CORKSCREW SHORES MASTERS CAPTAINS CLUB

14700 CORKSCREW WOODS PKWY

★★★½☆ (3.6/5)

Based on 6 health inspection reports

All Inspection Reports

Inspection #: Visit ID: 8874713

10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed 2 pairs of tongs hanging on the oven door handle on the cookline.

Inspection #: Visit ID: 10708166

03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Warning - From follow-up inspection 2024-10-30: Application is in process and the operator is filling out paperwork for submittal **Time Extended** - From follow-up inspection 2025-01-03: Observed no plan submitted per DBPR online list of HACCP plans submitted or received. Spoke with the food and beverage director Steve Brown on the phone regarding options available. Admin Complaint

Inspection #: Visit ID: 8874607

03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Warning - From follow-up inspection 2024-10-30: Application is in process and the operator is filling out paperwork for submittal **Time Extended**

Inspection #: Visit ID: 8728886

13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee on cook line with no hair restraint.
03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Warning
03G-06-5:Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed ribs not labeled.

Inspection #: Visit ID: 8530037

25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters not inverted or stored in lidded container at coffee station in the kitchen. operator moved bags to ziplock backs. Corrected On-Site Repeat Violation
08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw re-portioned chicken wings stored above ice cream in the walk in freezer. Operator began moving chicken to lower shelf. **Corrective Action Taken**
29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker on splitter valve for hose use to wash the floor.
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels in the dispenser next to the slicer but the salad roll top.operator replaced missing towels. Corrected On-Site

Inspection #: Visit ID: 8350878

25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters at wait station not in protective container or inverted.
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw packaged beef stored above ready to eat brownies on rack inside walk in cooler. Operator moved beef to lower shelf. Corrected On-Site
03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.