PINE AND OAK TAVERN AT RIO PINAR GOLF
8600 EL PRADO AVE
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 2/26/2025
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over grill **Warning** - From follow-up inspection 2025-02-26: **Time Extended**
Food safety inspection conducted on 2/26/2025 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 2/25/2025
High Priority
5
Intermediate
2
Basic
4
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. **Warning**
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook preparing orders while wearing a watch, bartender wearing a watch. **Corrected On-Site** **Warning**
- 21-04-4:Basic - In-use wiping cloth/towel used under cutting board. **Corrected On-Site** **Warning**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over grill **Warning**
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon served medium with no parasite destruction letter. **Warning**
- 08A-11-5:High Priority - Raw animal food stored over canned/bottled drinks. Raw shell eggs stored over prospect in reach in cooler . **Corrected On-Site** **Warning**
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon stored over noodles in walk in freezer . **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. All items kept in coolers overnight.: Butter, pico and heavy cream all kept in small cooler located in cook line with temperature of 45F. Bang bang shrimp 45F, ribeye 47F, sour cream 46F, cooked wedges potatoes 46F, sliced ham 46, cooked onions 46F, raw chicken breast 49F, sliced ham 46F . All kept overnight on talk two door reach in cooler located across from cook line. Birria meat 47F, short ribs 54F, Caesar dressing 49F, birria broth 48F all kept on talk reach in cooler located at kitchen entrance. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All items kept in coolers overnight.: Butter, pico and heavy cream all kept in small cooler located in cook line with temperature of 45F. Bang bang shrimp 45F, ribeye 47F, sour cream 46F, cooked wedges potatoes 46F, sliced ham 46, cooked onions 46F, raw chicken breast 49F, sliced ham 46F . All kept overnight on talk two door reach in cooler located across from cook line. Birria meat 47F, short ribs 54F, Caesar dressing 49F, birria broth 48F all kept on talk reach in cooler located at kitchen entrance. **Warning**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Container filled with water and kept in hand sink located by dish area. **Corrected On-Site** **Warning**
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Caesar dressing make with raw eggs not identified in menu as raw. **Warning**
Food safety inspection conducted on 2/25/2025 revealed 11 total violations (5 high priority, 2 intermediate, 4 basic).
Inspection on 10/22/2024
High Priority
4
Intermediate
1
Basic
8
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table **Corrected On-Site**
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Servers wearing watches **Corrected On-Site**
- 08B-38-4:Basic - Food stored on floor. Cases of drinks in liquor room
- 33-15-4:Basic - Garbage can located outside has no lid or lid open/broken. Dumpster has missing lid
- 10-08-5:Basic - Ice scoop handle in contact with ice. At bar **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Ice machine air filter. -Floor fan
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Bagged shrimp thawing at room temperature **Corrected On-Site**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Panko and flour **Corrected On-Site**
- 09-19-5:High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Prep person touching and cutting parsley and thyme that will not be used for a heated item. Advised operator to wash hands and wear gloves **Corrected On-Site**
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw salmon out of its original packaging over boxed pretzels in freezer. **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fresh Garlic in oil. At room temperature. Operator immediately discarded Chef hot sauce made butter with garlic **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil. Chef hot sauce made butter with garlic 1qt . Both items At room temperature over 4hrs per operator. Operator immediately discarded **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. hand sink at entrance of kitchen **Corrected On-Site**
Food safety inspection conducted on 10/22/2024 revealed 13 total violations (4 high priority, 1 intermediate, 8 basic).