8850 N A1A, Indian River Shores, FL 32963
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Routine - Food
Inspection Completed - No Further Action
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar Corrected On-Site
Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Pesticide-emitting strip present in upstairs bar. Manager threw away Corrected On-Site
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over shredded cheese in reach in cooler. Chef discarded cheese Corrected On-Site
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp 43-47f. Chef added ice. Retemped at 40f Corrected On-Site
Basic - Duct tape used to repair nonfood-contact surface. Used on 2 door glass cooler to hold handle in place. Corrected On-Site
Basic - Ice buckets upstairs not stored inverted or in a protected manner. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Queso cheese found at 54f in expo cooler. In service for 3 hours. Advised to rapid chill Corrective Action Taken Repeat Violation
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on mixer attachment Corrected On-Site
Basic - Ice bucket stored on floor between uses. Corrected On-Site Repeat Violation
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
Basic - Waste line missing at soda gun holster. At pool bar
Routine - Food
Inspection Completed - No Further Action
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Flat in walk in cooler with one broken shell. Chef discarded Corrected On-Site
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation
Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site Repeat Violation
Basic - Food stored on floor. Bag of onions in walk in cooler. Chef moved Corrected On-Site
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Above grill. Chef took down to clean Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corn salad 52°, since 11:30Corrective Action Taken Corrective Action Taken
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Basic - Carbon dioxide/helium tanks not adequately secured.
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in bar Corrected On-Site
Basic - Ice bucket/shovel stored on floor between uses. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Goat cheese and tomato cucumber salad found in cooler for 90minutes. Advised chef to rapid chill Corrective Action Taken
Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site
Basic - Ice buckets not stored inverted or in a protected manner. Corrected On-Site
Basic - Interior of oven/ has accumulation of black substance/grease/food debris. Repeat Violation
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and wall behind grill. Repeat Violation
Basic - Wall soiled with accumulated dust. Behind ice machine Repeat Violation
Basic - Working containers of food removed from original container not identified by common name. Oil on cooks line. Label was added Corrected On-Site
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Pasta in deep pan cooling for 1.25 hours at 77/81f. Rechecked 50 minutes later and 76/80f. Moved to sheet pan and placed in walk in freezer to facilitate rapid cooling. Corrective Action Taken Warning
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Bartender handling mint with bare hands for drinks at outside bar. Discussed with manager. Employee put on gloves. Corrected On-Site Warning
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. No sneeze guards observed for outdoor dinner buffet with salads, and breads. Warning
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Mussel tag. Located and placed with mussels. Corrected On-Site Warning
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pasta in deep pan cooling for 1.25 hours at 77/81f. Rechecked 50 minutes later and 76/80f. Moved to sheet pan and placed in walk in freezer to facilitate rapid cooling. Provided cooling information sheet. Corrective Action Taken Warning
Basic - Interior of microwave has accumulation of food debris. Cleaned and sanitized. Corrected On-Site Warning
Basic - Nonfood-contact surface soiled with grease. Hood filters. Warning
Basic - Wall soiled with accumulated grease, food debris, and/or dust. At cook line. Warning
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler, sliced cheese 47/48f and cooked chicken breast 48/49f cold holding for 90 minutes. Manager moved to walk in freezer and cooled to 39/40f within 25 minutes. Corrected On-Site
Intermediate - Food-contact surface soiled with food debris. Can opener blade. Cleaned and sanitized. Corrected On-Site Repeat Violation
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink at outside bar with separate heater is 81f after running for several minutes.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Removed and sanitized. Corrected On-Site
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cleaned and sanitized at cook line. Corrected On-Site
Basic - Standing water in bottom of reach-in-cooler. Coolers at inside and outside bar.
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Placed in sanitizer. Corrected On-Site
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm. New sanitizer set up to 200 ppm. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee observed touching washed lettuce for sandwiches with bare hand. Discussed violation with manager. Employee washed hands, put on gloves and rewashed lettuce. Corrected On-Site
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored behind raw shrimp in top of flip top cooler at cook line. Manager moved shrimp to front. Discussed proper raw storage and provided handout. Corrected On-Site
Intermediate - Food-contact surface soiled with food debris. Can opener blade soiled. Cleaned and sanitized. Corrected On-Site Repeat Violation
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser spray bottle. Labeled. Corrected On-Site
Basic - Carbon dioxide/helium tanks not adequately secured. Secured. Corrected On-Site
Basic - Hole in or other damage to wall. Wall covering missing on post in center of walk in cooler.
Basic - No handwashing sign provided at a hand sink used by food employees. At outside bar. Sign posted. Corrected On-Site Repeat Violation
Basic - Nonfood-contact surface soiled with grease, food debris, dirt,or dust. Walk in shelves, drip pan at grill and back fo grill non food-contact area.
Basic - Single-service articles not stored inverted or protected from contamination. To go containers. Inverted. Corrected On-Site Repeat Violation
Basic - Wall soiled with accumulated grease, food debris, and/or dust. At cook line grill area and on post in walk-in cooler.
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Creamer opened yesterday. Corrected On-Site
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener dirty
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone over prep area Corrected On-Site
Basic - No handwashing sign provided at a hand sink used by food employees. Sign missing front sink by bar.
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not protected. Corrected On-Site