DICKEYS BARBECUE PIT

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. In walk-in cooler, turkey no date marked, per employee opened on 02/22/25.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink next to smoker blocked by Hot holding box, employee moved. Corrected On-Site Repeat Violation

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. No proof of training for two employees working at inspection time. Warning

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. No sanitizer, during inspection Employee brought chlorine. Corrected On-Site

Intermediate - No soap provided at handwash sink. Handwash sink at the smoker area no soap no paper towel, also sink next to triple sink no paper towel. Repeat Violation

Basic - No copy of latest inspection report available. Not available

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves with mold like substance. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Next to fryers, opened employee drink in cooler above bag of cheese, employee moved. Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. At the front counter area, observed one live roach on floor, employee killed and cleaned. Corrective Action Taken Warning

High Priority - Roach excrement and/or droppings present. Observer roach excrement under left side of front counter area. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the smoker area, stored overnight inside Hot holding: holding cabinet; ribs 130F, 128F and 131F, brisket 129F and 131F, pork 130F and 127F.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the smoker area, stored overnight, ribs 130F, 128F and 131F, brisket 129F and 131F, pork 130F and 127F. Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the smoke area blocked by equipment (Hot holding cabinet). Employee moved the cabinet. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink near triple sink, items stored inside sink, employee moved. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For one male employee on site.

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. For three new employees

Intermediate - No soap provided at handwash sink. No soap, on paper towel on any handwash sink, employee provided paper and soap to the sink at the front counter.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, two trays of chicken wing no date marked, per employee wings were cooked 09/03/2024

Basic - Current Hotel and Restaurant license not displayed. June 1, 2024

Basic - Dead roaches on premises. Under front counter, observed three dead roaches on floor. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled also with mold like substance

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee rinsed hands at hand sink then walked up to cookline put on gloves and removed food from freezer without washing hands.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee came from office area, rang up customer order on register then put on gloves and began preparing plates of food without washing hands.

High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Establishment is currently open and selling food to the public. Licensing application received and approved. Establishment began operating prior to licensing inspection. Warning

High Priority - Nonfood-grade bags used in direct contact with food. Black bag containing chicken wings in reach in cooler next to cooking equipment.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at front counter: slaw 54F. Potato salad 59F. Cheddar cheese 61F. Shredded cheese 59F. Sour cream packets 64F. Butter packets 65F. Reach in unit was not turned on. Employee flipped switch and items began cooling. Then 20 minutes later slaw 47F. Potato salad 50F. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding case at front counter: potatoes 130F. Beef Brisket 119F. Beef 126F. Hot box temperature was increased. Warning

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. Smoked sausage in walk in cooler with no date mark, employee stated sausage was opened two days prior.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Two employees working are not aware of danger zone for food. Two employees working are unaware that handwash sinks must be utilized at all times to wash hands. Two employees unaware of proper thawing and have beef thawing in standing water.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Handwash sink not accessible for employee use at all times. Three sinks in kitchen area have no soap or towels making them all inaccessible for hand washing. Employee stated hands are washed at triple sink.

Intermediate - No paper towels or mechanical hand drying device and/or soap provided at handwash sink. All sinks missing soap and towels.

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. Two employees currently working.

Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. Cigarette butt on floor in walk in cooler. Employee picked up and discarded. Corrective Action Taken

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. On back wall of reach in cooler near cooking equipment. On floor and condenser of walk in freezer.

Basic - In-use tongs stored on equipment door handle between uses. One pair hanging on handle on the side of smoker. One pair hanging from wire rack over reach in cooler.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Cup with handle has handle inside of seasoning.

Basic - Reuse of single-service or single-use articles. Potato box reused to store chicken wings.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Soiled hot holding gloves on shelf over jalapeno cans. Moved during this inspection. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Beef being thawed in standing water at 86F in triple sink.