CHEECA LODGE & SPA
81801 Overseas Highway
Florida, 33036
Monroe County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 1/23/2025
High Priority
3
Intermediate
1
Basic
3
Total
7
Inspection Details:
- 40-06-5:Basic - Employee personal items, cell phone and charger cable stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On cookline
- 21-10-4:Basic - Soiled dry wiping cloth in use.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw scallops in stand up cooler Corrected On-Site
- 08A-05-6:High Priority - Raw oysters over/not properly separated from ready-to-eat food, cooked lobster. Corrected On-Site
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Vegetable chopper soiled with food debris
Food safety inspection conducted on 1/23/2025 revealed 7 total violations (3 high priority, 1 intermediate, 3 basic).
Inspection on 8/2/2024
High Priority
2
Intermediate
1
Basic
7
Total
10
Inspection Details:
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Unit on cook line , not cold holding consistently in at 41 F.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On cook line reach in cooler
- 40-06-5:Basic - Employee personal items , purse, stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
- 14-11-5:Basic - Equipment in poor repair. Exhaust vent over pizza oven not working. Cold holding equipment on cook line not maintaining 41 F or below. Electrical junction box is not covered on cook line
- 08B-38-4:Basic - Food stored on floor in dry storage , and walk-in cooler
- 29-03-4:Basic - Water draining onto floor surface from dish machine
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On-Site
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg wash (71*F - Cold Holding); cut tomatoes (56*F - Cold Holding); lobster (56*F - Cold Holding); Poultry (45*F - Cold Holding); cheese (58*F - Cold Holding) All items less tha 4 hours out of temp, all items were iced down to rapid cool.
- 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Temp 139F in high temp machine
Food safety inspection conducted on 8/2/2024 revealed 10 total violations (2 high priority, 1 intermediate, 7 basic).
Inspection on 3/14/2024
High Priority
4
Intermediate
4
Basic
1
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Lift lid unit in. Mia Cucina restaurant.
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm quaternary at triple sink sink was emptied and premix quater only was added to sink without extra water. 200 ppm quaternary Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.pasta (48*F - Cold Holding); roasted garlic (48*F - Cold Holding); cut tomatoes (48*F - Cold Holding); sauce (46*F - Cold Holding)
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees . pasta (48*F - Cold Holding); roasted garlic (48*F - Cold Holding); cut tomatoes (48*F - Cold Holding); sauce (46*F - Cold Holding)
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked onions and peppers on cookline @109F
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon on breakfast menu is not identified as a raw item . *
- 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. Cut tomatoes, pasta, sauce in reachin cooler at Mia Cucina
Food safety inspection conducted on 3/14/2024 revealed 9 total violations (4 high priority, 4 intermediate, 1 basic).
Inspection on 11/15/2023
High Priority
2
Intermediate
3
Basic
4
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Corrected On-Site
- 14-69-4:Basic - Ice buildup in walk-in freezer.
- 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.final rinse show no temperature on high temp machine
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.read oysters stored over RTE cheese in stand up cooler Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Clean Cutting boards have black marks on them , Chef states that it is soot marks.
- 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Machine gauge shaking 117 F, COS 181 F
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Corrected On-Site
Food safety inspection conducted on 11/15/2023 revealed 9 total violations (2 high priority, 3 intermediate, 4 basic).