BEACH BISTRO
Gulf Drive North
Florida, 34217
Manatee County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 6/4/2024
High Priority
2
Intermediate
2
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on food prep areas in kitchen. Operator removed drinks.As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees purse on dish rack. Employee removed purse. Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees wearing watches. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer.As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels on food containers.
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Observed hood filter with build up of grease.
- 41-07-4:High Priority - Container of medicine improperly stored. Observed employees medicine in cooler drawer. Operator removed medicine. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salmon at 50F. Operator stated salmon was in cooler for approximately 1 hour. Operator placed salmon on ice. Corrected On-Site
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags were not marked with date of last shellfish used.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation
Food safety inspection conducted on 6/4/2024 revealed 10 total violations (2 high priority, 2 intermediate, 6 basic).
Inspection on 3/1/2024
High Priority
3
Intermediate
2
Basic
6
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Observed debris build up on the top of the dish machine.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple drinks stored above clean dishes and near food on the cook line. Operator removed the drinks. Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees wearing watches and prepping food. Operator had employees remove them. Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in the standing reach in freezer on the cook line.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a pair of tongs in 85F degree water on the cook line. Operator placed container on the flat-top to heat up. **Corrective Action Taken**
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Observed dust build up on the walk in cooler fan covers.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the cook line: Butter (65F - Cold Holding). Operator stated it had been out for approximately 1hr. Operator placed butter in a reach in cooler. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on the cook line: Mashed potatoes (125F - Hot Holding) Operator stated they had been out for approximately 1hr. Operator turned up the stove. **Corrective Action Taken**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer bucket at 400ppm quaternary. Operator emptied the bucket and remade at 200ppm quaternary. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for their quaternary buckets.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed no signed agreements. Had operator sign a copy and emailed them more. **Corrective Action Taken**
Food safety inspection conducted on 3/1/2024 revealed 11 total violations (3 high priority, 2 intermediate, 6 basic).