DirtyFLRestaurant Inspection Data

B MACK BUFFET

Health inspection records show B MACK BUFFET in CALLAHAN has 9 inspections with a food safety rating of 3.3/5. Recent inspections indicate some food safety concerns.

542225 US HWY 1

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 8/15/2024

Inspection #: Visit ID: 8844473

  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2024 Admin Complaint

Inspection Date: 7/25/2024

Inspection #: Visit ID: 8834180

  • N/A:No Violations Were Observed

Inspection Date: 7/19/2024

Inspection #: Visit ID: 8831629

  • 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

Inspection Date: 7/17/2024

Inspection #: Visit ID: 8822616

  • 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

Inspection Date: 4/26/2024

Inspection #: Visit ID: 8621947

  • N/A:No Violations Were Observed

Inspection Date: 4/26/2024

Inspection #: Visit ID: 8661326

  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coleslaw, and cooked chicken in walk in cooler Warning - From follow-up inspection 2024-04-26: **Time Extended**

Inspection Date: 4/24/2024

Inspection #: Visit ID: 8653550

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks stored on drying rack in rear and over prep area in kitchen, moved Corrected On-Site Warning
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored on prep table, moved to lower shelf Corrected On-Site Warning
  • 08B-02-4:High Priority - Displayed food not properly protected from contamination. One cold line table where cake and potato salad is stored no sneeze guard Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 live flies flying over buffet line area Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad bar cut tomatoes 50f cut lettuce 47f salad mix 46f Placed more ice under **Corrective Action Taken** Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked cabbage 117f rice 112f mashed potatoes 117f in steam table, Glass warmer cooked chicken 125f Place hot water in steamer to refill **Corrective Action Taken** Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coleslaw, and cooked chicken in walk in cooler Warning

Inspection Date: 2/28/2024

Inspection #: Visit ID: 8512444

  • 36-36-4:Basic - Ceiling tile missing. Near back door Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks on dish drying area and prep area Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Book bags stored on drying rack Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Handsink in wait station Warning
  • 33-16-4:Basic - Open dumpster lid. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lettuce mix 60f cut tomatoes 45f ranch 45f On cold line on ice, not enough ice under pan. Placed pas of ice directly under **Corrective Action Taken** Warning
  • 11-27-4: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. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Upper area of ice machine lid soiled with food debris Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Green scrub pads stored in hand sink near drink station. Pans stored in handsink next to triple sink Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine for dish washer Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink in wait station Warning
  • 53B-01-5: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. Warning

Inspection Date: 9/28/2023

Inspection #: Visit ID: 8324047

  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed. Posted Corrected On-Site