RODEO DINER SC LLC
4221 13 ST
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports
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All Inspection Reports
Inspection on 9/11/2024
High Priority
5
Intermediate
2
Basic
10
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both men and women's bathroom doors
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls container where flour is stored across from hand washing sink on cooks line
- 36-36-4:Basic - Ceiling tile missing. Ceiling tile at small storage area off the cooks line
- 14-11-5:Basic - Equipment in poor repair. Reach in cooler on cooks line across from stove not keeping TCS food 41F and below
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Flooring at walk in freezer
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has ice build up around door and on shelves
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cooks line
- 16-48-4:Basic - Old food stuck to clean dishware/utensils. On bottom shelf several plates with food debris across from hand washing sink at cooks line
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. By hand washing sink on cooks line Hole in wall by exit door at back of kitchen
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar not labeled
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee rearranging plated french fries bare handed before sending out. Educated operator
- 50-08-7:High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ **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 shell eggs stored over pancake mix at reach in cooler on cooks line
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cheese,ham,corned beef,beef patties,cut tomatoes,ground sausage,raw shell eggs,fish all temping between 46F-53F.Per operator items were in reach in cooler overnight
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese,ham,corned beef,beef patties,cut tomatoes,ground sausage,raw shell eggs,fish all temping between 46F-53F.Per operator items were in reach in cooler overnight
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer on prep table
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand washing sink by triple sink
Food safety inspection conducted on 9/11/2024 revealed 17 total violations (5 high priority, 2 intermediate, 10 basic).