DRIFTWOOD KITCHEN
5 OCEAN CLUB DR
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/22/2025
High Priority
2
Intermediate
0
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Near ice machine in kitchen, ice bucket not inverted. Chef inverted bucket. Corrected On-Site
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish not removed from reduced oxygen package. In reach in cooler on cook line in kitchen, five (5) packages of thawed raw tuna still sealed. See stop sale.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. In reach in cooler on cook line in kitchen, three (3) cans of employee unopened energy drinks are stored.
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In reach in cooler near salad station in kitchen, one (1) container of Caesar dressing prepared eight (8) days prior. Caesar dressing discarded.
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Commercially processed reduced oxygen packaged fish not removed from reduced oxygen package. In reach in cooler on cook line in kitchen, five (5) packages of thawed raw tuna still sealed. See stop sale.
Food safety inspection conducted on 4/22/2025 revealed 5 total violations (2 high priority, 0 intermediate, 3 basic).
Inspection on 12/11/2024
High Priority
1
Intermediate
1
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Two (2) servers eating in kitchen. Servers exited with food to break area. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sinks in both inside and outside bars. Inspector emailed sign. **Corrective Action Taken**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Clean storage pans stored on rack/shelf near dish area.
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No proof for salmon served undercooked. Letter provided during inspection. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee black drink cup stored inside hand washing sink in dish area. Cup removed. Corrected On-Site
Food safety inspection conducted on 12/11/2024 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).
Inspection on 5/28/2024
High Priority
1
Intermediate
3
Basic
0
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 41-10-4:High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. Cleaner spray bottles stored over open case of unwrapped single service spoons, moved Corrected On-Site - From follow-up inspection 2024-05-28: **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser 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. - From follow-up inspection 2024-05-28: Haccp received **Time Extended**
- 02C-04-5:Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Par-cooked wings cooked,cooled,then froze Both time markings - From follow-up inspection 2024-05-28: **Time Extended**
- 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with yellow substance inside unlabeled, states cleaner - From follow-up inspection 2024-05-28: **Time Extended**
Food safety inspection conducted on 5/28/2024 revealed 4 total violations (1 high priority, 3 intermediate, 0 basic).
Inspection on 3/27/2024
High Priority
2
Intermediate
4
Basic
1
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Case of uncrustables pb&j sandwiches on floor of walk in freezer. Moved to shelf Corrected On-Site
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Shrimp ceviche Chef agreed to cook
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Cleaner spray bottles stored over open case of unwrapped single service spoons, moved Corrected On-Site
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Shrimp ceviche on menu. Used raw shrimp. Chef agreed to cook Corrected On-Site
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser 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.
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Par-cooked wings cooked,cooled,then froze Both time markings
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with yellow substance inside unlabeled, states cleaner
Food safety inspection conducted on 3/27/2024 revealed 7 total violations (2 high priority, 4 intermediate, 1 basic).
Inspection on 11/30/2023
High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Sealed container with fly pesticide inside.stored on top of ice machine...moved to store in chemicals closest Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can operate, placed to wash Corrected On-Site
Food safety inspection conducted on 11/30/2023 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).