RED ROBIN GOURMET BURGERS & BREWS Inspection – March 11, 2025

High Priority 1

#7High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw cod (45F – Cold Holding)in breading station cooler Per operator 2.5 hours. Put in freezer to rapid chill Recheck 36F **Corrected On-Site**

Corrected On-Site

Intermediate 3

#8Intermediate02C-03-5

Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Lime juice in walk in cooler. Operator date marked **Corrected On-Site**

Corrected On-Site

#9Intermediate11-26-1

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Missing some

#10Intermediate53B-13-5

Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic 6

#1Basic50-09-4

Basic – Current Hotel and Restaurant license not displayed. Operator printed **Corrected On-Site**

Corrected On-Site

#2Basic36-73-4

Basic – Floor soiled/has accumulation of debris. Freezer floor

#3Basic22-08-4

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave cookline

#4Basic36-62-4

Basic – Light not functioning. One in hood **Repeat Violation**

Repeat Violation

#5Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust on outside of salad chiller vent Outside of cooking equipment Hand sink server area

#6Basic22-16-4

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Under drawers breading station

Florida Food Watch