DUCK'S DAM DINER

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Male employee on Cook line cracked shell eggs, then continued to pick up toasted bun from Grill without washing hands and changing gloves

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at kitchen entrance, pan of raw fish on top of pans of potatoes. Manager moved during this inspection. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No device located on Hose bibb near front door

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Handle of ice scoop in ice machine soiled with slimy substance. Manager removed to be cleaned. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No towels at sink near office. Added during this inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of doors of three door freezer soiled with buildup of black substance. Interior and gaskets of unused, reaching cooler soiled with black substance. Employee began cleaning during this inspection Corrective Action Taken

Basic - Unnecessary items/unused equipment on the premises. Reach in cooler unit in back room not being used.

High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Grey water on ground behind building.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Banana cream pie with a date mark of 10/29, discard date 11/4. Employees discarded. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Missing for potatoes, cheese, bacon, cooked onions, and eggs on cookline. Employee added time to board. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand washing sink at front counter.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and/or commercially processes and opened and held more than 24 hours not properly date marked. Pork made on 11/7 in reach in make table on cookline. Chicken salad made 11/6 in reach in make table on cookine. Milk opened 11/9 with no date mark. Employees added date to all. Corrected On-Site

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 employee certificates expired 10/2025.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling over reach in cooler damaged and peeling. Ceiling over reach in cooler peeling. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pan with utensils near ware wash area with food contact surface up.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several employee drinks on prep table next to fountain machine in server station. Employee moved all. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler shelves soiled with food debris in reach in cooler. Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Coconut cream pie dated 5/14 stored in wait station reach-in cooler.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line steam table. Interior of microwave on cook line. Blade of can opener on kitchen prep table. Repeat Violation

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open Mountain Dew in kitchen reach-in cooler across from prep table with slicer.

Basic - Equipment in poor repair. Top of wait station reach-in freezer rusty.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in dish area dusty. Front of wait station ice machine.

Basic - Unclean building components, attachments or fixtures. Ceiling vents in wait station. Wall around cook line hand washing sink.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer near kitchen: opened case of raw beef on shelf over egg rolls. Manager moved. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of oven soiled with food debris on cook line. Interior of reach in freezer in back room soiled with food debris.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No towels at sink near reach in freezer at office area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse in bin containing tea and filters. Moved during this inspection. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor under cooking equipment soiled with grease.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan on prep table soiled with dust.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel in window between front counter and ware wash area. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At front counter 200 ppm. Employee added water. Corrective Action Taken

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. Female employee adjusted toast on cutting board with bare hands then put on gloves and continued to spread butter on toast.

Intermediate - Handwash sink used for purposes other than handwashing. Towel in sink in ware wash area. Removed. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Tank located on porch behind building.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Soiled with grease on cookline. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two towels in kitchen. Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Three chemical bottles hanging on side of clean dish shelf. All were moved. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In reach in make table on cookline: Pulled pork with a date mark of 9/26. Manager stated date was date of preparation then frozen, pork was removed from freezer 10/3. Date was added Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. Five certificates missing date of birth. Three certificates missing CFM number. Manager added all. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Bottle of yellow chemical and bottle of purple chemical not labeled in ware wash area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in kitchen soiled with grease.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel in kitchen. One towel behind hand sink in server station.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. No time marked for multiple items, Manager time marked. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled, manager cleaned. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the server station, employee drink above freezer, employee moved. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. June 1, 2022, Operator make payment during inspection. Corrected On-Site Admin Complaint

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At the cook line scoop handle touching fries, manager removed the scoop. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At the cook line, home fries, raw shell eggs, grilled onions and hash browns no time marked, manager time marked 7:30am. Corrected On-Site

Intermediate - Nonfood-grade basting brush used in food. At the cook line, nonfood grade brush, manager discarded Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler at the cook line, ambient temperature of 50°, all time temperature control for safety (TCS) food on ice bath.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At the prep area, spoon handle in contact with coleslaw, employee removed the spoon, also ice scoop handle in direct contact with the ice, employee removed. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. At the server station and cook line, containers not labeled, Server labeled. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the prep area, drink on table, Employee moved. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored wet at the three compartment sink area, Manager moved containers. Corrective Action Taken

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Reach-in cooler at the cook line spoon handle touching chicken salad, also at the prep area, spoon handle in contact with coleslaw, Manager removed the spoons. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. At the prep area, container not labeled, manager labeled flour. Corrected On-Site