BUBBAQUE'S TRENTON
115 NW 1 ST, Trenton FL 32693
Last inspected Jul 3, 2024 · 5 visits since November 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
NOV 23
FEB 24
JUL 24
— STEADY
3 inspections within 0 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in warewashing area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2018055049 | Oct 5, 2018 | Dec 7, 2018 | $400 |
Inspection history
5 visits, newest first
Jul 3, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
What the inspector wrote — 2 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On buffet line: egg (50F - Cold Holding); ranch dressing (47F - Cold Holding). Manager stated both were placed on the buffet at 10:30am from the walk-in cooler. Stop sales issued. Inside reach-in cooler at cookline: jalapeño poppers w/ cream cheese (49F - Cold Holding); shredded cheese (49F - Cold Holding); chicken wings (44F-49F - Cold Holding). Employee at cookline stated the jalapeño poppers and shredded cheese were placed inside unit approximately three hours prior. Inspector had employee spread cheese and jalapeño poppers on a sheet pan and place them into the walk-in freezer to cool to 41F. Employee at cookline stated the chicken wings were held inside unit overnight. Stop sale issued.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Inside warming unit at cookline: ribs (131F - Hot Holding); ribs (132F - Hot Holding); chicken (132F - Hot Holding); greens (128F - Hot Holding). Employee at cookline began reheating all to 165F during this inspection.
Jul 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 7 high priority.
7 High priority3 Intermediate14 Basic
Show 24 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in warewashing area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. On buffet line: egg (50F - Cold Holding); ranch dressing (47F - Cold Holding). Manager stated both were placed on the buffet at 10:30am from the walk-in cooler. Inside reach-in cooler at cookline: chicken wings (44F-49F - Cold Holding). Employee at cookline stated the chicken wings were held inside unit overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On buffet line: egg (50F - Cold Holding); ranch dressing (47F - Cold Holding). Manager stated both were placed on the buffet at 10:30am from the walk-in cooler. Stop sales issued. Inside reach-in cooler at cookline: jalapeño poppers w/ cream cheese (49F - Cold Holding); shredded cheese (49F - Cold Holding); chicken wings (44F-49F - Cold Holding). Employee at cookline stated the jalapeño poppers and shredded cheese were placed inside unit approximately three hours prior. Inspector had employee spread cheese and jalapeño poppers on a sheet pan and place them into the walk-in freezer to cool to 41F. Employee at cookline stated the chicken wings were held inside unit overnight. Stop sale issued.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Inside reach-in cooler near cookline: coleslaw (51F - Cooling since 9:30); potato salad (53F - Cooling since 9:30). Manager stated the coleslaw was mixed this morning at 9:30am. Manager stated the potato salad was filled from a premade container taken from the walk-in cooler at 9:30. Items did not ambient cool to 41F within 4 hours.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Inside reach-in cooler near cookline: coleslaw (51F - Cooling since 9:30); potato salad (53F - Cooling since 9:30). Manager stated the coleslaw was mixed this morning at 9:30am. Manager stated the potato salad was filled from a premade container taken from the walk-in cooler at 9:30. Items did not ambient cool to 41F within 4 hours. Stop sales issued.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Inside warming unit at cookline: ribs (131F - Hot Holding); ribs (132F - Hot Holding); chicken (132F - Hot Holding); greens (128F - Hot Holding). Employee at cookline began reheating all to 165F during this inspection.
Toxic substance/chemical improperly stored. Spray bottle containing disinfectant stored hanging from wire shelf above condiments near mop sink. Inspector placed disinfectant on floor below handwash sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at cookline heavily stained. Can opener blade on prep table near cookline soiled with black debris.
No handwash sign and/or paper towels or mechanical hand drying device provided at handwash sink. Handwash sign and towels missing at handwash sink near three-compartment sink.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One food handler certificate for C. Rickey expired 06/19/2023.
Bowl or other container with no handle used to dispense food. Takeout bowl used as scoop inside pan of coleslaw near cookline. Manager discarded takeout bowl during this inspection.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling peeling near cookline.
Covered waste receptacle not provided in women's bathroom. No covered waste basket inside unisex employee restroom.
Cutting board has cut marks and is no longer cleanable. Cutting board at cookline has deep cut marks.
Employee eating while preparing food. Employee at bar chewing gum and blowing bubbles. Manager had employee discarded chewing gum during this inspection.
Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups on clean dish rack.
Floor tiles missing and/or in disrepair. Floor tiles cracked and/or missing throughout kitchen.
Food stored on floor. Frying oil stored on floor near cookline. Fountain soda box stored on floor beside mop sink.
Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice buildup on floor, shelving, and boxes inside walk-in freezer.
Insect control device installed over food preparation area. Insect control light on wall above condiment storage rack at kitchen entrance.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters heavily soiled with grease.
Old labels stuck to food containers after cleaning. Seven old labels stuck to pans on clean dish rack near managers office.
Single-service articles improperly stored. Box containing takeout cups stored on floor near walk-in freezer.
Wet mop not stored in a manner to allow the mop to dry. Wet mop stored down inside mop bucket near three-compartment sink.
