DirtyFLRestaurant Inspection Data

RODEOS STEAKPIT AND SEAFOOD

Health inspection records show RODEOS STEAKPIT AND SEAFOOD in PARKER has 6 inspections with a food safety rating of 3.7/5. Recent inspections show improving food safety practices.

5904 Tyndall Parkway
Florida, 32404
Bay County County

Overall Food Safety Rating

★★★½☆ (3.7/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 8/19/2025

Inspection #: Visit ID: 10802329

  • N/A:No Violations Were Observed

Inspection Date: 8/19/2025

Inspection #: Visit ID: 10891378

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 14-11-5:Basic - Equipment in poor repair. Gasket on the reach in cooler heading into the pit area.
  • 08B-38-4:Basic - Food stored on floor. Cases of fries and crab legs in the walk in freezer.
  • 36-34-5:Basic - Throughout Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.can opener blade.

Inspection Date: 3/19/2025

Inspection #: Visit ID: 8873329

  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Walk in cooler.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Oven door. Cook removed tongs. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Inspection Date: 8/27/2024

Inspection #: Visit ID: 8791696

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Stacking cup in the waitress station.
  • 08B-38-4:Basic - Food stored on floor. Observed food on the walk in freezer floor,beef, crab legs.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues next to the drink machine in the kitchen area.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution,on the prep table next to the ice machine.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Blackened seasoning not labeled with a common name on the cook line.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed butter setting out with a time marked but no written procedures available.

Inspection Date: 2/1/2024

Inspection #: Visit ID: 8537472

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on the oven door. Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues,breading station area. Repeat Violation
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute on the drink machine in the kitchen and the can opener blade.

Inspection Date: 10/26/2023

Inspection #: Visit ID: 8390398

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 24-08-4:Basic - Cups are being stacked,not properly air-dried - wet nesting in the dining waitress station.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch on the cook line. Repeat Violation
  • 10-20-4:Basic - In-use tongs hanging on equipment door handle between uses back prep area.
  • 22-16-4:Basic - Stand up Reach-in cooler interior/shelves have accumulation of soil residues back prep area.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses in the salad station.
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.