DESERT RIDER SANDWICH SHOP
217 HOGAN ST
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/31/2025
High Priority
0
Intermediate
3
Basic
7
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink on food counter, employee discarded Corrected On-Site
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Not posted, posted it by employee Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf on wall by triple sink Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by burner
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. By prep reach in cooler, Repeat Violation
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chl in bucket, employee placed more, 100 ppm Corrected On-Site
- 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reading 10f in reach in cooler at 40f
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For new employee Repeat Violation
- 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. Some items not in procedure, she wrote them down Corrected On-Site Repeat Violation
Food safety inspection conducted on 1/31/2025 revealed 10 total violations (0 high priority, 3 intermediate, 7 basic).
Inspection on 9/3/2024
High Priority
2
Intermediate
4
Basic
8
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On sugar, employee removed it Corrected On-Site Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, employee discarded it Corrected On-Site Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Gasket torn in prep cooler,
- 36-24-5:Basic - Hole in or other damage to wall. By door in ladies restroom
- 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. On sugar, employee removed it Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf by cook line Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelf in prep cooler
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board, employee placed it in bucket Corrected On-Site Repeat Violation
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 6/1/24, owner paid while inspecting Corrected On-Site
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 chl, test strip almost black, employee diluted it, 100 ppm Corrected On-Site Repeat Violation Admin Complaint
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket Repeat Violation
- 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. Milk opened on Friday
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For one new employee Repeat Violation
- 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. For foods at cook line
Food safety inspection conducted on 9/3/2024 revealed 14 total violations (2 high priority, 4 intermediate, 8 basic).
Inspection on 2/1/2024
High Priority
4
Intermediate
4
Basic
7
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On white powder, removed by employee Corrected On-Site Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On counter above food, one open drink at cook line, discarded and employee moved other to bottom shelf Corrected On-Site Repeat Violation
- 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. On white powder, removed by employee Corrected On-Site
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf by reach in cooler, also gaskets in reach in cooler
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On counter, employee placed it in sanitizer Corrected On-Site Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White powder in bulk container, labeled sugar Corrected On-Site
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cracked eggs then got bowl and scooped grits, explained to her and she washed hands Corrected On-Site Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f cooked onions and cheese sitting on ice, employee added water to do proper ice bath **Corrective Action Taken** Repeat Violation Admin Complaint
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Half and half, employees wrote time on **Corrective Action Taken**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chlorine in bucket, very dark blue, almost black Repeat Violation Admin Complaint
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket Repeat Violation
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. In triple sink after she cracked eggs, explained to her and she washed in hand sink Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In ladies restroom, employee placed some Corrected On-Site
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. One new employees, he read it Corrected On-Site Repeat Violation
Food safety inspection conducted on 2/1/2024 revealed 15 total violations (4 high priority, 4 intermediate, 7 basic).
Inspection on 8/24/2023
High Priority
4
Intermediate
6
Basic
6
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On sugar, employee removed it Corrected On-Site
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Old one Repeat Violation
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink at cook line area
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. By fires extinguisher, cook line
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. By cook line
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs then grabbed deli paper for sandwich and almost grabbed bread but I stopped her, explained to her and she washed hands Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f cooked onions taken out of cooler 1 hr ago, employee wrote it in 4 hr procedure and wrote time on Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 99f sauce patties on warmer, employee reheated them to 165f Corrected On-Site
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm in bucket, very dark blue and turning a little white
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
- 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. Gave one Corrected On-Site Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. By soda nozzles
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. One new employee Repeat Violation
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee here since May
Food safety inspection conducted on 8/24/2023 revealed 16 total violations (4 high priority, 6 intermediate, 6 basic).