ELEMENTS LOUNGE AND RESTAURANT
82100 Overseas Highway
Florida, 33036
Monroe County County
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/28/2025
High Priority
1
Intermediate
1
Basic
2
Total
4
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack on prep table.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans shroud in walk-in cooler is soiled with debis
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Utensils in bar handwash sink
Food safety inspection conducted on 1/28/2025 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 9/3/2024
High Priority
1
Intermediate
3
Basic
3
Total
7
Inspection Details:
- 29-17-4:Basic - At the bar Waste line missing at soda gun holster.
- 08B-38-4:Basic - Food stored on floor in walkin freezer
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. 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 Flood debris on slicer blade
- 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. High temp Booster was off . High temp machine sanitizing at 90 F, washing at 158 F.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site
Food safety inspection conducted on 9/3/2024 revealed 7 total violations (1 high priority, 3 intermediate, 3 basic).
Inspection on 2/15/2024
High Priority
2
Intermediate
4
Basic
6
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items, backpack stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack On shelf in dish area above clean dishes
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
- 14-11-5:Basic - Equipment in poor repair. 3 door reach in cooler not functioning. No food in unit .
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 35B-02-4:Basic - Insect control device installed over food preparation area.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in the ice machine room
- 12A-13-4:High Priority - The dishwasher 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. 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.the soda gun at the bar is soiled with mold like substance
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 31A-11-4:Intermediate - The bar Handwash sink has a strainer basket inside the sink Corrected On-Site
- 16-54-4:Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. 115 F Sanitizing temperature in high temp dish machine. Triple sink was set up for sanitizing with quaternary The bar glass machine is not sanitizing with chlorine at 0 ppm. The chef set up manual quarantine sanitizer in bar for the glasses 200ppm.technician also called for service on both machines **Corrective Action Taken**
Food safety inspection conducted on 2/15/2024 revealed 12 total violations (2 high priority, 4 intermediate, 6 basic).
Inspection on 9/29/2023
High Priority
4
Intermediate
3
Basic
3
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 24-08-4:Basic - Observed Equipment and utensils not properly air-dried - wet nesting containers on shelf in dish area Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 22-41-4:High Priority - At bar Glass machine 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. Chlorine at 0 ppm
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized, due to lack of sanitizing in the glass machine at the bar .
- 08A-05-6:High Priority - Raw cold smoked salmon stored over/not properly separated from ready-to-eat pancetta in walk-in cooler. Corrected On-Site
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Hollandaise sauce using TPHC not date marked. Chef corrected this at time of inspection , the hollandaise sauce was made at 7:00am and is discarded at 11 am daily. Discussed procedure for TPHC with chef. Corrected On-Site
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. email to F&B Corrected On-Site
- 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.emailed to F&B **Corrective Action Taken**
- 31A-11-4:Intermediate - The Bar Handwash sink used for purposes other than handwashing, observed a strainer in handwash sink
Food safety inspection conducted on 9/29/2023 revealed 10 total violations (4 high priority, 3 intermediate, 3 basic).