TURTLE SHACK CAFE
North Oceanshore Boulevard
Florida, 32137
Flagler County County
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 8/6/2024
High Priority
5
Intermediate
2
Basic
6
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used as a scoop in mango chutney. Person in charge removed. Corrected On-Site
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. In outside prep area; co2 tank not secured.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In white reach in freezer.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. One old label on clean dish on rack.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler where red fish and ahi tuna are located.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. In outside unit; flour not labeled. Repeat Violation
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 compartment sink at 10ppm. Person in charge remade at 200ppm. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw crab in outside building. Person in charge moved beef to store properly. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In bottom of reach in cooler overnight; Ahi tuna 46F, red fish 45F; ( - Cold Holding).
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In bottom of reach in cooler overnight; Ahi tuna 46F, red fish 45F; ( - Cold Holding).
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter 114F. Person in charge reheated to 135F. Corrected On-Site Repeat Violation
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cream not dated. Person in charge dated. Corrected On-Site Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. Missing at front hand washing sink. Person in charge replaced. Corrected On-Site
Food safety inspection conducted on 8/6/2024 revealed 13 total violations (5 high priority, 2 intermediate, 6 basic).
Inspection on 2/14/2024
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 2/14/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/13/2023
High Priority
2
Intermediate
3
Basic
6
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. In prep area in back of building; cove molding missing on right side.
- 14-11-5:Basic - Equipment in poor repair. Gaskets on tall single door cooler on cookline has torn gaskets.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Oil on back floor by back door in kitchen. Person in charge placed on shelf. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand washing sink in kitchen.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop near mop sink face down. Person in charge hung to dry. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour on bottom shelf of fry station not labeled. Person in charge labeled. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In tall single door cooler on cookline; scallops over slaw. Person in charge moved scallops to store properly. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In soup warmer; Vegetable soup 105F; ( - hot holding) reheated to 186F, ham navy bean soup 47; ( - Hot Holding); reheated to 181F ( - Reheating) Corrected On-Site
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Establishment does not have food manager. 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. Mango salsa not dated. In tall 1 door reach in cooler on cookline. Person dated. Corrected On-Site Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle at server station and 1 in back prep area not labeled. Person in charge labeled both. Corrected On-Site
Food safety inspection conducted on 12/13/2023 revealed 11 total violations (2 high priority, 3 intermediate, 6 basic).
Inspection on 7/7/2023
High Priority
2
Intermediate
1
Basic
5
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor tiles in back storage room are broken in some areas
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. 2 pair of tongs hanging from gas lines above. Person in charge removed. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handles on microwave are soiled. Repeat Violation
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. On bottom shelf in kitchen.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avacados in drawers. Person in charge removed and washed. Corrected On-Site
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6.1.23.
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark on batter. Person in charge time stamped. Corrected On-Site Repeat Violation Admin Complaint
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in cooler not dated. Person in charge dated. Corrected On-Site
Food safety inspection conducted on 7/7/2023 revealed 8 total violations (2 high priority, 1 intermediate, 5 basic).