178 EGLIN PKWY, Cinco Bayou, FL 32548
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Routine - Food
Inspection Completed - No Further Action
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed 4 tags stored between tags dated 4/12/26 and 04/19/26 not date. Repeat Violation
Routine - Food
Inspection Completed - No Further Action
Basic - Carbon dioxide/helium tanks not adequately secured. Carbon dioxide/helium tanks under front bar area not adequately secured. Repeat Violation
Routine - Food
Inspection Completed - No Further Action
Intermediate - Clam/mussel/oyster tags not marked with last date served.
Basic - Carbon dioxide/helium tanks not adequately secured.
Basic - Working containers of food removed from original container not identified by common name. Ingredient bin in kitchen.
Routine - Food
Inspection Completed - No Further Action
Basic - Cove molding at floor/wall juncture broken/missing. Cove molding broken in walk-in cooler by walk-in freezer.
Basic - Food stored on floor. Frozen peanuts stored on floor in walk-in freezer. Operator corrected storage during inspection. Corrected On-Site
Basic - Stored food not covered. In reach-in freezer on cook line: crabs, oysters, and hotdogs uncovered during inspection. Operator corrected storage during inspection. Corrected On-Site
Basic - Unsealed floor in food preparation, food storage, warewashing area or bathroom. Unsealed wood used as flooring in walk-in freezer.
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line grill make bar- sliced tomatoes 62, house made pico 60, sliced cheese 60/61, lettuce 61, shredded cheese 61F All over 4 hrs. Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line grill make bar- sliced tomatoes 62, house made pico 60, sliced cheese 60/61, lettuce 61, shredded cheese 61F All over 4 hrs. See stop sale Walk in # 1 - Gumbo 47F, Crab soup 47F , cheese 46F Less than 4 hrs per KM Placed in ice bath to facilitate rapid cooling Corrective Action Taken Warning
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. Cook line grill make bar / cooler Ambient 60F + at time of the inspection.
Routine - Food
Inspection Completed - No Further Action
Intermediate - Clam/mussel/oyster tags not marked with last date served: Several tags over the last three month period do not have dates on them for the last oyster sold from that particular batch. Repeat Violation
Routine - Food
Call Back - Complied
Routine - Food
Call Back - Extension given, pending
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification: - duty manager unable to locate the certificates for any manager. Warning - From follow-up inspection 2023-01-26: Manager's scheduled to take it on 01/24/2023. However, trainer was out of town and just returned and gave them the information they need to take the training. Time extended 30 days. Time Extended - From follow-up inspection 2023-03-08: Managers still have not taken the training. Time extended 30 days per Supervisor Wiggins. Time Extended - From follow-up inspection 2023-04-07: All managers are scheduled to attend Certifed Food Manager training through ServSafe on 04/11/2023. Time extended 30 days per D6 District Manager. Time Extended
Routine - Food
Call Back - Extension given, pending
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification: - duty manager unable to locate the certificates for any manager. Warning - From follow-up inspection 2023-01-26: Manager's scheduled to take it on 01/24/2023. However, trainer was out of town and just returned and gave them the information they need to take the training. Time extended 30 days. Time Extended - From follow-up inspection 2023-03-08: Managers still have not taken the training. Time extended 30 days per Supervisor Wiggins. Time Extended
Routine - Food
Call Back - Extension given, pending
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification: - duty manager unable to locate the certificates for any manager. Warning - From follow-up inspection 2023-01-26: Manager's scheduled to take it on 01/24/2023. However, trainer was out of town and just returned and gave them the information they need to take the training. Time extended 30 days. Time Extended
Routine - Food
Warning Issued
Intermediate - Clam/mussel/oyster tags not marked with last date served: - several tags not marked with date of last oyster served.
Intermediate - Manager or person in charge lacking proof of food manager certification: - duty manager unable to locate the certificates for any manager. Warning
Basic - Carbon dioxide/helium tanks not adequately secured: - four tanks in back room by walk-in cooler not secured to prevent them from falling. Manager had employee secure.
Observed electrical wiring in disrepair. For reporting purposes only: - exposed wires outside walk-in freezer.
Routine - Food
Inspection Completed - No Further Action
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. 1. Dish machine testing to 0ppm. three compartment sink set up for sanitizing the dishes after they go through the dish machine. Corrected On-Site
Intermediate - Clam/mussel/oyster tags not marked with last date served. 1. All the tags are dated with dates earlier than today. There are about 15 trays of shucked oysters in the reach-in freezer on the cook's line that do not have their tags or a copy of the tags.
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
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. - tested to 0ppm. Employee changed out sanitizing solution, primed the machine, and ran a cycle. Tested to 100ppm. Corrected On-Site
Intermediate - Clam/mussel/oyster tags not marked with last date served. - the majority of the tags do not have a date on them.
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - one soda gun dirty. Manager on Duty cleaned during inspection. Corrected On-Site
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - by dish machine. Manager on Duty restocked. Corrected On-Site
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. - Manager on Duty called owner and he stated the certificates are being maintained at their second location, Rick's on the Island. Warning
Basic - Carbon dioxide/helium tanks not adequately secured. - four tanks in back room.
Basic - Food stored on floor. - boxes of French fries on floor in walk-in freezer.
Routine - Food
Inspection Completed - No Further Action
High Priority - Pesticide-emitting strip present in food prep area. Upon inspection observed 2 insect traps on serving line next to serving plates in cook area of kitchen. Operator removed traps during inspection. Corrected On-Site
Intermediate - Clam/mussel/oyster tags not marked with last date served.
Intermediate - Non-pitting surface rust on food-contact equipment. Lower shelf left side of cook line facing side door.
Basic - Exterior door has a gap at the threshold that opens to the outside. Left side of side double door in kitchen.
Basic - Floor soiled/has accumulation of debris. Behind cook line equipment in kitchen.
Basic - Ice buildup in reach-in freezer. White chest freezers in food prep area.
Basic - No handwashing sign provided at a hand sink used by food employees. Close to dish washing area and cook line in kitchen and wait station. Operator was provided hand washing signs and posted during inspection. Corrected On-Site
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Right side of cook line facing wait station in kitchen.
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.