This TikTok Restaurant Drama Is Beyond Shocking
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- čas přidán 17. 05. 2024
- In today's video we will be talking about AlexMakes_1, Wolf Hound Irish Pub and more
Second Channel - / @callummarkie2
My Instagram is @callummarkie
/ callummarkie - Komedie
Gordon Ramsay would be having an absolute conniption if he saw this.
“YOURE GOING TO FUCKING KILL SOMEONE” I can hear it now 😂
SHUT IT DOWN
@@XanderCat "IT'S ROTTEN!!!"
@@spoopyvirgil4944saying Gordon catch phrases will never get old haha.
Ngl, I had to google the definition of that word 🤣💀😭… but anyway, I totally agree lol.
"This worker was obsessed with cleaning! He cleaned too much, even areas that were already clean! Oh, the filthy mess shown in the video? Uhh, yeah, uhm, that was him. His fault, not ours. He didn't clean that part."
😂😂😂!!! I giggled when I first heard him say that but for you to just pull that out and separate it makes it even funnier and more outlandish!
That got me too. “Cleaning areas that have already been cleaned”. I have a lot of restaurant and bar experience and let me tell you: the same areas should be cleaned at least a few times per day.
@@tvmayer thissss I worked at McDs, we would wipe everything down every 10 minutes! (not everything, mind you, just the commonly used counters, we had a specific person who did deep cleaning of other areas e.g. the sinks, storerooms etc.)
dont tell amy, she may have someone with a more fucked up place :L
Right?? Cleaning areas that are already clean 😂 it’s called upkeep and maintaining a clean and hygienic space but props for trying moron 😂
Professional Chef of twenty years speaking: health codes exist for a reason. The fact that the owner and operating manager isn’t ServSafe certified is really bad
Especially considering how many places are ServSafe certified and still look like a dumpsterfite anyway. In some places, it's a really low bar to meet, and yet somehow, so many places still manage to knock their head on it.
You don't need to be ServSafe certified to know and understand health code. ServSafe by the way is a lobbying group that actively lobbies against workers rights.
@@lork92they are a bunch of hypocrites. Same with the state, if enough money is thrown their way they will pass anyone
@@lork92 servsafe is required by a lot of places, including some State Health Departments, if you want a title (chef/manager/etc).
I studied food technology, as soon as I saw all those violations I was shocked but also impressed they are still open and haven’t killed someone yet…
While he's right on the doxxing, this manager isn't winning my sympathy by inviting me to get food poisoning. Those violations are absolutely disgusting.
I heard that the phone listed was actually the one that the owners had listed on their website, etc. while it was the owners personal number if they listed it publicly that's not really doxing.
@@heavenlyshadow25 If that's the case, the owner simply needs to STFU and stop acting like they can do whatever they want without any consequence for bad management/thoughtlessness.
Every time Markie says “right so” a fairy is born
What do we get when he says “bang outta order” 😅 I love that saying.
Love this comment 👏
Awwwww❤
@@Aburame9595 I was literally going to ask that same thing.
@@Aburame9595 Avenging Angels. 😉😅🤣
The owners are completely at fault.
The original poster was spot on.
His experience shows because he clearly knows what the regulations are and tried to bring the place up to code
No one proved the guy wasn’t a scammer and made the whole thing up for the all mighty TikTok 😂. He even said he was going to start scamming if he didn’t get a job soon. Maybe he figured scamming was easier than actually working. I don’t trust anyone who makes TikTok videos. 😂
@@purpleshoespurp3462 You need a reality check and think over what a joke on a personal FB account to friends and family members is. Sorry you cant see a joke or even understand one.
The owners are responsible but making a tik tok to ruin a business over some non compliances is uncalled for. Let the experts help them.
I see the owners have arrived.
@purpleshoespurp3462 that joke flew way over your head there.
42 years old and worked in the restaurant industry my entire life. Even the "clean" cooler didn't have clearly marked prep dates on food. Every single thing in that fridge should be clearly labeled with a date on it. This kitchen is sketch.
Mmm, yeah. That's actually the part that makes me think the first guy was really legit. You could argue that he might have some some of the damage himself, I've seen disgruntled employees do worse, but.... those date stickers? They don't come off that easily, they leave a stupid amount of residue on the package, even if they've only been on for a second.
The bottom shelf looked to have an unlabeled hotel pan of what I assume is par cooked/cooked meat next to raw.
@@transsnackI have literally turned around and walked out of trials and interviews like places like this and called the council, if people aren’t going to care about the little things they aren’t going to care about the big things and the big things kill people
Yeah, my freezer is better labeled than that and it's my personal freezer. This is so terrifying. How would it even keep going like this for so long? Do inspections not just happen sometimes? Does someone have to complain before an inspection is done?
@@prettyevil6662000my guess would be they're scheduled so just hide the mess or clean beforehand
The owner's response video still shows cooked meat next to raw meat on the bottom shelf. #1 rule of any walk-in cooler is NO CROS CONTAMINATION! I feel the urge to investigate how many of their online reviews mention food poisoning.
most people don’t actually know what gave them food poisoning because of how long it takes for the symptoms to set in. but people will get sick and then attribute the “food poisoning” to the most recent thing they ate, despite that not bringing the culprit.
