(beep)

(fireworks popping)

- Oh!

- I'm rescuing my wife!

(fireworks popping)

(intense music)

- Hello.

- Hi.

- What can I get you.

- I'd like to see a menu.

- Absolutely.

- Thank you.

- [Narrator] In addition to the cameras

that have been following the Pirate's staff,

hidden cameras have been placed around the bar

to capture Nicole's recon.

(intense music)

- My first impression heading into Pirates

is they're really in their own little world here.

There are some phallic symbols in the back.

The waitresses are pouring out of their shirts.

- All of our drinks are listed in the first couple of pages,

including our wine list.

- So I ordered a glass of wine off the menu.

- This is my personal choice so.

- Which is?

- It's our Merlot, it's a very good one.

- Oh, okay.

The staff was very friendly,

almost overly friendly,

like as if they were trying to cover up for something else.

- Hello, love.

- [Nicole] Hello.

- How are you?

Do you need anything else?

- Can I get your anything else?

Are you good with that?

- [Nicole] At some point throughout the night,

almost every employee came up to me

to find out what I was doing.

- Well if there's anything else I can do

to help facilitate your need milady.

Let me know.

- I think these people know who I am.

I've been made.

(intense music)

Not good.

So I just got up and walked out.

- Have yourself a nice night, all right?

- Thank you.

- [Bartender] Come again.

- [Narrator] With Nicole being made by the Pirate staff,

she was unable to get a true sense

of the customer experience inside.

- I knew Nicole would stick out like a sore thumb

in this place.

But I have a backup plan.

(intense music)

Bill and Jen Rodenhiser owe me a favor.

So I'm having them come out and be my spies tonight.

- [Narrator] Last year, Jon saved The Chicken Bone

in Framingham, Massachusetts from certain demise.

- I am not gonna get people sick.

- Okay.

- You let it happen.

I'm fixing it.

- [Bill] This is (beep) bull (beep).

- [Narrator] Jon relaunched a new bar called The Bone

and gave Bill and Jen Rodenhiser a second chance.

(upbeat accordion music)

- Jon really helped us with our bar.

So it was only natural to support him in doing this recon.

- [Narrator] But unlike Nicole,

they are unable to get help from anybody on the staff.

- I wonder if anybody's here,

Oh my god, there's a pirate.

- All right, do you want to just go back there?

- I think we should just go back there.

- All right.

- Let's go back there.

- We were waiting for quite a while, so we sat down.

- Maybe we should like check in with someone.

(Bill laughs)

This is kind of whacked.

Sir, can we get some menus?

Does anybody work here?

- [Jen] Hi.

- [Bill] Oh.

- Just gonna seat yourselves

wherever the (beep) you like, eh now?

- Well, we were waiting and waiting-

- And waiting and waiting.

- Yeah.

- There's only one of me and so many of you.

- It was odd.

- All right, so we're gonna get some,

let's start off with the grog.

- Regular or top shelf?

All depends on how groggy you want to feel the next day.

(Jen laughs)

- I'd like to feel rather groggy please.

- Well then go with the regular then.

- It was like a rum soda.

I don't know.

- This tastes like (beep).

Really bad.

It was nasty.

- What's the fresh catch?

- Fresh catch, let me check.

De jour, fresh catch today, mahi?

- Yeah.

- Yeah mahi, yeah it's mahi.

- Fresh mahi's fresh.

- [Server] Yes, the mahi's fresh.

- Okay.

(intense music)

- The fresh catch is like frozen, I don't know, pond bass

or something like that.

It was nasty.

- Oh my god, that's so gross.

It was this disgusting chunk of white smelly...

I couldn't even take a bite.

- This sucks.

- Is this your grog?

- It is.

- We're honestly struggling a little bit.

- Is this fresh?

- [Bill] That's gotta be frozen fish.

Is it frozen?

- If it's the mahi entree it is, yeah.

Oh well, it wasn't put on the grill frozen.

