DirtyFLRestaurant Inspection Data

MUSSEL BEACH RESTAURANT

501 East Atlantic Avenue
Florida, 33483
Palm Beach County County

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 4/9/2025

Inspection #: Visit ID: 10810026

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents deeply soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection 2025-03-31: **Time Extended** - From follow-up inspection 2025-04-09: Time extended until next routine inspection. **Time Extended**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed hallway door. - From follow-up inspection 2025-03-31: **Time Extended** - From follow-up inspection 2025-04-09: Time Extended until next routine inspection. **Time Extended**

Inspection Date: 3/31/2025

Inspection #: Visit ID: 10794832

  • 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment doors and handles. - From follow-up inspection 2025-03-31: **Time Extended**
  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents deeply soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection 2025-03-31: **Time Extended**
  • 32-12-6:Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2025-03-31: **Time Extended**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed hallway door. - From follow-up inspection 2025-03-31: **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Reach in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2025-03-31: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation - From follow-up inspection 2025-03-31: **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple items cooked asparagus, mashed potatoes, etc. all 24-36 hours since preparation per operator. - From follow-up inspection 2025-03-31: **Time Extended**

Inspection Date: 3/7/2025

Inspection #: Visit ID: 8892204

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment doors and handles.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents deeply soiled with accumulated food debris, grease, dust, or mold-like substance.
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom.
  • 14-11-5:Basic - Equipment in poor repair. Oven in poor condition due to grease buildup.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed hallway door.
  • 36-68-5:Basic - Hood ventilation system cleaning inadequate as evidenced by grease accumulation on walls/ceiling/ filters.
  • 36-27-5:Basic - Kitchen walks deeply soiled with accumulated grease, food debris, and/or dust.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed a buildup of grease like substance on kitchen table legs.
  • 14-17-4:Basic - Reach in cooler shelves with rust that has pitted the surface.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Accumulation of soiled house cleaned kitchen towels.
  • 41-07-4:High Priority - Container of medicine improperly stored. Observed bottle of aspirin on shelf at server station above beverage area. Operator removed.
  • 22-11-5:High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Observed countertop work surfaces and shelves with grease like buildup.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed can of WD-40 on server station shelf above beverage station and glassware. Operator removed. Corrected On-Site
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Operator found test strips after 45 minutes.
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. All tags commingled. Repeat Violation Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1.Observed buildup of food and metal shavings in can opener. Operator removed to be cleaned. 2. Observed cutting boards with mold like buildup up. 3. Observed build up of dried onions on slicer. **Corrective Action Taken**
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple items cooked asparagus, mashed potatoes, etc. all 24-36 hours since preparation per operator.

Inspection Date: 9/17/2024

Inspection #: Visit ID: 8777919

  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses...kitchen, prep station . Operator removed. Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor...operator properly stored. Corrected On-Site
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....per operator wrong date marked on risotto 9/5 at storage reach in cooler. Operator properly date marked . Corrected On-Site
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.... Butter milk , onion in milk, butter batter by the fryer at cook line , per operator food being held less than 4 hours. Operator time marked . Corrected On-Site
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.....clams .
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing...some food evidence (cut lettuce )in handwashing sink at kitchen. Operator cleaned Corrected On-Site Repeat Violation
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked..... casino mix , pasta , mashed potatoes in reach in cooler , food was cooked/ prepped 2 days ago. Operator date marked. Corrected On-Site

Inspection Date: 2/14/2024

Inspection #: Visit ID: 8508340

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at the dishwashing area.
  • 24-17-4:Basic - Silverware/utensils dried with a towel/cloth...employee drying wet nesting plates with towel .
  • 08B-12-5:Basic - Stored food not covered...steamed vegetables, cooked rice, boiled heavy cream, all ready to eat or cooked food not covered in all reach in cooler.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...clam chowder 60 F ,lobster bisque 47 F in a dipper than 4 inches container with covered at walk in cooler . Per chef food was cooked yesterday . Stop sale issue . Employee discarded food. Repeat Violation Admin Complaint
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce...raw steak above tomatoes at 4 door reach in cooler . Employee removed steak. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw tuna above uncovered steamed green beans , cooked broccoli at 4 door door . Raw stuff shrimp above directly stored top of the soup at walk in cooler . Employee properly stored Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse..... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...clam chowder 60 F ,lobster bisque 47 F in a dipper than 4 inches container with covered at walk in cooler . Per chef food was cooked yesterday .
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing...dumped ice in handwashing sink at kitchen. Employee cleaned. Corrected On-Site

Inspection Date: 11/30/2023

Inspection #: Visit ID: 8514503

  • N/A:No Violations Were Observed

Inspection Date: 10/2/2023

Inspection #: Visit ID: 8508008

  • 53B-01-5:Intermediate - - From initial inspection : 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. No proof of employee training, Four employees currently working. Warning - From follow-up inspection 2023-10-02: No employee training, **Time Extended**

Inspection Date: 9/25/2023

Inspection #: Visit ID: 8376517

  • 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. Grouper 44°F not removed from vacuum package in walk-in cooler. Repeat Violation Admin Complaint
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marinara sauce 55° to 60° F in walk in cooler since yesterday, in a deep covered container. See stop sale. Warning
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marinara sauce 55° to 60° F in walk in cooler since yesterday, in a deep covered container. Warning
  • 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. 0PPM container empty. Advised chef to set up triple compartment sink to sanitize. Warning
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook entered kitchen and started cleaning the cutting board with wiping cloth and opened refrigerator without washing hands.cook went to washed hands Corrected On-Site Warning
  • 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 stored over raw lobster in walk-in cooler. Cook removed chicken Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw seafood food stored over/not properly separated from ready-to-eat food. Raw scallops behind vegetables broth in flip top cooler in prep area. Cook reversed. Corrected On-Site Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Grouper 44°F not removed from vacuum package in walk-in cooler. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook stated that the butter milk batter was removed from cold hold half hour ago and placed on ice, but the ice level was to low and half the ice melted. Cook placed the batter back into cooler to chill and cold hold. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 01C-03-4:Intermediate - Clam and mussel tags not marked with last date served. Repeat Violation Admin Complaint
  • 01C-02-4:Intermediate - Establishment not maintaining oyster tags for 90 days. Warning
  • 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. No proof of employee training, Four employees currently working. Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice in walk in cooler not date marked, that was prepared yesterday. Warning