DirtyFLRestaurant Inspection Data

THIRSTY TURTLE SEAGRILL

108 N 2 ST

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 1/21/2025

Inspection #: Visit ID: 10761860

  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored, and pots in dish area not inverted Corrected On-Site
  • 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. Tuna and Salmon.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Drink on dish dry rack and phone on shelf in prep area. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on shelf across from triple sink.
  • 08B-38-4:Basic - Food stored on floor. Wing sauce in storage room.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Rear and front bar. Operator properly stored. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. At grill. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At all sinks. Emailed to operator. Hand washing sing needs to state employees must wash hands.
  • 25-05-4:Basic - Single-service articles improperly stored. On floor in storage room and at rear bar.
  • 08B-12-5:Basic - Stored food not covered. Rice in 3 door cooler. Cook disposed of it. Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored over ready-to-eat food. vegetables in cooler.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook when switching gloves between tasks. Educated cook.
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handle soiled dishes then handled sanitized dishes from dishwasher. Educated dishwasher.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled Eggs in 3 door cooler. Corrected On-Site
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In reach in cooler Cheese dip 1/13/25, in Walk in cooler mango salsa 12/21/24. Cook disposed of. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tuna 9 each , Tuna 2 each, Salmon 3 each
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken wings 110f out less than 1 hours advised to rapid chill. Employee placed back in walk in
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At Bar. Operator provided paper towel roll. Corrected On-Site

Inspection Date: 10/30/2024

Inspection #: Visit ID: 8720617

  • 12B-01-4:Basic - Employee eating while preparing food. Drink in reach in freezer. Educated cook Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Ice. Walk in freezer Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Make table #2
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing.sink on Cookline. Dump sink. Ice in sink. Educated cook Corrected On-Site

Inspection Date: 5/15/2024

Inspection #: Visit ID: 8673162

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Main cook on line.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of small cooks cooler.
  • 08B-12-5:Basic - Stored food not covered. Items in reach in freezer. Multiple food items at fryer station cooler and in 3 door cooler.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook change gloves , but no hand washing.

Inspection Date: 3/25/2024

Inspection #: Visit ID: 8544397

  • 16-15-4:Basic - Accumulation of debris on dish racks , dish machine area. Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Wall area in mop sink has black substance buildup.
  • 33-17-4:Basic - Garbage can soiled. Multiple garbage can's soiled. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris. Hood vents on cooks line.
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Located multiple in kitchen.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cases of mushrooms stored over RTE food in walk in cooler. Repeat Violation
  • 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. Sanitation 0 ppm at first test. Informed Manager. Change out bucket of Solution. Sanitation 100 ppm on second test . Corrected On-Site

Inspection Date: 11/3/2023

Inspection #: Visit ID: 8342580

  • 16-15-4:Basic - Accumulation of debris on dish wash racks, black soil on outsides.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled door handles on multiple reach in coolers. Spilled whipped cream inside reach in cooler.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Beverage plastic cups at back bar area.
  • 08B-38-4:Basic - Food stored on floor. Case of ground beef on floor in walk-in cooler. Informed manager. Corrected On-Site
  • 33-17-4:Basic - Garbage can soiled. Multiple garbage/trash cans heavily soiled.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris. Gray bus tubs for dishes.
  • 08B-12-5:Basic - Stored food not covered. In multiple cooler locations: reach in freezer and 2 reach in coolers. Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of mushrooms in walk-in cooler. Informed manager. Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook change gloves, change task, no hand washing.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Used for food disposal, at cooks line. Hands wash sinks need to be cleaned due to buildup.