1470-1474 OCEANSHORE BLVD, Flagler Beach, FL 32176
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
Basic - Cutting board has cut marks and is no longer cleanable.
Basic - Floor soiled/has accumulation of debris behind fryers.
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
Routine - Food
Call Back - Complied
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris: -slicer Warning - From follow-up inspection 2023-08-04: Time Extended
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by cutting board. Corrected On-Site Warning - From follow-up inspection 2023-08-04: Time Extended
Intermediate - - From initial inspection : Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. Operator has chlorine test strips and is using quaternary ammonium sanitizer. Warning - From follow-up inspection 2023-08-04: Time Extended
Intermediate - - From initial inspection : Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Warning - From follow-up inspection 2023-08-04: Time Extended
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Warning - From follow-up inspection 2023-08-04: Time Extended
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents in kitchen soiled with accumulated mold-like substance. Warning - From follow-up inspection 2023-08-04: Time Extended
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2023-08-04: Time Extended
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris: -under cooking equipment -Under freezer -under three compartment sink Warning - From follow-up inspection 2023-08-04: Time Extended
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -2 burner warmer. -hood filters Warning - From follow-up inspection 2023-08-04: Time Extended
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust: wall next to hand wash sink. Wall next to three compartment sink soiled with black, mold like substance. Warning - From follow-up inspection 2023-08-04: Time Extended
Routine - Food
Warning Issued
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken wings in walk in cooler at 50°f to 52°f. Cooked and placed in walk in cooler yesterday. Chicken wings were individually portioned in bags and stacked in 5 gallon container. Warning
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 chicken wings in walk in cooler at 50°f to 52°f. Cooked and placed in walk in cooler yesterday. Chicken wings were individually portioned in bags and stacked in 5 gallon container. Warning
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Warning
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken wings between 48°f and 49°f and mahi at 50°f in reach in cooler. In cooler overnight. Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce at 50°f in top area of reach in cooler. Lettuce being stored above fill line. Operator moved pan to cooler below. Lettuce was in top area of cooler for less than 2 hours. Chicken wings between 48°f and 49°f and mahi at 50°f in reach in cooler. In cooler overnight. Warning
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. Fish dip in reach in cooler. Warning
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. Corrected On-Site Warning
Intermediate - Food-contact surface soiled with food debris: -slicer Warning
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by cutting board. Corrected On-Site Warning
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. Operator has chlorine test strips and is using quaternary ammonium sanitizer. Warning
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Warning
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Warning
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Warning
Basic - Ceiling/ceiling tiles/vents in kitchen soiled with accumulated mold-like substance. Warning
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Warning
Basic - Cutting board has cut marks and is no longer cleanable. Warning
Basic - Floor soiled/has accumulation of debris: -under cooking equipment -Under freezer -under three compartment sink Warning
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -2 burner warmer. -hood filters Warning
Basic - Wall soiled with accumulated grease, food debris, and/or dust: wall next to hand wash sink. Wall next to three compartment sink soiled with black, mold like substance. Warning
Routine - Food
Inspection Completed - No Further Action
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.
Intermediate - Food-contact surface soiled with food debris: slicer.
Intermediate - Handwash sink not accessible for employee use at all times. Cutting board placed over hand wash sink.
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Intermediate - Spray bottle containing toxic substance not labeled.
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Basic - Ceiling tile missing.
Basic - Floor soiled/has accumulation of debris in kitchen.
Basic - Interior of microwave has accumulation of food debris.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease.
Basic - Old labels stuck to food containers after cleaning.
Basic - Wall soiled with accumulated mold like substance behind three compartment sink.
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. Chili left on counter to cool overnight at 75°f.
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Packaged chicken gumbo soup left on counter to thaw overnight at 72°f. Chili left on counter to cool overnight at 75°f.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Packaged chicken gumbo soup left on counter to thaw overnight at 72°f.
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. Sliced deli meats in reach in cooler.
Intermediate - Spray bottle containing toxic substance not labeled.
Basic - Ceiling tile missing at cookline.
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Basic - Cutting board has cut marks and is no longer cleanable.
Basic - Floor soiled/has accumulation of debris: under 3 compartment sink.
Basic - Nonfood-contact surface soiled with food debris: exterior of cooler drawers, shelf below stainless table at the cookline.
Basic - Reach-in cooler interiors have accumulation of soil residues.
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.chicken wings in reach in cooler between 44°f and 45°f. Advised operator to not overfill container.
Intermediate - Handwash sink not accessible for employee use at all times, items stored in hand wash sink.
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Corrected On-Site
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken wings in reach in cooler.
Intermediate - Spray bottle containing toxic substance not labeled.
Basic - Cutting board has cut marks and is no longer cleanable.
Basic - Floor soiled/has accumulation of debris by three compartment sink.
Basic - In-use knife/knives stored between pipe and wall.
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. Corrected On-Site
Intermediate - Employee washed hands in a sink other than an approved handwash sink.
Intermediate - Handwash sink not accessible for employee use at all times, bucket stored inside hand wash sink.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site
Basic - Hood filters soiled