DICK'S LAST RESORT

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over queso sauce. Manager moved eggs to bottom during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo: ranch dressing 47F, per manager approximately 3 hours. Ice water added at time of inspection. Retemped at 41F, Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb by back door.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cheese opened 2-10-26, not dated by 2-13-26.

Intermediate - Handwash sink used for purposes other than handwashing. Straws, ice, and limes in bar hand wash sink. Removed during inspection. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink on cook line not working/unable to dispense paper towels. Paper towels to far away from hand wash sink at bar.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dishes under stairs not inverted.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Dishes stored under rusted stairs by dish pit.

Basic - Drain cover(s) missing. Across from dish pit.

Basic - Equipment in poor repair. Inside of walk-in door rusty.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Residue build up on walk-in cooler shelves.

Intermediate - Handwash sink not accessible for employee use at all times in wait/ prep area near dough mixer. Sink blocked with trash can. Employee removed trash can from in front of sink. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Seed in drain of hand wash sink near ice machine. Manager removed seeds from sink. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by dish shelf and on left side of cook line. Manager had employee restock paper towel dispensers. Corrected On-Site Repeat Violation

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

Basic - Ceiling tile missing near mop sink area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance thru out kitchen and mop sink area. Repeat Violation

Basic - Cloth used as a food-contact surface under tea urn at wait/prep station.

Basic - Equipment and utensils not properly air-dried - wet nesting on dish shelf. Repeat Violation

Basic - Food stored on floor. Raw chicken stored on floor in walk in cooler. Repeat Violation

Basic - Stored food not covered. Netted Snow crab legs stored in deep freezer not covered. Repeat Violation

Basic - Walk-in cooler interior door with rust that has pitted the surface.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee with soiled glove from working breading station place tortilla chips on tray for an order. See stop sale.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee with soiled glove from working breading station place tortilla chips on tray for an order. See stop sale. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 2 salmon in grill station drawers. See stop sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Grease/residue build-up on mixer back splash and underside of mixer head.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In grill station and on expo. Sinks restocked during inspection. Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Build-up on under side of tortilla drawer handle.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Utensils on clean dish rack under rusted steps in bins with rust debris. Employee cleaned utensils and bins. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Utensils and clean pans stored under rusted stairwell.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 2 salmon in grill station drawers. See stop sale.

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust/debris on cook line fan. Repeat Violation

Basic - Outer openings not protected with self-closing doors. Back door to kitchen self closing device detached.

Basic - Rusted underside of steps in dish area over clean dish rack.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink by ice machine. Manager fixed so paper towels would come out of dispenser. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle behind bar. Manager labeled bottle. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water not working at hand wash sink in server station. Manager turned hot water on underneath sink. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed build up of dust and mold like substance on vents throughout kitchen.

Basic - Food stored on floor. Observed a case of raw chicken on floor of walk in freezer. Manager added to shelf. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed build up of food debris in bottom of oven in kitchen.

Basic - Old labels stuck to food containers after cleaning. Observed old labels on empty Cambros on shelf in kitchen.

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed forks stored with food contact surface up and also whisk stored with food contact surface on hook.

Basic - Stored food not covered. Observed tea urns, mashed potatoes and chili not covered. Manager covered all. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed coleslaw 62F and sliced tomatoes 60F. Employee states for 2.5 hours. Employee added ice underneath pans. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with build up of food debris.

Intermediate - Handwash sink used for purposes other than handwashing. Observed drain catcher in hand wash sink at dish area and knives stored in sink behind the line in kitchen.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at sink behind cooking line and hand wash sink by ice machine. Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Cove molding at floor/wall juncture broken/missing. Observed cove molding missing in several places around kitchen.

Basic - Equipment in poor repair. Observed lighting out in walk in cooler and handle missing on microwave next to fry station.

Basic - In-use tongs stored on equipment handle between uses. Observed tongs stored on fire suppression pipes in kitchen area by stoves.

Basic - Stored food not covered. Observed tea urns and mashed potatoes not covered. Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed portioned sauces not date mark. Manager states they ran out of day dots but he ordered some this morning. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in server area near dry storage. Manager restocked. Corrected On-Site

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

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed knives stored on rusty magnetic strip in prep area. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed drink cups stacked while still wet. Manager took to dish area. Corrective Action Taken

Basic - Floor area(s) covered with standing water. Observed standing water in back of reach in cooler in kitchen.

Basic - Stored food not covered. Observed snow crab legs in reach in cooler and tea urns in server area not covered. Manager covered both. Corrected On-Site

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

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Repeat Violation

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.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust build up on vents in kitchen.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed 6 knives stored on rack with magnetic strip with rust. Manager took knives off rack and put in dish area. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed salmon thawed in ROP package with no cut in package.

Basic - Food stored on floor. Observed seasonings stored on tray in floor in prep area.

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed chicken not frozen on pull thaw rack in kitchen at 50F less than 2 hours. Manager put back in walk in cooler. Corrected On-Site

Basic - Insect control device installed over food preparation area. Observed bug zapper over prep table and hot holding unit. Manager unplugged and removed bug zapper. Corrected On-Site

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. Bar dish machine tested at 0ppm. Chemical switched out with new, machine primed, retested at 50ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry short make table: diced tomatoes 47F, sour cream 46F, less than 1 hour. Items iced at time of inspection. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer back splash and underside of mixer head.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed 5 cooks and 2 severs.

Basic - Floor area(s) covered with standing water. Under ice machine and under chemical shelf.

Basic - No waste receptacle installed at handwash sink provided with disposable towels. At handwash sink by ice machine. Manager put trash can by sink. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed shelled eggs not pasteurized stored over queso cheese. Manager moved queso cheese. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice machine in back of kitchen hall with mold like substance.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink in back of kitchen next to walk in being used for other purposes.

Basic - Dead roaches on premises. Observed 2 dead roaches on top of dish machine. Manager removed. Corrected On-Site

Basic - Food stored on floor. Observed green beans, corn and corn dogs stored in freezer floor. Manager put on shelves. Corrected On-Site

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 on scoop in flour container. Manager removed. Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed forks stored tong side up. Manager put in dish area dish machine Corrected On-Site