Spanky's Speakeasy, 1550 Airport Road, Naples, FL - Restaurant inspection findings and violations

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Business Info

Name: SPANKY'S SPEAKEASY
Type: Permanent Food Service
Address: 1550 Airport Road, Naples, FL 34104
License #: 2100548
Total inspections: 17
Last inspection: 09/18/2014

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Inspection findings

Inspection Date

Type

Disposition

  • Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
  • Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
  • Basic - Ice scoop handle in contact with ice. Observed ice scoop handle in contact with ice at the service station. **Corrected On-Site**
  • High Priority - Dented/rusted cans present. Observed dented cans in the dry storage area, corrective action had food moved to office to be returned for credit.
  • High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
  • High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Observed sanitizer bucket next to food on prep table. **Corrected On-Site**
09/18/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Observed WIC fan cover with an accumulation of dust.
  • Intermediate - Spray bottle containing toxic substance not labeled. Observed bottle with liquid by the DM without a label. **Corrected On-Site**
5/12/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Case/container/bag of food stored on floor in dry storage area. Observed case of mayo on floor in dry storage.
  • Basic - In-use wet wiping cloth/towel used under cutting board.
  • Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
  • High Priority - Raw animal food stored over ready-to-eat food. Observed raw clam cakes over Salad mix. **Corrected On-Site**
  • Intermediate - Encrusted material on can opener blade.
1/27/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cookline. Wrist watch.
  • Basic - Ice scoop stored with handle in contact with ice in ice machine.
  • Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Flour bin in dry storage room next to beer walk in cooler
  • High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Observed cheese slices at 64°f sitting on top of cookline reach in cooler next to dish machine. Observed cottage cheese at 46°f in salad prep area reach in cooler top.
  • High Priority - Dented/rusted cans present. See stop sale. Large can of young corn in dry storage room on shelf near back exit door
  • High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Cooked beans observed in walk in cooler at 50°f after cooling overnight according to operator.
  • Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Cooked beans in walk in cooler observed in large plastic bucket more than 8 inches deep.
  • Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cooked beans
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple soups, cooked foods in walk in cooler.
6/13/2013Routine - FoodInspection Completed - No Further Action
  • Critical - Dishmachine chlorine sanitizer not at proper minimum strength. observed dishmachine at 0ppm chlorine
  • Critical - Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. at cookline before touching celery with bare hands.
  • Critical - Food-contact surfaces not cleaned after being contaminationed. observed cookline employee drop three spatulas on floor then pick them up and place them back on grill without washing, rinsing, and sanitizing items first. Corrected On Site.
  • Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. observed cookline employee grab raw chicken then directly handle fryer baket handle. employee then washed hands. employee then grabbed fryer basket handle contaminated with raw chicken and directly handle cooked chicken without washing hands inbetween tasks.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cheese at 73 degrees in cookline reach-in cooler in back alcove. observed cottage cheese at 51 degrees and ham salad at 51 degrees in salad bar buffet reach-in cooler.
  • Critical - Observed raw animal food stored over ready-to-eat food. observed raw shell eggs stored whole onions in walk-in cooler.
  • Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed raw beef stored over raw pork in walk-in cooler.
9/28/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Observed container of medicine improperly stored. observed bottle of bee pollen pills and hair spray stored above straws and vitamin B-12 stored above bottles of liquor at bar.
  • Critical - Observed handwash sink used for purposes other than handwashing. observed employee dump ice into wait station handsink
  • Critical - Observed interior of microwave soiled. dried food debris observed
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed sliced cheese at 67 degrees sitting out at cookline prep table. observed cut melon at 46 degrees in salad prep station reach-in cooler top. observed cottage cheese at 49 degrees and cut melon at 51 degrees in salad bar reach-in cooler. Corrected On Site. Repeat Violation.
  • Critical - Observed raw animal food stored over cooked food. observed raw beef stored over cooked chicken in cookline reach-in cooler in alcove. observed raw fish stored above cooked shrimp on walk-in cooler speed rack. Repeat Violation.
  • Critical - Observed raw animal food stored over ready-to-eat food. observed raw shell eggs stored above whole onions in walk-in cooler.
  • Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. observed chicken salad at cookline reach-in cooler top at 52 degrees after cooling for 3.25 hrs.
  • Wet wiping cloth not stored in sanitizing solution between uses. cookline
