SPANKYS SPEAKEASY BAR & GRILL
1550 AIRPORT RD N
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 3/27/2025
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable at prep area.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at server station.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of hood soiled with grease.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored with clean service napkins. Operator removed spray bottle. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. Operator cleaned can opener at time of Inspection. Corrected On-Site
Food safety inspection conducted on 3/27/2025 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).
Inspection on 10/25/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 10/25/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/24/2024
High Priority
2
Intermediate
3
Basic
2
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. CO2 cylinder not secured in back dry storage room
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on top of dish machine.
- 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 00ppm). Operator to set up sink with chlorine sanitizer for sanitization. **Corrective Action Taken**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored above raw fish in reach in cooler back of cooks line. Operator moved food to,proper storage. Corrected On-Site
- 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quaternary test kit used at dish machine using chlorine as sanitizer
- 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. Provided operator with DBPR Form HR 5030-103 **Corrective Action Taken**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle at dish machine.
Food safety inspection conducted on 10/24/2024 revealed 7 total violations (2 high priority, 3 intermediate, 2 basic).
Inspection on 4/29/2024
High Priority
2
Intermediate
2
Basic
1
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. There is a wet wiping towel under a cutting board at the make table next to the dishwasher.
- 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. A server handled lemon slices with their bare hand while preparing drinks. Inspector educated the server and the operator on proper food handling. **Corrective Action Taken**
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed the license during the course of the inspection. Corrected On-Site
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Food safety manager certification for Emily A Monty has expired.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. There is no chlorine test kit for the dishwasher.
Food safety inspection conducted on 4/29/2024 revealed 5 total violations (2 high priority, 2 intermediate, 1 basic).
Inspection on 10/6/2023
High Priority
2
Intermediate
0
Basic
6
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles reach in coolers. Repeat Violation
- 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 inside the reach in cooler in front of the flat top grill. Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting on the shelf. Repeat Violation
- 36-17-5:Basic - Floor tiles missing and/or in disrepair in the first walk in cooler. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust reach in coolers. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses on the reach in cooler. Operator placed the wet wiping cloth inside the sanitizer bucket. Corrected On-Site Repeat Violation
- 01B-01-4:High Priority - Dented/rusted can present on the shelf at the dry storage area container of chick peas. Operator voluntary discarded the container of chick peas. See stop sale. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over ready to eat imitation crab meat on the speed rack inside the walk in cooler.
Food safety inspection conducted on 10/6/2023 revealed 8 total violations (2 high priority, 0 intermediate, 6 basic).
Inspection on 8/11/2023
High Priority
1
Intermediate
1
Basic
8
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles on multiple units through tout the kitchen.
- 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 in the walk in cooler. Had operator to cut the bag as per direction on the bag of the fish. Corrected On-Site Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation near the reach in cooler. Cook placed on hair restraint. Corrected On-Site
- 36-17-5:Basic - Floor tiles missing and/or in disrepair in the walk in cooler. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust multiple units through out the kitchen.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef thawing at room temperature on the shelf in front of the standing reach in freezer. Operator placed raw beef in the reach in cooler to thaw. **Corrective Action Taken**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses on the cook line. Cook placed the wet wiping cloth inside the sanitizer bucket. Corrected On-Site Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name of rice on the shelf next to the prep station near the rear doors.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over cooked noodles reach in cooler. Operator placed the raw beef under the cooked noodles inside the reach in cooler on the line. Corrected On-Site
- 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. Observed cooked noodles and sauce in the reach in standing cooler in front of the cook line not date marked. Observed cook, ribs, cook steak and cook noodles in the walk-in cooler not date mark. The cook stated that the items was cooked 08/10/23.
Food safety inspection conducted on 8/11/2023 revealed 10 total violations (1 high priority, 1 intermediate, 8 basic).