DirtyFLRestaurant Inspection Data

HIDDEN TREASURE RUM BAR & GRILL

4940 South Peninsula Drive
Florida, 32127
Volusia County County

Overall Food Safety Rating

★☆☆☆☆ (1.3/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 4/2/2025

Inspection #: Visit ID: 10810029

  • 36-17-5:Basic - - From initial inspection : Basic - Flooring in disrepair. -interior dining area, flooring in some areas with apparent water damage - From follow-up inspection 2025-04-02: **Time Extended**
  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -designated handwash sink in server station, sign is not at sink -sink in side prep room next to mechanical slicer - From follow-up inspection 2025-04-02: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -debris on shelving, side storage room -interior/bottom surface of reach in cooler inside bar - From follow-up inspection 2025-04-02: **Time Extended**
  • 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -leak under pipe below hand sink at entrance to cookline near back door - From follow-up inspection 2025-04-02: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -substance stuck to interior of soda guns behind cone -portions of interior of small ice machine at bar - From follow-up inspection 2025-04-02: **Time Extended**
  • 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. -soap dispenser not conveniently located in area around designated hand wash sink in server area - From follow-up inspection 2025-04-02: **Time Extended**
  • 53B-14-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -amber, larry - From follow-up inspection 2025-04-02: **Time Extended**

Inspection Date: 3/31/2025

Inspection #: Visit ID: 10706101

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -portion cup used to dispense paprika from bulk container
  • 24-05-4:Basic - Clean bowls, plates not stored inverted or in a protected manner. -above steam table in back, debris on top plates
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. -employee stacking wet dishes on storage rack
  • 36-22-4:Basic - Floor area(s) covered with standing water. -server station at end of cookline, near floor drain and beverage station -pooled in front of walk in coolers
  • 36-17-5:Basic - Flooring in disrepair. -interior dining area, flooring in some areas with apparent water damage
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -cases of soda bibs stored on floor next to storage rack Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -designated handwash sink in server station, sign is not at sink -sink in side prep room next to mechanical slicer
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -debris on shelving, side storage room -interior/bottom surface of reach in cooler inside bar
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. -numerous
  • 35B-05-4:Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. -door propped open near cookline, flies present -gap beneath double wooden doors connecting to prep area Warning
  • 29-03-4:Basic - Water draining onto floor surface. -drain from dish machine.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -leak under pipe below hand sink at entrance to cookline near back door
  • 35A-02-7:High Priority - Live, small flying insects found -2 small flies around cookline Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef above cooked crab legs on speed rack inside walk in cooler. -raw shell eggs stored above condiments/sauces on rack inside walk in cooler 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 pork roast inside walk in cooler
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -diced tomatoes, crema, sliced cheese, cut lettuce, shredded cheese 53-57F inside cooler across from flat top grill. Employee stated unit was emptied after equipment failed overnight, placed inside cooler less than 1 hour prior. Product moved to other cooler to safely cool down. -manager placed top side of cooler onto time as public health control for 4 hours Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chili 123-129F, inside double pan at steam table with apparent inadequate water level to maintain steam for temperature control. Employee stated placed on line 30 minutes prior, reheated to 165F **Corrective Action Taken** Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -substance stuck to interior of soda guns behind cone -portions of interior of small ice machine at bar
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -designated hand wash sink in server area at end of cookline with food debris inside of strainer/sink stopper.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. -soap dispenser not conveniently located in area around designated hand wash sink in server area
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -pico de gallo
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -amber, larry

Inspection Date: 10/28/2024

Inspection #: Visit ID: 8786729

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -wrist watch worm by cook handling food
  • 36-22-4:Basic - Floor area(s) covered with standing water. -area near 3 compartment
  • 36-11-4:Basic - Floors not maintained smooth and durable. -near dish machine
  • 14-69-4:Basic - Ice buildup in reach-in freezer. -near side door at end of cookline
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -womens restroom
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dust build up on fan cover above 3 compartment sink
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -from hose on splitter
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -cook handled portioned raw meat prior to changing gloves to finish plating cooked ready to eat food
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stained cutting boards on makeline coolers across from frywrs
  • 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
  • 35A-01-4:Intermediate - Nonservice animals in the food establishment or on premises. -at bar countertop Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -inside dish pit, manager removed Corrected On-Site

Inspection Date: 11/14/2023

Inspection #: Visit ID: 8550597

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. -old tanks around walk in -some not chained in dry storage
  • 36-36-4:Basic - Ceiling tile/areas with gapsmissing in back.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -double door near ice machine in back -side door near end of cookline
  • 08B-52-4:Basic - Food stored under dripping water line. -crab legs inside walk in freezer. Corrected On-Site
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -dry food storage room
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink at end of cook line
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 36-04-5:Basic - Utility lines are unnecessarily exposed in the back prep area.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -under hand wink
  • 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -frozen condensation from air conditioner above stored crab legs, contamination evident. Manager discarded
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. -bottles of sani tablets stored above hand sink, and next to bottled food stored above lowboy on cookline Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior heads of soda guns in bar

Inspection Date: 8/17/2023

Inspection #: Visit ID: 8385511

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 24-03-4:Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area.
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Corrected On-Site
  • 29-18-4:Basic - Drain cover(s) missing. Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook wearing wristwatch
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. -wet pans stacked on top of eachother
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -door at end of cookline
  • 36-22-4:Basic - Floor area(s) covered with standing water. -area near server station in back
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -coffee ground debris on shelving in server area
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -sani bucket stored on top of chest freezer
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee on line touched raw chicken with gloves hand, donned new gloves without washing hands
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored above desert tray inside short cooler in back. Manager moved. -raw beef above cooked sausage inside walk in cooler, manager corrected Corrected On-Site
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -sour cream
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees. -cut tomatoes, coleslaw 45-47F across from cook line. Manager showed temperature log from 11am, advised to monitor line and back up with ice/replace with cold product as needed . Manager iced down seafood, rechecked at 42-43F Sour cream 47F overnight in salad station cooler from overnight, see stop sale. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -hush puppies 118-121F, less than 1 hour under heating element across from line. Manager replaced with fresh product. **Corrective Action Taken**
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -quat 600ppm, manager replaced
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on line
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -hand sink blocked by chest freezer, slim jim trash can **Corrective Action Taken**
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -quat for sani buckets
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -cook line
  • 02C-06-5:Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.