RED ROBIN GOURMET BURGERS & BREWS
3355 SW COLLEGE RD
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 1/24/2025
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 1/24/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/23/2025
High Priority
5
Intermediate
0
Basic
12
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-05-4:Basic - Cardboard used to line food. Washed uncut avocados placed in clean container,however original soiled cardboard separator from box used to store avocados.
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Equipment ( pans )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Floors soiled with food and cardboard pieces in walk-in-freezer.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up behind cooling unit in walk-in-freezer.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with food particles on reach in freezer on cook line. Mold like substance on the underside of the food contact surface of the milk shake cup holder.
- 16-48-4:Basic - Old food stuck to clean dishware/utensils. Old food in clean containers on clean ware rack.
- 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Bin with tools stored on prep sink. Manager removed bin. **Corrected On-Site**
- 08B-12-5:Basic - Stored food not covered. Mudd pies not covered in walk-in-freezer.
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Inoperable microwave on cook line.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce (cucumbers ) stored over ready-to-eat food ( washed tomatoes ) in walk in cooler. Unwashed produce ( limes and oranges ) stored over ready-to-eat food ( whipped cream and tonic water bottles) in walk in cooler
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Two sanitizer buckets stored on floor. Manager removed buckets from floor.
- 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. Cook wearing gloves cracked eggs and then handled cooking utensils and serving plates, without removing gloves, washing hands and putting on clean gloves. Discussed with Manager. **Warning**
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook wearing gloves scratched face and pulled down shirt and wipes hand on pant leg,then handled cooking equipment and serving dishes. without removing gloves, washing hands and putting on clean gloves. Discussed with Manager. **Warning**
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook wearing gloves left kitchen to pull bag of lettuce from walk-in-cooler then retuned to flip-top make table cooler and cut open bag of lettuce and pulled lettuce out with gloved hand, without removing gloves, washing hands and putting on clean gloves. Discussed with Manager. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items and cold holding temperatures in the reach-in Cooler: salmon 48F, Veggie burger 47F. Items had been in reach in cooler for less than 4 hours. Manager voluntarily discarded
- 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 and the time removed from temperature control cannot be determined. Crispy onions on cook line with no time mark. Manager advised that crispy onions are discarded within an half hour of being cooked.
Food safety inspection conducted on 1/23/2025 revealed 17 total violations (5 high priority, 0 intermediate, 12 basic).
Inspection on 7/31/2024
High Priority
2
Intermediate
1
Basic
3
Total
6
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. Employee preparing food at cookline with several bracelets on wrist. Manager had employee remove bracelets during this inspection. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around nozzles of fountain machine in server station soiled with mold-like substance.
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Avocados sliced in half without having stickers removed inside refrigerated make-table at cookline.
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at cookline reached into pants pocket with gloved hand, then handled a sandwich wrap with the same gloved hand. Manager had employee stop and wash hands before continuing to work at cookline. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside refrigerated drawer below grill: chicken (47F - Cold Holding). Manager stated the chicken was filled from the walk-in cooler approximately one hour prior. Manager added ice to chicken to help cool to 41F. chicken (47F 11:50: 40F 12:40- Cooling) **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Blender base stored inside handwash sink in bar area. Manager removed blender base from handwash sink during this inspection. **Corrected On-Site**
Food safety inspection conducted on 7/31/2024 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).