COLDWATER OYSTER MARKET
5611 SIX MILE COMMERCIAL CT
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 3/4/2025
High Priority
2
Intermediate
2
Basic
4
Total
8
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. Dust on ceiling vents over oyster bar, dry storage near office **Warning**
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In oyster bar area, reach-in cooler middle with raw tuna, still in package, with label, fully thawed. See stop sale. **Warning**
- 10-12-5:Basic - In-use ice scoop stored on soiled top of ice machine between uses. **Warning**
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) on cook line. **Warning**
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Activated charcoal in sea salt on back dry storage rack. **Warning**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In oyster bar area, reach-in cooler middle with raw tuna, still in package, with label, fully thawed. **Warning**
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna nachos on bar menu per operator served raw, not marked as raw. **Warning**
- 01C-07-4:Intermediate - Raw, in-shell clams/mussels/oysters from different original containers stored together in shared ice bin prior to preparation for service in oyster bar. Discussed with operator keeping oysters separated. **Warning**
Food safety inspection conducted on 3/4/2025 revealed 8 total violations (2 high priority, 2 intermediate, 4 basic).
Inspection on 10/4/2024
High Priority
0
Intermediate
0
Basic
4
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 14-33-4:Basic - - From initial inspection : Basic - Dry storage and dishwashing area shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2024-10-04: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris under cook line equipment, heavy accumulation of grease and food debris. **Warning** - From follow-up inspection 2024-10-04: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers, stove on cook line. **Warning** - From follow-up inspection 2024-10-04: **Time Extended**
- 08B-12-5:Basic - - From initial inspection : Basic - Stored food not covered. Ice in small chest freezer behind bar. **Warning** - From follow-up inspection 2024-10-04: **Time Extended**
Food safety inspection conducted on 10/4/2024 revealed 4 total violations (0 high priority, 0 intermediate, 4 basic).
Inspection on 10/3/2024
High Priority
5
Intermediate
2
Basic
6
Total
13
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 bar service station. **Repeat Violation** **Warning**
- 14-33-4:Basic - Dry storage and dishwashing area shelves with rust that has pitted the surface. **Warning**
- 36-73-4:Basic - Floor soiled/has accumulation of debris under cook line equipment, heavy accumulation of grease and food debris. **Warning**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers, stove on cook line. **Warning**
- 29-49-6:Basic - Standing water in bottom of tall silver reach-in-cooler at entrance to cook line. **Repeat Violation** **Warning**
- 08B-12-5:Basic - Stored food not covered. Ice in small chest freezer behind bar. **Warning**
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher kitchen (Chlorine 0ppm) after running and priming three times. Operator purchased and replaced chlorine sanitizer at time of inspection. **Corrected On-Site** **Warning**
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher Bar (Temperature 144F) after running three times. **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked beets in walk-in cooler. **Repeat Violation** **Admin Complaint**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In tall silver reach-in cooler at entrance to kitchen, goat cheese (52F - Cold Holding); cooked potatoes (49F - Cold Holding); sliced cheese (51F - Cold Holding); housemade coleslaw (52F - Cold Holding) stored overnight per operator. **Repeat Violation** **Admin Complaint**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In tall silver reach-in cooler at entrance to kitchen, goat cheese (52F - Cold Holding); cooked potatoes (49F - Cold Holding); sliced cheese (51F - Cold Holding); housemade coleslaw (52F - Cold Holding) stored overnight per operator. See stop sale. Also in same cooler, cooked beef (51F - Cold Holding); raw chicken (51F - Cold Holding); raw tuna egg rolls (54F - Cold Holding) stored for two hours per operator. Operator moved to walk-in cooler for rapid cooling. Also in Drop in cooler across from fryer: ; raw shrimp (57F - Cold Holding); raw calamari (47F - Cold Holding); cooked spinach dip (58F - Cold Holding); housemade coleslaw (57F - Cold Holding); cut tomatoes (62F - Cold Holding) for 2 hours per operator. Operator began icing down foods for quick cooling. **Repeat Violation** **Admin Complaint**
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On lunch menu smoked salmon dishes served raw, not marked as raw. **Warning**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Entrance to bar, front line near oyster station, kitchen by dishwashing area. **Warning**
Food safety inspection conducted on 10/3/2024 revealed 13 total violations (5 high priority, 2 intermediate, 6 basic).