Restaurant Report Card: Strip Clubs

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TOLEDO (WTVG) -- You don't see everything inside an adult entertainment club. There's plenty happening behind the scenes, including food prep.

You heard right: Food.

A handful of clubs in Toledo serve food along with alcohol, and the Toledo-Lucas County Health Department keeps close tabs on the kitchens.

The question is: When they have naked dancers, how is it sanitary to eat food?

The answer comes from Jeffrey Boamah, the sanitarian who inspects the five strip clubs in Toledo where food is served: "The dancing stage has nothing to do with the kitchen. The kitchen is kept separate from the dancing stage."

Boamah conducts health inspections at Scarlett's Gentleman's Club, Lust Gentleman's Club, Club Chablis, Hush Showgirls, and Platinum Showgirls, where our cameras were allowed inside.

"People who aren't familiar with this industry have a lot of wrong preconceptions," explains Sean Grondin, an employee at Platinum.

During our investigation, we discovered a trend that may surprise you: Strip clubs consistently have low to no violations at all.

In fact, the highest number out of any of them this year is 3.

So, what are they doing right where other restaurants are getting it wrong?

The answer is simple. They follow the rules, and the menu does not leave much room for error.

Platinum Showgirls, along with other clubs, serves a variety of pizzas, but that's about it. The limited menu narrows the focus to a smaller number of specific rules.

"With a limited menu, yes, it's less likely you will have a lot of violations for places like that," agrees Boamah.

Platinum and 80 other adult clubs across the state also have another layer of inspection. They're part of the Buckeye Association Club Executives, or BACE Ohio. The third party conducts internal audits, including food handling.

"I look at it just like a health inspector would," says Greg Flaig, Executive Director of BACE. "So, they're getting me at least one to two times every month that's going through a walkthrough.".

And if you think a sanitarian would find something different if he came back at midnight, think again.

"I would say no because of the size of the menu that they have and the type of education that we give the managers," says Boamah, whose focus is the food handling and preparation before the meal gets to the table.

After that, the health department is hands off.