DirtyFLRestaurant Inspection Data

PINK STEAK

2777 S DIXIE HWY STE 1B

Overall Food Safety Rating

★★★½☆ (3.5/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 6/30/2025

Inspection #: Visit ID: 10865643

  • N/A:No Violations Were Observed

Inspection Date: 6/23/2025

Inspection #: Visit ID: 10861641

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen, ice machine with mold like substance. Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At walk in cooler, employee beverage stored over cooked pasta. Operator removed. Corrected On-Site Repeat Violation Warning
  • 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. At walk in cooler, lobster bisque (51F - Cooling); butter (48F - Cooling), operator stated item placed into cooler prior day. Products did not reach 41F within 6 hours. See stop sale. Warning
  • 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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, lobster bisque (51F - Cooling); butter (48F - Cooling), operator stated item placed into cooler prior day. Products did not reach 41F within 6 hours. See stop sale. Warning
  • 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. At dish area, Dishwasher (Chlorine 0ppm). Advised operator to use three compartment sink to wash rinse, sanitize dishes until dish machine is repaired and operating properly. Three compartment sink is set up and used to sanitize dishes. **Corrective Action Taken** Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At kitchen walk in cooler, raw steak stored over ready to eat sauces. Advised operator of proper storage. Operator stored correctly. Corrected On-Site Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. Operator removed to clean. Corrected On-Site Warning

Inspection Date: 3/28/2025

Inspection #: Visit ID: 10700270

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Operator secured. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee Stanley cup on prep table. Observed opened employee on prep table stored next to food for store. Operator removed. Corrected On-Site

Inspection Date: 10/21/2024

Inspection #: Visit ID: 8782672

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. White plastic ice deflector.
  • 08B-38-4:Basic - Food stored on floor. Corn stored on the floor under shelves in walk in cooler. Explained
  • 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. Roasted garlic 89 f at 4:05 pm as per chef roasted at 8-9 am . Emailed proper cooling procedures. 135 f to 70 f within 2 hours and 135 f to 41 f within total of 6 hours.
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked garlic in oil 93 f as per chef cooling three hours second temperature after 20 minutes 90 f on speed rack.
  • 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. cooked garlic in oil 93 f as per chef cooling three hours second temperature after 20 minutes 90 f on speed rack.
  • 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. Dishwasher handled soiled dishes then handled clean dishes without washing hands. Explained and she washed hands. Corrected On-Site
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored over cooked corn on the cob in the walk in cooler. Explained and chef rearranged. Corrected On-Site
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef stored over raw shrimps in walk in freezer. Explained and emailed storage chart. chef rearranged. Corrected On-Site
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Mango chimichurri marked 10/12 .btodays date 10/21.
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Mango chimichurri marked 10/12 .btodays date 10/21. Roasted garlic 89 f at 4:05 pm as per chef roasted at 8-9 am
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on one side of the splitter. Explained.
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Female employee washed hands in three compartment sink to handle food. Explained and she washed hands in hand sink. Corrected On-Site
  • 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 one.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Kitchen hand sink blocked by trash can. Explained and manager removed the trash can Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Dumping ice in kitchen hand sink. Explained.
  • 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. Emailed one. Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At server station hand sink. Manager put soap. Corrected On-Site

Inspection Date: 2/12/2024

Inspection #: Visit ID: 8610231

  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Operator had ice machine washed and sanitized. 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. I emailed operator form.

Inspection Date: 12/12/2023

Inspection #: Visit ID: 8572271

  • N/A:No Violations Were Observed