Big Deck Raw Bar, 331 Dock St, Cedar Key, FL - Restaurant inspection findings and violations



Business Info

Name: BIG DECK RAW BAR
Type: Permanent Food Service
Address: 331 Dock St, Cedar Key, FL 32625
License #: 4800011
Total inspections: 19
Last inspection: 07/21/2014

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Inspection findings

Inspection Date

Type

Disposition

  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of clam chowder warmer
  • Basic - Carbon dioxide/helium tanks not adequately secured. On porch
  • Basic - Clams/mussels/oysters removed from original container for long-term storage. Clams
  • Basic - Current Hotel and Restaurant license not displayed.
  • Basic - Employee personal food not properly identified and segregated from food to be served to the public.
  • Basic - Soiled reach-in cooler gaskets. Small reachin
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Slaw 49, cheese 52, top of reachin cooler. Products stacked too high **Corrected On-Site**
  • High Priority - Raw animal food stored over ready-to-eat food. Raw bacon over dressing in small reachin **Corrected On-Site**
  • Intermediate - Food storage container for potentially hazardous (time/temperature control for safety) food not cleaned after being emptied prior to refilling. Clam chowder container **Corrected On-Site**
  • Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Black refrigerator on porch
  • Intermediate - Handwash sink not accessible for employee use at all times. Blocked by chest freezer
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sinks. **Corrected On-Site**
  • Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • Intermediate - Spray bottle containing toxic substance not labeled. Employee stated it was Fabuloso **Corrected On-Site**
07/21/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Corrected On-Site**
  • Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
  • Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Cardboard boxes **Corrected On-Site**
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Provolone cheese 45° moved to bottom of reachin
  • High Priority - Raw animal food stored over ready-to-eat food. Raw bacon, raw oysters, reachin cooler **Corrected On-Site**
  • Intermediate - Cold water not provided/shut off at employee handwash sink. Handsink by ice machine
  • Intermediate - Handwash sink not accessible for employee use at all times. Spray bottle in sink **Corrected On-Site**
  • Intermediate - No cold running water at mop sink.
  • Intermediate - Spray bottle containing toxic substance not labeled. Fabuloso **Corrected On-Site**
3/10/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Bowl or other container with no handle used to dispense food. Bleu cheese dressing **Corrected On-Site**
  • Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
  • Basic - Current Hotel and Restaurant license not displayed.
  • Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
  • Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cook line reachin **Corrected On-Site**
  • Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Flies
  • High Priority - Live flies in kitchen.
  • Intermediate - Hot water not provided/shut off at employee handwash sink. By ice machine
  • Intermediate - Spray bottle containing toxic substance not labeled. Fabuloso **Corrected On-Site**
8/1/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
  • Basic - Clams/mussels/oysters removed from original container for long-term storage.
  • Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
  • Basic - No handwashing sign provided at a hand sink used by food employees. By ice machine **Corrected On-Site**
  • Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Cardboard drink flat **Corrected On-Site**
  • High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Oysters over burrito shells **Corrected On-Site**
  • Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Corrected On-Site**
  • Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk **Corrected On-Site**
2/20/2013Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
9/28/2012Routine - FoodCall Back - Complied
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures glass server 2 foor holding sour cream at 48. Corrective action taken.Do not use till able to maintain 41 or below.
  • Critical - Incomplete proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. using copies
  • Critical - No conspicuously located thermometer in holding unit single unit
  • Critical - Observed buildup of slime on soda dispensing nozzles.
  • Critical - Observed expired Food Manager Certification.
  • Critical - Observed food stored on floor oil jugs.
  • Observed gaskets with slimy/mold-like build-up single unit.
  • Critical - Observed hand wash sink used for purpose other than washing hands holding equipment.
  • Critical - Observed live flies in kitchen.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit swiss cheese,american cheese and shredded cheese all46 above fillnline in make table.
7/27/2012Routine - FoodWarning Issued
  • No Violations Were Observed
6/11/2012Routine - FoodCall Back - Complied
  • Carbon dioxide/helium tanks not adequately secured.
  • Critical - Hand wash sink lacking proper hand drying provisionsor soap by ice machine.
  • Critical - Hot water not provided/shut off at employee hand wash sink by ice machine .
  • Critical - Incomplete proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Using copies/some expired.
  • Critical - Observed buildup of slime on soda dispensing nozzles.
  • Observed grease accumulated on kitchen floor jard to reach areas.
  • Critical - Observed hand wash sink used for purpose other than washing hands holding pans.
  • Critical - Observed interior of reach-in cooler soiled with accumulation of food residue makeline table.
  • Critical - Observed live flies in kitchen.
  • Observed personal care item stored with food jackets,glasses etc.
  • Observed residue build-up on nonfood-contact surface glass coolet on bottom.
  • Observed single-service articles improperly stored spoons,souffle cups,to go boxes
  • Critical - Observed toxic item improperly stored glass cleaner on prep table.
  • Critical - Observed unlabeled sanitizer bucket.
  • Critical - Working containers of food removed from original container not identified by common name flour container.
3/27/2012Routine - FoodWarning Issued
  • Critical - Observed food stored on floor oil jugs. Corrected On Site.
  • Critical - Observed handwash sink used for purposes other than handwashing.
  • Critical - Observed interior of microwave soiled.
  • Observed residue build-up on nonfood-contact surface grill press.
  • Critical - Observed soil residue in storage containers breading.
  • Critical - Observed toxic item stored by utensils. Corrected On Site.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked chicken wings. Corrected On Site.
7/28/2011Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
7/28/2011Routine - FoodAdmin. Complaint Callback Complied
