234 55 OCEAN, Marathon, FL 33050
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
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ground beef 45F shredded cheese 45F Refrigeration thermostat was turned colder. Corrective Action Taken
Basic - Single-service articles not stored inverted or protected from contamination.
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored in same container as ready-to-eat food. Raw beef in same container as cooked beef .
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored over pepperoni in chest freezer .
High Priority - Raw animal food stored over or with unwashed produce. In refrigerator, raw beef over limes
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef (46- Cold Holding); chicken salad (45 F The cook states the items were sitting out on table for use during lunch . Corrective Action Taken
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ ppm
Basic - Ice scoop handle in contact with ice.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelf of prep tables are soiled.
Basic - Time/temperature control for safety food thawed in an improper manner. Roast beef thawing In standing water in triple sink.
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. Corned beef in refrigerator opened and not date labeled.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Basic - Employee with no hair restraint while engaging in food preparation.
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Corrected On-Site