DirtyFLRestaurant Inspection Data

DOWN THE HATCH (MAIN KITCHEN)

4894 Front Street
Florida, 32127
Volusia County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 7/23/2024

Inspection #: Visit ID: 8836903

  • 36-11-4:Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. -ware washing area - From follow-up inspection 2024-07-23: **Time Extended**

Inspection Date: 7/22/2024

Inspection #: Visit ID: 8832686

  • 36-22-4:Basic - Floor area(s) covered with standing water. -ware washing area in front of dish machine inside uneven floor
  • 36-11-4:Basic - Floors not maintained smooth and durable. -ware washing area
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee in back handled cell phone prior to handling clean pots for use in food preparation , manager instructed employee to wash hands. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw fish 45-46F, beef steaks 46F, cheese 45F inside walk in cooler near door to kitchen. Manager stated door propped open for cleaning/restocking. Next day callback inspection required to verify cold holding temperatures.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -utensils/knife stored inside hand sink

Inspection Date: 2/9/2024

Inspection #: Visit ID: 8465762

  • 14-33-4:Basic - Clean pan storage shelves with rust that has pitted the surface. -next to meat cooler
  • 14-09-4:Basic - Cutting board has cut marks/holes and is no longer cleanable. -small cutting board on prep table across from fryers
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. -employees preparing/handling food without hair restraints.
  • 36-22-4:Basic - Floor area(s) covered with standing water. -warewashing area in front of dish machine -adea near ice machine
  • 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. -uncooked rice bulk container in prep area Corrected On-Site
  • 10-03-4:Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of equipment next to fryers
  • 25-05-4:Basic - Single-service articles improperly stored. -case of paper cups on floor from delivery inside dry storage room Corrected On-Site
  • 41-07-4:High Priority - Container of medicine improperly stored. -burn spray stored above bowls, squeeze bottles next ti hand sink Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw comminuted beef stored above raw beef steaks inside walk in cooler. Advised of minimum cook temperature used for hierarchy Corrected On-Site
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -gouda sauce
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -gouda sauce marked 1/25
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slatted cooking surface next to fryers

Inspection Date: 8/7/2023

Inspection #: Visit ID: 8361309

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 36-22-4:Basic - Floor area(s) covered with standing water. -warewashing area Corrected On-Site
  • 36-11-4:Basic - Floors not maintained smooth and durable.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dust build up in floor fan in back prep area -hood filters
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. -salad station inside cooler
  • 21-11-4:Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Corrected On-Site
  • 01B-28-5:High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. --house calamari dressing with commercially cooked peppers marked 7/28.
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -dishwasher pre wash/sprayed off soiled dishes before putting clean plates up in warewashing area
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw seafood stored above crab cakes with commercially processed precooked crab meat inside stand up fridge at end of cookline near fry station
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -house calamari dressing with commercially cooked peppers marled 7/28. See stop sale
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooked peppers, inadequate hot holding more than 4 hours.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked peppers 110-117F not properly held under heat lamp at end of line. Manager stated since 10am, see stop sale. -cooked chowder 115 at edge-155F in middle, inside large pot on cook line, manager stated it was reheated to 165F this morning, heat was turned off. Advised to ensure adequate reheating to 165 before hot holding at 135F. Using smaller batches may be advisable for logistics of maintaining 135F of all hot food. -manager reheated chowder during inspection, corrected on site Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at fitting/splitter added to hose bibb. -warewashing area, splitter with hose hooked up beneath Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -hand sink in warewashing area blocked by large garbage can