12805 US HWY 98 E STE Q101, INLET BEACH, FL 32461
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, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pulled beef 105F (11:00-1:00) reheat 186F. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over shredded cheese and tortillas in walk in cooler. Employee core rated rotation. Corrected On-Site
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sink and surface 1325 ppm. Employee corrected to 700 ppm. Corrected On-Site
Intermediate - Handwash sink used for purposes other than handwashing. Bottle of soap stored in sink at bar. Soap was removed from sink. Corrected On-Site Repeat Violation
Basic - Cutting board has cut marks and is no longer cleanable on cook line. Repeat Violation
Basic - Floor tiles missing and/or in disrepair near bar entry.
Routine - Food
Inspection Completed - No Further Action
Basic - Equipment in poor repair. Reach in cooler ambient 58F.
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold- fried shrimp 89F (12:30-1:00). Chef discarded shrimp instead of reheating. Corrective Action Taken
Intermediate - Handwash sink not accessible for employee use at all times. Sink blocked with trash can on cook line. Repeat Violation
Intermediate - Handwash sink used for purposes other than handwashing. Pitcher stored in hand sink on cook line. Repeat Violation
Basic - Cloth used as a food-contact surface under tea dispensers in wait station and under pans at breading station. Repeat Violation
Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
Basic - In-use wet wiping cloth/towel used under cutting board.
Basic - Soiled dry wiping cloth in use and stored in walk in cooler on shelf. Repeat Violation
Basic - Stored food not covered. Salsa stored in cooler in wait station uncovered. Repeat Violation
Routine - Food
Inspection Completed - No Further Action
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 2 cutting boards not in use heavily soiled on cook line. Repeat Violation
Intermediate - Handwash sink not accessible for employee use at all times. Sink near seafood cooler blocked with trash can. Repeat Violation
Basic - Cloth used as a food-contact surface at bar. Cloth stored under bar mat. Repeat Violation
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. 4 scoop handles stored in yellow and white shredded cheese in cold hold drawers on cook line.
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee drink stored on top shelf in walk in cooler. Manager removed and discarded drink. Corrected On-Site
Basic - Soiled dry wiping cloth in use at prep sink.
Routine - Food
Inspection Completed - No Further Action
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary sanitizer solution 500 ppm, Manager corrected solution to 200 ppm. Corrected On-Site
Basic - Cutting board has cut marks and is no longer cleanable at make table on left side of cook line.
Basic - Stored food not covered. Portioned salsa stored in upright glass cooler not covered. Manager covered Salsa with a food tray. Corrected On-Site Repeat Violation
Routine - Food
Inspection Completed - No Further Action
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling- Refried beans 157F ( 10:45-12:15 ). Manager removed beans and placed them in an ice bath to rapidly cool. Recheck- 69F. Corrected On-Site Repeat Violation
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade and shaft soiled. Manager removed can opener and sent to ware washing area. Corrective Action Taken
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Part of ceiling missing over dry storage near walk in cooler due to repairs on building.
Basic - In use food tray stored on top of trash can on cook line. Manager removed tray and sent to ware washing area. Corrective Action Taken
Basic - Stored food not covered. Cold holding- portioned bowls of salsa 38F stored in upright glass reach in cooler uncovered. Repeat Violation
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing skirt steak in box on top of prep table. Manager had employee place skirt steak under cool running water. Corrective Action Taken
Routine - Food
Inspection Completed - No Further Action
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling- rice 164F, pinto beans 195F, black beans 203F ( 30 minuets ). Manager placing food in smaller containers to cool in walk in cooler. Corrective Action Taken
Intermediate - Handwash sink not accessible for employee use at all times. Sink on cook line blocked with trash can. Manager removed trash can. Corrected On-Site Repeat Violation
Intermediate - Handwash sink used for purposes other than handwashing. Liquor bottles stored in sink. Manager removed bottles from sink. Corrected On-Site
Basic - Bowl or other container with no handle used to dispense rice.
Basic - Cloth used as a food-contact surface. Cloth used under soda gun at bar.
Basic - Floor tiles missing and/or in disrepair in walk in cooler.
Basic - Stored food not covered. Pork belly not covered in walk in cooler.
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Cloths stored on cuttings boards and food contact surfaces. Manager removed cloths. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over raw bacon and shrimp in walk-in cooler. Items rearranged at time of inspection. Pack of tortillas on top of raw shell eggs, no contamination observed, raw shell eggs moved to walk-in cooler. Corrected On-Site
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken wings 51F, per manager over night. Repeat Violation
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken wings 51F, over night per chef, see stop sale. Repeat Violation
Intermediate - Handwash sink not accessible for employee use at all times. Trash can, fan, fry oil, and large food container in front of fry station hand wash sink. All items moved. Corrected On-Site
Intermediate - No water at fry station hand wash sink. Knobs loose, repaired at time of inspection. Corrected On-Site
Intermediate - Spray bottle containing toxic substance not labeled. Bottles of degreaser, and peroxide not labeled, labeled at time of inspection. Corrected On-Site
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Skirt steak 38°, (Chicken 51°, ground beef 49°, retried beans 58°, butter 50°, marinated chicken 50°, pork belly 50°, Mexican creamy 46°,marinated chicken 49°, 50°, 50°, marinated skirt steak 52°, 52°, 52°, 5160 shrimp 51°, U12 shrimp 51°, pork loin 48°, brisket 47°, black beans 51°, ground beef 48°, verde 50°, chorizo 49°, brisket gravy 50°, diced tomatoes 50°, 50°, salsa 51°, 51°, 51°, queso 50°, 51°, chili 49°, ground beef 46° all held in walk in cooler for an undetermined amount of time.) Operator called Peadon to come ASAP Operator started discarding items during inspection.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lettuce 46°, Monterey Jack 48°, diced tomatoes 53°, cheddar cheese 56°, pico 46° - all on ice less than 30 minutes. Operator placed in walk in cooler for rapid chill. CORRECTIVE ACTION TAKEN (Skirt steak 38°, (Chicken 51°, ground beef 49°, retried beans 58°, butter 50°, marinated chicken 50°, pork belly 50°, Mexican creamy 46°,marinated chicken 49°, 50°, 50°, marinated skirt steak 52°, 52°, 52°, 5160 shrimp 51°, U12 shrimp 51°, pork loin 48°, brisket 47°, black beans 51°, ground beef 48°, verde 50°, chorizo 49°, brisket gravy 50°, diced tomatoes 50°, 50°, salsa 51°, 51°, 51°, queso 50°, 51°, chili 49°, ground beef 46° all held in walk in cooler for an undetermined amount of time.) Operator called Peadon to come ASAP Operator started discarding items during inspection. Repeat Violation Warning
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler 49° AMBIENT Operatir called Peadon to come out ASAP. Corrective Action Taken
Basic - Food stored on floor. Pot of beans on front line kitchen floor. Operator removed from the floor during inspection. Corrected On-Site