DirtyFLRestaurant Inspection Data

UPTOWN EATS

689 DR MLK JR ST N STE D

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 4/11/2025

Inspection #: Visit ID: 10705965

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Old license posted on cooler behind front counter
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 14-11-5:Basic - Equipment in poor repair. Reach in cooler behind counter not holding proper temperature, all time/temperature control for safety foods removed
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. house made hollandaise (67F - Cold Holding), recommend item be held on tphc
  • 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 to operator
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 7 employees present with no CFM
  • 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.

Inspection Date: 10/28/2024

Inspection #: Visit ID: 8733405

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle in kitchen.
  • 33-11-4:Basic - Missing drain plug at dumpster.
  • 33-16-4:Basic - Open dumpster lid. Repeat Violation
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook top: okra (77F - Hot Holding)
  • 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.

Inspection Date: 5/1/2024

Inspection #: Visit ID: 8538366

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 16-16-4:Basic - Equipment and utensils not rinsed between washing and sanitizing behind front counter.
  • 33-16-4:Basic - Open dumpster lid. Repeat Violation
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not covered and protected behind front counter.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler in kitchen has built up food debris. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen used to dump ice. Repeat Violation
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Inspection Date: 10/27/2023

Inspection #: Visit ID: 8354949

  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle in kitchen.
  • 33-16-4:Basic - Open dumpster lid.
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Clean silverware in ware washing area stored with food contact surfaces upright.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in ware washing area not landing on food or food contact surfaces. 1 live fly near trash area not landing on food or food contact surfaces.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On top of reach in cooler in kitchen: cut leafy greens (72F - Cold Holding); cut melons (64F - Cold Holding) Discussed with operator using Time as a Public Health Control. Repeat Violation
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 3 compartment sink chlorine sanitizer over 200 ppm chlorine. Employee corrected to 100 ppm chlorine. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board behind bar area above reach in cooler has built up food debris.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped beverage in hand wash sink in kitchen.
  • 31A-01-4:Intermediate - No handwash sink located in vending machine area where employees service bulk food machines. Repeat Violation