DirtyFLRestaurant Inspection Data

FENWAY HOTEL

453 Edgewater Drive
Florida, 34698
Heath Side Villas
Pinellas County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 6/2/2025

Inspection #: Visit ID: 10757709

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Outside bar beer cooler.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at downstairs bar.
  • 03G-06-5:Intermediate - Reduced oxygen packaged/sous vide food lacking bold required information. Sous vide items in walk-in cooler missing start time. Date is observed.

Inspection Date: 3/14/2025

Inspection #: Visit ID: 10757360

  • 03G-04-5:High Priority - - From initial inspection : High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Salmon ROP done on site not kept frozen, delivered fresh RPO packaged and kept not frozen See stop sale Warning - From follow-up inspection 2025-03-14: Salmon in reduced oxygen packaging in the walk in cooler half thawed in reduced oxygen packaging. See stop sale. Admin Complaint
  • 03G-05-5:High Priority - - From initial inspection : High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. See Stop Sale Warning - From follow-up inspection 2025-03-14: Salmon in reduced oxygen packaging done on site only has date marked on package. No label stating to keep fish frozen until time of use on package. Admin Complaint
  • 01B-13-4:High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Salmon and eel ROP packaging no approved HACCP or process waiver. See stop sale Warning - From follow-up inspection 2025-03-14: Stop sale issued for salmon in reduced oxygen packaging. **Time Extended**
  • 03G-19-5:Intermediate - - From initial inspection : Intermediate - Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature. Warning - From follow-up inspection 2025-03-14: Operator has purchased monitoring system but it is not installed yet. **Time Extended**
  • 03G-43-2:Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Warning - From follow-up inspection 2025-03-14: Operator is placing cooked salmon in reduced oxygen packaging on site and does nitrogen have an approved process waiver. They have submitted a HACCP plan, but it is not yet approved. Admin Complaint

Inspection Date: 1/10/2025

Inspection #: Visit ID: 8752284

  • 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Salmon ROP done on site not kept frozen, delivered fresh RPO packaged and kept not frozen See stop sale Warning
  • 03G-05-5:High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. See Stop Sale Warning
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Salmon and eel ROP packaging no approved HACCP or process waiver. See stop sale Warning
  • 03G-19-5:Intermediate - Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature. Warning
  • 03G-09-5:Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Warning
  • 03G-43-2:Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Warning
  • 03G-18-5:Intermediate - Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food. Warning

Inspection Date: 4/18/2024

Inspection #: Visit ID: 8653372

  • 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2024-04-18: **Time Extended**

Inspection Date: 4/15/2024

Inspection #: Visit ID: 8499202

  • 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Accumulation of flies trapped on sticky paper in dry storage area. Operator removed the dead flies and disposed of them Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pico (57F - held on counter); egg mixture (56F - held on ice); tomato cut (50F - Cold Holding); green leafy vegetables (50F - Cold Holding); melon (56 F - Cold Holding); (56F - Cold Holding). Foods were placed on cook line less than 4 hours ago. Operator placed food into an alternate refrigerated unit Repeat Violation Admin Complaint
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.

Inspection Date: 9/14/2023

Inspection #: Visit ID: 8498681

  • 03G-54-1:Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Warning - From follow-up inspection 2023-09-14: **Time Extended**
  • 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped in hand wash sink behind front counter, utensil stored in hand wash sink on cook line. Corrected On-Site Warning - From follow-up inspection 2023-09-14: **Time Extended**

Inspection Date: 9/13/2023

Inspection #: Visit ID: 8365750

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees purse and back pack stored on bottom shelf of prep table. Corrected On-Site Warning
  • 03G-54-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Warning
  • 22-39-4:High Priority - Chlorine quat sanitizer in bucket not at proper minimum strength. 0ppm corrected to 200 ppm Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sweet potato (46F - Cold Holding ); Beef (46F - Cold Holding); shredded cheese (46F - Cold Holding second temperature 46F cold hold); cut cherry tomatoes (46F - Cold Holding). Unable to correct on site with a second temperature, products not cooled in time. Operator placed foods in the freezer for cooling. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped in hand wash sink behind front counter, utensil stored in hand wash sink on cook line. Corrected On-Site Warning