3 JOHNS ISLAND DR, Indian River Shores, FL 329633234
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 - Equipment and utensils not properly air-dried - wet nesting. Corrected On-Site Repeat Violation
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cut avocados with avocado with stickers
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked chicken in walk in Corrected On-Site
Basic - Cutting board has cut marks and is no longer cleanable. White cutting board in bakery
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers stacked wet
Routine - Food
Inspection Completed - No Further Action
Basic - Ice bucket not inverted Corrected On-Site Repeat Violation
Routine - Food
Inspection Completed - No Further Action
Intermediate - Clam/mussel/oyster tags not marked with last date served.
Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop clam fry Corrected On-Site
Basic - Ice bucket/shovel stored not inverted Corrected On-Site
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. Breakfast sausage found at 130°. Recommend rapid reheat rechecked now at 149° Corrected On-Site
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Basic - Food storage container/container lid cracked or broken. Corrected On-Site
Basic - Food stored on floor. Powdered sugar Corrected On-Site
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over pot washer
Routine - Food
Inspection Completed - No Further Action
High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Fish removed from packaging. Corrected On-Site
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is working on submitting a HACCP plan. Reviewed the 48 hour requirements until it's approved.
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Tag moved back to oyster stock. Corrected On-Site
Basic - Food stored on floor. Stock containers in walk in. Moved to shelf. Corrected On-Site
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Moved to grill and water heated to above 135f. Corrected On-Site
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Veal and duck in walk in cooler dated 4/18 and 4/17. Package removed. Corrected On-Site
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. 5 gallon cover container of conch chowder cooling overnight at 54/55f. See stop sale. All other foods in walk in cooler at or below 41f.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pooled eggs over vegetable soup. Moved to properly store. Corrected On-Site
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 5 gallon cover container of conch chowder cooling overnight at 54/55f.
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 5 gallon cover container of conch chowder cooling overnight at 54/55f. Provided cooling information sheet and reviewed process.
Basic - Accumulation of black/green substance in the interior of the ice machine. Above at ice chute area.
Basic - Ceiling vents soiled with accumulated dust. At equipment/utensil storage.
Basic - In-use utensil stored in sanitizer between uses. Knife in sanitizer. Removed and air dried. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
Intermediate - Food-contact surface soiled with food debris. Slicer blade guard. Cleaned and sanitized. Corrected On-Site
Basic - Ceiling tile missing. Near food receiving area.
Basic - Employee beverage container on a food preparation table. Open beverage can on prep table. Removed. Corrected On-Site
Basic - Nonfood-contact surface soiled with dirt or dust. Fan covers at center walk in cooler next to main cook line. Cleaned. Corrected On-Site
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.
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.
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Plastic deep container
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) ice machine heavily soiled Corrected On-Site Repeat Violation
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.