I saw that too.
omg! hi!
Not the owner saying he cleaned up and shows food with no labeling and stuff from the grocery store 🤦♀️😭
I saw that too! I gasped! 😂
And the meat tray literally touching the box of produce on the bottom shelf!
Is he dumb? Does he think we’re dumb? Between that and the inspection reports he showed “proving he was right” it’s obvious the guy was absolutely right to say something.
Florida. Not shocked. Do NOT feel bad for the owner. It's HIS mess. HE needs to address and fix it. HE is responsible for the mess and none of what was shown was SAFE. Homie literally sat there with his little script and LIED. Plus not to mention, there are TOO many states that let things slide. With all of those violations, I personally wouldn't want to eat there either. They should've been shut down, and in some states, they would've been a LONG time ago.
Florida's restuarant business is not like this and this is why its viral as well this is disgusting and the owner is likely paying off the inspector!
💯!! The state of health inspection for food establishments in the US is a mess. Underemployed, overworked and hostile work environments. Look up LA County Environmental Health Specialist Heather Hughes...
The worst part is after that employee made the video, they rushed to clean it all up before the health department came. So they could do it the whole time, they just chose not to out of laziness.
There’s tons of dirty restaurants around the country 💀 wtf does Florida have to do with it???
@@whelkpeopleofdoomI just read the article about this poor woman’s suicide. Just horrible. You are absolutely correct. The US doesn’t inspect anything well. And idiots don’t realise that a food business is backbreaking work with small profit margins.
My husband is a GM for a southern restaurant chain. I showed him this video and he almost had a heart attack. That entire situation is crazy and the restaurant owner is either extremely negligent or incompetent (probably both).
this.. after working in restaurants for almost 2 decades this video makes my stomach turn. that walk-in especially... the horror omg. and to top it off he's blaming the tiktoker for 'letting' it get to that state? really? there's no way that's the result of only 3 days of neglect. That place was disgusting way before the owner even considered hiring the new dude. trying to clean w fucking FABULOSO oml
I haven't worked in a kitchen in nearly 30 years. Blood started to pour out of my eyes and nose. Standard was established long before I started.
I ran a restaurant for 10yrs and this is absolutely appalling!! Everything should be labeled, dated and initials of who opened it. No food should be sitting on the floor. We kept our 50lb bags of potatoes on top of crates so they weren't sitting on the floor. There's certain ways food is to be put in the fridge to avoid cross contamination in case something leaks. Don't even get me started on the cleaning!!! We never had any health code violations. And to have 46!!! I can't believe they are still open. 🤢 makes me so thankful I cook at home and rarely eat out, maybe once a month.
I worked in a kitchen for a few years and I had the same reaction. There is absolutely no excuse for this level of laziness. The OP is right, someone is going to get sick from that.
@@alwaystired515 my husband specifically pointed out cross-contamination issues because he saw that the restaurant had multiple violations. Literally insane!
Not hygiene, the word you are looking for is sanitary! The place needs to be closed and cleaned from ceiling to floor. So sad this owner can’t see this man is trying to help him.
Hygiene is the word used in the UK, sanitary is what would be used in the US. Markie is just using the wording he is familiar with.
hygiene works tho
Hygiene and sanitation are the same thing. You're probably being brought to PERSONAL hygiene when you hear the word, but lack of hygiene, sanitation, cleanliness- all work interchangeably.
My ignorance is bliss, obviously I’m American. Just sounds funny to me. Lol but thank you all for informing me(:
The owners have no business running a restaurant, and they honestly won't be for long if they don't get it together.
Florida has 57 points for health inspection. 46 VIOLATIONS!!! How tf are they able to still operate? Thats less than 20%!!! As someone who works in the food industry, that is atrocious. I had a health inspection yesterday at my work, we had 4 violations.
how much lower than F could they get?
46 violations on a health inspection is OUTRAGEOUS. I didn't even understand how they're allowed to stay open. I managed multiple different restaurants for over 10+ years and the most violations I've ever had during an inspection was 2, one of which was the chicken salad I had literally just mixed up before immediately putting into a cooler 5 mins before the inspector arrived, being one degree off from temp. 46 violations and the repeat things listed show this is how this restaurant always operates, and they fix what they can to slide by inspection and then immediately revert back to the same filthy habits. No one employee can maliciously do this to an entire restaurant in 3 days, or to an inspection before he even worked there. Irish guy should be ashamed of caring so little about his culture that he represents it in such a poor manner.
I want people who said that the restaurants in Gordon Ramsay's shows were staged and fake and could never be this bad, to see this video.
It's a lot more common that we think...
Duh
Well, some of the stuff on Kitchen Nightmares was actually staged. But grody gross restaurants for sure still exist
I mean it sucks but if the owner didn’t want to be affected, he should have taken measurements to make sure all areas are clean and safe and food products are labeled WITH dates. Firing an employee that’s concerned is not a good look at all. The owner isn’t a victim. His food, even down to what it’s served on could have made someone really sick.
I agree on everything aside from the owner also being a victim of doxxing. Two wrongs don't make a right(although in this case it's 46+1 wrongs).
