6160 SW THISTLE TER, Palm City, FL 34990
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 - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At bar area reach in cooler - gallon of milk opened Tuesday not dated marked- operator date marked. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
Intermediate - Clam/mussel/oyster tags not marked with last date served.
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with degreaser stored on shelf.
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At bar storage area, ice machine with mold like substance in interior.
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At bar area, ice buckets not inverted.
Basic - Current Hotel and Restaurant license not displayed. Operator printed license and displayed during inspection. Corrected On-Site
Basic - Food stored on floor. At walk in cooler, food-Tomatoes stored on floor. Advised operator of proper storage. Repeat Violation
Routine - Food
Inspection Completed - No Further Action
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cauliflower soup (58F - Cooling); chili (53F - Cooling). Items held in cooler in deep pans, did not reach 41F within 6 hours. See stop sale.
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cauliflower soup (58F - Cooling); chili (53F - Cooling). Items held in cooler in deep pans, did not reach 41F within 6 hours. See stop sale.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, raw shell eggs stored over ready to eat sauces. Advised operator of proper storage. Operator stored correctly. Corrected On-Site
Basic - Food stored on floor. At walk in cooler, pan of cooked chicken and bin of cabbage stored on floor. Operator placed items onto shelf. 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. At cook line, cooked chicken (51F - Cold Holding), not prepared or portioned today. Operator stated item held for 1 1/2 hour prior to. Advised operator to ice products. Operator put ice onto product to quick chill. Corrected On-Site
Routine - Food
Administrative complaint recommended
High Priority - Dented/rusted cans present. See stop sale. Observed 1 can Sliced beets dented to seem of can.
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken tenders over onion rings not in commercial packaging , raw ground beef over cooked rice not in commercial packaging at walk in freezer. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
Intermediate - Spray bottle containing toxic substance not labeled. Observed Bleach sanitizer spray bottle not labeled at bar. Advised operator to label all chemicals.
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior plastic chute at Ice machine by keg cooler.
Basic - No conspicuously located ambient air temperature thermometer in holding unit. At flip top cooler by grill.
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw sausage over pepperoni not in commercial packaging at walk in freezer. Operator stored properly. Corrected On-Site
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw ground beef over sauces at reach in cooler on cook line. Operator stored properly. Corrected On-Site
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried onions (77F - Hot Holding) Observed under heat lamp at cook line. Per operator, out of temperature for approximately 2 hours. Advised operator to place time stamp for remaining 2 hours. Sent time control procedure to operator.
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Not available at time of inspection. Bodily fluids clean up procedure sent to operator.
Routine - Food
Inspection Completed - No Further Action
High Priority - Toxic substance/chemical improperly stored. Observed employee asthma inhaler stored next to spices in dry storage. Operator stored properly. Corrected On-Site
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Reach in at Cook line by salamander: sliced tomatoes (53F - Cooling) at 1:30 since 1:00 - 53F at 2:10 ; Stand up reach in by triple sink: sliced turkey (54F - Cooling) at 1:45 since 12:45 - 53F at 2:10 ; sliced ham (52F - Cooling) at 1:45 since 12:45 - 52F at 2:10 At current rate of cooling product will not reach 41F within 4hours. Operator moved products to walk in cooler to quick chill. Reach in at Cook line by triple sink: grilled chicken (50-54F - Cooling) at 1:40 since 12:45 - 50-54F at 2:10 At current rate of cooling product will not reach 41F within 6 hours. Operator moved to walk in cooler to quick chill. Corrective Action Taken
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 5 small flying insects at bar area
High Priority - Toxic substance/chemical improperly stored. Hand sanitizer stored over single service cups. Corrected On-Site
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Intermediate - Clam/mussel/oyster tags not marked with last date served.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on ice cream cooler in kitchen - operator removed. Corrected On-Site
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign in men and womens employee bathroom
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. At front counter of bar area- operator removed straws 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. At bar, blue cheese stuffed olives (56F - Cold Holding). Item moved to refrigeration to cold hold. At buffet line, sliced tomatoes (66F - Cold Holding); sliced cheese (66F - Cold Holding). Item held out of refrigeration for less than 4 hours. Item replaced with new product and returned product to refrigeration to quick chill and cold hold. Corrective Action Taken
Intermediate - Clam/mussel/oyster tags not marked with last date served.
Routine - Food
Call Back - Complied
High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken 1/2 gallon marked 9/30. Au jus 1 gallon marked 10/01. Warning - From follow-up inspection 2021-10-15: Time Extended
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning - From follow-up inspection 2021-10-15: Time Extended
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Cleaners in dry storage room. Warning - From follow-up inspection 2021-10-15: Time Extended
Basic - - From initial inspection : Basic - Clams/mussels/oysters removed from original container for long-term storage. Warning - From follow-up inspection 2021-10-15: Time Extended
Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored over washed ready-to-eat produce. In Walk-in cooler. Warning - From follow-up inspection 2021-10-15: Time Extended
Routine - Food
Warning Issued
High Priority - Dented/rusted cans present. See stop sale. Corned beef hash. Warning
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken 1/2 gallon marked 9/30. Au jus 1 gallon marked 10/01. Warning
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter 127f Less than 1 hour on stove, removed to reheat, 191f verified. Corrected On-Site Warning
Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Burger, ahi tuna. Warning
Intermediate - Spray bottle containing toxic substance not labeled. Cleaners in dry storage room. Warning
Basic - Clams/mussels/oysters removed from original container for long-term storage. Warning
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle. Removed to proper storage. Corrected On-Site Warning
Basic - Unwashed fruits/vegetables stored over washed ready-to-eat produce. In Walk-in cooler. Warning