TOOTSIES
150 NW 183 ST
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 3/13/2025
High Priority
1
Intermediate
0
Basic
0
Total
1
Inspection Details:
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes (98F-110F - Hot Holding); white rice (133F - Hot Holding); chicken breast (112F - Hot Holding); shredded chicken (127F - Hot Holding) stored 3 hours inspection, operator reheated items. - From follow-up inspection 2025-03-13: Observed grilled chicken (112F - Hot Holding), operator reheated items. **Time Extended** **Corrective Action Taken**
Food safety inspection conducted on 3/13/2025 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 3/11/2025
High Priority
4
Intermediate
0
Basic
5
Total
9
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. 2nd Floor dish area. Behind the main bar. Repeat Violation
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. 2nd floor.
- 36-22-4:Basic - Floor area(s) covered with standing water. In the back prep station.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan covers in the walk in cooler with dust.
- 29-49-6:Basic - Observed standing water in bottom of reach-in-cooler sauté station.
- 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 chicken wings (51F-57F - Cooling) stored in the walk in cooler over night.
- 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. Observed chicken wings (51F-57F - Cooling) stored in the walk in cooler over night.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw shrimp in the walk in cooler.
- 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 mashed potatoes (98F-110F - Hot Holding); white rice (133F - Hot Holding); chicken breast (112F - Hot Holding); shredded chicken (127F - Hot Holding) stored 3 hours inspection, operator reheated items.
Food safety inspection conducted on 3/11/2025 revealed 9 total violations (4 high priority, 0 intermediate, 5 basic).
Inspection on 9/24/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 9/24/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/17/2024
High Priority
2
Intermediate
1
Basic
12
Total
15
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with mold like substance Upstairs and behind the main bar.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Operator placed chain. Corrected On-Site
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed bowls not protected in the kitchen, operator wrapped top bowl. Corrected On-Site
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
- 36-22-4:Basic - Floor area(s) covered with standing water. In the main bar.
- 14-69-4:Basic - Ice buildup in walk-in freezer.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled in the reach in cooler by the flattop. Operator cleaned it. Corrected On-Site
- 08B-37-4:Basic - Observed cut up pineapples used for hookah bar , next to the raw meats used for the kitchen.
- 22-16-4:Basic - Observed first reach-in cooler shelves have accumulation of soil residues. Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. In the 2nd bar. Operator placed towel in the bucket. Corrected On-Site
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm) in the kitchen. Ecolab was called during the inspection.
- 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. Observed Upstairs: Dishwasher (Chlorine 0ppm) and Dishwasher (Chlorine 0ppm)
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored over raw shrimp in the walk in cooler. Operator stored properly. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Upstairs bar and prep area.
Food safety inspection conducted on 9/17/2024 revealed 15 total violations (2 high priority, 1 intermediate, 12 basic).
Inspection on 4/26/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee with multiple bracelets on wrist while preparing food ( frying chicken wings/ plating food) Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. By the fryers. Corrected On-Site
Food safety inspection conducted on 4/26/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 2/9/2024
High Priority
2
Intermediate
2
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On the oven door
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler by the walk in cooler.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observed tepee bucket with chlorine sanitizer stored on the floor. Discussed the proper methods with the operator. Operator placed on the bottom shelves of prep tables. Corrected On-Site
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee at the cookline: place raw burger patties on the grill, remove soiled gloves, put on new gloves (stored box on the flip-top reach in cooler) touched to go containers, flip the burger with the spatula, and touched a plate with grilled chicken. Inspector coached the employee. Employee discarded the food on the plate, removed the gloves and washed hands properly. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler: raw salmon stored above cooked rice. Operator rearranged the food, placed the cooked rice on the top shelf. Corrected On-Site
- 53B-15-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee at the cookline: place raw burger patties on the grill, remove soiled gloves, put on new gloves (stored box on the flip-top reach in cooler) touched to go containers, flip the burger with the spatula, and touched a plate with grilled chicken. Inspector coached the employee. Employee discarded the food on the plate, removed the gloves and washed hands properly. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Prep tables in the kitchen: can opener blade soiled. Corrected On-Site
Food safety inspection conducted on 2/9/2024 revealed 7 total violations (2 high priority, 2 intermediate, 3 basic).
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Last Enriched At: 5/14/2025
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