CIRCA 69 AMERICAN GASTROPUB
3750 NE INDIAN RIVER DR STE 1-4
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection Date: 6/20/2025
Inspection #: Visit ID: 10799002
- 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. Dishwasher (Chlorine 0ppm) Advised operator to sanitize via triple sink with quaternary sanitizer 200-400ppm Repeat Violation
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cooked tomato jam made 4/26 at walk in cooler. See stop sale.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has an accumulation of rust.
Inspection Date: 3/13/2025
Inspection #: Visit ID: 8728307
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dish drying rack has rusted shelves where clean pans are stored.
- 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. Dishwasher (Chlorine 0ppm) Advised operator to sanitize via triple sink with quaternary sanitizer 200-400ppm.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken tenders over onion rings, both products not in commercial packaging at cook line reach in freezer, raw beef over chili not in commercial packaging at walk in freezer. Operator stored all products properly. 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. Observed Raw ground lamb over raw bacon at walk in cooler. Operator stored properly. Educated operator on proper food storage procedures Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes (125F - Hot Holding) Observed in alto sham on cook line. Per operator, out of temperature for approximately 2 hours. Operator placed in microwave to reheat to 165+F. **Corrective Action Taken**
- 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At bar, soap virtually empty.
Inspection Date: 5/9/2024
Inspection #: Visit ID: 8501327
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. scallops (47F - Cold Holding); crab cakes (47F - Cold Holding); in drawers at cooler #1 at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 30 minutes; ice bags placed on top; **Corrective Action Taken**
Inspection Date: 9/15/2023
Inspection #: Visit ID: 8350224
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over carrots walk in cooler. Operator stored properly. 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. Observed Raw ground beef over raw lamb chops walk in cooler. Operator stored properly. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler cook line: Provençal (cooked tomato) sauce (50F - Cold Holding) - Per operator, not prepared or portioned today. Per operator, held in flip top cooler overnight. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler cook line: Provençal (cooked tomato) sauce (50F - Cold Holding) - Per operator, not prepared or portioned today. Per operator, held in flip top cooler overnight. See stop sale. Held in pan over ice cook line: shredded lettuce (48F - Cold Holding) - Per operator, not prepared or portioned today. Per operator, out of temperature for 30 minutes. Operator placed back in cooler. **Corrective Action Taken**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed lack of Vacuum breaker at mop sink. Repeat Violation Admin Complaint
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Operator has mussels on menu and tags not dated with last mussel served. Educated operator on proper shellfish tag maintenance.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device provided at time of inspection to measure utensil surface temperature. Inspector used DPBR provided temperature strips. Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed Bleach sanitizer spray bottle no label at triple sink. Operator labeled properly. Corrected On-Site