MARINA CANTINA

25 CAUSEWAY BLVD #201

★★★☆☆ (3.1/5)

Based on 8 health inspection reports

All Inspection Reports

Inspection #: Visit ID: 10831989

14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Corrected On-Site

Inspection #: Visit ID: 8874734

24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice buckets stored on floor.
14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards in kitchen. Repeat Violation
10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site
31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Back area.
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 ppm. Container empty, replaced now 100 ppm. Repeat Violation
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Repeat Violation
41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Inspection #: Visit ID: 8874482

14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation - From follow-up inspection 2024-08-29: **Time Extended**
22-57-6:High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Glass washer 151f, - From follow-up inspection 2024-08-29: Glasswasher will not heat to 160f, operator will not use until replaced. **Time Extended**

Inspection #: Visit ID: 8731686

14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in salsa. Corrected On-Site
14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Glass chiller is soiled on bottom shelf outside bar.
16-46-4:Basic - Old labels stuck to food containers after cleaning. Corrected On-Site
08B-12-5:Basic - Stored food not covered. Ice cream tubs not covered.
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. Dishmachine 0ppm. Glass washer 0 ppm. Repeat Violation
22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Glass washer 151f,
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at outside bar. Can opener blade.

Inspection #: Visit ID: 8523160

14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation - From follow-up inspection 2023-10-19: **Time Extended**

Inspection #: Visit ID: 8521890

14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
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 ppm. Repeat Violation

Inspection #: Visit ID: 8498878

14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2023-09-14: **Time Extended**
14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gaskets on the line. - From follow-up inspection 2023-09-14: **Time Extended**

Inspection #: Visit ID: 8353020

14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
14-11-5:Basic - Equipment in poor repair. Torn gaskets on the line.
10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment.
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 ppm. Product is available. Missing curtains in unit causing wash water to dilute sanitizer.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked grouper 55f, queso cheese 51f, pico 51, cooked chicken 50f, middle reach in cooler.