1/31/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. observed soup in walk-in cooler after cooling since yesterday according to operator. 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. observed cookline employee handle cooked bacon with bare hands. Corrected On Site.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cooked noodles sitting out at cookline at 84 degrees. Corrected On Site. Repeat Violation.
  • Critical - Observed raw animal food stored over cooked food. observed raw beef over cooked chicken in cookline reach-in cooler in alcove with handsink. Corrected On Site.
  • Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed raw beef over raw shrimp in cookline reach-in cooler in alcove with handsink. Corrected On Site.
8/3/2011Routine - FoodInspection Completed - No Further Action
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked rice sitting out at salad bar line observed at 71 degrees. Corrected On Site.
  • Critical - Observed toxic item stored by utensils. oven cleaner stored on rack with nozzle facing clean food wares near dishmachine
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. observed cooked beef sitting under heat lamps above slicer at 83 degrees. Corrected On Site.
3/3/2011Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
11/23/2010Routine - FoodCall Back - Complied
  • Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cookline employee observed handling bread, spices & cheese with bare hands.
  • Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee observed not washing hands directly before putting on a new pair of gloves Repeat Violation.
7/27/2010Routine - FoodAdministrative complaint recommended
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. lunchmeat found at 56 degrees, tuna salad found at 54 degrees, both in cookline reach-in cooler top closest to dishmachine. Corrected On Site.
  • Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over raw fish in cookline glass-doored reach-in cooler
  • Critical. Observed raw animal food stored over ready-to-eat food. raw pork over cheese, raw beef over sliced mushrooms both in cookline glass-doored reach-in cooler
  • Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cookline employee observed handling bread, spices, and cheese with bare hands. Repeat Violation.
  • Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. in prep sink next to dishmachine
  • Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. cookline employee observed handling raw beef patty then handling spices and bread without washing hands inbetween tasks
  • Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed cookline employee work with bare hands with both raw meat and ready-to-eat food then put on pair of gloves without washing hands first. Repeat Violation.
  • Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. in cookline sanitizer bucket. found at 0ppm.
  • Observed clean equipment stored on floor. clean cutting boards stored on floor between prep table and wall next to dry storage room
7/27/2010Routine - FoodAdministrative complaint recommended
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. prepared foods, cooked meats, soups, sauces, leftovers in both walk-in cooler Repeat Violation.
  • Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. soup in walk-in cooler from last night found at 60 degrees. Corrected On Site. stop sale
  • Critical. Observed raw animal food stored over ready-to-eat food. raw fish over lunchmeats in glass-doored reach-in cooler on cookline. Repeat Violation.
  • Critical. Observed raw animal food stored over cooked food. raw beef over cooked chicken in cookline glass-doored reach-in cooler. raw fish over cooked beef in walk-in cooler
  • Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cookline employee observed handling bread, cheese and potato chips with bare hands. Corrected On Site. Repeat Violation.
  • Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. watches on cookline employees
  • Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. cookline employee observed handling raw beef patties then handling cheese without washing hands inbetween tasks
  • Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwasher observed not washing hands inbetween handling dirty and clean food wares
  • Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee observed not washing hands directly before putting on a new pair of gloves Repeat Violation.
  • Critical. Observed sanitizing solution exceeding the maximum concentration allowed. chlorine bleach in cookline sanitizer bucket found at 200ppm Repeat Violation.
4/8/2010Routine - FoodAdministrative complaint recommended
  • Critical. Displayed food not properly protected from contamination. soup at salad bar must be protected under a sneeze guard.
  • Critical. Observed food stored on floor. walk-iN freezer. food on baking trays Repeat Violation.
  • Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cooks handling bread, celery, cooked chicken, toppings with bare hands. Corrected On Site. Repeat Violation.
  • Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. cook handled partially cooked burger with bare hands then handled bread without washing hands inbetween.
  • Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on a new pair of gloves hands must be washed before grabbing the new pair Repeat Violation.
  • Critical. Observed employee eating in a food preparation or other restricted area. Employee eating on prep table at salad prep station
7/10/2009Routine - FoodInspection Completed - No Further Action
No report available. 6/2/2009Routine - FoodCall Back - Complied
No report available. 4/24/2009Routine - FoodCall Back - Extension given, pending
No report available. 2/4/2009Routine - FoodWarning Issued
No report available. 9/22/2008Routine - FoodInspection Completed - No Further Action

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