DirtyFLRestaurant Inspection Data

THE BENT PROP

THE BENT PROP maintains a 1.8/5 food safety rating based on 4 health department inspections in CUDJOE KEY. Recent inspections indicate some food safety concerns.

Last inspection: 10 months ago · 4 reports on file

457 DROST DRIVE

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 4 health inspection reports

All Inspection Reports

5/22/2025· 10mo ago

Visit ID: 10720215

Met Inspection Standards

1 high, 2 int, 5 basic

  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean pots , mixer, speed racks, other containers stored outside
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  • 10-13-5:Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses.
  • 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. At the bar handwashing sink
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. ROP RAW FISH, MAHI, THAWED IN UNOPENED PACKAGE.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. The bar designated handwashing sink has a glass washing brush in it

11/14/2024· 1y 5mo ago

1 int, 4 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 08B-38-4:Basic - Food stored on floor, thawing food in container on the floor Corrected On-Site
  • 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Seafood Thawing in standing water Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Food in handwashing sink Corrected On-Site

5/7/2024· 1y 11mo ago

Visit ID: 8575133

Met Inspection Standards

2 high, 2 int, 6 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 10-13-5:Basic - In-use ice bucket for ice machine located outside not stored in a protected manner between uses.
  • 35B-02-4:Basic - Insect control device installed over clean dish area.
  • 22-08-4:Basic - Interior omicrowave has accumulation of food debris.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw seared tuna over ready-to-eat food berries and dressing in stand up cooler
  • 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade
  • 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. **Corrective Action Taken**

12/14/2023· 2y 4mo ago

Visit ID: 8349824

Follow-up Inspection Required

5 high, 4 int, 2 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 10-13-5:Basic - In-use ice scoop, ice buckets and ice paddle , for ice machine located outside not stored in a protected manner between uses.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Seared tuna over lettuce in lift lid unit Raw beef over cooked chicken wings in walk-in cooler 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 beef over raw fish in cold holding drawers .
  • 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  • 31A-11-4:Intermediate - Bar Handwash sink used for purposes other than handwashing. Corrected On-Site
  • 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.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled.
  • 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.