Buck And Honey's Restaurant

Year by year

Inspections

1. Mar 19, 2026 Re-Inspection · No Reinspection Required

   No violations cited.

2. Mar 10, 2026 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice Corrected on site

     FOOD- THAWING ROP FISH

     Frozen fish in reduced oxygen packaging (ROP) is being improperly thawed.

     Correction: Remove fish from ROP prior to thawing.

     Code WFC 3-501.13(E)

   • Not serious Good Retail Practice Corrected on site

     FOOD - THAWING

     Shrimp in breading station prep cooler top at 55F due to thawing under running water too long.

     Correction: Adjust procedures or methods to properly thaw foods under refrigeration, submerged in running water, or in a microwave as part of a continuous cooking process.

     Code WFC 3-501.13

   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT

     Fry station prep cooler in disrepair. Air/surface temp 46F.

     Correction: Maintain equipment in good repair. Prep cooler must maintain food at 41F or below.

     Code WFC 4-501.11

   • Not serious Good Retail Practice Corrected on site

     LABEL - WORKING CONTAINER

     Panko, sugar, salt, and salt/pepper stored in unlabeled containers.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Not serious Good Retail Practice

     PEST - EVIDENCE

     Evidence of pests observed. Fruit flies observed in bar area near dish machine.

     Correction: Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities.

     Code WFC 6-501.111

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     The following TCS food temperatures were observed: 1) In expo station rail cooler, combi sauce 45-53F, sour cream 47F, 2) Squeeze bottles of chipotle 61F, garlic aioli 58F in broiler prep cooler top section; Squeeze bottles of lime crema 43-46F, several squeeze bottles of house-made dressings 52F in Pantry prep cooler top; Squeeze bottles of bbq ranch 46F in Pizza station prep cooler top, 3) At Fry station prep cooler, buffalo sauce 47F, siracha sauce 47F, corn meal triangles 46F, bacon wrapped dates 46F.

     Correction: Maintain cold TCS foods at or below 41 degrees F. Discard any TCS food that was >41F for more than 4 hours.

     Code WFC 3-501.16

3. Dec 18, 2024 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Interior of main kitchen ice machine is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. In main walk-in cooler, beef tenderloin stored above fish. In basement walk-in cooler, raw pizza sausage stored above shrimp.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Not serious Good Retail Practice

     HANDSINK - SIGNAGE

     No handwashing signage is provided at employee handwash sink on grill line.

     Correction: Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

     Code WFC 6-301.14

   • Not serious Good Retail Practice Corrected on site

     MATERIAL - FOOD CONTACT SURFACE

     White microfiber towel placed upon salad lettuce in pantry cooler is not considered an approved food contact surface.

     Correction: Provide a food grade contact surface that designed to prevent the migration of deleterious substances, will not impart colors, odors or tastes to food, and is smooth, durable, nonabsorbent, corrosion-resistant, and easily cleanable. Alternately, provide a food grade bag, insert, or liner that will protect the food from the unapproved material.

     Code WFC 4-101.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - DESIGN

     In basement walk-in cooler, the design of the floors is not easily cleanable. Initial plastic covering has not been removed and is not easily cleanable.

     Correction: Peel off plastic covering to provide floor that is designed, constructed, and installed so it is smooth and easily cleanable.

     Code WFC 6-201.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - GOOD REPAIR

     In upstairs galley kitchen, wall in disrepair where beer tap refrigerator used to be located.

     Correction: Repair wall, maintain the physical facilities so they are in good repair at all times.

     Code WFC 6-501.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     Standing water observed on floor under hand wash sink on grill line. Water appears to be from leak on hand sink drain.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     In the MAIN BAR low temperature dishmachine, improper sanitizer installed (Quat- Ultimate Sanitizer) instead of chlorine sanitizer.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

4. Aug 8, 2023 Pre-Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Containers of milk and buttermilk are not datemarked after opening and held >24 hrs.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the allotted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice

     FIXED EQUIPMENT - CLEANING ACCESS

     Fixed equipment, including drainboards, prep counter backsplashes, and hand sinks, are not sealed properly to the wall.

     Correction: Provide access for cleaning of equipment along the sides of equipment, walls, and ceilings or seal to adjoining equipment or walls. Use a washable silicone sealant along wall.

     Code WFC 4-402.11

   • Not serious Good Retail Practice Corrected on site

     GOOD REPAIR - EQUIPMENT

     In walk-in freezer, ice build-up observed on floor due to faulty heat wrap/cable for drain line.

     Correction: Maintain equipment in good repair. Remove ice build-up and maintain walk-in freezer floor in clean condition.

     Code WFC 4-501.11

   • Serious Priority (CDC risk factor) Corrected on site

     NON-CONTINUOUS COOKING

     Raw animal food (chicken tenders) cooked using a non-continuous cooking process has not received prior approval.

     Correction: Raw animal foods cooked using a non-continuous cooking process shall be prepared and stored according to written procedures that have obtained prior approval from the regulatory authority.

     Code WFC 3-401.14

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - DESIGN

     1) There are exposed walls in the basement dry storage area that have yet to be finished. 2) Swinging entrance door to kitchen is still in process of installation.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code WFC 6-201.11

   • Serious Priority (CDC risk factor) Corrected on site

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has no written plan for using time as a public health control for Hollandaise sauce in squeeze bottles stored in pans on steamtable. Sauce was 109F.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19