Robinson Prime Steak House & Sushi Bar, 464 Sw Port St Lucie Blv, Ste 101-106, Port St Lucie, FL - Restaurant inspection findings and violations

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Business Info

Name: ROBINSON PRIME STEAK HOUSE & SUSHI BAR
Type: Permanent Food Service
Address: 464 Sw Port St Lucie Blv, Ste 101-106, Port St Lucie, FL 34953
License #: 6602895
Total inspections: 12
Last inspection: 4/10/2013

Restaurant representatives - add corrected or new information about Robinson Prime Steak House & Sushi Bar, 464 Sw Port St Lucie Blv, Ste 101-106, Port St Lucie, FL »

Inspection findings

Inspection Date

Type

Disposition

  • Basic - Interior of microwave soiled with encrusted food debris.
  • High Priority - License expired within 30 days after expiration date. license expired on April 1,2013 and has now been assessed a $50.00 late fee.
  • 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. Tub of sour cream in walk in cooler
4/10/2013Routine - FoodInspection Completed - No Further Action
  • No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
1/17/2013Routine - FoodCall Back - Admin. complaint recommended
  • Critical - Condensation or other drainage not disposed of according to law, walk in cooler condenser drain pipe dripping into a bucket on the floor. **Warning**
  • Critical - Hot water not provided/shut off at employee hand wash sink, hand wash sink at the upstairs bar. **Warning**
  • Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
  • Observed attached equipment soiled with accumulated dust, restroom vents. **Repeat Violation** **Warning**
  • Critical - Observed encrusted material on can opener. **Corrected On-Site** **Warning**
  • Critical - Observed unlabeled spray bottle containing clear substance at the mop sink area and spray bottle of purple substance at the nightclub bar area- manager stated it contains air refresher. Manager discarded contents of clear substance. **Corrected On-Site** **Warning**
11/15/2012Routine - FoodWarning Issued
  • Critical - Emergency light does not function when tested-light in hallway by fire panel closet. For reporting purposes only.
  • Critical - Hand wash sink lacking proper hand drying provisions.
  • Critical - Handwashing cleanser lacking at handwashing lavatory.
  • No copy of latest inspection report.
  • Observed a dirty utensil/ladel, hanging with clean utensils.
  • Observed attached equipment, hood filters over cookline, moderately soiled with accumulated grease.
4/13/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Emergency light does not function when tested-light in hallway by fire panel closet. For reporting purposes only.
  • Critical - Hand wash sink lacking proper hand drying provisions.
  • Critical - Handwashing cleanser lacking at handwashing lavatory.
  • No copy of latest inspection report.
  • Observed a dirty utensil/ladel, hanging with clean utensils.
  • Observed attached equipment, hood filters over cookline, moderately soiled with accumulated grease.
12/16/2011Routine - FoodInspection Completed - No Further Action
  • Critical - Establishment operating without a current Hotel and Restaurant license, license expired on 04/01/11.
  • Critical - Hand wash sink lacking proper hand drying provisions, all handwash sinks in the kitchen and sever stations.
  • Critical - Handwashing cleanser lacking at handwashing lavatory, all handwash sinks in the kitchen and server station.
  • Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
  • Critical - Observed buildup of slime in the interior of ice machine.
  • Critical - Observed encrusted material on can opener.
  • Observed unnecessary items on the premise, numerous items in kitchen and behind old sushi bar area- kitchen being used as a storage area.
4/18/2011Routine - FoodInspection Completed - No Further Action
  • Critical. Hot water not provided/shut off at employee hand wash sink, club bar.
  • Critical. No handwashing sign provided at a handsink used by food employees, small bar.
  • Critical. Hand wash sink lacking proper hand drying provisions, small bar.
  • Critical. No Certified Food Manager for establishment. Repeat Violation. Submitted for an Administrative Complaint on callback inspection.
  • 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.
  • 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. Repeat Violation, submitted for an Administrative Complaint.
9/2/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Violation: 53A-07-1 No Certified Food Manager for establishment.
  • Critical. Violation: 53B-08-1 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. All employees hired less than 60 days ago.
9/2/2010Routine - FoodCall Back - Admin. complaint recommended
  • No Violations Were Observed
6/18/2010Routine - FoodCall Back - Complied
  • Observed black grime accumulated on bar floor, nightclub bar.