“FOOODDD ON DA FUCKIN FLOOOOOOOOORRRR HahAha”😂
the unhinged laugh of a man who got fired for being right
That part had me giggling! 😁🤣
Favorite part fr😂
I've worked in restaurants most of my life. This is an owner who didn't know what he was getting into, and it seems on top of that, can't handle taking direction from someone with actual restaurant experience. He's bound to fail unless he's willing to be teachable.
I totally agree. An owner who'd worked in the kitchen himself would have had this all handled. After seeing the texts, the owner should have been kissing this guy's a*s IMO.
He didn't know what he was getting into and likely hired people close to him for positions like kitchen manager, or it was too easy for someone who knew nothing about food safety to lie to him and convince him to hire them for the position. This is NUTS.
Restaurants this filthy always have delusional owners. Because even if you have zero experience, you can look up the regulations online and make sure you follow them. You have to be grossly negligent to have 46 health code violations.
he seemed to me way too arrogant to be teachable.
If he's showing what he did and thinks it's acceptable, he's delusional.
The industry is rife with people who want to "play restaurant", but do not realize the scope of the work and how all consuming that awful industry is.
I've had food poisoning ONE time. I wanted to die because I've never felt that bad. I have zero sympathy for the owner.
Same, it was when I was at uni. Unfortunately, it was apparently my own damn fault: I gave it to myself from reheated day old pizza... having been ok after eatjng it when it was delivered, I guessed I either kept it in a fridge that wasn't cold enough for the 24 hours (I had it the next night) or improperly reheated it in the microwave in someway. Idk, I had done the same thing before and had been fine. I knew my food safety, so it was stored in the fridge right, but not being my fridge & sharing with others i couldn't say if anything had effected the fridge temp while I was asleep or at class the next day.
As for the food poisoning...it took maybe 5 days before I could eat normally again. I've had severe appendicitis and even an infected gallbladder (don't recommend that either) and that food poisoning was probably either equal to those or slightly worse. I have a strong stomach, I studied human biology so lots of gross things went with that, but food poisoning put me on my limit for how gross it was lol. I didn't just _want_ to die, I thought I _was_ dying.
It has been 20 years and I remember it like yesterday. I have never had left over pizza since lol.
That owner is sketchy AF, why wouldn't you just give the employee to do everything it takes to out it right? I wonder why he fired him, exactly. It can't be he was cleaning too much. Perhaps jt was gonna cost the owner too much to buy all the proper equipment & products? And I also wondered if the OP started throwing out the open & unlabelled food and the owner lost his shit over food waste...when in reality, everything that was not properly labelled should have gone in the bin.
Posting his private phone number was wrong, but the rest the OP was entirely right to post it. The fact the owner thought 40+ violations was acceptable blows my mind. They should have been closed down until they were all rectified at that point. The thought of the green slime mould in the ice machine is disgusting; imagine if you had eaten there and found all this out after. Customers should be able to sue for their health being out at risk.
My mom had food poisoning last year and said the same thing. I don’t feel sorry for him either.
Also had it once and it was horrible. Me and my boyfriend both got it from eating dinner somewhere the 3rd day after we had just moved in together. We only had one bathroom and were taking turns 🤮 and 💩 simultaneously. I'm still traumatized. I've also worked on restaurants for years and 46 violations is BAD. That's a 90% failure rate. The most anywhere I've worked ever got was 2!!
I'm prone to food poisoning if I'm not careful and this sht is why eating out can feel like a coin toss.
Anyone willing to skimp on food safety even a little has no business in the restaurant industry but the fact that I feel the need to say this says it all really.
Same and it was one of the worst experiences I’ve had, it was from an airport in Zante. I had made egg rolls and decided to bin them as I had been paid so treated my brother and I to something to eat, thankfully my daughter didn’t want anything. We got chicken subs, thankfully it didn’t take affect until after we landed, I was out for days, I remember crawling on the floor in pain. Absolutely horrible
I am a simple woman, I see Markie upload, I click
As f*ck
Lol me too
Every time
Do you have a boyfriend or anything? I live in Texas. I liked the comment also.
@@Sammsy1126 wtf
as someone whos studied food safety in my degree…. this is soooo bad 😢
That was NOT 3 days of neglect. I spent years working in a variety of restaurants. That is a kitchen experiencing long term systemic neglect. The owner obviously doesn’t understand the essential processes that go into running safe food service. I could be wrong but I reckon they got that guy in so that they couple satisfy the inspection requirements. He worked like a dog but I bet the owner didn’t like being pushed to get even more than merely satisfy basic requirements.
This is disgusting! We were reprimanded if we even had 1 or 2 minor violations.. 46 is insanity!! And they’ve not even been open a year, what are you doing bruh? Like the requirements to get licensed to be open should still be fresh in your mind…go back to your day job.
That’s wild not even a year and the kitchens looks like that
They got it down to 6 very fast, never worked in that industry but that has to be hard to do, if they are still open 1 year after this video and get down to ~2-3 violations i would be fine with going there
@@vegancardigan a lot of the violations are easy to correct, like picking food up off the floor of the walk in. Labeling everything with dates. Using the right kind of soap. While easy to correct, doing them wrong can easily result in somebody getting sick.
