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Big Papa's Sports Bar And Grill Inc

Big Papa's Sports Bar And Grill Inc
4657 S Hwy 1
Suite B
Rockledge, FL 32955
(321)504-3239

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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2 Food Service Inspections Since July 1, 2011
Inspection For: BIG PAPA'S SPORTS BAR AND GRILL INC
License Number: 1504691
License ID: 5232367
Inspection Visit ID: 4578280
Inspection Date: Wednesday, April 11, 2012
Inspection Number: 2145764
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Extension given, pending
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 3
Total Number of Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
37-12-1 Violation: 37-12-1Ceiling not smooth and easily cleanable. Patches in kitchen
38-07-1 Violation: 38-07-1Lights missing the proper shield, sleeve coatings or covers. Walkin cooler.
38-07-1 Violation: 38-07-1Lights missing the proper shield, sleeve coatings or covers. Hood
53A-01-2 Critical. Violation: 53A-01-2Manager lacking proof of Food Manager Certification.
53B-08-1 Critical. Violation: 53B-08-1No proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.

Inspection For: BIG PAPA'S SPORTS BAR AND GRILL INC
License Number: 1504691
License ID: 5232367
Inspection Visit ID: 4494789
Inspection Date: Friday, April 06, 2012
Inspection Number: 2145764
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Number of Critical/Risk Violations: 17
Number of Noncritical Violations: 4
Total Number of Violations: 21
Details
ViolationObservations of Inspector [as written on inspection]
01B-16-1 Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked products in all storage RIC's
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sour cream 47F ranch dressing 50F in RIC
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Dressing cooler on cook line ambient temperature reads 51F
05-09-1 Critical. No conspicuously located thermometer in holding unit. Dressing cooler. Corrected On Site.
08A-24-1 Critical. Observed raw animal foods not properly separated from each other in chest RIF
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Chest RIF
08A-27-1 Critical. Observed container of raw chicken stored on top of a container of raw pork sausage in RIC. Corrected On Site.
16-03-1 Critical. Observed moderate accumulation of debris in warewashing machine and associated equipment.
16-07-1 Critical. Observed heavy accumulation of debris in three-compartment sink.
20A-10-1 Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. DISCONTINUE USE OF DISHMACHINE. SET UP 3 BAY SINK FOR WAREWASHING
22-23-1 Critical. Observed Heavy encrusted, soiled material on potato slicer.
32-16-1 Critical. Front line Hand wash sink lacking proper hand drying provisions. Corrected On Site.
37-12-1 Ceiling not smooth and easily cleanable. Patches in kitchen
38-07-1 Lights missing the proper shield, sleeve coatings or covers. Hood
38-07-1 Lights missing the proper shield, sleeve coatings or covers. Walkin cooler
42-03-1 Wet mop not hung to dry.
46-09-2 Critical. Exit signs not properly illuminated. For reporting purposes only.
53A-01-2 Critical. Manager lacking proof of Food Manager Certification.
53B-02-1 Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. Not knowing the minumum cooking temperatures of raw pork to raw chicken. Corrected On Site. Educated employee minumum cooking temperatures
53B-08-1 Critical. No proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.

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No (0) Food Service Inspections for July 1, 2010 - June 30, 2011
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No (0) Food Service Inspections for July 1, 2009 - June 30, 2010
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No (0) Food Service Inspections for July 1, 2008 - June 30, 2009
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No (0) Food Service Inspections for July 1, 2007 - June 30, 2008
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No (0) Food Service Inspections for July 1, 2006 - June 30, 2007

NoticeEach inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Big Papa's Sports Bar And Grill Inc, Rockledge may have fewer or more violations than noted in their most recent inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Big Papa's Sports Bar And Grill Inc, Rockledge.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

In general, critical violations are those that, if not corrected, are more likely to contribute directly to food contamination, illness or environmental damage. Although the Department of Business and Professional Regulation (DBPR) use the industry-standard term "critical", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Big Papa's Sports Bar And Grill Inc, Rockledge may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure the public health and safety.

Noncritical violations do not directly relate to foodborne illness risk, but are preventive measures that include practices and procedures which effectively control environmental conditions. Left uncorrected, noncritical violations can undermine the overall food safety program of an establishment and lead to the development of critical violations.

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.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "critical/noncritical" designation.


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