DirtyFLRestaurant Inspection Data

CONCHY JOES SEAFOOD

3945 Northeast Indian River Drive
Florida, 34957
Skyline Heights
Martin County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 6/18/2025

Inspection #: Visit ID: 8820563

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drink cups on prep tables through pit kitchen. Operator removed Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees Observed no hand wash signs provided for 2 hand wash sinks, located at server station next to out side bar and inside bar. Operator provided signs Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soap dispenser button to dispense soap soiled with sticky, grease like substance. Operator cleaned. Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed standing water in multiple reach in coolers at cook line.
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw fish, touch reach in cooler door, begin to plate ready to eat tacos at cook line with out washing hands
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw mussels stored over ready to eat pasta in short red in cooler on cook line. Operator stored items 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. Observed Cole slaw (55F) , per operator, items not prepared or portioned today and time out of temperature cannot be determined by operator. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (46F - Cold Holding); Per operator m items not prepared or portioned today, per operator, cooler door left open and of temperature for approximately 1 hour. Operator placed items inside walk in cooler to quick chill. Observed Cole slaw (55F) , per operator, items not prepared or portioned today and time out of temperature cannot be determined by operator. See stop sale. Repeat Violation Admin Complaint
  • 01C-10-4:Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed No tags with container for clams and mussels at cook line. Operator provided tags. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed clam chowder ranging from 72F-113F cooling at inside tall container in walk in cooler with chill stick inside. At current rate of cooling, items will not cool from 135 to 70F within 2 hours. Operator placed chowder in short thin containers and fresh chill sticks inside cooler to quick chill. Chowder at 62F at 3:30. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at server station room next to outside bar. Operator provided paper towels. Corrected On-Site

Inspection Date: 5/6/2025

Inspection #: Visit ID: 10832382

  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of left reach-in-cooler on cook line. Warning - From follow-up inspection 2025-05-06: Standing water **Time Extended**

Inspection Date: 5/5/2025

Inspection #: Visit ID: 10828104

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 84F on cook line. Cook discarded. Corrected On-Site Warning
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board in dessert area. Operator removed. Corrected On-Site Warning
  • 08B-38-4:Basic - Liquid eggs stored on floor in dairy cooler. Cook removed. Corrected On-Site Warning
  • 21-10-4:Basic - Soiled dry wiping cloth in use at shucking station. Warning
  • 29-49-6:Basic - Standing water in bottom of left reach-in-cooler on cook line. Warning
  • 01B-01-4:High Priority - 1 Dented can of tomatoes present See stop sale. Warning
  • 35A-02-7:High Priority - 1 Live, small flying insects found on crunchy fry flour at cook line. 2 live small flying insects landing on raw breaded shrimp in prep are. See stop sale Warning
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Bell pepper stuffing rice and shrimp 58F-65F, in pantry cooler cooked yesterday stacked on top of each other and covered. Warning
  • 12A-05-4:High Priority - Raw bar employee drank out of an open container and then set up a sanitizer container and took clams out of a steamer without washing hands. Raw bar employee went to wash his hands. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw shell eggs stored over cheese not properly separated from ready-to-eat food in dairy walk in cooler. Cook removed eggs Corrected On-Site Warning
  • 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. Peanut butter pie 46F-51F, half and half 50F, in cooler since yesterday in wait station. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Peanut butter pie 46F-51F, half and half 50F, in cooler since yesterday in wait station. See stop sale Cheese 51F over stacked in flip top cooler on cook line for less than 2 hours. Cook returned half the cheese to bottom of cooler. Warning
  • 01B-38-5:High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Spinach dip 48F-51F, crab dip 49F-56F. Portioned more than 4 hours ago in cook line cooler. Warning
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Spinach dip 48F-51F, crab dip 49F-56F. Portioned more than 4 hours ago in cook line cooler. See stop sale. Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Marinara sauce 2:20 (126F - Cooling); marinara sauce 3:15 (126F - Cooling) cooling in a deep container at room temperature in kitchen. At this rate sauce will not reach 70F within 2 hours. Chef placed sauce in walk in freezer. Bell pepper stuffing rice and shrimp 58F-65F, in pantry cooler cooked yesterday stacked on top of each other and covered. See stop sale. **Corrective Action Taken** Warning
  • 41-17-4:Intermediate - Spray bottle containing windex not labeled at bar. Operator labeled. Corrected On-Site Warning

