- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Gaskets/seals on holding unit in poor repair. Lobster cooler
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Manager states at their other location
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line and bar
- Intermediate - Potentially hazardous (time/temperature control for safety) food being cooled in an ice bath and the ice has all melted. Manager added ice . Sauce 98 1.5 hours went down to 65f after adding ice and stirring.s
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07/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. White cutting
- Basic - Reach-in cooler gasket torn/in disrepair. Fryer reach in cooler
- Basic - Reuse of single-service articles. Fryer bowls saved from night before
- High Priority - Raw animal food beef stored over ready-to-eat food/ cooked ribs **Corrected On-Site**
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1/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 4-603.15(A) old labels stuck to pans
- Intermediate - Employee used handwash sink as a dump sink. Ice in sink
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9/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Reach-in cooler gasket torn/in disrepair. Drawers on cookline and sea food reachin cooler.Operator states on order.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Butter 109f advised.
- High Priority - Toxic substance/chemical stored by or with single-service items. Chemical spray bottle **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Cookline **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Storage of pan **Corrected On-Site**
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2/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/11/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. lobster cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fish 46F to 47F employee placing in walkin cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. lobster 48f to 49F employee states been in reach in cooler since last night /manager voluntarily discarded.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. No advisory for raw egg used in caeser salad dressing/raw egg not noted on menu. Do not serve raw or undercooked.
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10/10/2012 | Routine - Food | Warning Issued |
- Critical - Handsanitizer lacking at handwashing lavatory. bar
- Critical - No hand sanitizer provided at a handsink, AOP in use.cookline
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. Top, inside doors
- Critical - Observed buildup of slime on soda dispensing nozzles. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. small
- Observed gaskets/seals on cold holding unit in poor repair. lobster cooler
- Critical - Observed raw animal food stored over cooked food. raw fish over cooked pork, Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Shell eggs over seafood
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2/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. bar Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Corrected On Site.
- Critical - No hand sanitizer with Alternative Operating Procedure in use. cookline
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese, iced improperly at 46F. advised to use metal containers a d ice on the sides.
- Critical - Observed raw animal food stored over ready-to-eat food. reach in cooler calamari over onions. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw beef over shrimp, walk in freezer.
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8/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed utensils stored in crevices between equipment. Corrected On Site.
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2/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical. Observed toxic item stored by food. Corrected On Site.
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11/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Toxic items properly stored
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6/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No proof of required employee training provided.
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2/1/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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