SOLEIL
2996 Scenic Highway 98
Florida, 32541
Okaloosa County County
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/13/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 2/13/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/11/2025
High Priority
3
Intermediate
2
Basic
4
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle stored in flour and in grits.
- 21-10-4:Basic - Soiled dry wiping cloth in use at prep tables. Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Sliced tomatoes on bed of lettuce 47F stored in reach in cooler not covered. Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken on bone stored over flat bread in deep freezer.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- make bar- crab meat 59F, diced tomatoes 45F, Cole slaw 54F ( 12:00-12:30). Make bar- all prepped (12:00-12:30) halved tomatoes 47F, sliced tomatoes 49F, sliced turkey 46F, hush puppies 63F. Sliced tomatoes on bed of lettuce 47F. Cold hold drawers- mahi 46F. Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes 119F, rice 130F (10:09-12:45). Reheat mash 179F, rice 180F. Corrected On-Site
- 03D-15-4:Intermediate - Food being cooled by nonapproved method. Need to ambient cool to 41F prior to stocking make bar. Cold hold- make bar- crab meat 59F, diced tomatoes 45F, Cole slaw 54F ( 12:00-12:30). Make bar- all prepped (12:00-12:30) halved tomatoes 47F, sliced tomatoes 49F, sliced turkey 46F, hush puppies 63F. Sliced tomatoes on bed of lettuce 47F. Cold hold drawers- mahi 46F
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pitcher stored in hand wash sink with running water near cook line. Repeat Violation
Food safety inspection conducted on 2/11/2025 revealed 9 total violations (3 high priority, 2 intermediate, 4 basic).
Inspection on 10/10/2024
High Priority
0
Intermediate
1
Basic
5
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 21-10-4:Basic - Multiple Soiled dry wiping cloths in use on cutting board and on food contact surfaces. Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Cooked chicken breast cooked on tray in walk in cooler not covered. Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Thawing- raw shrimp 27F no running water thawing at room temperature.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pitcher of water stored in hand wash sink.
Food safety inspection conducted on 10/10/2024 revealed 6 total violations (0 high priority, 1 intermediate, 5 basic).
Inspection on 2/1/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 21-05-5:Basic - Cloth used as a food-contact surface under dishes in ware washing area.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handles.
Food safety inspection conducted on 2/1/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 10/25/2023
High Priority
2
Intermediate
2
Basic
11
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 36-36-4:Basic - Ceiling tile missing over oven near fryers.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in disrepair in ware washing area. Repairs are being done at time of inspection. **Corrective Action Taken**
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee drinking a Red Bull on cook line.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack stored on food contact table near robot coupe machine and meat slicer. Cell phone stored on food contact table near breading station.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple plastic storage containers stacked together on dish shelf holding water.
- 14-11-5:Basic - Equipment in poor repair. Reach in cooler at make bar on cook line not working properly ambient temperature 63F. Do not use until repaired or able to maintain food temperatures at 41F or less.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Multiple bowls with out handles stored in flour and seasoned flour.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in multiple holding units.
- 21-10-4:Basic - Soiled dry wiping cloth in use. Multiple cloths stored on cutting board at make bar on cook line.
- 08B-12-5:Basic - Stored food not covered. Crab legs and corn on the cob stored in reach in deep freezer in original bags left open and not covered. Individual pies stored in upright freezer uncovered.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- make bar- sliced turkey 63F, guacamole 46F ( 10:30-12:00 ). Items placed in walk in cooler. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Glass cleaner stored on food contact table near Robot Coupe machine and meat slicer.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sink blocked with trash can and crates near back door.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Held on time- blanched potatoes 97F ( 10:00-2:00 ). Provided establishment with written plan to hold blanched fries at room temperature. **Corrective Action Taken**
Food safety inspection conducted on 10/25/2023 revealed 15 total violations (2 high priority, 2 intermediate, 11 basic).