Home » Locations » Islamorada » Postcard Inn – Main Kitchen/tiki Bar

Postcard Inn – Main Kitchen/tiki Bar

84001 OVERSEAS HWY ISLAMORADA 33036 Islamorada

Inspection September 13th, 2023 Inspection Completed – No Further ActionThe establishment has met the required standards at the time of inspection.

Violations

Code Description
22-16-4

Basic – At tiki bar , Canned beer Reach-in cooler interior/shelves have accumulation of soil residues.

31B-04-4

Basic – At bar , No handwashing sign provided at a hand sink used by food employees.

14-01-5

Basic – Bowl or other container with no handle used to dispense food, Observed a side order cup in seasoning.

14-74-7

Basic – Cold holding equipment protein walk-in cooler ,not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.

16-01-4

Basic – Dishmachine has no data plate/operating specifications.

14-11-5

Basic – Equipment in poor repair. Refrigeration drawers under grill are not working. No food in unit

23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Storage containers have Rusting at bar. nMold like substance on soda gun supply board.

29-49-6

Basic – Standing water in bottom of reach-in-cooler located next to air conditioner across from lettuce bin

22-41-4

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine @0 ppmnTriple sink is set up to sanitize dishes, nUntil repairs are made to dish machine

01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

Cooked shrimp stored in reach in cooler overnight @48f, discarded by cook, raw tuna , raw mahi, raw chicken , cooked chicken in bags , stored in protein walk-in cooler 48- 52 F nOvernight.

03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Cooked shrimp stored in reach in cooler overnight @48f, discarded by cook, raw tuna , raw mahi, raw chicken , cooked chicken in bags , stored in protein walk-in cooler 48- 52 F nOvernight.

31B-03-4

Intermediate – At bar , No soap provided at handwash sink.

22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

At tiki bar , Soda gun is soiled B17, B21

  • Ownership Changed: Current
  • Rank:
  • Expiration Date: 10/01/2024

Report details

Business License ID 5428319

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