ZAXBYS
Northwest Federal Highway
Florida, 34957
Martin County County
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection Date: 10/13/2023
Inspection #: Visit ID: 8523176
- N/A:No Violations Were Observed
Inspection Date: 10/11/2023
Inspection #: Visit ID: 8355413
- 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. Reach in at cook line: hard boiled eggs (46F - Cold Holding); shredded cheddar (45F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in excess of 4 hours. See stop sale. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in at cook line: hard boiled eggs (46F - Cold Holding); shredded cheddar (45F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in excess of 4 hours. See stop sale. Pull out drawer at grill: chicken (49F - Cold Holding) Reach in at cook line: sliced American cheese (48F - Cold Holding); white American cheese (49F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for 3 hours. Operator placed ice packs on chicken. Operator placed sliced cheeses in tall stainless reach in cooler across from cook line. **Corrective Action Taken** Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried pickles (115F - Hot Holding); fried cheddar bites (122F - Hot Holding) Observed at hot holding pan on cook line. Per operator, out of temperature for approximately 15 minutes. Operator discarded products. **Corrective Action Taken** Warning
- 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. Per operator, at least 1 employee hired less than 60 days. No proof of employee health reporting at time of inspection. Employee health procedure sent to operator. Warning