Trenton Bubbaque's
Last inspected: Jul 3, 2024
74
Score
Trenton Bubbaque's appears in inspection records five times, starting in 2022. The most recent report on file is from Jul 3, 2024. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Violation counts have been trending down, averaging around one violation across recent inspections versus roughly 22 violations before.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing three times across the record.
Restaurants in Trenton average 66, so Trenton Bubbaque's is doing better than most peers. The record is unremarkable in either direction.
5
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jul 3, 2024
Routine - Food
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
74
Feb 7, 2024
Routine - Food
6 critical violations. 4 major violations. 12 minor violations.
View 22 violations
High Priority - 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). **Corrected On-Site**
03A-02-5
High Priority - 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. **Corrective Action Taken**
12A-07-5
High Priority - 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.
01B-36-5
High Priority - 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.
03D-02-5
High Priority - 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. **Corrected On-Site**
41-10-4
High Priority - 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
Intermediate - 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. **Repeat Violation**
53B-14-5
Intermediate - 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. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Towel stored in hand washing sink at end of cook line. Employee removed towel. **Corrected On-Site**
31A-11-4
Intermediate - No soap or hand towels provided at handwash sink. Bar area hand washing sink. **Repeat Violation**
31B-03-4
Basic - Accumulation of lime scale on the inside of the dishmachine. Dish machine in ware washing area.
16-23-4
Basic - 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.
32-04-4
Basic - Dead roaches on premises. One dead roach on floor in men's restroom.
35A-03-4
Basic - 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. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - 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.
40-06-5
Basic - Equipment in poor repair. Door for dry storage ice machine.
14-11-5
Basic - Floors not maintained smooth and durable. Floors in ware washing area and in front of mop sink. **Repeat Violation**
36-11-4
Basic - Hole in or other damage to wall. Wall behind ice machine in dry storage shed.
36-24-5
Basic - 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. **Corrected On-Site**
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Bar area hand washing sink. Men's restroom.
31B-04-4
Basic - 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. **Repeat Violation**
23-03-4
Basic - 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.
25-06-4
15
Nov 7, 2023
Routine - Food
6 critical violations. 4 major violations. 12 minor violations.
View 22 violations
High Priority - 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. **Repeat Violation** **Admin Complaint**
01B-28-5
High Priority - 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. **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - 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.
35A-02-6
High Priority - 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. **Corrected On-Site**
03F-02-5
High Priority - 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing at hose connection near back door.
29-34-4
Intermediate - 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. **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test kit for chlorine unavailable.
16-37-1
Intermediate - 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. **Corrected On-Site**
31B-03-4
Intermediate - 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.
53B-14-5
Basic - 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.
23-03-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels. Trash receptacle missing at handwash sinks throughout kitchen.
33-38-4
Basic - Floors not maintained smooth and durable. Unsealed plywood flooring in warewash area of kitchen.
36-11-4
Basic - Floor tiles missing and/or in disrepair. Flooring in disrepair throughout kitchen.
36-17-5
Basic - 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.
36-73-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups on clean dish rack near mop sink. **Repeat Violation**
24-08-4
Basic - 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. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - 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. **Corrected On-Site**
10-20-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on ceiling, walls, floor, and shelving inside walk-in freezer.
14-69-4
Basic - 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. **Corrected On-Site**
08B-17-4
Basic - Standing water in bottom of reach-in-cooler. Standing water inside reach-in keg cooler in bar area.
29-49-6
Basic - Old labels stuck to food containers after cleaning. Several pans on clean dish rack with remnants of old labels.
16-46-4
15
Mar 1, 2023
Routine - Food
7 critical violations. 5 major violations. 5 minor violations.
View 17 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburger meat stored above corned beef hash inside reach-in cooler at cookline. Employee moved the ground beef to the bottom shelf during this inspection. **Corrected On-Site**
08A-05-6
High Priority - 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 0PPM. Inspector instructed manager to sanitize dishes in the three-compartment sink until dish machine can be serviced.
22-41-4
High Priority - Toxic substance/chemical improperly stored. Bottle of glass cleaner on prep table in kitchen near office above clean dishes and beside sugar. Manager removed glass cleaner from table during this inspection. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Inside warmer in kitchen near cookline: pork (127F - Hot Holding) Employee stated the pork was held inside warmer overnight. Stop sale issued.
03B-01-6
High Priority - 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: ranch dressing (46F - Cooling) Employee stated the ranch dressing was placed inside cooler the previous night to cool. Stop sale issued.
03D-06-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside reach-in cooler near cookline: ranch dressing (46F - Cooling) Employee stated the ranch dressing was placed inside cooler the previous night to cool. Inside warmer in kitchen near cookline: pork (127F - Hot Holding) Employee stated the pork was held inside warmer overnight. Stop sale issued. Inside reach-in cooler in kitchen near grill: corned beef hash with a date mark of 1/18.
01B-02-5
High Priority - Stop Sale issued due to adulteration of food product. Inside reach-in cooler near cookline: ranch dressing (46F - Cooling) Employee stated the ranch dressing was placed inside cooler the previous night to cool. Inside warmer in kitchen near cookline: pork (127F - Hot Holding) Employee stated the pork was held inside warmer overnight. Stop sale issued. On storage shelf in kitchen near cookline: One can of tuna dented on the seam.
01B-03-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. None available. Inspector provided during this inspection. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade on prep table in kitchen near office soiled with food debris. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Wiping cloth stored inside handsink in server station. **Repeat Violation**
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products. No working probe thermometer available.
05-08-4
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. None available. Inspector provided during this inspection. **Corrective Action Taken**
11-26-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table across from grill. Employee jackets hanging from food storage rack near cookline. All were removed during this inspection. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans wet nested on storage shelf in kitchen near office.
24-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored inside handsink in server station.
21-12-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf in kitchen above steam table. Employee moved drink to lower shelf during this inspection. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Bowl or other container with no handle used to dispense food. Cup without handle used as a scoop inside bin of flour on lower shelf of prep table in kitchen near office. **Repeat Violation**
14-01-5
17
Oct 14, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Trenton Bubbaque's last inspected?
The most recent health inspection at Trenton Bubbaque's on file is from Jul 3, 2024. The public record contains five inspections in total.
What is the most common violation at Trenton Bubbaque's?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Trenton Bubbaque's.
How does Trenton Bubbaque's compare to other restaurants in Trenton?
Trenton Bubbaque's most recently scored 74 out of 100, which is higher than the Trenton average of 66.
Has Trenton Bubbaque's inspection record improved over time?
Yes. Recent inspections at Trenton Bubbaque's have averaged around one violation per visit, down from roughly 22 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Trenton Bubbaque's means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Trenton Bubbaque's inspected?
Based on the inspection history on file, Trenton Bubbaque's is inspected around three times per year on average.
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