REEL CATCH
80001 OVERSEAS HGWY
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 12/26/2024
High Priority
0
Intermediate
4
Basic
4
Total
8
Inspection Details:
- 10-08-5:Basic - Ice scoop handle in contact with ice at pool bar
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the inside bar The top of low boy unit holding coffee maker is soiled
- 08B-36-4:Basic - Seasonings stored in a location that is exposed to splash/dust under paper towel dispenser.
- 29-17-4:Basic - Waste line missing at soda gun holster at pool bar
- 31A-09-4:Intermediate - Handwash sink in dish room not accessible for employee use at all times during to milk crates of dishes in front of sink
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing, used as coffee dump sinks
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink inside bar area
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink at coffee station and prep area handwashing sinks
Food safety inspection conducted on 12/26/2024 revealed 8 total violations (0 high priority, 4 intermediate, 4 basic).
Inspection on 7/30/2024
High Priority
0
Intermediate
1
Basic
7
Total
8
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In flor and seasonings
- 36-34-5:Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance.
- 14-11-5:Basic - Equipment in poor repair. Cold drawers on cook line are not working. No food in units
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 78 F water **Corrective Action Taken**
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover.
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Hood filters are soiled
- 24-05-4:Basic - pots and pans not stored inverted or in a protected manner.
- 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. 170 F 180 F **Corrected On-Site**
Food safety inspection conducted on 7/30/2024 revealed 8 total violations (0 high priority, 1 intermediate, 7 basic).