Dude would have been fired from Taco Bell on the spot, no question. If that gives you any basis for comparison. And Taco Bell is usually run by a bunch of youths that this restaurant is NOT their dream or creation. The fact this dude doesn’t even care about his own company more than some kids care about keeping their low paying Taco Bell job, that’s sad af.
@@erinl776 this is why i am saying if they are open in a year, i feel like a ton of good places especially small local ones probably have a couple of violations, and a year is plenty of time to correct it or for someone to get sick and get them closed if they dont, have you heard the dirtier the place the tastier the food? I will probably never visit there anyway, but i would be comfortable eating there
Both have valid points. Employee should not have doxxed the employer's number..... but the employer can not just sit there and try to push blame on his ex employee.
I agree he shouldn't have doxxed them, calling the health department and making the video without saying the restaurants name until something is fixed would have been enough. No need to give out the phone number
I'm wondering if he was aware that was his personal line and not a work line. Not saying it was okay, just he seems to be on the up and up compared to the owner.. so it makes me wonder if it was even intentional? 🤔
Yeah tbh idk about the doxxing..but im glad they were publicise..imagine eating there without knowing and then getting food poisoning.
When i worked at a restaurant we were given a number to be shared as it was a business cell phone, that might be what the ex employee believed it to be. Also the number DID infact match the Restaurants registered phone number til yesterday.
@@venesa5802 I agree, in this situation it could've been a mistake 🤷
What worries me is his standards, if that number of issues is what he says is good then what's his standard of bad?
"surely you'd want an employee that keeps things clean, right?"
lmfao when i worked at a busy chipotle (this is not every chipotle, just the one i worked at!) i was told to close my eyes while washing dishes so it would go faster. one time at a bar i got yelled at because i used bleach to clean up bodily fluids. i could go on lmfao. a lot of places just want to cut as many corners as they can without getting caught by the health inspector, and when the health inspector is due to come they clean up and pretend they always wore gloves and knew food safety :D
be careful eating out, yall!
To be fair, its not safe to clean a lot of body fluids with bleach since ammonia is found in a lot of waste.
The bleach thing at least is because of the health code bleach although can be used in restaurants it is not allowed in certain areas because it is not food safe.
@@jessicawillis4689they used it to clean up bodily fluids and obviously it was already in the building.
@jessicawillis4689 Yeah. in the UK at least, I was taught that bleach is not to be used where people are dining or while food is still being cooked in the kitchen (eg, it can be used after the kitchen has shut for the day). And then caution using it with other chemicals, especially in the bathrooms iirc: depending on what is in any other cleaners being used... you don't want to accidentally create chemical weapons.😅
Sad thing is the amount of times I was told to do things like this at DAYCARE CENTERS was insane
I have worked in food service and been there during a suprise inspection and this was a small local restaurant and we had 1 minor violation. It’s terrible to make people think this is common. It’s not and it shouldn’t be. This isn’t a business that also happens to have a restaurant or cafe inside. It’s their entire job and shame on them for not taking any accountability. Maybe that guy was too pushy for their liking but his intentions were to not see someone get seriously ill or pass away which could happen when standards are this bad. I cannot believe they were allowed to stay open after the first inspection.
I just said the same thing. Over 10 years in restaurant management and I've never seen over 2 violations in an inspection. 46 is egregious and I can't believe they're still allowed to be open.
High standards of cleanliness? Unlikely. None of what was shown in that video happened overnight. That shows a pattern of behavior
He bragging about building the restaurant with a "whole lot of support from people" makes it even worse because, then why are you trying to poison those same people who supported you throughout so many years?????????
You obviously didn't listen cause they have only been open for a year under this guy in the video.
Gordon Ramsey needs to make an emergency stop at that restaurant. Kitchen Nightmare.
That's for cooking. This dude need Restaurant Impossibles' Robert Irvine.
No he still checks the kitchen/its cleanliness anyway
As someone with their food safety manager's license the fact that he didn't know about foodborne illnesses is probably the most dangerous thing he can literally kill someone if he makes somebody work when they have a foodborne illness Especially children and the elderly.
and pregnant women
It's the exact same with all "apologies" videos: "I did it and was wrong but man, you shouldn't have roasted me online, let0s keep it between us."
He wouldn't have cleaned it if he wasn't exposed
Yea, where did he take responsibility for anything? He blamed all that mess on the guy who made the expose video and claimed that they went behind him after firing him and fixed everything he left dirty yet the only thing they showed was the one spot in the walk-in shelf, they didn't show any of the stainless surfaces cleaned nor did show any of the stuff on the floor picked up.
