HISTORIC DOWNTOWNER SALOON
10 S NEW RIVER DR E, Fort Lauderdale FL 33301
Last inspected Jun 22, 2024 · 4 visits since May 2024
□ 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.
MAY 24
JUN 24
Food with mold-like growth. See stop sale. Observed swiss cheese with mold growth in walk-in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024032807 | May 22, 2024 | Jul 11, 2024 | $200 |
Inspection history
4 visits, newest first
Jun 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
In-use tongs stored on equipment door handle between uses. Observed tong stored over oven door handles in kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of grease on wall behind frier station.
Jun 21, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority0 Intermediate5 Basic
Show 9 findings ▾
Food with mold-like growth. See stop sale. Observed swiss cheese with mold growth in walk-in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top at cold side- Observed tuna (61F - Cold Holding). Per operator, items have been out of temperature for approximately 4 hours. Item was not prepared or portioned today. Walk-in Cooler: rice (45-47F - Cold Holding since 6/18/24 - 6/20/24), conch fritter batter (46F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed mahi(54F @ 3:00 - Cooling since 11:00). Item did not make it to 41F within 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top at cold side- Observed tuna (61F - Cold Holding). Per operator, items have been out of temperature for approximately 4 hours. Item was not prepared or portioned today. Walk-in Cooler: rice (45-47F - Cold Holding since 6/18/24 - 6/20/24), conch fritter batter (46F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale. Hot side: steak (39-43F - Cold Holding); raw burgers (53F - Cold Holding). Per operator items were out of temperature for approximately 2 hours. Items placed in cooler to rapid cool.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed mahi(54F @ 3:00 - Cooling since 11:00). Item did not make it to 41F within 4 hours. See stop sale.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed tuna thawed in reduced oxygen package in cold side of cook line.
In-use tongs stored on equipment door handle between uses. Observed tong stored over oven door handles in kitchen.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed ice scoop handle not stored above ice. PIC removed scoop and stored appropriately.
Stored food not covered. Observed fries and onion ring stored in reach in freezer next to flip top uncovered.
Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of grease on wall behind frier station.
May 22, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse...Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... sour cream 50F, blue cheese 44 F in cold-well at expo line, food not prepped or portion today.... tuna 52F with vacuum package, mahi mahi 51F, fish dip 52F, heavy cream 52F, ham 49F, cheese 52F, pasta 52F in flip top reach in coolers from prep table by triple sink... cheese 56F, spinach dip 55F, yellow cheese 55F in flip top across from grill at kitchen, food not prepped or portion today, Food being held more than 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...observed at 4:46 pm pico de gallo 49F, cut tomatoes and cut lettuce 50F in cold well at expo line, per chef food was prepped prior 11 am.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... sour cream 50F, blue cheese 44 F in cold-well at expo line, food not prepped or portion today.... tuna 52F with vacuum package, mahi mahi 51F, fish dip 52F, heavy cream 52F, ham 49F, cheese 52F, pasta 52F in flip top reach in coolers from prep table by triple sink... cheese 56F, spinach dip 55F, yellow cheese 55F in flip top across from grill at kitchen, food not prepped or portion today, Food being held more than 4 hours. Stop sale issue. Employee discarded food... clam chowder 44, spinach dip 44F in meat walk in cooler. Food being held less than 4 hours due to back and forth. Employee closed door properly.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours...observed at 4:46 pm pico de gallo 49F, cut tomatoes and cut lettuce 50F in cold well at expo line, per chef food was prepped prior 11 am. Stop sale issue. Employee discarded food
Handwash sink missing in warewashing or food preparation area...kitchen, dishwashing area.
May 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 5 high priority.
5 High priority6 Intermediate3 Basic
Show 14 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands... dishwasher putting dirty dishes in the Dishmachine and then putting away cleaned dishes without washing hands. Chef educated dishwasher.
Operating with an expired Division of Hotels and Restaurants license...renewed at time of inspection
Stop Sale issued on time/temperature control for safety food due to temperature abuse...Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... sour cream 50F, blue cheese 44 F in cold-well at expo line, food not prepped or portion today.... tuna 52F with vacuum package, mahi mahi 51F, fish dip 52F, heavy cream 52F, ham 49F, cheese 52F, pasta 52F in flip top reach in coolers from prep table by triple sink... cheese 56F, spinach dip 55F, yellow cheese 55F in flip top across from grill at kitchen, food not prepped or portion today, Food being held more than 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...observed at 4:46 pm pico de gallo 49F, cut tomatoes and cut lettuce 50F in cold well at expo line, per chef food was prepped prior 11 am.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... sour cream 50F, blue cheese 44 F in cold-well at expo line, food not prepped or portion today.... tuna 52F with vacuum package, mahi mahi 51F, fish dip 52F, heavy cream 52F, ham 49F, cheese 52F, pasta 52F in flip top reach in coolers from prep table by triple sink... cheese 56F, spinach dip 55F, yellow cheese 55F in flip top across from grill at kitchen, food not prepped or portion today, Food being held more than 4 hours. Stop sale issue. Employee discarded food... clam chowder 44, spinach dip 44F in meat walk in cooler. Food being held less than 4 hours due to back and forth. Employee closed door properly.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours...observed at 4:46 pm pico de gallo 49F, cut tomatoes and cut lettuce 50F in cold well at expo line, per chef food was prepped prior 11 am. Stop sale issue. Employee discarded food
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Handwash sink missing in warewashing or food preparation area...kitchen, dishwashing area.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....clam chowder was cooked 3 days ago, employee date marked.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.... Tuna thawing in reduce oxygen packaging at walk in cooler and reach in cooler. Label states to remove before thawing. Recommend to operator removed fish from packaging.
No handwashing sign provided at a hand sink used by food employees at east side bar.
Time/temperature control for safety food thawed in an improper manner.
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.