DirtyFLRestaurant Inspection Data

DAVE'S LAST RESORT & RAW BAR

632 Lake Avenue
Florida, 33460
Palm Beach County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 2/8/2025

Inspection #: Visit ID: 10775246

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Small white cutting board. Warning - From follow-up inspection 2025-02-08: Same **Time Extended**
  • 53A-03-7:Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Manager Perry Spivey's certificate expired on 06/28/2022 Warning - From follow-up inspection 2025-02-08: Same **Time Extended**

Inspection Date: 2/7/2025

Inspection #: Visit ID: 8853319

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Small white cutting board. Warning
  • 08B-38-4:Basic - Food stored on floor. Box of grouper fish stored on floor in walk in freezer. Explained. Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook returned from restroom to cook line . He put on gloves to handle customers order. Explained and he said he washed hands in restroom. Explained again and he washed hands. Warning
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook put raw shrimps on the grill with gloved hands . He discarded the old gloves then put on new gloves then touched cooked shrimps and clean plate prior to washing hands. Explained and he washed hands. Corrected On-Site Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open breaded raw conch over open cheese sticks in reach in freezer. Explained.Chef rearranged . Corrected On-Site Repeat Violation Admin Complaint
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server returned soiled dishes to bus pan by dishwasher then handled clean glass and poured beverage for the guest prior to washing hands.Explained to manager. Server washed hands. Corrected On-Site Warning
  • 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. ( shredded pork 47 f, sliced Swiss cheese 48 f raw hamburger 44 top packet, bottom packet 44 f, raw chicken 51 f, raw steaks 51 f, in drawer cooler on cook line not prepared,portioned or handled today as per chef. All food since 9-10 am current time 2:45 pm ) 4 hours 45 minutes in this cooler. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ( shredded pork 47 f, sliced Swiss cheese 48 f raw hamburger 44 top packet, bottom packet 44 f, raw chicken 51 f, raw steaks 51 f, in drawer cooler on cook line not prepared,portioned or handled today as per chef. All food since 9-10 am current time 2:45 pm ) 4 hours 45 minutes in this cooler. Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Baked potatoes 130 f top ones 140 bottom ones ( 3 hours as per chef ) explained. As per chef he will make potato skins. Explained you have only 1 hour . As per chef he will discard after 1 hour. Repeat Violation Admin Complaint
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on hose Bibb Next to oyster cooler at front counter. Warning
  • 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. Chlorine over 200 ppm. Chef changed the solution. Chlorine 100 ppm Corrected On-Site Repeat Violation Admin Complaint
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook returned from restroom to cook line . He put on gloves to handle customers order. Explained and he said he washed hands in restroom. Explained again and he washed hands. Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Grilled onions 145 at 2:26 pm intention to cool. Second temperature 138 at 2:48 pm 7 degree drop in 22 minutes at this rate of cooling it will take more than 3 hours to cool from 135 f to 70 f. P it should cool from 135 f to 70 f within 2 hours. Advised to use shallow pan. Chef put grilled onions in shallow pan. **Corrective Action Taken** Repeat Violation Warning
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Manager Perry Spivey's certificate expired on 06/28/2022 Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Cook filled the pitcher of water at hand sink by cook line. Explained. Warning

Inspection Date: 8/8/2024

Inspection #: Visit ID: 8853171

  • N/A:No Violations Were Observed

Inspection Date: 8/7/2024

Inspection #: Visit ID: 8737004

  • 22-20-5:Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin. Warning
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Round plastic container in flour container at breading station. Chef removed the container. Corrected On-Site Warning
  • 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. dishwasher chlorine 0 ppm . Sanitizer bucket empty. Chef changed the bucket and primed. Chlorine 50 ppm. Corrected On-Site Warning
  • 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 calamari bag in contact with buns bag in walk in freezer. Explained and chef rearranged. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice 115 f black beans 125 f as per manager 5 hours in steam table .stop sale issued. Sour cream 46 f,lettuce 47 f,sliced tomatoes 50 f, salsa 50 f,fish dip 46 f, hard boiled eggs 45 f in small cooler as per manager 5 hours in this cooler. Stop sale issued Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream 46 f,lettuce 47 f,sliced tomatoes 50 f, salsa 50 f,fish dip 46 f, hard boiled eggs 45 f in small cooler as per manager 5 hours in this cooler. Stop sale issued Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 115 f black beans 125 f as per manager 5 hours in steam table .stop sale issued. Warning
  • 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. Washcloth bucket chlorine over 200 ppm, manager changed the solution. Chlorine 100 ppm, Corrected On-Site Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Creamy chicken 121 -122 at 3:26 pm as per manager cooling 1 hour. Second temperature 121-122 at 3:40 no change in 14 minutes. At this rate of cooling it will not reach 135 to 70 f within 2 hours. Explained. Chef put container in ice bath in the walk in cooler. Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine. Warning

Inspection Date: 2/19/2024

Inspection #: Visit ID: 8513601

  • 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 36°F on cook line. Thawed this morning. Cook removed ROP. Corrected On-Site
  • 12B-07-4:Basic - Employee coffee cup on a food preparation table at cook line. Cook discarded. Corrected On-Site
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container, of blue cheese and sour slaw, on cook line. Operator replaced with spoons. 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. Conch Chowder 48°F-51°F cooked yesterday in a deep tight covered container. See stop sale.
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Conch Chowder 48°F-51°F cooked yesterday in a deep tight covered container in walk in cooler.
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook plated bread without gloves. Cook put gloves on. Corrected On-Site

Inspection Date: 9/29/2023

Inspection #: Visit ID: 8358056

  • 14-01-5:Basic - Bowl used to dispense flour Removed Corrected On-Site
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 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. Dishwasher (Chlorine 0ppm); fixed to 100 ppm Corrected On-Site