46 violations lmfaooooo imagine thinking thats a win
Well, you said it all, he was putting things on the screen that completely contradicted what was coming out of his mouth. Him saying it was a "vicious lie" while displaying a health inspection with 46 health code violations was pretty damn interesting. I mean denial is not a river in Egypt if you know what I'm saying! 😂
My manager yelled at me for "cleaning too much". There was raw meat juice and flour that had spilled on the belt
We need MORE people like Alex showing off HORRIBLE kitchens and restaurants out there. I worked in the restaurant industry for 20+ years and I don’t eat out anymore… This is not only the fault of the owners and management but WHERE IS THE HEALTH DEPARTMENT?!?!? I got closed for no caulk lines around the bottom of the employee toilet. That’s it. “Closed til further notice” aka until I got back from Lowe’s with caulk and a gun…
9:46 Absolute Nonsense! That kind of mess doesn't just happen over one shift, that mess is due to days and weeks of bad decision making and to try and blame the one person that is actually cleaning is diabolical! I hope this 'proprietor' never owns another eating establishment again.
I remember working in a restaurant and I remember our cook got pissed off because one of the other cook had "lazy cleaning" and he snapped . I loved working there, everyone took so much pride in doing their job well and keeping it clean. Couldn't imagine this place!
Not having any actual chemicals running in the dishwasher is so basic that a person shouldn't need to know anything about food service safety standards to know that's an issue. Same with having labels and dates on all the stuff in the cooler.
When I worked at Dunkin, we kept it clean. We were not playing with no ones food.
dunkin do be lookin clean whenever i go in, kudos to yall
In my experience, over 90% of franchised and corporate-owned joints are extremely clean and sanitary.
Oh yeah I worked manufacturing salsa once, we kept that factory so clean, it was good salsa! I would feel so dirty if I played games with someone's food, never! Also worked sandwich shops etc and kept things clean! It's part of the job and not that hard if you keep up with it. (Grease does suck though, I never worked anywhere too greasy other than McDonald's.)
I feel like franchises are usually more on the up and up with cleaning because they usually (and i say usually not all the time)get reasonably frequent evaluations from head office whereas privately owned businesses just have to worry about the health inspector who hardly ever show up and when they do can easily just be paid off
@@SjofnBM1989and they usually know ahead of time they’re coming so they can clean up and put on an act
46 violations? The owner thought his videos were a help? I have complete empathy for a small business! But don’t open this type of business if you don’t have the common sense to even keep food off the floor (owners are responsible for employees).
worked in a family owned restaurant, place was spotless, at opening and closeing, only time it was 'dirty' was the walk in when we'd clean it out removing all the old meat that will go bad, and can go to family, or the church food drives. the only food that was on the floor, was closed can food. if someone got cut, even bussers, they'd reclean the kitchen if it was by the stove, or salad station. im the dishwasher area i cut my hand opening a can of fruit that we couldnt get fresh for dessert, was sent outside while someone cleaned up the blood (none got in the can!!) just on the table next too it. everything was clean, even the bar drink spouts CLEAN. it is not hard to keep a restaurant clean
🩷🩷 i hope they're still going strong. places like that deserve to thrive!!!
@@mightymeatymech he stopped running it as running one was costly and i and many family moved away during the summer in 2022, so he went back to behing a head chef at his friends place!! It was thriving though, and still uses the facebook for the place for where he works now to just promote what their daily speicls are!!
This man got to have his Kitchen Nightmare moment 😂
SIR MOLD IN YOUR ICE MACHINE IS AN IMMEDIATE RISK TO THE PUBLIC WHAT. DUDE IS DELULU
I worked in a supermarket admin office and cross-trained in the 'Counters' department - so think rotisserie chickens, hot-hold items, and pizzas made to order. I literally just put things in the oven or took frozen pizza bases, added fresh toppings, and wrapped them to merchandise on the shelf.
I had to know, off the top of my head, all of the cleaning items used in that 10ft x 10ft department, step-by-step instructions for each cleaning item, how long each fresh item could be stored for, how long each frozen item could be stored for, how to clearly label the fresh ingredients removed from their packaging with dispose-by dates, and which utensils could be used on which foods.
This was in a supermarket. I had no special training or anything, these were just basic legal requirements.
The fact that the 'Certified Food Manager or person in charge' didn't know anything - and that the bloke was gonna use Fabulosa in the kitchen, of all things - is bloody bizarre to me.
Didn't even have proper cleaning solution on property. Highest standards?
Reminds me of a restaurant in my town as someone I know used to work there and he said corners were cut and the quality of the food went downhill
He saw someone drop a pizza then put it on a plate to be served
Someone sneezed over a pasta dish that was just being sent out
Various employees didn't wash their hands
Various different types of food was cooked in the same oil
Even if he wanted to say something there was no actual proof of it
Drop the name so we can avoid the place
And this... is why I will never eat at kfc again. A friend worked there. Staff never used hair/beard nets, no one washed their hands. She mentioned something else but I've apparently blocked it out. I haven't set for in a kfc in nearly 2 decades because of what my friend said.
@@TwiggyHetfield27 I worked at a KFC Taco bell and can confirm, do not eat there. I hated that job so much.
i know a restaurant that had entire kitchen staff with covid and they worked like usual. not even masks, cuz they couldn't close it for 2 weeks since it's loss in money (btw they make an absurd amount of money DAILY)
I worked in fine dining restaurant's for 28 years. I NEVER EVER EAT OUT! You wouldn't either if you saw what I saw and these were high end places. Learn to cook!!!
i personally still eat out every now and then after working and seeing the conditions.... i just take my chances LMFAO. but at least i know what i'm getting into firsthand. i feel sorry for people who think commercial kitchens are all sanitary and all follow food safety guidelines 😭😭😭
The mold found in any ice machine is just disgusting. Soda dispenser lines are never cleaned. Beer lines and taps are even worst.
