JERK MACHINE @ RIVER BEND FORT LAUDERDALE LLC
317 SW 6 ST
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 1/9/2025
High Priority
0
Intermediate
1
Basic
2
Total
3
Inspection Details:
- 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in all reach in coolers in kitchen. - From follow-up inspection 2025-01-09: Observed same. **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior has accumulation of soil residues. Observed at two door reach in cooler and low boy coolers in kitchen. - From follow-up inspection 2025-01-09: Observed same. **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips for sanitizer. Provided strips to operator. **Corrective Action Taken** - From follow-up inspection 2025-01-09: Observed same. **Time Extended**
Food safety inspection conducted on 1/9/2025 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 1/9/2025
High Priority
2
Intermediate
1
Basic
4
Total
7
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed all reach in cooler doors, in kitchen, soiled with food debris.
- 08B-38-4:Basic - Food stored on floor. Observed bag of carrots stored on floor, inside kitchen. Operator properly stored. Corrected On-Site
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometers inside reach in coolers throughout kitchen. Repeat Violation
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in mop bucket water, in kitchen.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired 12/01/2024.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hot box// fried chicken (123F - Hot Holding). Per operator, food out of temperature for approximately 30 minutes. Operator turned up temperature of hot box to reheat to 165F for hot holding. **Corrective Action Taken**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at front counter hand wash sink. Operator provided. Corrected On-Site
Food safety inspection conducted on 1/9/2025 revealed 7 total violations (2 high priority, 1 intermediate, 4 basic).
Inspection on 7/2/2024
High Priority
0
Intermediate
4
Basic
3
Total
7
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. Observed missing tile above front counter.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in all reach in coolers in kitchen.
- 22-16-4:Basic - Reach-in cooler interior has accumulation of soil residues. Observed at two door reach in cooler and low boy coolers in kitchen.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed raw chicken (57F - Cooling) since 9:00am, at 10:05am. 57F at 10:40am; cut lettuce (68F - Cooling) since 9:00am, at 10:05am. 66F at 10:40am. inside two door reach in cooler in kitchen. Cut lettuce stored in container, covered, inside cooler. Raw chicken stored on sheet tray, under other foods blocking airflow in cooler to allow proper cooling within 4hours. Operator removed chicken and cut lettuce to chest freezer to quick chill. **Corrective Action Taken**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips for sanitizer. Provided strips to operator. **Corrective Action Taken**
- 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
- 05-03-4:Intermediate - Probe thermometer not within the intended measuring range of use. Observed probe thermometer with 50F lowest temperature reading.
Food safety inspection conducted on 7/2/2024 revealed 7 total violations (0 high priority, 4 intermediate, 3 basic).
Inspection on 9/20/2023
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed cut carrots and greens stored in to go bag, stored inside reach in cooler in kitchen. Operator properly stored. Corrected On-Site
Food safety inspection conducted on 9/20/2023 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 7/20/2023
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at bottom of back kitchen door. - From follow-up inspection 2023-07-20: Observed same. **Time Extended**
Food safety inspection conducted on 7/20/2023 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 7/20/2023
High Priority
7
Intermediate
0
Basic
3
Total
10
Disposition: Facility Temporarily Closed
Inspection Details:
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at bottom of back kitchen door.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons stored in 105°F water at front counter. Advised operator to move spoons to steam table to maintain water at 135°F or above, or to store utensils in empty container. Operator moved utensils to steam table. **Corrective Action Taken**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed food debris inside microwave in kitchen.
- 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. Observed cooked oxtail (49°F - Cooling), inside reach in cooler in kitchen. Per operator, food was prepared last night and cooled overnight; Food did not reach proper temperature in allotted time. Stop sale.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1)Observed approximately 20 live, small flying insects throughout kitchen, not landing. 2) Observed approximately 20 live, small flying insects landing on onions stored on dry storage shelf in kitchen. Stop sale. Operator discarded onions. 3) Observed approximately 20 live, small flying insects landing on plantains stored on dry storage shelf in kitchen. Stop sale. Operator discarded plantains.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed dough stored in to go bag inside low boy cooler in kitchen. Operator properly stored. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) Observed raw shell eggs stored on top shelf over over cut lettuce and cooked oxtail, inside reach in cooler in kitchen. Operator properly stored. 2)Observed raw chicken stored over cooked pork inside reach in cooler in kitchen. Operator properly stored. Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1)Observed approximately 20 live, small flying insects landing on onions stored on dry storage shelf in kitchen. Stop sale. Operator discarded onions. 2)Observed approximately 20 live, small flying insects landing on plantains stored on dry storage shelf in kitchen. Stop sale. Operator discarded plantains.
- 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. Observed cooked oxtail (49°F - Cooling), inside reach in cooler in kitchen. Per operator, food was prepared last night and cooled overnight; Food did not reach proper temperature in allotted time. Stop sale.
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200ppm). Operator remade and corrected to 50ppm. Corrected On-Site
Food safety inspection conducted on 7/20/2023 revealed 10 total violations (7 high priority, 0 intermediate, 3 basic).