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures glass cooler holding butter at 63,cream cheese 60.DO NOT USE TILL ABLE TO MAINTAIN 41 OR BELOW.
  • Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit clam refrigerator.
  • Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
  • Critical - Observed interior of microwave soiled.
  • Critical - Observed live flies in kitchen.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit butter 63,cream cheese 60 in glass cooler,repeat 9/08/10,4/2/10. Corrected On Site. Repeat Violation.
  • Critical - Observed unlabeled spray bottle on deck.
  • Critical - Pesticide use not in accordance with manufacturer's directions household spray.
  • Critical - Working containers of food removed from original container not identified by common name flour. Corrected On Site. Repeat Violation.
4/25/2011Routine - FoodAdministrative complaint recommended
  • 1)3A-07-1 OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD AT GREATER THAN 41F.GLASS COOLER HOLDING AT 63 ON BUTTER.
4/25/2011Routine - FoodAdmin. Complaint Callback Not Complied
  • Critical. Food prepared in a private home. owner stated he prepared clam chowder at home
  • Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. bbq pork with a discard date of 9-1.
  • Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheese sauce, milk
  • Critical. Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. wings, bbq pork, soup Repeat Violation.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter 48 since last night in top of reachin Repeat Violation. Corrected On Site. Repeat Violation.
  • Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. soup at 44 since last night. discarded. Corrected On Site.
  • Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. cookline reachin thermometer broken
  • Critical. Observed raw animal food stored over ready-to-eat food. raw hamburger, seafood over wings, burrito shells in reachin Corrected On Site.
  • Critical. Observed food stored on floor.oil jugs
  • Observed employee with no hair restraint. cook with armpit hair exposed
  • Critical. Observed interior of microwave soiled.
  • Critical. Observed buildup on soda gun holster
  • Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board, sandwich press
  • Observed build-up of grease on nonfood-contact surface. hood filters Repeat Violation.
  • Observed residue build-up on nonfood-contact surface. mop sink
  • Observed single-service items stored on floor.
  • Critical. Hot water not provided/shut off at mop sink. Corrected On Site.
  • Critical. No handwashing sign provided at a handsink used by food employees. by ice machine
  • Critical. Hand wash sinks lacking proper hand drying provisions. Repeat Violation.
  • Critical. Observed live flies in kitchen.
  • Critical. Outer openings not protected and vermin and/or environmental cross-contamination present. exterior doors propped open. window with no screen open
  • Critical. Observed toxic item improperly stored. insecticide, WD40, propane stored over drink bottles, clean linens Repeat Violation. Corrected On Site.
9/8/2010Routine - FoodInspection Completed - No Further Action
  • Violation: 15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
  • Critical. Violation: 35A-01-1 Observed non-service animals in the food establishment or on premises. Cat on deck.
  • Critical. Violation: 47-06-2 Observed extension cord in use for non-temporary period. For reporting purposes only. New refrigerator on deck.
  • Critical. Violation: 53A-10-2 Food Service Manager not certified after 30 days of employment. Willi Smith
4/9/2010Complaint FullCall Back - Admin. complaint recommended
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. ribs
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Oysters 67, chicken wings 58 (kitchen) & ham sandwiches 54 degrees (reachin cooler) Repeat Violation.
  • Critical. No conspicuously located thermometer in holding unit. refrigerator/freezer
  • Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Chicken
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Using a plate to scoop flour/breading.
  • Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Cook went to outside storage, returned to kitchen and began preparing food without washing hands.
  • Critical. Observed employee improperly washing hands. Failed to wash hands before putting on gloves.
  • Critical. Observed employee improperly washing hands. Less than 20 seconds.
  • Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
  • Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
  • Critical. Prep surface not sanitized after contamination and prior to use. Cook dumped food out of container rinsed the container out with water and then put lettuce in it.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
  • Observed build-up of grease on nonfood-contact surface. Hood filters
  • Observed build-up of heavy grease on nonfood-contact surface. Cooking equipment
  • Critical. Hot water not provided/shut off at employee hand wash sink. Sink on deck
  • Critical. Handwash sink not accessible for employee use at all times. Trays blocking handwash sink in kitchen.
  • Critical. Hand wash sink lacking proper hand drying provisions. outside on deck
  • Critical. Handwashing cleanser lacking at handwashing lavatory. outside on deck
  • Critical. Observed non-service animals in the food establishment or on premises. Cats on deck. Observed cat walk from deck, through the bar and back onto the deck.
  • Observed grease accumulated under cooking equipment.
  • Critical. Observed toxic item stored in food preparation area. Lens cleaner
  • Critical. Observed toxic item improperly stored. Paint stored on top of refrigerator/freezer on outside deck.
  • Critical. Observed sanitizing solution exceeding the maximum concentration allowed.
  • Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. New refrigerator on deck.
  • Carbon dioxide/helium tanks not adequately secured.
  • Critical. Food Service Manager not certified after 30 days of employment. Willi Smith
4/2/2010Complaint FullAdministrative complaint recommended
  • Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. cuban sandwich 11-7, fish dip 10-26
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter 70. Corrected On Site.
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. flour
  • Critical. Observed soil residue on flour storage container.
  • Observed reuse of single-service articles. styrofoam plate
  • Critical. Hot water not provided/shut off at mop sink.
  • Critical. Observed non-service animals in the food establishment or on premises. cat inside because door was left open
  • Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
11/16/2009Routine - FoodInspection Completed - No Further Action
No report available. 4/28/2009Routine - FoodInspection Completed - No Further Action
No report available. 10/3/2008Routine - FoodAdmin. Complaint Callback Complied
No report available. 10/3/2008Routine - FoodInspection Completed - No Further Action

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