DirtyFLRestaurant Inspection Data

MAIN KITCHEN/DON RICO/DOC BALES/

100 N ATLANTIC AVE

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 3/25/2025

Inspection #: Visit ID: 10805983

  • 36-36-4:Basic - Ceiling tile missing. -near warewashing room
  • 36-22-4:Basic - Floor area(s) covered with standing water. -beneath dish machine

Inspection Date: 2/10/2025

Inspection #: Visit ID: 10774993

  • 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing. -above walk in cooler door in back - From follow-up inspection 2025-02-10: **Time Extended**
  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. - bar - warewashng area allowing wastewater to pool Warning - From follow-up inspection 2025-02-10: **Time Extended**
  • 38-07-4:Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - near 3 compartment sink - From follow-up inspection 2025-02-10: **Time Extended**
  • 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. -cooler in prep adea, marked #7 - From follow-up inspection 2025-02-10: **Time Extended**
  • 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. - spigot near chemical dispensers in warewashing area -prep sink near stacked ovens - From follow-up inspection 2025-02-10: **Time Extended**
  • 22-31-4:Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. - inside small ice machine in warehouse washing room - From follow-up inspection 2025-02-10: **Time Extended**
  • 45-04-4:- From initial inspection : Nozzles at hood suppression system not properly aligned with cooking equipment. Notified Fire AHJ. For reporting purposes only. - From follow-up inspection 2025-02-10: **Time Extended**

Inspection Date: 2/7/2025

Inspection #: Visit ID: 8864039

  • 36-36-4:Basic - Ceiling tile missing. -above walk in cooler door in back
  • 36-22-4:Basic - Floor area(s) covered with standing water. - warewashing area Warning
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. - bar - warewashng area allowing wastewater to pool Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - omelet station Corrected On-Site
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - near 3 compartment sink
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. - omelet station Corrected On-Site
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. -cooler in prep adea, marked #7
  • 24-11-4:Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. - plates at multiple buffet stations
  • 25-05-4:Basic - Single-service articles improperly stored. -case of to go beverage lids on floor in hallway
  • 08B-12-5:Basic - Stored food not covered. -speed racks containing fully cooled chicken, sausage, bacon inside walk in cooler
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. - spigot near chemical dispensers in warewashing area -prep sink near stacked ovens
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - rice 45-47F, at 9:55 am, cooling overnight Warning
  • 22-11-5:High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. -backside of mechanical slicer blade/blade guard
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -precooked sausage 48F, american cheese 46-47F, canadian bacon 48F inside cooler 7 - NY strip steak, 45F, precooked chicken 46F, cooler 90 longer than 4 hours inside cooler 90 - cream cheese, 67F, omelet station; - butter, 67F, marketplace, less than 4 hours in cooler Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -large trash can in front of hand sink in prep area near hallway Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. - tongs in handsink, marketplace area -trash inside hand sink at prep area near mechanical slicer Corrected On-Site
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - cold smoked salmon at buffet Warning
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Warning
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. - inside small ice machine in warehouse washing room
  • 45-04-4:Nozzles at hood suppression system not properly aligned with cooking equipment. Notified Fire AHJ. For reporting purposes only.

Inspection Date: 8/19/2024

Inspection #: Visit ID: 8732622

  • 13-04-4:Basic - Employee/cook with no beard guard/restraint while engaging in food preparation.
  • 36-22-4:Basic - Floor area(s) covered with standing water. -warewashing area -near ice machines
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler.
  • 29-11-4:Basic - Water leaking/dripping constantly from air conditioning vent. -cook line in front of flat top grill near entrance to lobby
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cream cheese 46-65F, 2 containers inside cooler in breakfast buffet bar, employee stated out recently exposed to room temperature and placed back into cooler. Advised to keep spreadable cream cheese
  • 02C-03-5: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. -hot dogs Corrected On-Site
  • 41-04-4:Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. -breakfast buffet area, cleaning spray bottles/cans stored next to food grade wrap Corrected On-Site

Inspection Date: 2/15/2024

Inspection #: Visit ID: 8521017

  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. -near walkin 37
  • 36-22-4:Basic - Floor area(s) covered with standing water. -walk in 37, water pooling
  • 36-73-4:Basic - Floor soiled/has accumulation of grease/debris.
  • 36-11-4:Basic - Floors not maintained smooth and durable. -warewashing area
  • 36-24-5:Basic - Hole in or other damage to wall. -near fire suppression system on wall
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -faucet with slow drip across from tilt skillet
  • 22-41-4: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. -0ppm at small dish machine using chemical sanitizer, operation relies on larger hot water dish machine, advised to verify 50-100ppm on smaller dish machine prior to using for any sanitizing.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw salmon stored above biscuits, other ready to eat items inside walk in freezer on sheet pans in speed rack. Advised to use hierarchy in freezers when removing from commercial packaging.
  • 02C-03-5: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.
  • 08B-15-4:Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. -apples in breakfast buffet

Inspection Date: 10/9/2023

Inspection #: Visit ID: 8354055

  • 14-11-5:Basic - Equipment in poor repair. -cooler 7 door/frame
  • 36-11-4:Basic - Floors not maintained smooth and durable. -in front of ice machines in hallway
  • 14-69-4:Basic - Ice buildup in reach-in cooler. -server cooler
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters at don ricos cook line
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -faucet leaking at hand sink at end of line near cork board
  • 01B-01-4:High Priority - Dented cans present. See stop sale. -beets
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cut melon, sliced cheeses
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut melon (38-52F - Cold Holding); sliced cheeses (40-50F), at buffet station for unknown time. Manager discarded at end of service. Advised of requirement to control by adequate temperature or a time control procedure.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -blocked by large garbage can Corrected On-Site
  • 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. -boiled eggs out of shell