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

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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
  • No Violations Were Observed
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
  • 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.
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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