I can still go out to eat or to a bar, but it lingers in the back of my mind. I do my best to avoid it all together though.
@@ManlyPuffs Not to mention the bugs at bars lmaoo
I’ve worked in chain restaurants, Texas Roadhouse, Applebees, Jimboys tacos… they were great with labeling and FIFO.
Makes me more appreciative of restaurants where you can see the kitchen activities.
Absolutely disgusting, 46 violations! 🤢🤢 My husband is a chef and he came home very upset one day because they got 1 violation during an inspection. It was something very not serious but he takes keeping up to code so seriously! It’s something the staff should practice daily not just because of inspections. I feel bad for the employee, probably fired due to ego.. LOTS of restaurant owners in Florida are like this, these owners don’t know or don’t care about it, just care about their money and being the big boss. They DO NOT like to be checked on anything, big egos. My husband and I have seen it too many times.
I am a restaurant manager, if I saw this.. I’d be pissed. Also to put it in perspective, he had 40 something violations. Most I’ve seen where I’ve worked is 2. To have 40 is insane!
over 40 violations????? that is INSANE and the restaurant is less than a year old?!?!?!
I don’t have TikTok so this is my go to channel for TikTok drama 😂
Same!
Same 😂
Same lol
As an irish person im feckin scarlet.
How embarrassing.
I'm disgusted. These people have a responsibility to their customers. Their dream, is to give people food poisoning?
The ex employee could have been an enormous asset. He was passionate, enthusiastic, and helpful. Aside from doxxing, he did the community a huge favour. The owner prioritised his own ego. He has no business running a restaurant.
Food safety isn't really an area where you can just say you did your best. There are codes for a reason.
The resturant using fabulouso as their cleaner is a major red flag. I've always associated fabulouso more for it's scent and for cleaning floors and furniture....it is all-purpose but eh. I find it a bit weird that they would use one cleaner for everything. I worked in a kitchen...we had santizer, a utensial soak, a produce wash, the dish soap for the dish machine, grill cleaner, hand soap obvi, and a few other harsher chemcials for general cleaning. We had buckets of cleaner that were kept on the bottom level of the tables and they had to be changed every so often...I bet this restaurant doesn't do half of this.
Them also keeping food on the floor is another....how much do you want to bet that they don't store food in the correct veritcal order.
I just took the test to get my manager's food serving cert and this place looks like everything they showed NOT to do like word for word
All he has to do is report to the food and safty administration/ health department and have an inspection come and look at it. If it doesn’t pass it can be shut down
It all will depend on how many health inspectors are in the particular county/location. As someone who's family had a restaurant at one point our area had all of 2 for about 5 surrounding towns and cities full of restaurants. In the 5 years we were open in that area we had only ever gotten an inspection 1 time when they are supposed to occur at minimum once a year. And we did reach out and ask about it and were told we would be seen soon but it never occurred aside from the initial one when we opened.
Also some places bribe the health inspectors. You'd always know when they were coming 😂
The health department system is extremely flawed. And since this involves people’s health, the morally right thing to do is bring public attention to it.
He did
LOL the guy says, “he sent vague messages about inspection” nah bro he told you you’re not up to code in very clear and certain terms.
Does the manager not even know what a health inspection is-?
What confuses and concerns me is how many times they can fail and not be shut down..?!
I think this just goes to show that small business are *not* always better. Especially those that say they’ll “treat you like family”. Just be aware. Being a small business owner myself, you do *not* mess with people’s health. Seriously.
I don't think the mans realized that even if his employee was supposed to clean it... it shouldn't have been like that to begin with👀👀
The mess that had been there, no way he could have cleaned it all in 3 days while also cooking. Same way as it would be impossible to create that mess in 3 days. Owner is a lazy scumbag.
@@sylverscale THIS lol
Mfer could have been a serial murderer and it wouldn't change the fact the place was fucked up and disgusting, make dude look bad as much as they want, doesn't change a thing.
Having worked at multiple kitchens in Florida as a teenager my memory is that no kitchen ever came through an inspection without something being wrong. What the video showed was horrific. I had a visceral reaction just seeing the state of that place. No no no.
The audacity of the owner to try & throw the 3-day employee under the bus is ridiculous. That botluism campground didn't happen in 3 days. Dude dodged a bullet. That would be a hellhole to work in. If the kitchen looks this way they certainly won't take care of employees.
This is why i dont eat out. You never know what happens in he back of house.
If i could tell yhe owner one thing: dont have a pity party and tell me you just wanted to make an authentic irish pub, you're just making yourself and irish pubs look worse
This is the owner's fault completely and utterly. If the place gets shut down, it's on him.
Having worked in restaurants for many years, how did it NOT get shut down after the first inspection?!?! 46 violations?!?! Maybe standards are different in Canada (Ontario), but some of those would have been an immediate closure until the problem is remedied. You also have to have at least one person who has their Food Safety Certificate, but ideally everyone working there should have it. Wouldn't doubt a few people have gotten sick from eating there.
"Cryptic messages" about inspections??? I work in food service, took my ServSafe test very seriously. Everything the TikToker is saying is 100% and very, VERY serious. He was very competent and knew exactly what was needed to do, he was doing the bare minimum trying to keep that pub safe. He should *not* have doxxed the guy, but I'm shocked the inspector didn't close the place with that many violations.
Looking at the report.... No hazard procedures, no separated sinks, the time temp abuse, raw food stored above RTE, NO ALLERGEN TRAINING. "Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent and employee from working with food[.]" Oh my god.......... There's no way multiple people haven't gotten sick at this establishment.
Aparently even "doxxing" here is a streach. People discovered that the number from Tiktok was official business number from their website before this whole situation.
Also people, who worked in this business said that it's common for employer to establish one official business number for all employees to use, so the ex-employee could honestly don't know that it was also owner's private number.
@lilik7323 oh wow, what a complete mess
@@lilik7323Oh wow lol
There is a now a cycle of the DWKT girlies and Markie giving each other stories and my feed has been blessed
Being a small business isn’t an excuse for putting customers in danger
The owner can REST ASSURED, I’ve already sent this video to my family who lives in Clermont and they’ll never, ever eat at this place.
I saw what I saw…how stupid of the owner to say we didn’t see what we saw! Such a stupid move!
Bottom line if this was truthful and this was this man's livelihood and he was living his dream he would not be running it that way
Yeah, the owner is definitely in the wrong. I would NOT want to eat there.
Same shit happened to me! My friend and I worked at a grocery store/deli and We pulled the fryer from the wall and it was caked up from years and smelt like vomit! We cleaned it spotless and I told the owner the kitchen needed help and she told me I had a “bad attitude” and fired me. 😂😂😂😂 like bye girl! She paid off the health guy! 🤮🤢🤮🤢🤮
Ew she paid then what drop the name so we can avoid that place
This is actually more common than people realise. They seem to think that opening a small business is going to be sooo easy. Then they realise real responsibility comes with food and hygiene that everyone else is at fault because they’re called out. I’ve been fired from a job as a new assistant manager for reporting bullying Racism and bad behaviour on the job. These kids didn’t understand that’s this isn’t how a workplace. Is meant to be!!The reviews on this place still sit at 2.1. I was called into a meeting snd told it wasn’t working. Yeah ok. The manager who’s the bad guy gets say with it and I take the hit. That workplace is so toxic could barely breath. I got a phone call from one telling me after I left a tonne of people left and they had to use a temp agency to cover the shifts Paying double for their time
I'm from Florida. I've owned several restaurants and have been in the biz most of my life. The owner should sit in shame. Lazy and cheap. Lazy and cheap. He left a new cook alone for a whole shift on the third day? That speaks volumes. Owner was prob up front at his bar drinking the dishwasher machine chemical budget
This is why I look up inspection reports before going out to eat! Doesnt catch everything but HUGE peace of mind. My friends tease me about it but are the first ones to ask me what the inspection reports say.
Love to see the DWTK/Markie connection!
I wanna know what the owner will claim to have "actually" fired the employee for, if not for pushing the boss to meet hygiene standards. Y'know, given that he claims there were no major hygiene issues to begin with...
For those worried about cleanliness in restaurants in general, here's a few tips from my healthiness and hygiene food inspector dad:
-Don't go to independent or small chain restaurants between Monday and Wednesday inclusively: they might be trying to sell you the Saturday stuff. Even in upscale restaurants.
-Don't go in dim lighted restaurants, unless they are open with full lighting during the day, and only dim lights later in the night. If it's always dim light and dark paint on the wall, be assured it's probably dirty af!
-Go to the washrooms right away. Are the washroom in a disgusting state? Then their kitchen is probably worst.
-Is their inspection certificate in plain view? Restaurants with a A note are proud to show their certificate. Restaurants with a F note, not as much. Look for it, it's usually either near the entrance, or near the main counter.
Pretty sure there was other tricks, but this should help most people navigate restaurants with more confidence.
Did I misunderstand what was said or did an employer leave a new employee unsupervised for an eight hour shift after THREE days?
There used to be a reporter in Houston that used to go around once a week and his tagline was… Slime In The Ice Machine!!! Let’s just say restaurants were terrified he would show up so they started cleaning up!!!!
Marvin Zindler! 😂
I am not joking when I say these places never got the soap hose connected to the sink. An old coworker and I used to say this all the time lmaoo. It’s always either the soap or the sanitizer. You can never have both.😭
I was fired from my local bakery for exactly the same reason.
This video should just have been sent to health and hygiene not posted on tiktok. I agree that kitchen is a total mess and should be shut down even that quick video you can see its a horror!
He shouldn’t have posted the guys number but I get being that pissed about getting fired when he knew how dangerous the conditions were. They were actively serving food out of that kitchen and that level of unsanitary conditions are not and should not be common.
