DAVE & BUSTER'S

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler at cook line; cooked brisket (51F - Cold Holding); raw burger patties (52F - Cold Holding). Per operator all items stored in reach cooler for 3 hours. Operator removed all items to walk-in cooler. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled with food debris at bar.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean ice buckets stored not inverted/ protected. Operator stored ice buckets inverted. Corrected On-Site

Basic - Ice scoop handle in contact with ice at server station. Operator removed the ice scoop. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched ready eat fries with his bare hand when he put fries from bowl to plate at cook line. Discuss proper food handling procedures with the operator. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler; raw ground beef patties stored over cooked beef. Operator removed cooked beef to bottom shelf. Corrected On-Site

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

Intermediate - No soap provided at handwash sink at bar.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean forks stored not inverted in reach-in cooler near by cook line. Operator stored clean forks inverted. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable at prep area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cell phone stored on prep table near by cook line. Operator removed the cell phone. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation at cook line.

Basic - In walk-in cooler; commercially processed reduced oxygen packaged raw salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.

High Priority - Operating with an expired Division of Hotels and Restaurants license on 12/01/2024.

High Priority - Toxic substance/chemical improperly stored. Chemical cleaning bottles stored with bread crumbs at cook line. Operator removed chemical bottles to proper storage. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with accumulated food debris.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean food containers not stored inverted or protected at storage area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of hood soiled with accumulated grease.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizing bucket solution stored with single use food container liner at cook-line. Operator removed single service liner to proper storage. Corrected On-Site

Basic - Single-service coffee filters improperly stored at dry storage.

High Priority - Displayed food not properly protected from contamination. Observed cut fruits at bar not covered. Operator covered fruits. Corrected On-Site

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed 15pounds of vacuum packaged salmon thawed without removing from package in walk-in cooler.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 15pounds of vacuum packaged salmon thawed without removing from package in walk-in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach-in cooler blue cheese (51F - Cold Holding); chopped tomatoes (59F - Cold Holding) Operator removed it to walk-in cooler; blue cheese(42F-Cold Holding); chopped tomatoes (43F-Cold Holding ) Corrected On-Site

High Priority - Wiping cloth sanitizer solution at bar exceeds the maximum concentration allowed (quaternary 500ppm+) Operator diluted with water (quaternary 200ppm) Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands at triple sink. Discussed operator proper handwashing procedures. Employee washed her hands at handwashing sink Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun with mold like substance at bar close to small soda cooler. Operator cleaned at time of inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed cup with no handle used in powder sugar container at dry storage. Operator removed correct storage.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone and keys on prep table. Operator removed correct storage. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on prep table close to triple sink. Operator removed and put in bucket with sanitizing solution Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed extinguisher gauge in red at end of cook line by walk-in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance inside soda nozzle,behind bar.

Basic - Employee eating in a food preparation or other restricted area. Employee eating on back prep table. Operator discarded food. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.Cooked chicken in the walk-in refrigerator had a discard date of 3/26. Operator discarded. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic butter (58 F - Cold Holding). Per operator it was out for one hour. Put in walk-in cooler to rapidly chill Corrective Action Taken

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm); operator changed bucket, Sanitizer Bucket (Quaternary 200ppm) Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored on shelf with food in prep area. Operator removed bottle and stored properly. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink blocked on cooks line with large rolling rack Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink in employee bathroom. Per operator hot water was shut off, hot water was turned backed on to reach 100 F.Repeat 3/16/2022 Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Large cylinder next to bulk tank not secure.

Basic - Ice scoop handle in contact with ice. Ice scoop was laying in ice in bar area in ice bin. operator removed scoop Corrected On-Site

Basic - Standing water in floor drain/floor drain draining very slowly. standing water in floor drain in dish room area.Operator cleared obstruction. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed coleslaw 45F cold hold, cooked rice 45F cold hold less than 4 hours. Reach in cooler turned down and lids put on top. Corrective Action Taken

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.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water temperature fluctuating between 85F and 92F at hand wash sink in back food prep/dish wash area. Observed hot water temperature at hand wash sink in dish wash area reaching 83F.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink container moved to proper location. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at bar facing kitchen.

High Priority - Pesticide-emitting strip present in food prep area. Operator removed strip. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled vents over ware washing area. Employee began to clean vents. Corrective Action Taken

Basic - Standing water in bottom of 3 door reach-in-cooler next to cook line. Employee cleaned inside of the reach in cooler . Corrected On-Site