DirtyFLRestaurant Inspection Data

IPIC THEATERS LLC

50 SE 5 AVE

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 4/28/2025

Inspection #: Visit ID: 10747751

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package..... tuna thawing in reduce oxygen packaging at reach in cooler. Label states to remove before thawing. Employee discarded tuna Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees....at kitchen
  • 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....chlorine 200++ppm. Manager call company to dilute chlorine. **Corrective Action Taken**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding melted butter 85F at kitchen being held more than 4 hours. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...shredded cheese 47F on the prep line at kitchen, cheese not opened or portion today, cheese being held less than 4 hours. Cook removed cheese to cooler . **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding melted butter 85F at kitchen being held more than 4 hours. Stop sale issue . Cook discarded food . **Corrective Action Taken**
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection....cheese sauce 102F cooling in walk in cooler in five gallons dip container with covered . Took another temperature about 25 minutes later , it same temperature 102F . Employee replace sauce in a shallow container and removed to walk in freezer . **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at kitchen, prep kitchen . Employee provided Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink at kitchen. Employee provided Corrected On-Site

Inspection Date: 12/19/2024

Inspection #: Visit ID: 8732783

  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner... beef thawing in standing water . Chef removed to walk in cooler . Corrected On-Site
  • 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...blanched green beans 48F portion in plastic bags ... marinara sauce 55F in dipper than four inches container with covered . Per date and per chef food was prepped yesterday. Stop sale issue. Chef discarded food. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....caviar directly top of tuna salad in reach in cooler . Raw beef above cooked bacon at reach in drawer at kitchen . Chef properly stored. Corrected On-Site
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...tomato paste date marked 12/9 at walk in cooler . See stop sale. Chef discarded food.
  • 01B-02-5: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....butter 46F, jam tomato bacon 48F , sauce gochujang 47F, tandoori chicken 46F, tomato paste 48F in walk in cooler . Food not prepped or portion today , food being held more than four hours.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...blanched green beans 48F portion in plastic bags ... marinara sauce 55F in dipper than four inches container with covered . Per date and per chef food was prepped yesterday. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....butter 46F, jam tomato bacon 48F , sauce gochujang 47F, tandoori chicken 46F, tomato paste 48F in walk in cooler #1 . Food not prepped or portion today , food being held more than four hours. Stop sale issue . Chef discarded food. **Corrective Action Taken**
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths...chlorine test kit damaged.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled...sanitizer spray bottle. Chef labeled Corrected On-Site

Inspection Date: 4/2/2024

Inspection #: Visit ID: 8608677

  • N/A:No Violations Were Observed

Inspection Date: 2/8/2024

Inspection #: Visit ID: 8604576

  • 53B-01-5:Intermediate - - From initial inspection : 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...one employee showed food handler training. Warning - From follow-up inspection 2024-02-08: Not provided **Time Extended**

Inspection Date: 2/2/2024

Inspection #: Visit ID: 8354236

  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored....ice scoops directly stored on the soda machine, ice machine chef properly stored. Corrected On-Site Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at side station Warning
  • 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....marinara sauce 45°/46° in a diaper than 4 inches container with covered in walk in cooler . Per chef , per date marked food was cooked yesterday. Stop sale issue . Chef discarded food. **Corrective Action Taken** Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....marinara sauce 45°/46° in a diaper than 4 inches container with covered in walk in cooler . Per chef , per date marked food was cooked yesterday. Warning
  • 31A-10-4:Intermediate - Equipment drain line draining into handwash sink at side station. Warning
  • 03C-90-4:Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request... per chef chicken wings cooked below 165° F, Warning
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at side 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...one employee showed food handler training. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink at side station Warning

Inspection Date: 7/21/2023

Inspection #: Visit ID: 8450067

  • N/A:No Violations Were Observed

Inspection Date: 7/20/2023

Inspection #: Visit ID: 8449900

  • 10-08-5:Basic - Ice scoop handle in contact with ice at bar . Employee moved Corrected On-Site Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at bar. Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name...water spray bottle. Chef labeled. Corrected On-Site Warning
  • 28-26-5:High Priority - Sewage/wastewater backing up through floor drains. Upon arrival, wait station was closed and south side of building closed to the public. Employees cleaning area, and plumber had already fixed the blockage. Kitchen located on the north side of the building, which was not effected. **Corrective Action Taken** Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....calamari 47°, shrimp 46°, shredded cheese 49° , béchamel 48° in flip top reach in cooler being held an hour , employee moved to walk in cooler , bechamel discarded. **Corrective Action Taken** Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times....blocked by push cart at ice cream station. Employee moved Corrected On-Site Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing...lime piece in handwashing sink at ice cream station.station. Employee cleaned. .... Stored cleancup in handwashing sink at bar . Employee moved cup . Corrected On-Site Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled....several cleaning spray bottles at bar, server station. Employee labeled Warning