HISTORIC DOWNTOWNER SALOON
10 South New River Drive East
Fort Lauderdale, Florida, 33301
Broward County County
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 6/22/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Observed tong stored over oven door handles in kitchen. - From follow-up inspection 2024-06-22: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of grease on wall behind frier station . - From follow-up inspection 2024-06-22: **Time Extended**
Food safety inspection conducted on 6/22/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 6/21/2024
High Priority
4
Intermediate
0
Basic
5
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 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. Observed tuna thawed in reduced oxygen package in cold side of cook line.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tong stored over oven door handles in kitchen.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed ice scoop handle not stored above ice. PIC removed scoop and stored appropriately. Corrected On-Site
- 08B-12-5:Basic - Stored food not covered. Observed fries and onion ring stored in reach in freezer next to flip top uncovered.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of grease on wall behind frier station .
- 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Observed swiss cheese with mold growth in walk-in cooler.
- 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. Flip top at cold side- Observed tuna (61F - Cold Holding). Per operator, items have been out of temperature for approximately 4 hours. Item was not prepared or portioned today. Walk-in Cooler: rice (45-47F - Cold Holding since 6/18/24 - 6/20/24), conch fritter batter (46F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed mahi(54F @ 3:00 - Cooling since 11:00). Item did not make it to 41F within 4 hours. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top at cold side- Observed tuna (61F - Cold Holding). Per operator, items have been out of temperature for approximately 4 hours. Item was not prepared or portioned today. Walk-in Cooler: rice (45-47F - Cold Holding since 6/18/24 - 6/20/24), conch fritter batter (46F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale. Hot side: steak (39-43F - Cold Holding); raw burgers (53F - Cold Holding). Per operator items were out of temperature for approximately 2 hours. Items placed in cooler to rapid cool. **Corrective Action Taken** Admin Complaint
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed mahi(54F @ 3:00 - Cooling since 11:00). Item did not make it to 41F within 4 hours. See stop sale.
Food safety inspection conducted on 6/21/2024 revealed 9 total violations (4 high priority, 0 intermediate, 5 basic).
Inspection on 5/22/2024
High Priority
3
Intermediate
1
Basic
0
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 01B-02-5:High Priority - - From initial inspection : 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.... sour cream 50F , blue cheese 44 F in cold-well at expo line , food not prepped or portion today . ... tuna 52F with vacuum package, mahi mahi 51F , fish dip 52F, heavy cream 52F, ham 49F , cheese 52F , pasta 52F in flip top reach in coolers from prep table by triple sink ... cheese 56F, spinach dip 55F, yellow cheese 55F in flip top across from grill at kitchen , food not prepped or portion today, Food being held more than 4 hours . ...Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours...observed at 4:46 pm pico de gallo 49F, cut tomatoes and cut lettuce 50F in cold well at expo line , per chef food was prepped prior 11 am . Warning - From follow-up inspection 2024-05-22: Stop sale issue . Corn bean salad 51F, mozzarella cheese 5353F, shredded mozzarella 53F,blue cheese 50F, cut tomatoes 51F, boiled eggs 51F in flip top reach in cooler across from prep table at kitchen . Food not prepped or portion today , food being held more than 4 hours ( held over night ) ......Observed at 4:00 pm Cut tomato and cut lettuce 54F cold well at expo line , food was prepped at 10:53 am per operator and chef .Admin Complaint Admin Complaint
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... sour cream 50F , blue cheese 44 F in cold-well at expo line , food not prepped or portion today . ... tuna 52F with vacuum package, mahi mahi 51F , fish dip 52F, heavy cream 52F, ham 49F , cheese 52F , pasta 52F in flip top reach in coolers from prep table by triple sink ... cheese 56F, spinach dip 55F, yellow cheese 55F in flip top across from grill at kitchen , food not prepped or portion today, Food being held more than 4 hours . Stop sale issue . Employee discarded food. .. clam chowder 44, spinach dip 44F in meat walk in cooler. Food being held less than 4 hours due to back and forth. Employee closed door properly. **Corrective Action Taken** Repeat Violation Warning - From follow-up inspection 2024-05-22: Corn bean salad 51F, mozzarella cheese 5353F, shredded mozzarella 53F,blue cheese 50F, cut tomatoes 51F, boiled eggs 51F in flip top reach in cooler across from prep table at kitchen . Food not prepped or portion today , food being held more than 4 hours ( held over night ) . Stop sale issue. Admin Complaint
- 03D-06-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours...observed at 4:46 pm pico de gallo 49F, cut tomatoes and cut lettuce 50F in cold well at expo line , per chef food was prepped prior 11 am . Stop sale issue . Employee discarded food **Corrective Action Taken** Warning - From follow-up inspection 2024-05-22: Observed at 4:00 pm Cut tomato and cut lettuce 54F cold well at expo line , food was prepped at 10:53 am per operator and chef . Stop sale issue . Admin Complaint
- 31A-07-4:Intermediate - - From initial inspection : Intermediate - Handwash sink missing in warewashing or food preparation area...kitchen, dishwashing area. Warning - From follow-up inspection 2024-05-22: **Time Extended**
Food safety inspection conducted on 5/22/2024 revealed 4 total violations (3 high priority, 1 intermediate, 0 basic).
Inspection on 5/21/2024
High Priority
5
Intermediate
6
Basic
3
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 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 walk in cooler and reach in cooler . Label states to remove before thawing. Recommend to operator removed fish from packaging. Warning
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at east side bar . Warning
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Repeat Violation Warning
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands... dishwasher putting dirty dishes in the Dishmachine and then putting away cleaned dishes without washing hands. Chef educated dishwasher. Corrected On-Site Warning
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license...renewed at time of inspection Corrected On-Site
- 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.... sour cream 50F , blue cheese 44 F in cold-well at expo line , food not prepped or portion today . ... tuna 52F with vacuum package, mahi mahi 51F , fish dip 52F, heavy cream 52F, ham 49F , cheese 52F , pasta 52F in flip top reach in coolers from prep table by triple sink ... cheese 56F, spinach dip 55F, yellow cheese 55F in flip top across from grill at kitchen , food not prepped or portion today, Food being held more than 4 hours . ...Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours...observed at 4:46 pm pico de gallo 49F, cut tomatoes and cut lettuce 50F in cold well at expo line , per chef food was prepped prior 11 am . Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... sour cream 50F , blue cheese 44 F in cold-well at expo line , food not prepped or portion today . ... tuna 52F with vacuum package, mahi mahi 51F , fish dip 52F, heavy cream 52F, ham 49F , cheese 52F , pasta 52F in flip top reach in coolers from prep table by triple sink ... cheese 56F, spinach dip 55F, yellow cheese 55F in flip top across from grill at kitchen , food not prepped or portion today, Food being held more than 4 hours . Stop sale issue . Employee discarded food. .. clam chowder 44, spinach dip 44F in meat walk in cooler. Food being held less than 4 hours due to back and forth. Employee closed door properly. **Corrective Action Taken** Repeat Violation Warning
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours...observed at 4:46 pm pico de gallo 49F, cut tomatoes and cut lettuce 50F in cold well at expo line , per chef food was prepped prior 11 am . Stop sale issue . Employee discarded food **Corrective Action Taken** Warning
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Warning
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation Warning
- 31A-07-4:Intermediate - Handwash sink missing in warewashing or food preparation area...kitchen, dishwashing area. Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning
- 02A-01-4:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. 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....clam chowder was cooked 3 days ago , employee date marked . Corrected On-Site Warning
Food safety inspection conducted on 5/21/2024 revealed 14 total violations (5 high priority, 6 intermediate, 3 basic).