BRINE
Brine Way
Florida, 34731
Lake County County
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 3/11/2025
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Removed oxygen process too, explained to manager and gave email to submit everything **Warning** - From follow-up inspection 2025-03-11: He'll submit them soon **Time Extended**
Food safety inspection conducted on 3/11/2025 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 3/3/2025
High Priority
6
Intermediate
9
Basic
5
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink above prep cooler, manager discarded **Corrected On-Site**
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook working with open foods
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven handle, removed by manager **Corrected On-Site**
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. **Repeat Violation**
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed arrow root on shelf above cut lettuce, explained to him and he rearranged reach in cooler, **Corrected On-Site**
- 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, empty jug, manager placed new jug but still didn't dispense **Warning**
- 12A-13-4:High Priority - Employee 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. Employee handled Dist Ty dishes and then poured water in pot for cooking, explained to him and he washed hands **Corrected On-Site**
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Grabbed garnish, explained to her and she got gloves **Corrected On-Site**
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 100 ppm quaternary, manager added more manually, 200 ppm **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs on shelf above veggies in walk in cooler, manager rearranged **Corrected On-Site**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Cleaned hanging by plastic wrap, employee moved it **Corrected On-Site**
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For dish machine and triple sink
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. For oysters
- 03C-90-4:Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Octopus not fully cooked on first cooked and fully cooked on 2 nd cook, email procedure to manager
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Manager couldn't find it on phone
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Manager brought napkins **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. 2 new employees here
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Removed oxygen process too, explained to manager and gave email to submit everything **Warning**
- 02A-01-5:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Gave one and posted, had regular with shellfish on **Corrected On-Site** **Repeat Violation**
- 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. Cheesecake made on Thursday
Food safety inspection conducted on 3/3/2025 revealed 20 total violations (6 high priority, 9 intermediate, 5 basic).
Inspection on 10/16/2024
High Priority
0
Intermediate
5
Basic
1
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed one **Corrective Action Taken**
- 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. Emailed one **Corrected On-Site**
- 32-11-5:Intermediate - Lack of toilet tissue at each toilet. In one bathroom, owner placed it **Corrected On-Site**
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 02A-01-4:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Gave one **Corrected On-Site**
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Gave one **Corrected On-Site**
Food safety inspection conducted on 10/16/2024 revealed 6 total violations (0 high priority, 5 intermediate, 1 basic).