Monkey's Uncle, 1850 S 3 St, Jacksonville Bch, FL - Restaurant inspection findings and violations



Business Info

Name: MONKEY'S UNCLE
Type: Permanent Food Service
Address: 1850 S 3 St, Jacksonville Bch, FL 32250-4013
License #: 2608953
Total inspections: 16
Last inspection: 10/01/2014

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Inspection findings

Inspection Date

Type

Disposition

  • Basic - Ceiling tile missing. Fallen down in dry storage area. **Warning**
  • Basic - Dead roaches on premises. Two dead roaches behind reach in cooler on trap, removed by kitchen staff. **Warning**
  • Basic - In-use utensil stored in sanitizer between uses. In use knives in quat sanitizer, corrected chef removed and placed in water 145° steam table. **Corrected On-Site** **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hamburgers 52° reach in cooler. **Warning**
  • High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Hamburger 52° reach in cooler dated two days ago. **Warning**
  • High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. On prep table, corrected manager moved to lower shelf. **Corrected On-Site** **Warning**
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Container of meat loaf marked 09/22 manager stated removed from freezer yesterday, corrected re marked. **Corrected On-Site** **Warning**
  • Intermediate - Soda gun soiled. At bar, corrected bartender cleaned. **Corrected On-Site** **Warning**
  • Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid by service area. **Warning**
10/01/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Cutting board has cut marks and is no longer cleanable. Make table.
  • Basic - In-use tong and knives stored in standing water less than 135 degrees Fahrenheit. 72°, next to make table.
  • Basic - No copy of latest inspection report available.
  • Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Raw chicken, triple sink.
  • Basic - Wiping cloth sanitizing solution stored on the floor. Under dish machine.
  • High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Sliced roast beef, sliced corned beef date marked 1/28.
  • High Priority - Toxic substance/chemical stored by or with single-service items. Spray bottles of comment, all purpose cleaner and orange clean and shine next to straws, server area.
  • Intermediate - Accumulation of black mold-like substance in the interior of the ice machine. Heavy build-up on top interior.
  • Intermediate - No running water at mop sink. No cold water.
2/5/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Food stored on floor. Jugs of oil. Kitchen. **Corrected On-Site** **Repeat Violation**
  • Basic - In-use utensil stored in sanitizer between uses. **Corrected On-Site**
  • Basic - Soiled reach-in cooler gaskets. Black build-up on gaskets. Make table.
  • High Priority - Small flying insects in bar area. Manager showed documentation for pest control.
  • High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. On prep table. **Corrected On-Site**
  • Intermediate - Cutting board stained. Make table.
  • Intermediate - Hot water not provided/shut off at employee handwash sink. Outdoors bar.
10/10/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Under paper towel dispenser in kitchen. **Corrected On-Site**
  • Basic - Food stored on floor. Jugs of oil in kitchen.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Items in two door make table in kitchen at 47-51?F, deli meats, cut leafy greens, cheeses, corrective action turned down temperature of unit that was at 50?F. Kitchen manager said he had turned up the temperature of the unit because items were freezing. Temperature of unit turned back down.
  • High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer y not all products commercially packaged. Par cooked burgers over ready to eat. **Corrected On-Site**
  • Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Two door are table in kitchen at 50?F, corrective action turned down temperature of unit. Kitchen manager showed invoice of HVAC service that comes in once a month to check all units, they were here on Tuesday 04/23 and the unit was working properly.
4/25/2013Routine - FoodInspection Completed - No Further Action
  • Bowl stored in flour container, corrective action removed.
  • Critical - Bulk container of flour not labeled. Corrective action labeled - RV.
  • In use utensils (knives) stored in standing water, corrective action removed water.
  • Critical - Raw beef over raw pork in wal-in cooler, corrective action reversed storage.
12/15/2012Routine - FoodInspection Completed - No Further Action
  • Equipment and utensils not properly air-dried. Wet nesting clean pans.
  • Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Quaternary strips.
  • Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Before gloves put on to plate celery. Corrective action-discussed with employee.
  • Critical - Observed employee food stored with restaurant food. Walk in cooler. Corrected On Site. Moved to bottom shelf.
  • Plumbing system in disrepair. Faucet leaking at 3 compartment sink.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Spinach artichoke dip made 2 days ago.
  • Critical - Working containers of food removed from original container not identified by common name. Flour containers. Corrected On Site. Labeled. Repeat Violation.
7/16/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name. Bulk cornmeal, on table under slicer.
  • Critical - Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. Container of raw shrimp stored on container of raw chicken in tall reach in cooler next to triple sink. Corrected On Site. Moved shrimp.
  • Violation: 10-08-1 Observed ice scoop with handle in contact with ice. Multiple in ice bins behind main bar.
  • Critical - Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. With sauces on storage shelf at entrance to kitchen over chest freezer.
  • Violation: 15-31-1 Observed nonfood-contact equipment in poor repair. Highly rusted AC unit fan covers in walk in cooler, starting to shed metal shavings.
  • Violation: 29-17-1 Waste line missing at soda gun holster. Outside bar, behind counter/holster also soiled.
