BEST OF BRITISH PUB

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice machine Warning - From follow-up inspection 2025-11-21: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -quaternary ammonia Warning - From follow-up inspection 2025-11-21: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in bar Warning - From follow-up inspection 2025-11-21: Time Extended

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -operator is curing bacon using Prague curing salts Warning - From follow-up inspection 2025-11-21: Time Extended

Intermediate - - From initial inspection : Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. -eggs on menu, provided form to operator. Warning - From follow-up inspection 2025-11-21: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine at bar. Warning - From follow-up inspection 2025-11-21: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on top exterior of warewashing machine. Warning - From follow-up inspection 2025-11-21: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen Warning - From follow-up inspection 2025-11-21: Time Extended

Basic - - From initial inspection : Basic - Drain cover(s) missing at dish machine Warning - From follow-up inspection 2025-11-21: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. -pans on shelf over dish machine Warning - From follow-up inspection 2025-11-21: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -gaskets on reach in cooler in the bar Warning - From follow-up inspection 2025-11-21: Time Extended

Basic - - From initial inspection : Basic - Floor and wall tiles missing and/or in disrepair by ice machine and mop sink. Warning - From follow-up inspection 2025-11-21: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris under cooking equipment Warning - From follow-up inspection 2025-11-21: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. -boxes of chips in retail room Warning - From follow-up inspection 2025-11-21: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer in back storage room Warning - From follow-up inspection 2025-11-21: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Warning - From follow-up inspection 2025-11-21: Time Extended

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -storage room Warning - From follow-up inspection 2025-11-21: Time Extended

Basic - - From initial inspection : Basic - Lights not functioning over cook line Warning - From follow-up inspection 2025-11-21: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gas burner grates -exterior reach in drawers on cook line and reach in freezer -speed rack on cook line -exterior sides of cooking equipment -gaskets on upright reach in freezer and reach in cooler in bar Warning - From follow-up inspection 2025-11-21: Time Extended

Basic - - From initial inspection : Basic - Open dumpster lid. Warning - From follow-up inspection 2025-11-21: Time Extended

Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover. -shelf under dry good prep table Warning - From follow-up inspection 2025-11-21: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -by soda boxes Warning - From follow-up inspection 2025-11-21: Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -0 ppm, ran 5 times Warning

High Priority - Raw animal food stored in same container as ready-to-eat food. -house cured raw bacon with cooked steak in container in upright reach in cooler. Operator moved to raw bacon to another area. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw beef behind house cured bacon in reach in drawer on cook line. Operator corrected. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice machine Warning

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in bar Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -operator is curing bacon using Prague curing salts Warning

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. -eggs on menu, provided form to operator. Warning

Basic - Accumulation of debris inside warewashing machine at bar. Warning

Basic - Accumulation of debris on top exterior of warewashing machine. Warning

Basic - Bowl or other container with no handle used to dispense food. -breadcrumb container Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates on top shelf on cook line and utensils on cook line. Warning

Basic - Drain cover(s) missing at dish machine Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. -pans on shelf over dish machine Warning

Basic - Equipment in poor repair. -gaskets on reach in cooler in the bar Warning

Basic - Floor and wall tiles missing and/or in disrepair by ice machine and mop sink. Warning

Basic - Floor soiled/has accumulation of debris under cooking equipment Warning

Basic - Food stored on floor. -boxes of chips in retail room Warning

Basic - Ice buildup in reach-in freezer in back storage room Warning

Basic - In-use ice scoop stored on soiled surface between uses. -top of ice machine Warning

Basic - In-use tongs stored on equipment door handle between uses. -on rod over cook line Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Warning

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -storage room Warning

Basic - Lights not functioning over cook line Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gas burner grates -exterior reach in drawers on cook line and reach in freezer -speed rack on cook line -exterior sides of cooking equipment -gaskets on upright reach in freezer and reach in cooler in bar Warning

Basic - Open dumpster lid. Warning

Basic - Ripped/worn tin foil used as shelf cover. -shelf under dry good prep table Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -by soda boxes Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -Quaternary 500++ppm), operator diluted, 200 ppm Corrected On-Site Warning

Basic - Wiping cloth sanitizing solution stored on the floor on cook line Corrected On-Site Warning