DICK’S LAST RESORT Inspection – August 4, 2025

High Priority 2

#7High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sour cream cold holding at 49F for more than 4 hours per manager.

Stop Sale

#8High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream cold holding at 49F for more than 4 hours per manager, cook line squeezed bottle. Fresh garlic with oil holding in room temperature 75F for less than 4 hours per manager/ will use time control/form emailed.

Intermediate 3

#9Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing./ice dumped in hand sink outside dish room.

#10Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink./main bar hand sink.

#11Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./corn mix and jalapeño gravy in walk in cooler.

Basic 6

#1Basic13-02-4

Basic – Employee with ineffective beard guard while engaging in food preparation.

#2Basic24-08-4

Basic – Equipment and utensils not properly air-dried – wet nesting./plastic containers on cleaned dish rack.

#3Basic14-69-4

Basic – Ice buildup in walk-in freezer door.

#4Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit./scoop in 85F standing water.

#5Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./main ice machine air filters soiled.

#6Basic25-05-4

Basic – Single-service articles improperly stored./single service plastic cups on floor/main bar/ **Corrected On-Site**

Corrected On-Site

Florida Food Watch