DirtyFLRestaurant Inspection Data

THE DECK BAR & GRILLE

5901 SUN BLVD, #100

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 2/6/2025

Inspection #: Visit ID: 8878418

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Single-serve bowl without handle stored in container of blue cheese crumbles in reach-in cooler on cooks line.
  • 14-09-4:Basic - Cutting board on steam table on cooks line has cut marks and is no longer cleanable.
  • 10-08-5:Basic - Ice scoop handle in contact with ice in ice bin in bar area. Operator removed scoop. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Cut lemons, limes, and oranges in container at bar are not covered. Repeat Violation
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen shrimp thawing in sink without running cold water. Operator placed shrimp under running cold water. Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor on cooks line.
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Scoops in standing water temp is 71f.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line at 2:34pm. Operator placed items in freezer. Rechecked temp at 3:00pm a. potato salad (53F - Cold Holding); 44f b. pasta salad (53F - Cold Holding) 44f **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on steam on cooks line is stained with food buildup. Repeat Violation
  • 41-17-4:Intermediate - Spray bottle at wait station containing sanitizer not labeled. Employee labeled spray bottle by common name. Corrected On-Site Repeat Violation
  • 16-53-4:Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. DM temp is 111f

Inspection Date: 9/4/2024

Inspection #: Visit ID: 8878027

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin located in rear of establishment. Warning - From follow-up inspection 2024-09-04: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - All reach-in coolers interior/shelves have accumulation of soil residues. Repeat Violation Warning - From follow-up inspection 2024-09-04: **Time Extended**
  • 36-68-5:Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Repeat Violation Warning - From follow-up inspection 2024-09-04: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink in wait station area is soiled with buildup. Repeat Violation Warning - From follow-up inspection 2024-09-04: **Time Extended**
  • 35B-05-4:Basic - - From initial inspection : Basic - Outer openings in bar area not protected during operation and vermin and/or environmental cross contamination present. 4 dead roaches on floor. Warning - From follow-up inspection 2024-09-04: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting boards on reach-in coolers on cooks line. Soda diffusers are soiled in wait station area. Warning - From follow-up inspection 2024-09-04: Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting boards on reach-in coolers on cooks line. Soda diffusers are soiled in wait station area. **Time Extended**
  • 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Operated hot water at hand wash sink in bar area for,five minutes. Temperature 81f. Warning - From follow-up inspection 2024-09-04: Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Operated hot water at hand wash sink in bar area for five minutes. Temperature 81f. **Time Extended**

Inspection Date: 9/3/2024

Inspection #: Visit ID: 8726364

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin located in rear of establishment. Warning
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation Warning
  • 22-16-4:Basic - All reach-in coolers interior/shelves have accumulation of soil residues. Repeat Violation Warning
  • 35A-03-4:Basic - Dead roaches on premises. 4 dead roaches in bar area. Operator discarded roaches. Cleaned and sanitized area. **Corrective Action Taken** Warning
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation Warning
  • 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Repeat Violation Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink in wait station area is soiled with buildup. Repeat Violation Warning
  • 35B-05-4:Basic - Outer openings in bar area not protected during operation and vermin and/or environmental cross contamination present. 4 dead roaches on floor. Warning
  • 08B-12-5:Basic - Stored food not covered. Cut lemons, limes and oranges not covered in bar area. Employee covered items. Corrected On-Site Repeat Violation Warning
  • 06-09-1:Basic - Three commercially processed reduced oxygen packaged mani mani 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. Repeat Violation Warning
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee pick up raw fish from the floor to discard, then touched single-serve gloves without washing hands first. Discussed with operator proper hand-hygiene techniques. **Corrective Action Taken** Warning
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 2 rodent droppings in dry-storage area. Employee discarded rodent droppings. Cleaned and sanitized the area. **Corrective Action Taken** Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Warning
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water hose connected to water faucet without vacuum breaker at mop sink. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting boards on reach-in coolers on cooks line. Soda diffusers are soiled in wait station area. Warning
  • 41-17-4:Intermediate - Two spray bottles containing toxic substance not labeled in wait station area. Warning
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Operated hot water at hand wash sink in bar area for,five minutes. Temperature 81f. Warning

Inspection Date: 4/25/2024

Inspection #: Visit ID: 8590958

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Tongs stored on pipe behind fat-fryer.
  • 14-09-4:Basic - Cutting boards on reach-in coolers on cooks line has cut marks and is no longer cleanable.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 14-11-5:Basic - Equipment in poor repair. Torn gasket on reach-in cooler on cooks line across from fat-fryer.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors behind fat-fryers, flat-top grill soiled with grease buildup.
  • 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in coolers doors on cooks line.
  • 22-16-4:Basic - Reach-in cooler across from oven on cooks line interior/shelves have accumulation of soil residues.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler on cooks line across from oven.
  • 08B-12-5:Basic - Stored food not covered. Cut limes, lemons, oranges, olives and cherries not covered in bar area. Employee closed lid. Corrected On-Site
  • 06-09-1:Basic - Three commercially processed reduced oxygen packaged grouper 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. Operator discarded fish. Stop-sale not warranted. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Ground beef not thawing under running cold water or refrigeration in sink located in prep area. Operator placed under cold running water. Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 21-12-4:Basic - Wet wiping cloth on top of cutting board not stored in sanitizing solution between uses. Employee discarded cloth. Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor on cooks line. Employee removed from the floor. Corrected On-Site
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator primed dishmachine. Chlorine sanitizer reading 50ppm. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and salmon are stored above cooked chicken wings in walk-in cooler. Operator placed cooked chicken above raw items. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with slime buildup. Soda machine in wait station area diffusers soiled.
  • 41-17-4:Intermediate - Spray bottle in wait station containing toxic substance not labeled. Employee labeled spray bottle with common name. Corrected On-Site

Inspection Date: 3/21/2024

Inspection #: Visit ID: 8590550

  • 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2024-03-21: **Time Extended**
  • 35B-03-4:Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Back door. - From follow-up inspection 2024-03-21: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. - From follow-up inspection 2024-03-21: Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. **Time Extended**

Inspection Date: 1/12/2024

Inspection #: Visit ID: 8348015

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 35A-03-4:Basic - Dead roaches on premises. 3 dead roaches in back storage area to the right of canned goods. Operator cleaned and sanitized area.
  • 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above grill.
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back door.
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Dean Okrasinski 1/6/2019
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.
  • 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.
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Printed for operator. Posted. Corrected On-Site