DirtyFLRestaurant Inspection Data

WALRUS RODEO

5143 NE 2 AVE

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 5/21/2025

Inspection #: Visit ID: 10738271

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling with a small hole above tall freezer near ware washing area.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling soiled at ware washing area and prep area.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean containers stored in dry storage not inverted.
  • 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler gaskets torn at pizza station.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed a gap at back door exit. Repeat Violation
  • 14-66-4:Basic - Floor-mounted equipment that is not easily movable is not sealed to the floor and has legs that provide less than a 6-inch clearance between the floor and equipment. Observed reach in freezer stored on floor at warewashing area. Repeat Violation
  • 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed 7 pairs of knives stored between wall and three compartment sink. Employee removed. Corrected On-Site
  • 29-27-4:Basic - No mop sink or curbed cleaning facility provided at establishment. Observed mop sink not accessible being blocked with containers.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw wahoo crudo offered in the menu not marked as a raw in the menu. Manager marked all menus with an asterisk. Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 01C-05-4:Intermediate - Oyster tags not maintained in chronological order according to the last date they were served in the establishment.
  • 01C-03-4:Intermediate - Oyster tags not marked with last date served.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with sanitizer not labeled at bar area.

Inspection Date: 12/9/2024

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine next to back door.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at back door exit near ware washing area.
  • 14-66-4:Basic - Floor-mounted equipment that is not easily movable is not sealed to the floor and has legs that provide less than a 6-inch clearance between the floor and equipment. Observed reach in freezer stored on floor at warewashing area.
  • 08B-38-4:Basic - Food stored on floor. Observed plastic container with oil stored on floor near hand sink at kitchen area.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand sink bar area.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed salt stored inside aluminum containers with no label at preparation area. Operator labeled. Corrected On-Site

Inspection Date: 2/6/2024

Inspection #: Visit ID: 8356481

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 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. Employee preparation in back touched dill with bar hands. Product thrown away. Per management. Corrected On-Site

Additional Information

Contact Information

Google Rating

★★★★½ (4.7/5)
(320 reviews)

Price Level

$$

Opening Hours

Monday:5:30 – 10:30 PM
Tuesday:5:30 – 10:30 PM
Wednesday:Closed
Thursday:5:30 – 10:30 PM
Friday:5:30 – 10:30 PM
Saturday:5:30 – 10:30 PM
Sunday:5:30 – 10:30 PM
✗ Currently Closed

Features

✓ Restaurant

Restaurant Features

Serves Beer
Serves Wine
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

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Enriched Reports: 0 of 0