121 TAPAS ON THE WATER
121 Melody Lane
Fort Pierce, Florida, 34950
Saint Lucie County County
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection Date: 10/20/2023
Inspection #: Visit ID: 8503653
- 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Commercial dishmachine removed, household dishmachine in kitchen. Warning - From follow-up inspection 2023-09-19: **Time Extended** - From follow-up inspection 2023-10-20: has submitted some information with plan review. Needs to follow up with plan review and submit the information they are asking for. **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2023-09-19: **Time Extended** - From follow-up inspection 2023-10-20: **Time Extended**
Inspection Date: 9/19/2023
Inspection #: Visit ID: 8443059
- 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Commercial dishmachine removed, household dishmachine in kitchen. Warning - From follow-up inspection 2023-09-19: **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2023-09-19: **Time Extended**
Inspection Date: 7/12/2023
Inspection #: Visit ID: 8390775
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 35B-02-4:Basic - Insect control device installed over food preparation area. Bug zapper over three compartment sink. Employee removed Corrected On-Site
- 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. House hood dish machine can not be used in a commercial restaurant. Dishes need to be washed rinsed and sanitized in three compartment sink. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Queso 45f cold holding , advised rapid chill
- 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Commercial dishmachine removed, household dishmachine in kitchen. Warning
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 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. Sous vide cooking