THE DECKHAND SOCIAL
3901 THOMAS DR
Overall Food Safety Rating
★★★½☆ (3.5/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 1/3/2025
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 1/3/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/13/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 3 bartenders, 3 servers, 3 cooks **Warning** - From follow-up inspection 2024-11-13: Per person so charge at time of inspection, new food handler training has been scheduled. **Time Extended**
Food safety inspection conducted on 11/13/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 10/31/2024
High Priority
3
Intermediate
4
Basic
3
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops by dip steam table in water 87F. Employee sent scoops to dish pit for washing and relocating. **Corrected On-Site**
- 36-24-5:Basic - Wall in disrepair outside walk-in cooler and by mop sink.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over salad dressings in walk-in cooler. Employee moved eggs to proper location during inspection. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Iced on Fry station counter: buttermilk 57F at 3:30, per manager since 12:00pm. Pan of buttermilk pushed deeper into ice and ice added to buttermilk. Product down to 40F at 4:00. **Corrected On-Site**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mahi hot holding on grill 97F, per manger approximately 1 hour. Mahi voluntarily discarded at time of inspection.
- 31A-09-4:Intermediate - Handwashs sink on cook line and on expo line unusable due to broken pipes under sinks. **Warning**
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ observed 3 bartenders, 3 servers, 3 cooks.
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 3 bartenders, 3 servers, 3 cooks **Warning**
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink at outside bar.
- 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. Door by inside ice machine blocked by wall built on exterior.
Food safety inspection conducted on 10/31/2024 revealed 11 total violations (3 high priority, 4 intermediate, 3 basic).