Feb 7, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 6 high priority.
6 High priority4 Intermediate12 Basic
Show 22 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Item in walk-in cooler: cooked beef (45F - Cooling). Employee stated item placed in cooler the previous day.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Item in walk-in cooler: cooked beef (45F - Cooling). Employee stated item placed in cooler the previous day.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled chemical spray bottle, changed gloves and proceeded to handle pans of pork without washing hands. Inspector stopped employee and had employee wash hands and change gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in cook line reach-in cooler: ham (51F - Cold Holding); tomatoes (60F - Cold Holding). Employee stated items placed in cooler three hours prior to temperature being taken. Employee placed items in reach-in freezer to cool: ham (34F - Cold Holding); tomatoes (37F - Cold Holding).
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Eggs stored on cook line. Employee stated eggs placed on cook line at 6:30 am. Employee added time mark to eggs.
Toxic substance/chemical improperly stored. Chemical spray bottle stored next to cans of beans on dry storage shelf next to kitchen reach-in freezer. Employee removed bottle from shelf.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on salad prep reach-in cooler. Blade of can opener on kitchen prep table. Soda gun in bar area. Green cutting board stored in cabinet at end of cook line.
Handwash sink used for purposes other than handwashing. Towel stored in hand washing sink at end of cook line. Employee removed towel.
No soap or hand towels provided at handwash sink. Bar area hand washing sink.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employees training certificate expired on 6/19/2023.
Accumulation of lime scale on the inside of the dishmachine. Dish machine in ware washing area.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Self closer for door to men's restroom doesn't close the door completely.
Dead roaches on premises. One dead roach on floor in men's restroom.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above reach-in cooler on cook line. Manager removed drink from shelf.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee coats hanging on dry storage shelf at end of cook line.
Equipment in poor repair. Door for dry storage ice machine.
Floors not maintained smooth and durable. Floors in ware washing area and in front of mop sink.
Hole in or other damage to wall. Wall behind ice machine in dry storage shed.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between doors on top of salad prep reach-in cooler. Employee moved knife to cutting board.
No handwashing sign provided at a hand sink used by food employees. Bar area hand washing sink. Men's restroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy. Area around soda nozzles of soda machine in wait station. Fan covers in walk-in cooler.
Single-service articles not stored inverted or protected from contamination. Aluminum lids and pans on dry storage shelf next to kitchen reach-in freezer. Coffee filters stored in wait station.
Dec 1, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 7, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 6 high priority.
6 High priority4 Intermediate12 Basic
Show 22 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Turkey with date mark of 10/30 on shelf inside walk-in cooler. Manager discarded turkey during this inspection.
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine 0PPM. Manager stated they are currently sanitizing dishes using the three-compartment sink. Inspector instructed manager to continue sanitizing dishes in the three-compartment sink until the dish machine can be repaired.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in prep area on plastic pan. One fly in kitchen near cookline. One in kitchen near dish machine.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Raw shell eggs on counter at cookline identified as behind held on time by employee missing time mark. Employee stated the eggs have been in-use since 7am and added proper time mark during this inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table at cookline: sausage patties (79F - Hot Holding). Employee stated the sausage was cooked, then held hot for one hour. Employee reheated the sausage to 169F, then continued to hold the sausage hot.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing at hose connection near back door.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade heavily soiled with black substance on prep table in kitchen. Cutting boards throughout kitchen heavily stained. Nozzles of fountain machine in server station soiled with mold-like substance. Interior of reach-in keg cooler in bar area soiled with mold-like substance.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test kit for chlorine unavailable.
No soap and/or paper towels provided at handwash sink. Handwash sink near cookline missing soap and towels. Handwash sink in warewash area missing towels. Handwash sink in bar area missing soap and towels. Manager replenished all during this inspection.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One food handlers certificate expired 06/19/2023.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink can on shelf above make-table at cookline. Manager removed drink from shelf during this inspection.
Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups on clean dish rack near mop sink.
Floor soiled/has accumulation of debris. Floor under and around shelving in server station soiled with grease and/or food debris. Floor under and around tables and sinks in bar area soiled with food debris and/or trash.
Floor tiles missing and/or in disrepair. Flooring in disrepair throughout kitchen.
Floors not maintained smooth and durable. Unsealed plywood flooring in warewash area of kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on ceiling, walls, floor, and shelving inside walk-in freezer.
In-use tongs stored on equipment door handle between uses. Tongs hanging from oven handle at cookline. Employee placed tongs in warewash area during this inspection.
No waste receptacle installed at handwash sink provided with disposable towels. Trash receptacle missing at handwash sinks throughout kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around nozzles of fountain machine in server station soiled with mold-like substance. Warmer above grill at cookline soiled with grease.
Old labels stuck to food containers after cleaning. Several pans on clean dish rack with remnants of old labels.
Standing water in bottom of reach-in-cooler. Standing water inside reach-in keg cooler in bar area.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored above hardboiled eggs on shelf inside walk-in cooler. Manager moved mushrooms to bottom shelf during this inspection.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.