PINEAPPLE JOE'S GRILL&RAW BAR
6297 N U S 1
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 1/24/2025
High Priority
6
Intermediate
2
Basic
6
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance. Both men's and women's
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. In front freezer area ceiling vent cover missing.
- 21-16-4:Basic - Clean linens stored in improper location. Dry towels hang from hooks at bar being used for drying hands.
- 36-24-5:Basic - Hole in or other damage to wall. Under handwashing sink in kitchen.
- 33-11-4:Basic - Missing drain plug at dumpster.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed to operator.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Black beans cooling over night 45F. **Corrected On-Site**
- 22-48-5:High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Bleach at bar. Operator removed and used sanitizing tablets. **Corrected On-Site**
- 01B-32-4:High Priority - Food stored in a container that previously held a toxic substance. See stop sale. Sliced raw potatoes stored in a 5 gallon bucket.
- 08A-05-6:High Priority - Raw animal food stored over/not properly. In freezer observed raw beef and seafood over frozen french fries. **Corrected On-Site**
- 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Black beans cooked the day before 4 gallons.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar.
- 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. Half and half at bar. **Corrected On-Site**
Food safety inspection conducted on 1/24/2025 revealed 14 total violations (6 high priority, 2 intermediate, 6 basic).
Inspection on 8/6/2024
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Reach in freezer doors in kitchen.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Inside of microwave at prep station.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut kale on cooks station at 54 F. Informed staff. Put product on ice , for rapid chill. **Corrective Action Taken**
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One kitchen employee, Jacquelyn.
Food safety inspection conducted on 8/6/2024 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).