DirtyFLRestaurant Inspection Data

TRENTON BUBBAQUE'S

115 NW 1 ST

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 2/7/2024

Inspection #: Visit ID: 8547018

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. Dish machine in ware washing area.
  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Self closer for door to men's restroom doesn't close the door completely.
  • 35A-03-4:Basic - Dead roaches on premises. One dead roach on floor in men's restroom.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above reach-in cooler on cook line. Manager removed drink from shelf. Corrected On-Site Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee coats hanging on dry storage shelf at end of cook line.
  • 14-11-5:Basic - Equipment in poor repair. Door for dry storage ice machine.
  • 36-11-4:Basic - Floors not maintained smooth and durable. Floors in ware washing area and in front of mop sink. Repeat Violation
  • 36-24-5:Basic - Hole in or other damage to wall. Wall behind ice machine in dry storage shed.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between doors on top of salad prep reach-in cooler. Employee moved knife to cutting board. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Bar area hand washing sink. Men's restroom.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy. Area around soda nozzles of soda machine in wait station. Fan covers in walk-in cooler. Repeat Violation
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Aluminum lids and pans on dry storage shelf next to kitchen reach-in freezer. Coffee filters stored in wait station.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Item in walk-in cooler: cooked beef (45F - Cooling). Employee stated item placed in cooler the previous day.
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Item in walk-in cooler: cooked beef (45F - Cooling). Employee stated item placed in cooler the previous day.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled chemical spray bottle, changed gloves and proceeded to handle pans of pork without washing hands. Inspector stopped employee and had employee wash hands and change gloves. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in cook line reach-in cooler: ham (51F - Cold Holding); tomatoes (60F - Cold Holding). Employee stated items placed in cooler three hours prior to temperature being taken. Employee placed items in reach-in freezer to cool: ham (34F - Cold Holding); tomatoes (37F - Cold Holding). 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. Eggs stored on cook line. Employee stated eggs placed on cook line at 6:30 am. Employee added time mark to eggs. Corrected On-Site Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored next to cans of beans on dry storage shelf next to kitchen reach-in freezer. Employee removed bottle from shelf. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on salad prep reach-in cooler. Blade of can opener on kitchen prep table. Soda gun in bar area. Green cutting board stored in cabinet at end of cook line. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Towel stored in hand washing sink at end of cook line. Employee removed towel. Corrected On-Site
  • 31B-03-4:Intermediate - No soap or hand towels provided at handwash sink. Bar area hand washing sink. Repeat Violation
  • 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. One employees training certificate expired on 6/19/2023. Repeat Violation

Inspection Date: 12/1/2023

Inspection #: Visit ID: 8546549

  • N/A:No Violations Were Observed

Inspection Date: 11/7/2023

Inspection #: Visit ID: 8342833

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink can on shelf above make-table at cookline. Manager removed drink from shelf during this inspection. Corrected On-Site Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups on clean dish rack near mop sink. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor under and around shelving in server station soiled with grease and/or food debris. Floor under and around tables and sinks in bar area soiled with food debris and/or trash.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Flooring in disrepair throughout kitchen.
  • 36-11-4:Basic - Floors not maintained smooth and durable. Unsealed plywood flooring in warewash area of kitchen.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on ceiling, walls, floor, and shelving inside walk-in freezer.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from oven handle at cookline. Employee placed tongs in warewash area during this inspection. Corrected On-Site
  • 33-38-4:Basic - No waste receptacle installed at handwash sink provided with disposable towels. Trash receptacle missing at handwash sinks throughout kitchen.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around nozzles of fountain machine in server station soiled with mold-like substance. Warmer above grill at cookline soiled with grease.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Several pans on clean dish rack with remnants of old labels.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water inside reach-in keg cooler in bar area.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored above hardboiled eggs on shelf inside walk-in cooler. Manager moved mushrooms to bottom shelf during this inspection. Corrected On-Site
  • 01B-28-5:High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Turkey with date mark of 10/30 on shelf inside walk-in cooler. Manager discarded turkey during this inspection. Repeat Violation Admin Complaint
  • 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 chlorine 0PPM. Manager stated they are currently sanitizing dishes using the three-compartment sink. Inspector instructed manager to continue sanitizing dishes in the three-compartment sink until the dish machine can be repaired. Repeat Violation Admin Complaint
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in prep area on plastic pan. One fly in kitchen near cookline. One in kitchen near dish machine.
  • 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. Raw shell eggs on counter at cookline identified as behind held on time by employee missing time mark. Employee stated the eggs have been in-use since 7am and added proper time mark during this inspection. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table at cookline: sausage patties (79F - Hot Holding). Employee stated the sausage was cooked, then held hot for one hour. Employee reheated the sausage to 169F, then continued to hold the sausage hot. Corrected On-Site Repeat Violation Admin Complaint
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing at hose connection near back door.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade heavily soiled with black substance on prep table in kitchen. Cutting boards throughout kitchen heavily stained. Nozzles of fountain machine in server station soiled with mold-like substance. Interior of reach-in keg cooler in bar area soiled with mold-like substance. Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test kit for chlorine unavailable.
  • 31B-03-4:Intermediate - No soap and/or paper towels provided at handwash sink. Handwash sink near cookline missing soap and towels. Handwash sink in warewash area missing towels. Handwash sink in bar area missing soap and towels. Manager replenished all during this inspection. Corrected On-Site
  • 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. One food handlers certificate expired 06/19/2023.