DirtyFLRestaurant Inspection Data

RACHEL'S ADULT ENTERTAINMENT AND STEAK HOUSE

2905 W 45 ST

Overall Food Safety Rating

★☆☆☆☆ (1.4/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 3/27/2025

Inspection #: Visit ID: 10696391

  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee using bare hands on ready to eat bread/sandwich without an approved AOP. Advised operator of proper hand washing.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen, butter (52F - Cold Holding); sour cream (54F - Cold Holding), not prepared or portioned today. Operator stated items held in unit overnight. See stop sale. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen, butter (52F - Cold Holding); sour cream (54F - Cold Holding), not prepared or portioned today. Operator stated items held in unit overnight. See stop sale. Repeat Violation Admin Complaint

Inspection Date: 10/14/2024

Inspection #: Visit ID: 8767531

  • 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.
  • 36-24-5:Basic - Hole in or other damage to wall. At dish area, hole in wall with missing tiles.
  • 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. At walk in cooler and cook line, pico de gallo dated 10/5. See stop sale.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. At dry storage, 1 #10 can of apple filling. See stop sale.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, raw shell eggs stored over butter. Advised operator of proper storage. Operator stored correctly. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler, Raw chicken stored over raw fish on speed rack. Advised operator of proper food storage. Operator stored correctly. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At expo line, butter (72F - Cold Holding); sour cream (60F - Cold Holding). Not prepared or portioned today. Operator stated items held overnight. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At expo line, butter (72F - Cold Holding); sour cream (60F - Cold Holding). Not prepared or portioned today. Operator stated items held overnight. See stop sale.

Inspection Date: 4/16/2024

Inspection #: Visit ID: 8542179

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk-in cooler; commercially processed reduced oxygen packaged tuna, labeled to removed from package before thawing, no longer frozen. See Stop Sale.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. At cook line right side flip top cooler; standing water in bottom.
  • 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. At cook line; floor drain draining very slowly, overflowing onto floor.
  • 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. At walk-in cooler; reduced oxygen packaged raw salmon not frozen. Operator stated raw salmon is packaged on-site and never frozen. See stop sale.
  • 08A-13-5:High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At cook line right side flip top cooler; raw chicken in make top stored over sliced cheese in reach in portion, no complete physical barrier between. Operator moved raw chicken to bottom shelf. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw chicken stored over raw hamburger. Operator moved raw chicken to lower shelf. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk-in cooler; commercially processed reduced oxygen packaged tuna, labeled to removed from package before thawing, no longer frozen. See Stop Sale. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. At walk-in cooler; reduced oxygen packaged raw salmon not frozen. Operator stated raw salmon is packaged on-site and never frozen. See stop sale.
  • 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. At dish area hand wash sink; cappuccino machine drain line draining into hand wash sink. Advised Operator to remove drain line from hand wash sink.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At dish area; hand wash sink used to dump ice. Operator removed. Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Dishwasher (Temperature 160F). Operator stated no measuring device available for measuring utensil surface temperature. Repeat Violation
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. At walk-in cooler; reduced oxygen packaged raw salmon not frozen. Operator stated raw salmon is packaged on-site and never frozen. Operator stated establishment will no longer conduct reduced oxygen packaging. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At dish area; spray bottle containing degreaser not labeled. Operator labeled. Corrected On-Site

Inspection Date: 11/1/2023

Inspection #: Visit ID: 8370114

  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on hose Bibb at mop sink and outside.
  • 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 .
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation