(tense music) - Potatoes are raw.
- [Kevin] Yeah? - Yeah.
Kev, it's raw.
- That's raw. - It's raw.
- Oh, that's gross. - Don't eat that, Kevin.
Don't eat that.
- I can't let this go on.
I'm going in.
(dramatic music)
- I am freakin' starving. - Can I order?
- How's that cheesesteak?
- No Philly cheesesteak.
- Okay.
- There's no Philly cheesesteak? Dang it.
Okay, we'll do the nacho fries and turkey melt.
- I'm gonna give you guys this.
This is your number that he's gonna call.
- Where do I, do I get up-
- [Bartender] You're gonna go right there to that counter.
When he serves it, he's gonna yell for that number,
and you're gonna go pick up your food right there.
- Oh. Couldn't you, like, ring a bell
rather than, like, screaming out across the bar?
(liquid burbling)
What's that sound?
- Fries in the fryer.
- Those are the fries in the fryer?
- Yeah.
- I just see all that bubbling up,
and I'm just thinking somebody's gonna eat that.
- When you see smoke like that coming out of the oil,
now that's because of all the debris in the oil, correct?
- Yes, it'll get to the point
where it can just bubble right over.
- Look at it go!
- Oh, my God. - [Jon] Look at that.
- [Mike] Oh my gosh.
- That's the worst we've ever seen, Mike.
- Yeah, luckily he was standing right there.
I mean, look at a serious fire hazard.
(alarming music)
How gross is this?
He has no gloves on.
He's been touching everything in that disgusting kitchen.
Now you're touching someone's cold cuts?
- Ugh.
And there's our owner who has no idea
that any of this is happening.
- [Mike] But he looks like a miserable owner.
- [Jon] He does.
(utensil scraping)
What is this?
- Processed cheese.
- Okay, so he is taking the cheese,
he's added some water to it.
- Very special recipe going on here.
- Look at it. It's all lumpy.
- You're using crap, and then you're watering it down,
and you're putting it on more crap, and more crap.
And then you're sending it out.
- Nacho fries.
- Nacho fries, yeah? - Yeah.
- Thanks man. Appreciate it.
- I want to see if they're actually going to eat this
the way this looks.
- Yo, that's not real cheese.
I mean, honestly, this looks like a joke.
When it came out on that styrofoam plate
with that gross, fake nacho cheese on it,
that was greasier than my face back in middle school.
(friend laughs) Like this thing.
It was so wild.
- So there's our owner.
Have you seen him do anything tonight other than sit there?
- He sat at the end of the bar, and just had a drink,
and didn't do (beep).
- [Customer] All right, we're going in.
- Those have to taste awful.
- The cheese kind of tastes like water.
- If I didn't ask them to come into this bar,
they'd leave right now, wouldn't they?
- Absolutely.
- It's a little weird.
- There's like a bitter aftertaste.
- Oh, my God.
- I can't even go through this.
- I can't watch this anymore. Somebody's gonna get sick.
- Stop 'em. (urgent music)
- Like, I can taste the freezer burn.
- Yeah. - Really?
It's a little funky, man.
- Hey, guys.
- Hey, how you doing?
(suspenseful music)
- (beep)
- I saw the look on your faces.
- Yeah. Yeah. - I got a lot.
- We love good lousy food.
Dude, we took one bite,
and we couldn't even get through it.
- I don't know what it is, man.
It's like it has a bitter aftertaste. That's not cheese.
- Nadia. - Oh, yes sir?
- I'd like you to meet American Authors.
- Hi. How are ya? - Hi, guys!
- How are you?
- Let me just be honest.
Gimme a thumbs up or down.
Was this food edible or not?
- No. - [Nadia] Wow.
- They're talking about the food, dude.
- It was (beep) (beep) food.
- He's gonna grill my ass so hard, dude.
- I want you all to come with me for a minute.
Let's go in the kitchen.
I want you guys to see this.
- Oh, here he comes. Oh, my (beep).
- [Nadia] Do I have to come?
- [Jon] Louis? - Yes.
- Nice to meet you. - Nice to meet you too.
Come on in.
First of all, look at that fryer.
What you're about to see will blow you away.
Here we go. (oil burbling)
Look at this, guys.
You ever see oil smoke like that?
You know why it's doing that?
Because it is so contaminated with bacteria and filth.
Do you understand how dirty that is?
- [Louis] Yeah. Yeah.
- You leave at night and don't clean it.
You let him leave at night, and don't clean it.
- I personally have spoken to Louis
about cleaning the kitchen numerous times,
and I've been on my hands and knees scrubbing the floor
with the floor was like that all the way across.
- [Jon] Really? What about that?
- [Nadia] I did not finish.
- So that's like changing a baby's diaper,
but not between the cheeks of his ass
'cause you don't see it?
Will you eat that food?
- No, I don't wanna eat that food. I don't-
- So if you won't eat it, how do you give it to them!
- My stomach hurts.
I feel like I can't believe I just ate this nonsense.
- Shawna, want an order of mozzarella sticks,
couple of Swiss and bacon burgers, medium rare.
- I can't guarantee a medium rare or a medium.
- Well, whatever.
- That's Cooking 101. - Right.
All right, so we got a few hamburgers going down.
Do you see the fryer! - I do.
- It's bubbling.
There is a layer of gunk on the bottom of that fryer
that is not allowing it to fry properly.
- [Shawna] There's that.
- Okay, well she's eating.
Look at that look on her face.
- Yeah, she's chewing that over.
- Look at, ugh - Oh, you know how you have
that mozzarella that's so hard?
- She can barely swallow this.
(Jon laughing)
- Why is she still chewing?
- She's been chewing 20 seconds.
(timer beeping) 30 seconds.
The same bite. Hold on.
This is a world class chew.
(he laughs) She's in 40 seconds.
Are we gonna make a minute?
(chefs laugh) The one-minute chew!
Yes! The one-minute chew! (chefs laughing)
- I'm not sure I can eat that.
- Maybe the burgers will be better.
- Hopefully.
(Jon sighs)
- Okay, so one of the reasons last night
that your mozzarella sticks weren't frying crispy
was because there's a layer of gunk in here.
(tense music)
Oh, my gosh.
All of this. - God, that's nasty.
- This grease is disgusting.
The first thing they're gonna do
is clean this freaking fryer.
The fryer can work properly
if it doesn't have five inches of scum on the bottom.
That's what's going in the food
each time you're frying.
- This is a wake up call, that's for sure.
- [Lindsay] How you doing?
- Thank you, - Lindsay. My pleasure.
- So, this is the QR.
You'll have to scan it with your phones.
All the menu's there.
Will definitely recommend trying a meatballs here.
Each meatball is only half-a-pound.
- [Jason] Half-a-pound meatball?
- Yeah. Yeah.
- One? - Wow.
- One meatball. So you get two in a appetizer.
- A half-a-pound meatball.
It's like a meatloaf.
- You wanna get a drink?
- Yes. I would love a drink.
- Okay, what would you like?
- Can I get an Old Fashioned?
- [ Jason] What do you recommend? I'll take whatever.
- Oh, I love Chianti.
- You have, yeah, I'll try that.
How do you make a meatball that big, and keep it juicy?
A pound? I mean, it's unbelievable.
They're normally like two ounces.
- [Bartender] Here.
- Those are giant balls.
- [Bartender] Yeah, they are.
- Holy moly.
(whimsical music)
- Do you think a half-pound meatball
is something that the average person would buy
when they're also eating dinner?
Or do you think it's a dinner killer?
(laughs) Putting a spoon through it. (chuckles)
- This is what they built this whole thing on.
(whimsical music)
For me, it's just, it's really dense.
- We already cut into it, but a little rubbery.
- Yeah, it's dry too.
- Look at the two of them watching.
- [Jason] So hold on, hold on. - Okay.
- It's like watching the Titanic sink.
- [Jason] This is the salad? It's like legit brown.
- [Bartender] What's wrong with it?
- I think that lettuce has seen better days.
Is there paprika or something in this dressing?
What's, like, the brown tinge?
You see the color, right? It's a little brown.
- [Bartender] Yeah.
- I'm just trying to figure out, all I was saying is,
like I was saying her, if there's a spice in it
that's making it discolored, then that's the answer.
But I'm- - No, I get ya.
But to be honest, I don't know every ingredient.
- No, I know.
- In this, in his secret-
- It's a fricking disaster.
- [Nico] This is a Nico Caesar.
We've been selling this for close to 20 years.
- But it still looks like shit.
- I just asked a simple question. Is there spice in this?
And nobody answered me.
- [Nico] I got it.
- Yeah, but what kind of attitude is that?
- What attitude should I take? I'm sorry?
- I'm sorry, sir. - I'm sorry, your highness?
- Is Nico gonna deck him? (laughs)
- He might. He might deck 'em.
- My name is on the Caesar.
- Look, it's your restaurant.
You should be passionate. I get it.
- It's Nico Caesar. - I get it.
- Okay. So I defend it.
- I've seen everything I need to see.
I'm gonna go in there
before Jason and the owner kill each other.
(tense dramatic music)
- Can we have our bill, please?
- [Bartender] Absolutely.
Nico? - [Nico] Yeah?
- I love your Caesar salad.
- Aww, thank you hon. - Anyways, so I defend Nico.
I defend what we have.
- [Server] Is there anything else I can get you?
- What food would you recommend?
- [Server] We have a mahi mahi appetizer.
Do you like fish?
- The fish sounds kind of good.
- [Server] Do you like them blackened or fried?
- Fried will be good. - [Server] Okay.
(food sizzles)
- So one thing he definitely did,
he just pulls 'em out of the fryer.
- Yep.
- No paper towel, no nothing to absorb that extra grease.
Things come outta of the fryer,
you season them immediately,
and you get him on a drain pan.
They weren't being drained, they weren't being seasoned.
The runners were not there to run the food.
The product should be at the customer a long time ago.
(tense music)
- Look at her.
She's just standing there playing with her hair.
The food just sits there.
(tense music continues)
They look rubbery.
(suspenseful music)
- Oh, my gosh. There's hair in my food.
- Look at a hair. Look at this, Josh.
- Ah!
After picking through it,
I find a long blonde hair sitting in my food.
And that's the absolute worst.
- This is not my hair.
At that point, you're done.
It's over. You lost your appetite.
You don't want to eat it anymore.
So gross.
- I can't believe what I just saw.
A greasy, disgusting kitchen,
terrible drinks, and a hair in food.
I've seen enough.
It's time to fix this bar.
- [Narrator] Jon enters the tiki bar to confront owner Frank
about his discoveries.
- Frank. - Jon.
- Jon Taffer. Nice to meet you.
- Pleasure.
- Wow. Beautiful view.
- Thank you.
- So I hear you, last year, I hear you lost 200,000?
- Overall, in our food and beverage, it looks like.
- And you know my job is to identify some problems.
- Correct.
- And then fix 'em for you.
So I want to introduce you to somebody at the bar.
- Okay. - Frank. Terrell.
- Hi, Frank. - Terrell. Frank.
- How are you? - Pleasure meeting you.
You're very beautiful. - Nice to meet you.
Thank you. - Frank is the owner here,
and Terrell is one of my experts,
and one of the best bartenders in the area.
And I wanted you to hear her report.
- So, how did we do?
- (sighs) I ordered the pina colada.
It was so sweet that, I mean, it didn't taste the liquor.
It was very, very sugary.
- The frozen drinks, it's a test trial.
It's a little bit less expensive of a product.
- Right.
- What was the worst thing that happened to you?
I want him to hear it.
- Well, I found a hair in the food.
- Found a hair in the food?
- That was my biggest thing.
- Let me tell you what I saw on camera.
She's playing with her hair.
- [Frank] Which one?
- [Jon] And she's holding the food. Mia.
