PINKY'S DINER
3203 W BAY TO BAY
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 2/21/2025
High Priority
2
Intermediate
1
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer solution stored on floor on cooks line. Chef removed and properly stored sanitizer solution. **Corrected On-Site**
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter held on time as a public health control has no time markings. Chef added proper time markings. **Repeat Violation**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler on cooks line is solid. **Repeat Violation**
Food safety inspection conducted on 2/21/2025 revealed 4 total violations (2 high priority, 1 intermediate, 1 basic).
Inspection on 11/20/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets inside reach in cooler on cooks line are soiled. **Repeat Violation** - From follow-up inspection 2024-11-20: **Time Extended**
Food safety inspection conducted on 11/20/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 9/18/2024
High Priority
1
Intermediate
4
Basic
4
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets inside reach in cooler on cooks line are soiled. **Repeat Violation**
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Mushrooms not washed before cutting.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth sitting on cutting board on reach in cooler in cooks line. Employee removed and properly stored cloth. **Corrected On-Site**
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor by reach in cooler on cooks line. Managers removed bucket and properly stored it. **Corrected On-Site**
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter held on time as a public health control has no time markings.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler on cooks line is soiled.
- 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/
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- 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. Gave operator updated education packet.
Food safety inspection conducted on 9/18/2024 revealed 9 total violations (1 high priority, 4 intermediate, 4 basic).