  • Critical - Violation: 41A-08-1 Observed toxic item stored by utensils. By clean plates, on prep table near dish machine. Corrected On Site. Moved.
4/25/2012Routine - FoodCall Back - Complied
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Multiple potentially hazardous food items in make table reach in cooler temped at 46-47F. Corrected On Site. Moved all phf items to other reach in cooler next to cookline.
  • Critical - No complete 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. Only able to present one card.
  • Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Only food manager is off site - Ian. Repeat Violation.
  • Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. With sauces on storage shelf at entrance to kitchen over chest freezer.
  • Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Between changing gloves, before touching ready to eat food. Corrected On Site. Discussed proper procedure with manager.
  • Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with/knowledgeable of the Food Code requirements. Cook uncertain of how to properly calibrate a thermometer. Corrected On Site. Discussed proper technique.
  • Observed ice scoop with handle in contact with ice. Multiple in ice bins behind main bar.
  • Observed nonfood-contact equipment in poor repair. Highly rusted AC unit fan covers in walk in cooler, starting to shed metal shavings.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Deli meat, cheese both 47F, hot dogs 46F, all in make table reach in cooler at cookline. Corrected On Site. Moved all potentially hazardous food items to other reach in cooler.
  • Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Container of raw shrimp stored on container of raw chicken in tall reach in cooler next to triple sink. Corrected On Site. Moved shrimp.
  • Critical - Observed toxic item stored by utensils. By clean plates, on prep table near dish machine. Corrected On Site. Moved.
  • Waste line missing at soda gun holster. Outside bar, behind counter/holster also soiled.
  • Critical - Working containers of food removed from original container not identified by common name. Bulk cornmeal, on table under slicer.
2/21/2012Routine - FoodAdministrative complaint recommended
  • Critical - Violation: 22-23-1 Observed encrusted, soiled material on slicer.
11/22/2011Routine - FoodCall Back - Complied
  • Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
  • Critical - No handwashing sign provided at a handsink used by food employees. In main bar.
  • Observed build-up of grease on nonfood-contact surface. Inside fryers, behind doors.
  • Critical - Observed encrusted, soiled material on slicer.
  • Critical - Observed food stored on floor. Bucket of pickles in walk in cooler. Corrected On Site. Moved.
  • Critical - Observed handwash sink used for purposes other than handwashing. Used as dump sink, main bar.
  • Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Creamer in tall reach in cooler, kitchen.
  • Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine 200+ ppm, dish machine. DO NOT use dish machine to sanitize until unit is repaired and can sanitize at 50-100 ppm.
9/19/2011Routine - FoodWarning Issued
  • Critical - Hand wash sink lacking proper hand drying provisions./ exterior Bar Area.
  • Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. souffle cup iinside container of ready to eat food in kitchen reach in cooler.
  • Critical - Observed toxic item stored in food preparation area. sanitizing solution near food.
  • Critical - Observed uncovered food in holding unit/dry storage area.walk in cooler top shelf.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./ plant food in walk in cooler. Corrected On Site.
3/10/2011Routine - FoodInspection Completed - No Further Action
  • 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 bin.
  • Wall not smooth and easily cleanable.warewashing area.
  • Ceiling not smooth and easily cleanable./ kitchen area.
  • Critical. Observed toxic item stored by utensils./ Bar Area./ exterior.
  • Critical. Unlabeled toxic container does not bear the manufacturer's label./ sanitizer.
  • Critical. No 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. Pro/ no original certificate of training for employees.
9/17/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed prepared ready-to-eat, potentially hazardous food in walk in cooler not consumed within 7 days of opening/preparation. Food may not be served./ plant food potato skins. dated 02/07/10.
  • Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
  • Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. / incorrect date marking potato skins.
  • Critical. Working containers of food removed from original container not identified by common name./ flour container on top of food preparation table.
  • Critical. No conspicuously located thermometer in holding unit./ flat freezer. Corrected On Site.
  • Critical. Observed food stored on floor. / walk in cooler.
  • In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container./ plant foid in the walk in cooler.
  • Observed grease accumulated on kitchen floor./ behind & under equipment.
  • Critical. Observed misalignment of hood suppression system nozzles. For reporting purposes only./top broiler.
2/22/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Working containers of food removed from original container not identified by common name./ flour container / kitchen area. Corrected On Site.
  • Critical. Observed cloth used as a food-contact surface./ cloth under chopping board.
  • Observed open dumpster lid.
  • Observed garbage on the ground and/or pad around dumpster./ food debris around dumpster area.
  • Critical. Observed live flies in kitchen.
  • Observed grease accumulated under cooking equipment./ behind cookers.
  • Critical. Observed toxic item stored in food preparation area. Corrected On Site.
7/31/2009Routine - FoodInspection Completed - No Further Action
No report available. 4/8/2009Routine - FoodInspection Completed - No Further Action
No report available. 11/24/2008Routine - FoodInspection Completed - No Further Action

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