DirtyFLRestaurant Inspection Data

THE WHISTLE STOP

82685 OVERSEAS HWY STE E

Overall Food Safety Rating

★☆☆☆☆ (1.3/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 12/17/2024

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 22-20-5:Basic - At bar the Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Side order cups in salt and sugar . Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets are soiled on the reach in freezer
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover.
  • 24-18-4:Basic - Silverware/utensils , forks , stored upright with the food-contact surface up.
  • 25-05-4:Basic - Single-service articles, cups, improperly stored on the floor in dry storage at bar area
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen chicken in standing water Corrected On-Site
  • 36-02-5:Basic - Unsealed concrete floor in food preparation area , kitchen floor
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Water pitchers in sink

Inspection Date: 7/12/2024

  • 08B-38-4:Basic - Containers of flour stored on the floor.
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover.
  • 36-02-5:Basic - Unsealed concrete floor in food preparation area and cooking area.
  • 14-06-4:Basic - Wood shelf above lowboy cooler not properly sealed.
  • 08B-56-4:High Priority - Canned Drinks in ice used for drinks. See stop sale.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken wings cooling overnight in lowboy cooler covered and at 65F.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken wings cooling in low boy cooler overnight at 65F
  • 31A-11-4:Intermediate - Behind Pizza oven the Hand wash sink used for purposes other than handwashing. Storage of supplies.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Covered cooked chicken wings in deep container cooling overnight in low boy cooler .
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled with food debris. Scale used for weight food, dough etc. is missing the weighing plate exposing corroded metal . Unclean-able and covered in debris.
  • 14-16-4:Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Scale for weighing dough is missing scale plate.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
  • 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. Cooked chicken wings in low boy cooler , cooked pork, cooked poultry in glass door unit

Inspection Date: 2/22/2024

Inspection #: Visit ID: 8519853

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine at the bar
  • 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance.
  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Side order cup in Parmesan cheese Corrected On-Site
  • 14-09-4:Basic - Brown Cutting board has cut marks and is no longer cleanable.
  • 36-36-4:Basic - Ceiling tile missing. Repeat Violation
  • 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 across from grill and fryer is not cold holding at 41F
  • 36-24-5:Basic - Hole in or other damage to wall in Mens bathroom.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reachin cooler next to walk-in freezer door
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water . Corrected On-Site
  • 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 beef Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Poultry (55*F - Cold Holding); cheese (54*F - Cold Holding); cut tomatoes (54*F - Cold Holding) all items relocated to another unit to rapid cool . This unit was open and is across from the grill and fryer. as per chef less than 4 hours out of temperature. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled. put in dish machine to wash Flour containers and lids are covered in flour . **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In pizza area
  • 31B-03-4:Intermediate - No soap provided at handwash sink.in Pizza area

Inspection Date: 10/6/2023

Inspection #: Visit ID: 8362274

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  • 36-36-4:Basic - Ceiling tile missing prep room .
  • 08B-38-4:Basic - Flour container stored on floor.
  • 36-02-5:Basic - Kitchen Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler.
  • 22-41-4:High Priority - Dishmachine 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. 0 ppm chlorine
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 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. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pitcher stored in Sink
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 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. **Corrective Action Taken**