E & E STAKEOUT GRILL
100 INDIAN ROCKS RD, BELLEAIR BLUFFS 33770
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/14/2025
High Priority
3
Intermediate
1
Basic
0
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cooked rice stored under raw burger in stand up cooler next to fryer
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken 147f, put back in oven now 176f, Corrected On-Site
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
Food safety inspection conducted on 4/14/2025 revealed 4 total violations (3 high priority, 1 intermediate, 0 basic).
Inspection on 11/25/2024
High Priority
2
Intermediate
6
Basic
6
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 10-17-4:Basic - -In-use knife/knives stored in cracks between pieces of equipment - prep sink and prep table in back food prep area . Manager moved to dish washing area -In-use tongs stored on equipment door handle between uses at cook line. Employee relocated tongs Corrected On-Site Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable at salad station . Reviewed with manager
- 10-08-5:Basic - Ice scoop handle in contact with ice. Next to kitchen hand wash sink. Reviewed with manager
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board at bar . Reviewed with manager .
- 08B-12-5:Basic - Stored food not covered. -Cut tomatoes in walk in freezer not covered - cut onions in walk in cooler not covered . Reviewed with manager Repeat Violation
- 08B-54-4:Basic - Uncovered food stored near sink exposed to splash. Pitchers of water under paper towel dispenser in kitchen at beverage station . Reviewed with manager . Manager relocated pitchers of water . Moved two times . Corrected On-Site
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. - 0 ppm chlorine in triple sink . Employee added sanitizer . Recheck 100 ppm chlorine . Reviewed with employee and manager to regularly test sanitization levels - 0 ppm chlorine at triple sink at bar . Employee changed solution . Recheck 100 ppm chlorine . Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in double door reach in cooler at cook line . Manager rearranged food Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris - soiled cutting board at salad station . Reviewed with manager
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by trash can in kitchen. Reviewed with manager hand wash sinks must be accessible at all times and reviewed handwashing procedures . Trashcan relocated **Corrective Action Taken**
- 01C-03-4:Intermediate - Mussel/oyster tags not marked with last date served.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen . Reviewed with manager hand wash sinks must be stocked at all times . Employee placed paper towels in dispenser Corrected On-Site Repeat Violation
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.Reviewed with manager to regularly monitor food temperatures
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled on floor under bar hand wash sink . Reviewed with manager . Manager labeled spray bottle Corrected On-Site
Food safety inspection conducted on 11/25/2024 revealed 14 total violations (2 high priority, 6 intermediate, 6 basic).
Inspection on 5/2/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven has accumulation of black substance/grease/food debris. - From follow-up inspection 2024-05-02: **Time Extended**
Food safety inspection conducted on 5/2/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 3/1/2024
High Priority
2
Intermediate
7
Basic
6
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelet while preparing food - employee removed bracelet Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses at cook line - employee relocated tongs
- 22-08-4:Basic - Interior of oven has accumulation of black substance/grease/food debris.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sign does not state employees must wash hands before returning to work at cook line
- 08B-12-5:Basic - Stored food ( buckets of peeled potatoes ) not covered in walk in cooler Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food in walk in cooler - reviewed food storage with manager . Manager rearranged food Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter balls 49 F , sour cream 56 F in cooler at expo line -temperatures taken this day - items moved to freezer for quick chill down - 46 F coleslaw placed in cooler under 1 hour at expo window near hand wash sink - manager placed food in freezer for quick chill down- recheck 36 F coleslaw, 37 F butter balls, 37 F sour cream Corrected On-Site
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 ppm + - employee changed solution - recheck 100 ppm chlorine Corrected On-Site
- 31A-10-4:Intermediate - Equipment drain line draining into handwash sink at bar . Reviewed with manager
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Douglas Miller expired 8/21/2023. Food manager Paul present
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at paper towels .manager placed paper towels at bar hand wash sink Corrected On-Site
- 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -Ice scooping station with ice bin station added to hallway/ dining area near restrooms
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training certificates expired 2023
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Food safety inspection conducted on 3/1/2024 revealed 15 total violations (2 high priority, 7 intermediate, 6 basic).
Inspection on 8/2/2023
High Priority
3
Intermediate
3
Basic
12
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Dishmachine soiled at top.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in flour.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards in kitchen Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf above 3 compartment sink.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor on cook line.
- 08B-38-4:Basic - Food stored on floor. container of tomato sauce on foot in walk-in cooler. Operator placed container on shelf. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sign at sink in bar area. Operator installed sign on sink. Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach-in cooler on cook line. Repeat Violation
- 33-16-4:Basic - Open dumpster lid.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler in bar area. Repeat Violation
- 14-06-4:Basic - Wood food-contact surface not properly sealed. Wood in bar walk-in cooler used as a shelf. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Wafers in-sour cream container in reach-in cooler. Operator labeled item. Clear gel stored in 5 gallon containers not labeled. Operator labeled containers. Corrected On-Site
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher load soiled dishes in dish machine then removed clean dishes without washing hands. Educated employee on proper hand hygiene techniques. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Feta Cheese 49F - Cold Holding) Diced tomatoes 50f- Cold Holding) Operator placed items in freezer. Wait station at 2:48pm Half and Half 46f **Corrected On-Site* Half and half 43f Diced tomatoes 43f Feta cheese 43f Corrected On-Site Repeat Violation
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener used more than 4 hours ago.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at bar.
- 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Reach-in cooler in expo area of kitchen.
Food safety inspection conducted on 8/2/2023 revealed 18 total violations (3 high priority, 3 intermediate, 12 basic).