I think both. Most ppl don’t read the specifics of health grades after the health department does inspections. With them actually seeing what that kitchen looks like, it helps inform ppl of what they’re walking into if they choose to eat there. It needs to happen more honestly
@@Januaryjenkins this may be a silly question because it may be common knowledge. How do you find the health grades of locations are they posted on site? (USA)
@@ToriTurtle30typically on the door from what ive see
@@toastedsquidI’ve worked in many restaurants and never saw health grades on the door - Michigan
In 1990s, this chef that worked in tavern on the green said at times he wouldnt eat there because things were not right.
Hope its kitchen got bettter.
And the inspector probably told them around the time they were coming back so they had time to “clean up”
I mean the fact that the food manager doesn't have the knowledge about foodborne illnesses and symptoms is highly worrying.
I'm a cleaner, not professional but even I understand that the condition of that place takes more than 3 days to get that way, and takes more than 3 days to even start to make a difference. That is totally on the owner and staff he's hired. He should have given him a raise and let him at it instead of firing him. Eventually he really would kill someone. Ive had food poisoning from a restaurant and let me tell you I was 1 day away from being hospitalized. I was so sick for 3 days i wouldn't wish it on my worst enemy. If you knew who she was, you would know how serious this is. I really hate my worst enemy!
That kitchen looks like the store room of an inn in Skyrim. Raw meat,cheese,bread all over the floor, bookshelves, and furniture.
I worked at a restaurant that was in the EXACT same state. Been in business since the 70s. I can confirm that 100% do not use soap and only spray the dishes with hot water. Once a month sewage would come through the kitchen with a massive open hose dripping a foul liquid over the food I was preparing. Didn’t care the produce was shriveled and weeping. Didn’t care the boiled eggs were brown/blue. Trying to teach VERY old dogs health and safety standards will get you fired every time lol
They would’ve never fixed their stuff and cleaned up if he hadn’t posted that video, they just scrambled to fix it before the health department came, THAT is why they now only have 6 violations.
As a professional restaurant worker. Bartender/manager of 30 years....
There's absolutely no way 1 single person could have cleaned this kitchen up to par, by themselves, in 3 days. You need professional teams to come in and clean vents/hoods, ect.
So, they fired him solely for calling bossman out. That's the most disgusting part.
I feel for someone who's put his all in a business, but if you're not capable of running a safe and hygienic restaurant you shouldn't even think about it. Restauranting is extremely hard both physically and psychologically. Hard labour and long hours. And you still need to be as close to perfect regarding health and hygiene, cause otherwise you're liable to kill someone by accident.
There was a banquet for a company's employees in the town where I grew up. Someone had left the cooked turkey sitting out with the stuffing still inside. Something like 25 people got severe food poisoning and a few of them were in intensive care, they were that sick. I think it was salmonella, I'm not sure, but it was front page news and it was really serious. One of them almost died. When I was younger, I ate seafood once and got food poisoning from a bad starfish. It was not pleasant and if you've ever had food poisoning, you will never again say: "I might have had a bit of food poisoning." There is no such thing as a bit, or a little food poisoning. I have never been able to touch seafood again.
What I will never understand is why people prank calls and send death threats. Like, what will this give to you???
A relative of mine worked at a bakery. She was definitely the cleanest worker. When she started working there, she gave the kitchen its first real deep cleaning. And now that she's gone, that'll probably be its last cleaning.
Just because "nothing happened to you" in regards to how you make food for yourself doesn't mean yours is a standard to go by for running a restaurant. And if that's how they keep a restaurant, I do not want to see the home kitchens of the staff or owner.
I’m an ex-pat Paddy, I am completely on the ex-employee’s side; those dirty bastards deserve to be called out.
Love the DWKT crossovers 🤍 Jessi has brought up topics she learned about on your channel, love seeing it the other way around too xD i’m sat for both
All you need is one food safety training class and the sight of all this will make your blood curdle. From improper food storage causing permanent disabilities to people being killed because of improper cleaning between different kinds of food those classes stick with you.
I went through the issues they got given and some of those basic ones just make me shake my head. They were taking powdered sugar out of the container and not marking it!? That could be cocaine for all anybody knew, and frankly that's INSANE to me. You get that drilled into your head first day. All things in a container need to be labeled. Even water!!!! People have died from this. Not may, HAVE.
Wait. Wait. The next two are Stop Sale issued and improper food temps. That means they shut him down and that his meat wasn't cold enough. That's...... I cannot explain how much rage this brings into my heart.
Also, he didn't fix the issue!!!! In that after shot that bottom shelf VISIBLY has raw meat and cooked meat right beside each other. And I still didn't see a single thermometer in that photo! Buddy was delusional.
I don't feel bad for the pub owner! And, idc about how its effecting his business. He can say whatever he wants, the employee had RECEIPTS, pics!! How could he fake what we saw with our own eyes!!
Products MUST be labeled!! Cleaners MUST be labeled!! He's going to end up really hurting someone if he doesn't change his ways!! The board of health would definitely cite the restaurant. It's disgusting!!
Btw, if someone doesn't do their job, it's the manager's and owner's fault! You're supposed to MANAGE your restaurant and employees
A BREATH??? Sounds more like the owner has been sleeping!!