DirtyFLRestaurant Inspection Data

SCOOTERS FUN FOODS&SPIRITS INC

8913 Southeast Bridge Road
Florida, 33455
Martin County County

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 12/9/2024

Inspection #: Visit ID: 8864195

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on counter next to flip top cooler. Corrected On-Site
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Gap on lower corner and bottom of rear door in kitchen.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of reach in cooler by chicken breading station saturated with food debris.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chicken and raw beef over cooked macaroni and cheese and cooked chicken at reach in cooler on cook line. Raw sausage not in commercial packaging over fully cooked clam strips at walk in freezer. Operator stored properly. Corrected On-Site

Inspection Date: 8/20/2024

Inspection #: Visit ID: 8863469

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler across from fryer: Cole slaw 49F - cold holding; Shredded cheese 51F - cold holding ; Tuna salad 48F - cold holding ; Sliced tomatoes 44F - cold holding ; ice battle holding table: ranch dressing (buttermilk) (65F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 45 minutes. Operator decided to temporarily use time control. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2024-08-20: Reach in cooler across from fryer: Cole slaw 44F cold holding Tuna salad 45F cold holding Admin Complaint
  • 41-27-4:High Priority - - From initial inspection : High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket chlorine sanitizer 200+ppm. Operator corrected to 50ppm chlorine sanitizer. Corrected On-Site Warning - From follow-up inspection 2024-08-20: Sanitizer bucket: chlorine sanitizer 200+ppm Operator corrected to 100ppm chlorine sanitizer Admin Complaint
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Clean Dishes on drying rack soiled with heavy rust accumulation. Warning - From follow-up inspection 2024-08-20: Same. **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler: Chili made 8/15 not date marked. Advised operator to label chili. Warning - From follow-up inspection 2024-08-20: Observed Chili at walk in cooler made 8/13 not dated. **Time Extended**

Inspection Date: 8/19/2024

Inspection #: Visit ID: 8777540

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over sweet potato fries at walk in cooler. Operator stored properly. Corrected On-Site Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw ground beef at walk in cooler. Operator stored properly. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler across from fryer: Cole slaw 49F - cold holding; Shredded cheese 51F - cold holding ; Tuna salad 48F - cold holding ; Sliced tomatoes 44F - cold holding ; ice battle holding table: ranch dressing (buttermilk) (65F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 45 minutes. Operator decided to temporarily use time control. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. marinara (124F - Hot Holding) Observed at steam table on cook line. Per operator out of temperature for approximately 30 minutes. Operator returned to stove to reheat to 165+F. **Corrective Action Taken** Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed Clorox cleaner, Dawn dish spray over bottled soda by server beverage station. Operator stored properly. Corrected On-Site Warning
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket chlorine sanitizer 200+ppm. Operator corrected to 50ppm chlorine sanitizer. Corrected On-Site Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Clean Dishes on drying rack soiled with heavy rust accumulation. Warning
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Time control procedure sent to operator. 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. Walk in cooler: Chili made 8/15 not date marked. Advised operator to label chili. Warning

Inspection Date: 12/15/2023

Inspection #: Visit ID: 8462155

  • 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. Grouper 39°F-41°F, Mahi 39°F-40°F, taken out of the freezer yesterday. See stop sale
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Exp. 12.1.23
  • 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. Grouper 39°F-41°F, Mahi 39°F-40°F, taken out of the freezer yesterday.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter chips 61°F, in wait area removed from temperature control 1 hour ago. Reviewed time as health control. Operator will time butter chips. Emailed form. **Corrective Action Taken**
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired 10.4.22 Repeat Violation Admin Complaint

Inspection Date: 8/2/2023

Inspection #: Visit ID: 8376091

  • 08B-38-4:Basic - Food stored on floor- case of chicken on the floor in walk-in cooler Operator stored properly Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- air curtains in walk-in cooler
  • 36-02-5:Basic - Unsealed and cracked concrete floor in food preparation, food storage, warewashing
  • 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. Garlic butter dated 7/10/23 in reach in cooler at cook line. See Stop Sale
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.