B MACK BUFFET
542225 US HWY 1
Overall Food Safety Rating
★★★☆☆ (3.3/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 8/15/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2024 **Admin Complaint**
Food safety inspection conducted on 8/15/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 7/25/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 7/25/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/19/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table across from cook line, bacon (57F - Cold Holding); chicken (58F - Cold Holding); fish (54F - Cold Holding). Returned to walk-in cooler. In walk-in cooler, cheese (44F - Cold Holding); chicken (44F - Cold Holding); rice (45F - Cold Holding). Door opened, ambient at unit 40f. At buffet, cut tomato (54F - Cold Holding); cut lettuce (52F - Cold Holding); cheese (52F - Cold Holding); pasta salad (54F - Cold Holding); slaw (60F - Cold Holding); potato salad (52F - Cold Holding). Items out less than 4 hours. Added ice. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-07-19: Walk-in cooler- ham 48f, shrimp 52f, fish 48f, cut tomato 47f. Buffet slaw 48f, potato salad 45f, salad bar- cheese 42f, cut tomato 40f. **Admin Complaint**
Food safety inspection conducted on 7/19/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 7/17/2024
High Priority
4
Intermediate
4
Basic
5
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. At front prep area, cup and pan in bulk sugar container. Person in Charge removed.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of dish machine **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. At front prep area, multiple case/bags of produce stored on floor
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At front prep area, utensils in standing water at 75f. Person in Charge removed from water. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On cook line, sides of fryers have build up.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2024
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm), container empty. Person in Charge put new container on, retested 200ppm.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table across from cook line, bacon (57F - Cold Holding); chicken (58F - Cold Holding); fish (54F - Cold Holding). Returned to walk-in cooler. In walk-in cooler, cheese (44F - Cold Holding); chicken (44F - Cold Holding); rice (45F - Cold Holding). Door opened, ambient at unit 40f. At buffet, cut tomato (54F - Cold Holding); cut lettuce (52F - Cold Holding); cheese (52F - Cold Holding); pasta salad (54F - Cold Holding); slaw (60F - Cold Holding); potato salad (52F - Cold Holding). Items out less than 4 hours. Added ice. **Repeat Violation** **Admin Complaint**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On shelf over stove, mac and cheese (127F - Hot Holding). Out for 20 minutes, return to oven. **Repeat Violation** **Admin Complaint**
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certified Food Manager , ServSafe Johnathan McKinney expired 6/25/2024. No other Certified Food Manager certification available at time of inspection. **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can openers at back and front prep areas, encrusted build up.
- 53A-05-6: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/ At time of inspection, 6 employees present, no Certified Food Manager present.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink by dish area. Person in Charge supplied **Corrected On-Site**
Food safety inspection conducted on 7/17/2024 revealed 13 total violations (4 high priority, 4 intermediate, 5 basic).