DirtyFLRestaurant Inspection Data

PATRICK'S 1481

1481 MAIN STREET

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 1/6/2025

Inspection #: Visit ID: 8848584

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the microwave oven in the preparation area soiled. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing signs at the hand washing sinks in the wait station area and the bar area.
  • 12A-20-4:High Priority - Employee washed hands with no soap. The employee properly washed their hands. Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw ground beef then made direct contact with seasoning in a pan without first washing their hands and changing their gloves. Employee chef discarded the seasoning.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Employee handled raw ground beef then made direct contact with seasoning in a pan without first washing their hands and changing their gloves. Employee chef discarded the seasoning.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Inspection Date: 8/2/2024

Inspection #: Visit ID: 8730742

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Repeat Violation Warning
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine reading 00ppm chlorine. Chef replaced the empty container of sanitizer and ran the machine several times, new reading 100ppm chlorine. Corrected On-Site Warning
  • 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 picked an item of the floor them handed clean equipment without washing their hands. The employee properly washed their hands. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over ready to eat sauces and soup in the walk in cooler. Chef removed the fish. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items were stored stacked above the fill line of the pans in the top section of the make table in the back preparation area Cooked penne (53F - Cold Holding); Cooked fettuccine (54F - Cold Holding); Cooked potatoes (55F - Cold Holding); Cheddar cheese (53F - Cold Holding). Chef stated the items had been in the reach in cooler for approximately 30 minutes. Chef placed the items in the bottom section of the reach in cooler. Cooked onions (68F- Cold Holding); Butter (67F - Cold Holding) stored at room temperature on the cook line. Chef stated the items were stored at room temperature for approximately 1 hours. Chef placed the items in the reach in cooler **Corrective Action Taken** Repeat Violation Admin Complaint

Inspection Date: 12/28/2023

Inspection #: Visit ID: 8581420

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Repeat Violation Warning - From follow-up inspection 2023-12-28: **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit for the sanitizer buckets. Warning - From follow-up inspection 2023-12-28: **Time Extended**

Inspection Date: 12/27/2023

Inspection #: Visit ID: 8449027

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Repeat Violation Warning
  • 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. Bartender handled a slice of cut and washed watermelon intended for a customers drink with their bare hands. Bartender voluntarily discarded the watermelon. **Corrective Action Taken** Warning
  • 08A-13-5:High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw pooled eggs stored over cooked pasta in the reach in cooler next to the three compartment sink. Chef removed the eggs. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked vegetables (61F - Cold Holding); Ground beef (60F - Cold Holding); Pork chops (61F - Cold Holding); Sliced beef (59F - Cold Holding); American cheese (62F - Cold Holding); Swiss cheese (61F - Cold Holding); Cheddar cheese (63F - Cold Holding) stored in the small reach in cooler in the salad make area. Chef stated the items had been stored in the reach in cooler overnight. Chef discarded the items. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked vegetables (61F - Cold Holding); Ground beef (60F - Cold Holding); Pork chops (61F - Cold Holding); Sliced beef (59F - Cold Holding); American cheese (62F - Cold Holding); Swiss cheese (61F - Cold Holding); Cheddar cheese (63F - Cold Holding) stored in the small reach in cooler in the salad make area. Chef stated the items had been stored in the reach in cooler overnight. Chef discarded the items. **Corrective Action Taken** Warning
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed their hands in a three compartment sink. Employee rewashed their hands in a hand washing sink. **Corrective Action Taken** Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit for the sanitizer buckets. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Hand washing sinks in the bar area. Manager placed soap at the hand washing sink. Corrected On-Site Warning

Inspection Date: 11/2/2023

Inspection #: Visit ID: 8448620

  • N/A:No Violations Were Observed

Inspection Date: 7/19/2023

Inspection #: Visit ID: 8351971

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation
  • 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. Employees stated the fish had been thawed for approximately 24 hours. Employee removed the fish from the packaging. Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under all equipment in the bar area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand washing sink in the bar area soiled.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw beef then clean utensils without changing gloves and washing hands. Employee removed the utensils to be sanitized and washed their hands and changed gloves. Corrected On-Site
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed handouts.
  • 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. Emailed handouts.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed handouts. Warning