ROOM 1701 RESTAURANT & LOUNGE
1701 W WATER AVE
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 3/6/2025
High Priority
1
Intermediate
5
Basic
7
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Walk-in-freezer
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed long handle on scoop storage in salt. **Corrected On-Site** **Repeat Violation**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt container not labeled.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 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. **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed Observed plastic containers stored inside hand sink. **Corrected On-Site**
- 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. **Repeat Violation**
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
Food safety inspection conducted on 3/6/2025 revealed 13 total violations (1 high priority, 5 intermediate, 7 basic).
Inspection on 9/12/2024
High Priority
2
Intermediate
5
Basic
8
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- 12B-07-4:Basic - Employee beverage container on a food preparation table.
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Stored on top of large ice machine.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut leafy greens 49 F and sliced tomatoes 49 F. Inspector sugggested using time as a public health control form and deeper pans with ice. **Corrective Action Taken** **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. Cooked chicken 88 F and cooked white 95 F. Operator placing on stove to reheat. **Corrective Action Taken**
- 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.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of large ice machine and white large cutting boards and microwave soiled. **Repeat Violation**
- 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.
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk-in-cooler **Repeat Violation**
Food safety inspection conducted on 9/12/2024 revealed 15 total violations (2 high priority, 5 intermediate, 8 basic).