THE COVE RESTAURANT AND TIKI BAR
1755 SE 3 CT
Overall Food Safety Rating
★★★☆☆ (3.1/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/3/2025
High Priority
0
Intermediate
0
Basic
4
Total
4
Inspection Details:
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils in Utensil water 109F. Warning
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in ware wash area. Operator posted hand wash sign. Corrected On-Site Warning
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old "use first" sticker on container stored clean on clean utensil rack in ware washing area. Repeat Violation Warning
- 21-10-4:Basic - Soiled dry wiping cloth in use. Observed soiled dry towel stored on food prep table at cook line. Warning
Food safety inspection conducted on 2/3/2025 revealed 4 total violations (0 high priority, 0 intermediate, 4 basic).
Inspection on 9/10/2024
High Priority
0
Intermediate
0
Basic
4
Total
4
Inspection Details:
- 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. Observed raw tuna thawing in sealed reduced oxygen packaging. Tuna thawing for less than three hours, operator opened packages. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. 1. Torn door gasket on chef majesty three door reach in cooler in kitchen.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Reach in cooler door gaskets on single door avantco and three door Chef majesty reach in coolers in kitchen.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed metal container stored clean on cleaned utensils rack in ware washing area.
Food safety inspection conducted on 9/10/2024 revealed 4 total violations (0 high priority, 0 intermediate, 4 basic).
Inspection on 4/25/2024
High Priority
1
Intermediate
2
Basic
0
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two door flip top cooler on cook line at sliced tomatoes (54F - Cold Holding); cut lettuce (54F - Cold Holding); cheese (53F - Cold Holding)chef said items less than four hours, moved to working cooler and called for maintenance
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Not all tags were dated only a few.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bartender replaced paper towels Corrected On-Site
Food safety inspection conducted on 4/25/2024 revealed 3 total violations (1 high priority, 2 intermediate, 0 basic).
Inspection on 3/6/2024
High Priority
1
Intermediate
2
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 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. Observed frozen tuna thawing in ROP packages in reach in cooler in kitchen and walk in cooler in prep area. Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in the warehouse wash sign. Operator posted sign at the hand wash sink during inspection. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Door gaskets on three door reach in cooler opposite stove in kitchen. 2. Avantco two door reach in cooler, door gaskets, by stove in kitchen.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed on pans at clean drain board and stored on cleaned utensil rack in ware wash area.
- 29-49-6:Basic - Standing water in bottom of Avantco reach-in-cooler next to stove in kitchen. Repeat Violation
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. 1. Employee picked up towel off the floor, took towel to the trash, dried soiled gloves at the handsink with paper towels , returned to cook line and then handled clean plates. Operator reviewed handwashing procedure with employee. Employee washed hands and changed gloves. **Corrective Action Taken**
- 01C-03-4:Intermediate - Clams/mussel/ tags not marked with last date served.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed tongs in the basin of the hand sink in prep area. Operator removed. Corrected On-Site
Food safety inspection conducted on 3/6/2024 revealed 8 total violations (1 high priority, 2 intermediate, 5 basic).