  • Critical. No Certified Food Manager for establishment.
  • 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. All employees hired less than 60 days ago.
6/18/2010Routine - FoodWarning Issued
  • Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
  • Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Observed tuna tartare offered on menu, invoice states "8 oz Tuna frz" and "All seafood products must be cooked prior to consumption", operator unable to provide documentation that tuna available is one of the exempt species.
  • Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
  • Critical. Observed food not maintained frozen in a freezer, veal, hamburger, raw bacon, pre cooked mussels/clams, and puff pastry at 47-51 Degrees F. Stop sale issued.
  • Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, fresh garlic and oil mixture on the cook line is at 106 degrees F.
  • Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours, soup at the steam table is 120 degrees F. Corrected On Site.
  • Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reach in freezer maintaining potentially hazardous foods at 47-51 Degrees F.
  • Critical. No thermometer provided to measure temperature of food product.
  • Critical. Observed raw animal food stored over ready-to-eat food, plastic wrapped bowl of raw beef stored over salad dressing in the reach in cooler.
  • Critical. Observed raw animal food stored over ready-to-eat food, raw shell eggs stored over the produce in the walk in cooler and open container of raw chicken stored over french fries in the reach in cooler. Corrected On Site.
  • Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, cook handling broccoli with bare hands.
  • Observed employee with no hair restraint, cook.
  • Observed equipment in poor repair, work bowl for food processor held together with duct tape.
  • Food-contact surface not smooth and easily cleanable, cloth towel under cutting board.
  • Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
  • Critical. Observed accumulation of debris in three-compartment sink, 3 bay sink at the nightclub bar.
  • Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Cleaned and sanitized equipment, utensils, linens or single-service not properly stored, clean glasses stored with the mouth contact surface on cloth napkins.
  • Equipment and utensils not properly air-dried.
  • Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination, straws and straw-like stirrer sticks at the bar are exposed to potential customer cross contamination.
  • Critical. Handwash sink not accessible for employee use at all times, ladles in cookline hand wash sink basin, refrigerator in front of expo area hand wash sink, and potted plant in the server station handwash sink.
  • Critical. Observed handwash sink used for purposes other than handwashing, ice machine area handwash sink has a large black tube that drains water from ice machine into the handwash sink basin.
  • Critical. Observed handwash sink used for purposes other than handwashing, hand wash sink at the side prep area soiled with food debris.
  • Critical. Observed handwash sink used for purposes other than handwashing, night club bar handwash sink being used as a dump sink as evidenced by straws and fruit in the basin.
  • Critical. Bathroom not enclosed with tight-fitting, self-closing doors, employee restroom.
  • Critical. Hand wash sink lacking proper hand drying provisions, main bar.
  • Critical. Hand wash sink lacking proper hand drying provisions, night club upstairs bar.
  • Critical. Hand wash sink lacking proper hand drying provisions, night club down stairs bar.
  • Observed garbage debris accumulated on nightclub bar floor.
  • Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
  • Critical. Observed toxic item improperly stored, open chemical spray bottle on the ice machine. Corrected On Site.
  • No copy of latest inspection report.
  • 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.
4/6/2010Routine - FoodWarning Issued
  • Critical. No thermometer provided to measure temperature of food product.
  • Critical. Observed ice bins on each end of bar 3 bay sink are directly next to drainboards, splash guards will be required to protect ice from potential cross contamination.
  • In-use utensil for nonpotentially hazardous food not stored in a clean, protected location, ice scop stored directly on top of ice machine, surfave soiled with dust.
  • Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine, chlorine and quaternary ammonia test kits.
  • Critical. Bathroom not enclosed with tight-fitting, self-closing doors, employee restroom.
  • Critical. Hand wash sink lacking proper hand drying provisions, all hand wash sinks.
  • No Heimlich maneuver sign posted.
8/6/2009Food-Licensing InspectionInspection Completed - No Further Action

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