- Actually, we don't get too many complaints
about the food at all.
- Is this great?
- We don't have too many complaints
about our frozen drinks, either.
- He says, people don't complain in this bar.
I say bull.
If they didn't complain, they would've come back.
- [Narrator] Chef Capon accompanies Jon
to see what Frank and Chef Barry have cooking.
- What do we got?
Obviously everything should be dated.
We also should make sure like even
everything's Saran wrapped.
When you don't wrap things up,
they actually take on the taste of the refrigerator.
- Sometimes when we're busy, it's in and out.
So you know how it is.
- What is this?
- You see this. You know what it is.
- I don't have that in my fryer.
- Yeah? So maybe you're not running a busy restaurant.
- No disrespect to the Bamboo Tiki Bar,
I'm running a busy restaurant.
- It's french fries.
- That's ass. That's ass.
- Yes, it is ass. - That's garbage. That's ass.
There's grease dripping outta the hood.
There's thing's not wrapped up, things aren't dated.
There's garbage everywhere.
And Barry just keep telling me
how often he cleans the kitchen,
but I'm looking at him, I'm like,
"Who are you trying to kid here, guy?"
(Maria coughs)
- So they're gonna microwave the chili.
Did you see that? - Yep.
- Oh, thanks.
Can we get a couple of drafts?
- [Server] Yes. - Thank you.
The cheese isn't melted.
- [Kevin] The french fries are soggy.
- [Maria] Thank you.
We still have the sampler coming out, right?
- What's the ticket time on this? It's been a while.
- Eight minutes.
- [Server] I think I've forgot to put that in.
- [Maria] Oh, no.
- Forgot to put it in. - Forgot to put the order in.
If they are responsible for leaving the bar
to cook the food,
then who is taking care of the bar guests?
(food sizzling)
- Where's all my bartenders?
This lovely gentleman - All right.
- needs some beers.
- We're now at 11 minutes on that platter.
And normally a potato skin would be fried so it's crisp.
And then topped off.
So I'm guessing this is gonna be
very soggy. - Very soggy.
- Look at those wings. They're not crisp. You can see it.
- Potatoes are raw.
- [Kevin] Yeah? - Yeah.
Kev, it's raw.
- Yeah, it's raw. - It's raw.
- Oh, that's gross.
- Don't eat that, Kevin. Don't eat that.
- I can't let this go on. I'm going in.
(exciting music)
- [Michelle] I'm like, "Where's all my bartenders?"
- Michelle?
Hi. I'm Jon Taffer. Is Brian here?
- Yes. - Great. Come on over.
Brian, Jon Taffer. How are you?
- Good. Nice to meet you.
- Good to meet you.
Come on over. I want you to meet somebody.
This is Maria Menounos.
If you've ever watched "Extra".
And Kevin Undergaro.
I sent them in here to be my recon tonight.
So, you didn't eat your potato skins.
You love potato skins.
- I love potatoes skins, yeah.
- I know that about you.
How many bites did you take?
- One.
- She didn't even take a second bite.
Couldn't eat the chicken wings.
- It was raw.
- Raw. - Yeah, I knew immediately
because I've been in the food business,
so I didn't wanna get sick, so I spit it out.
(dramatic music)
- Look at the filth everywhere!
Look at the filth in here!
It just keeps getting better, guys!
This is your future. Look at it!
(spatula clatters)
Look at the sludge on the bottom of this grease.
This is why their fried food was terrible.
Do you want to eat this?
Come on in, Kev.
- Oh, my God.
(intense music)
- Look at him. He's gonna barf!
- Do you know how old that oil is?
- No.
- You see how thin the oil is?
All the properties of the oil is completely broken down.
All you do is boiling food in old oil that's dirty.
- Look at that! (tense music)
This is the chili that was on your fries.
20 days ago, this was made.
(startling music)
If this bar is not clean
when I come here in the morning,
I will not rescue you.
Do you understand that?
Shut this bar down! Get these people outta here!
(rock music)
Hi, this is Jon Taffer.
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