- This really was a terrible, terrible dining experience,

the worst I've ever had.

It was horrid.

We just gotta get outta here.

- Just you just need to get outta here.

- He should be bringing you back to bill.

And I did take some stuff off your bill.

And I apologize that things weren't up to par.

We're working on it.

- [Narrator] After an hour inside Pirates Tavern,

Bill and Jen emerged to report their findings.

- First of all, thanks for doing this for me guys.

- Absolutely.

- What'd you think?

- It's tough in there.

The staff was really odd.

It was uncomfortable.

- How bad was the food?

- [Bill] The food was disgusting.

It wasn't mahi.

It was supposed to be fresh.

They were frozen products.

- No truth in menu.

What'd you have to drink?

- I started off with the grog

and I mean it was just, it was disgusting.

I think that they really believe that's a good product

to be serving.

- So you think they think they did it right?

- I do believe that, yes.

- Well, I'll tell you guys this is a strange one

because it runs deep.

It's more than just food, more than just beverage.

This is a cultural thing in this business that's killing it.

All right, guys.

I'm going to work.

- All right.

- I'll see you.

- Take care.

(intense music)

- [Jon] Fairways Gold and Grill.

Doesn't say bar.

It looks like a golf store doesn't it?

- Absolutely.

- [Narrator] Jon is joined in the SUV

by Steve Blovat, a professional health inspector.

- Can I get for you all to drink?

- Margarita, Bloody Mary, whiskey sour,

bay breeze, mojito, Irish coffee.

- Irish coffee you said?

- Yeah.

I ordered a series of drinks

every bartender should know how to make.

We're gonna do three Fairway burgers

and then one of everything else.

(music intensifies)

- Okay.

- Beautiful.

- It's gonna be a minute.

(man laughs)

- Oh man. (beeps)

This is ridiculous.

- Look at this guy.

He's freaking out here.

- This place sucks.

(ice clinks)

(metal clangs)

- [Michelle] Bloody Mary.

Margarita.

Really, really good.

- [Steve] Look at Michelle's standing behind the bar.

She's handling through all of that.

- [Man] Could you pour me a dark beer?

- Absolutely.

- [Man] That'd be awesome.

- There are bugs in the bar too.

- Oh boy.

Clearly has raw product, raw pork mind you.

What raw food is he touching now?

(intense music)

There's no sanitation.

There's no hand washing.

There's no gloves being used.

There's no separation from raw to cooked product.

- I don't know how he lasted eight months.

Look at that bowl.

- [Jon] Oh, look at that.

- That bowl has not been cleaned since this place opened.

(intense music continues)

- If he dropped.

- Oh.

- And they're putting that over food.

- This is inexcusable absolutely.

- She's pouring the profit away.

Right off the top.

And the keg is kicked.

(knocking)

- We don't have another keg.

- Are you kidding me?

- You don't have another keg?

- Look everything goes in a frosty mug

and then look at the over pour, holy (beep).

- The first thing that hit my tongue

was a very, very hard, metallic taste.

- Oh (beep) dude.

That's bad.

Right When it hit the bottom of my stomach,

I knew something was wrong.

My stomach started curdling.

Beer starts to go bad after around three months.

So I'm thinking the keg had to have been sitting there

for at least a year.

- Any chance you can check on some food for me,

just see how are we're doing?

- I am.

- We're 29 minutes in.

- Okay.

Don't growl at me.

I'm just wondering how long.

He's asking.

- One (beep) person.

- See here comes the food for chef Duffy.

- We got some chips and queso and some chips and salsa.

(stomach gurgling)

- Fried mushrooms.

- Fried mushrooms, very nice.

- Hey Michelle, do you have a bathroom?

- Do we have a bathroom?

- Where's your bathroom?

- Right back there to the left.

- Dude I think this might come up right now.

(intense music)

- Fairways burgers.

- Three Fairways medium.

- Yes.

- Yes sir.