CREEKSIDE RESTAURANT
21180 COUNTRY CREEK ROAD
Overall Food Safety Rating
★★★½☆ (3.8/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 2/24/2025
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 10-14-5:Basic - Ice bucket/shovel stored on floor between uses. Observed ice bucket on the floor at the bar area across from the cooler. Operator moved bucket. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in gaskets on cook line soiled with food debris. Operator cleaned gasket during inspectionRepeat Violation Corrected On-Site Repeat Violation
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves in produce walk in cooler with rust. Repeat Violation
Food safety inspection conducted on 2/24/2025 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 11/14/2024
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 11/14/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/13/2024
High Priority
0
Intermediate
1
Basic
3
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust on ceiling vents adjacent to the rear cook/ prep line next to oven hoods. Repeat Violation Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed black mold like substance on gaskets on stand up reach in refrigerator next to the can rack. Warning
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.observed rust In walk in cooler on metal shelves Warning
- 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. Observed onsite Reduced oxygen packaging with Aproved HAACP Plan. Warning
Food safety inspection conducted on 9/13/2024 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 4/16/2024
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 4/16/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/14/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 53A-03-7:Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning - From follow-up inspection 2024-03-14: **Time Extended**
Food safety inspection conducted on 3/14/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 3/7/2024
High Priority
1
Intermediate
4
Basic
2
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-01-4:Basic - Dishmachine has no data plate/operating specifications. Observed no visible data plate.
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dish machine not reaching proper temperature when sanitizing.
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed high temp dish machine not reaching 160F. Warning
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no proof of clean for vomiting and diarrhea. Emailed for Clean up HR 5030-104. **Corrective Action Taken**
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no measuring device for hot water sanitizer.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed no proof that employee are informed of reporting illness protocol. Emailed form Employee reporting HR 5030-103. **Corrective Action Taken**
Food safety inspection conducted on 3/7/2024 revealed 7 total violations (1 high priority, 4 intermediate, 2 basic).
Inspection on 9/20/2023
High Priority
1
Intermediate
0
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 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. Observed scoop handle in contact with flour.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in produce cooler with build up of food debris.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters on top of coffee maker not inverted or protected in container with lid.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee make a chicken salad sandwich with raw lettuce and tomato without wearing gloves. Informed employee that they need to wash hands and have gloves on when handling ready to eat food, employee discarded sandwich. Corrected On-Site
Food safety inspection conducted on 9/20/2023 revealed 4 total violations (1 high priority, 0 intermediate, 3 basic).