DirtyFLRestaurant Inspection Data

MALBEC GRILL

7351 SR 7

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 1/6/2025

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Co 2 tanks by the customer drink ice in wait station not secure.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
  • 14-55-4:Basic - Uncleanable knife block in use to store knives. A wooden knife block was on the front cook line. Manager removed knife block.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour containers not labeled
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine or quaternary test strips.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at the handwashing sink at front bar. Bartender refilled paper towels Corrected On-Site

Inspection Date: 8/14/2024

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • 14-11-5:Basic - Equipment in poor repair. Gaskets on the reach in freezer in the back room are broken off and hanging down.
  • 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Hand wash sink on cook line next to flip top cooler has no splash guard
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. I reach in freezer in back room the one with the broken gasket
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Four draw cooler on cook line at cut tomatoes (47F - Cold Holding); cut lettuce (47F - Cold Holding), chef moved items to working unit and called for maintenance Two door cooler on cook line a cooked chicken (50F - Cold Holding); cooked beef (50F - Cold Holding) Chef removed items to working unit

Inspection Date: 11/30/2023

Inspection #: Visit ID: 8469440

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water not at135°, chef put on stove 160° Corrected On-Site

Inspection Date: 10/12/2023

Inspection #: Visit ID: 8469113

  • 45-02-4:- From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed at fire extinguisher in ware washing area - From follow-up inspection 2023-10-12: Fire extinguisher in red miss understood other inspector **Time Extended**

Inspection Date: 8/10/2023

Inspection #: Visit ID: 8377432

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with dust. Observed in ware washing area Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water of 82°F on cook line, operator removed, discarded water and moved utensils to ware washing area Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork, beef, stored above ready to eat vegetables in cook line flip top cooler. Employee reorganized. Corrected On-Site Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw fish in 4 door reach in cooler in back hallway. Operator reorganized Corrected On-Site Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes (99°F - Hot Holding) being held in steam table. Operator states mashed potatoes were cooked and put on steam table at 12:00. Operator discardedWarning Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at hand wash sink in mens restroom. Operator restocked Corrected On-Site Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment conducting ROP of cooked rice, beef, raw pork, raw chicken. All items lack required labeling Warning
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed at fire extinguisher in ware washing area