DEBONAIR SUPPER CLUB
183 S ORANGE AVE UNIT 183
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection on 1/22/2025
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 1/22/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/15/2025
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-41-4:High Priority - - From initial inspection : 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. Dish machine at bar is not sanitizing. Even after changing sanitizer and priming several times. **Warning** - From follow-up inspection 2025-01-15: Operator is not currently using machine and is washing all bar wear in back kitchen. Operator has repairs scheduled **Time Extended**
Food safety inspection conducted on 1/15/2025 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 1/7/2025
High Priority
2
Intermediate
4
Basic
2
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 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 in walk in . Operator immediately cut open **Corrected On-Site**
- 10-08-5:Basic - Ice scoop handle in contact with ice. In ice bin at nar **Corrected On-Site**
- 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. Dish machine at bar is not sanitizing. Even after changing sanitizer and priming several times. **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Fully cooked hot dogs under oysters and scallops in walk in cooler. Operator immediately corrected **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Empty container in hand sink at ware washing area . **Corrected On-Site**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator does not have chlorine test strips for dishwasher
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Americana sauce vim walk in cooler dated 12/24. Per operator it was prepped and frozen on 12/24 and thawed on 1/7. Operator immediately put correct date. **Corrected On-Site**
Food safety inspection conducted on 1/7/2025 revealed 8 total violations (2 high priority, 4 intermediate, 2 basic).
Inspection on 8/15/2024
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at bar had container in basin **Corrected On-Site** - From follow-up inspection 2024-08-15: **Time Extended**
- 53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2024-08-15: **Time Extended**
Food safety inspection conducted on 8/15/2024 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 8/13/2024
High Priority
1
Intermediate
3
Basic
3
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Co 2 tanks in back bar storage area
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing watch **Corrected On-Site**
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Tongs and ice scoop used for ice , touching ice in bar ice bin **Corrected On-Site**
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment is offering wild caught Corvina as ceviche served undercooked that has not undergone parasite destruction. Informed operator that they can not serve wild caught corvina undercooked. They must serve it fully cooked or serve a fish that has undergone parasite destruction if they wish to serve ceviche fish undercooked. . **Warning**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at bar had container in basin **Corrected On-Site**
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tartare and seared tuna. Advised operator to put * on all tuna items on menu served undercooked. **Warning**
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 8/13/2024 revealed 7 total violations (1 high priority, 3 intermediate, 3 basic).