Inspection Date: 2/5/2025

Inspection #: Visit ID: 10767672

  • N/A:No Violations Were Observed

Inspection Date: 1/28/2025

Inspection #: Visit ID: 10766411

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils at out side bar. Manager removed.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bags stored over cranberry juices at storage closet.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water on floor of outside walk in cooler.
  • 08B-38-4:Basic - Food stored on floor. Observed food boxes on floor of walk in cooler.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed food scoop for conch fritter batter in standing water at 70F on cook line. Manager discarded water. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at lower bar and main outdoor bar. Manager provided proper signage.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old label on metal food container at dry dish area, manager removed.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing in running water at 71F. Employee placed items in each in cooler to thaw. **Corrective Action Taken**
  • 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. Observed chlorine Dish machine ppm sanitizing solution at less than 10 PPM. Warning
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed slice Ham date marked 1/16/2025 in tall stainless each in cooler at hallway. . Items have exceeded 7 days after opening or prep. See stop sale.
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed slice Ham date marked 1/16/2025 in tall stainless each in cooler at hallway. . Items have exceeded 7 days after opening or prep. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed risotto at 46F - Cold Holding- per manager, items not prepared or portioned today. Items removed from reach in cooler fans left out of temperature for approximately 30 minutes. Manager voluntarily discarded.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Trinidad heavy cream sauce at 116F- per manager, items removed from heat and out of temperature for approximately 1 hour. Operator voluntarily discarded.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at main out door bar hand wash sink. Manager provided paper towels. Corrected On-Site

Inspection Date: 7/10/2024

Inspection #: Visit ID: 8820350

  • N/A:No Violations Were Observed

Inspection Date: 7/2/2024

Inspection #: Visit ID: 8736965

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted. Operator inverted. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. At walk in cooler, buckets of condensed milk and pickles stored on floor. Advised operator of proper storage. Operator stored correctly. Repeat Violation
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine less than 160. Advised operator to use 3 compartment sink for sanitizing dishes. Operator set up 3 compartment sink with quartenary 200ppm. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 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. At flip top lowboy, Coleslaw (47F - Cold Holding); not prepared or portioned today. Operator stated product held in unit over 4 hours. See stop sale
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top lowboy, Coleslaw (47F - Cold Holding); not prepared or portioned today. Operator stated product held in unit over 4 hours. See stop sale
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Inspection Date: 4/11/2024

Inspection #: Visit ID: 8490442

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner- on the shelves at dishwasher area; advised to invert
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink cup on cutting board at sandwich table at seafood bar; removed Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.- shelves at dishwasher area;
  • 08B-38-4:Basic - Food stored on floor- buckets of pickles in walk-in cooler Advised to store properly
  • 10-18-5:Basic - In-use utensil stored in sanitizer between uses- knife at prep table in the kitchen Removed Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink at the outside bar used by food employees.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers- opened bottle of water inside the same container with food to be served to customers in sandwich table at cook line; Removed Corrected On-Site
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature less than 160); operator fixed to 160 F Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chimichuri (62F - Cold Holding); a5 expo line ; food not prepared or portioned today; food out of temperature for approximately one hour;operator on TPHC form for 4 hours; fish dip (55-43F - Cold Holding); in reach in cooler at expo line; food not prepared or portioned today; food overstocked; food out of temperature for approximately 1 hour; smaller portions made **Corrective Action Taken**

Inspection Date: 9/1/2023

Inspection #: Visit ID: 8358010

  • 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 shrimp over cooked potato skins and French fries at reach in freezer on cook line. Raw shrimp and cooked potato skins not in commercial packaging. Operator stored properly. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Red and black fish eggs (tobiko) over cooked bacon and cooked sausage walk in meat cooler. Operator stored properly. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed house made Crab and shrimp dip with preparation date of 8/22 at walk in prep cooler. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice bath on cook line: egg wash (50F - Cold Holding); ice bath server station: butter pats (83F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for 1.5 hours. Operator returned to walk in cooler to quick chill. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. French fries (123F - Hot Holding) Observed pan of cooked French fries being held in hot window. Per operator, fries held for 10 min. Operator elected to discard fries. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed Alleve pain reliever stored over produce sink in kitchen area. Operator stored properly. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pull out by fryer: mahi fingers (51F - Cooling) at 1:40 since 11:00 - 49 F at 2:05 At current rate of cooling product will not reach 41F within 4 hours. Operator placed on ice bath to quick chill. **Corrective Action Taken**