DirtyFLRestaurant Inspection Data

MUSSEL BEACH RESTAURANT

501 East Atlantic Avenue
Florida, 33483
Palm Beach County County

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 4 health inspection reports

All Inspection Reports

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