. Operator removed phone Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils stored in container of water 90F. Operator placed on stove top water now 145F Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board. Overplayed wiping cloth in sanitizer solution Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2024-03-29: Next unannounced Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - From follow-up inspection 2024-03-29: Next unannounced Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile above three compartment sink in disrepair. - From follow-up inspection 2024-03-29: Next Unannounced Time Extended

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked raw shell eggs and changed gloves without washing hands before reaching for cooked onions and sliced cheeses to place on multiple burgers on grill.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee on cook line placed raw burgers on grill and changed gloves without washing hands before reaching into cooler for sliced cheeses.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No signature forms for three new employees. Forms provided to be signed. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in bottles by triple sink and end of dish machine clean line.

Basic - Cutting board has cut marks and is no longer cleanable. Red cutting board on end of make line has heavy cut marks and discoloration.

Basic - Soiled dry wiping cloth in use. Soiled dry wiping cloth in use on make line. Employee discarded cloth. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler at front counter.

Basic - Working containers of food removed from original container not identified by common name. Spray bottle of olive oil by cook line and squeeze bottle of water on cook line not labeled.

High Priority - Operating with an expired Division of Hotels and Restaurants license. -Observed hotel and restaurant license expired on 12/01/2022 Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed coleslaw cold held at 56 degrees Fahrenheit in flip top cooler. Per operator, item placed in unit from yesterday. See stop sale. Repeat Violation

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. A poster has been given to the operator. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of old food residue buildup on can opener blade.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black mold like substance buildup inside ice machine.

Basic - No handwashing sign provided at a hand sink used by food employees in kitchen.

Basic - Old labels stuck to food containers after cleaning.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. -Observed in-Use utensils stored in unclean water at 78 degrees Fahrenheit. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw shell eggs stored over hotdogs in walk-in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed coleslaw cold held in flip top cooler at 45 degrees Fahrenheit. Operator transfer to unit less than 45 minutes prior to inspection. Operator place ice pack on item for quick chill. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on cooked chicken wings stored in walk-in cooler.

Basic - Working containers of food removed from original container not identified by common name. -Observed flour removed from the original container not identified by common name.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese and one burger left on cutting board at cheese, burger (50-55F - Cold Holding), chef moved back to reach in cooler , said it became busy so he forgot about it, Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine

Intermediate - Spray bottle containing toxic substance not labeled. Bottles with oil water have no label manager labeled Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Carbon dioxide/helium tanks not adequately secured. Tanks by the two door stand up reach in cooler in the kitchen

Basic - Floor tiles missing and/or in disrepair. In the back room by the walk in freezer

Basic - Food stored on floor. Boxes of food stored on the floor in the walk-in cooler and walk-in freezer, manager picked up Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler.two door flip top cooler on the cook line with standing water in cooler

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Printed and posted sign Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Ceiling tile missing. In the kitchen

Basic - Floor tiles missing and/or in disrepair. In th3 back room by the walk in freezer

Basic - Food stored on floor. Bags of onions on the floor in the walk in cooler Corrected On-Site

Basic - Hole in or other damage to wall. Hole in the wall employee restroom

Basic - No handwashing sign provided at a hand sink used by food employees. In employee restroom

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by table with pots on it

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Ceiling tile missing. Over the three compartment sink

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - No handwashing sign provided at a hand sink used by food employees. Athandwash sink next to three compartment sink

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. No light

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Manager discarded Corrected On-Site