LONG POINT
12 LONG POINT DR
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/25/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 2/25/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/25/2025
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice on wall in walk in freezer.
- 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 walk in cooler, container of blue cheese dressing prepared fourteen (14) days prior. Dressing discarded.
Food safety inspection conducted on 2/25/2025 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 1/14/2025
High Priority
3
Intermediate
6
Basic
2
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Rusted shelf below small prep table where mixer sits in back kitchen.
- 14-12-4:Basic - Utensils in poor condition. Large silver pot in prep area is dented. Pot discarded. Corrected On-Site
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Dishwasher handled soiled utensils in dish area, and immediately placed gloves on to handle clean dishes without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler in server station, ranch dressing 48F. Ranch placed into reach in cooler approximately 2.5 hours prior. Ranch moved to walk in cooler to cool. **Corrective Action Taken**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on faucet below hand washing sink near dish area.
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags are not in chronological order. Tags arranged correctly by chef. Corrected On-Site Repeat Violation
- 13-06-4:Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Food runner handling exposed food with painted nails. Food runner washed hands and placed on gloves. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in back prep area blocked by cart/trash can. Items moved. Corrected On-Site
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager with seven (7) employees working. Certified food manager arrived during inspection. Corrected On-Site
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No device for high temperature dish machine.
- 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. Establishment has an approved plan for ROP for storage of raw meats, poultry and vegetables, cured meats/poultry products and cheese. Establishment is also using ROP for storage of fish, however fish is NOT allowed under this approved plan. Warning
Food safety inspection conducted on 1/14/2025 revealed 11 total violations (3 high priority, 6 intermediate, 2 basic).
Inspection on 3/14/2024
High Priority
0
Intermediate
4
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Large container style bowl used as a scooper for pinto beans. Bowl removed Corrected On-Site
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan covers in walk in cooler.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Coleslaw with 3-1 date on container. Operator states label not changed
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Large containers of white substance, chef states it's flour
- 01C-10-4:Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Oyster tag not left with the pan of oyster in cooler. Discarded
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar area. Cleaned Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink on cook line. Provided Corrected On-Site
- 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. Chili and French onion soup. Frozen and not dated with both cook dated and pulled to thaw date
Food safety inspection conducted on 3/14/2024 revealed 8 total violations (0 high priority, 4 intermediate, 4 basic).
Inspection on 11/28/2023
High Priority
5
Intermediate
4
Basic
6
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup in blackened manic seasoning, moved Corrected On-Site
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan cover in walk in cooler
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink next to mixer, moved to lower shelf Corrected On-Site
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Plate inside reach in cooler on line with 5 scallops and a piece of half eaten fish. Employee states it's his lunch
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven doors, moved Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoopers stored in water 65f in kitchen, moved to Sous machine to maintain 135
- 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. 0 ppms at bar, primed 100 ppms Corrected On-Site
- 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Salmon
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over cut carrots and squash in reach in cooler on line
- 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. Anchovies dated 11-18
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Salmon not frozen
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ All managers expired except Sean
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handsink at end of line near walk way to back kitchen used to store bags of clean cloths
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 6 employees on shift at time of inspection, manager on duty expired, manager Sean appeared 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.
Food safety inspection conducted on 11/28/2023 revealed 15 total violations (5 high priority, 4 intermediate, 6 basic).