DirtyFLRestaurant Inspection Data

CATHY'S BEACH CONNECTION RESTAURANT

12850 US HWY 1

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 6/16/2025

Inspection #: Visit ID: 10718152

  • 12B-07-4:Basic - Employee beverage container on a food preparation table- next to three compartment sink Removed Corrected On-Site
  • 10-08-5:Basic - Ice scoop handle in contact with ice- at soda dispenser - stored properly Corrected On-Site
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues- at cook line
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm); fixed to 200 ppm Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and scallops over cooked chicken in walk-in cooler Stored properly Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked potatoes (55F - Cold Holding); sausage (60F - Cold Holding); 2 big containers at cook line; food not prepared or portioned today; food out of temperature for approximately 1 hour; food moved to walk-in cooler; **Corrective Action Taken**
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- raw shell eggs at cook line; Time marked 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. potato casserole (102F - Hot Holding) on top of oven; food out of temperature for approximately 1 hour; advised operator to reheat to 165 F and hot hold at 135 F or above
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- quaternary solution at 3 compartment sink;
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Inspection Date: 1/28/2025

Inspection #: Visit ID: 10766154

  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Kitchen; Employee came from outside and began handling raw fish and clean utensils without washing hands first. Advised employee who washed hands Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach in Cooler; Raw Cracked eggs stored above ham slices Advised operator who fixed Corrected On-Site
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster
  • 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 poster
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Reach in Cooler; cut tomatoes (50F - Cooling)since 2:15 @3:15@3:45-same Items stored in overfilled container At this current rate food will not reach 41F within four hours. Operator moved to quick chill **Corrective Action Taken**

Inspection Date: 11/13/2024

Inspection #: Visit ID: 10717467

  • N/A:No Violations Were Observed

Inspection Date: 11/12/2024

Inspection #: Visit ID: 8767522

  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Hot dogs sitting out to defrost - operator moved to cooler. Corrected On-Site Warning
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 50ppm); operator corrected Triple Sink (Quaternary 200ppm) 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. small make table - sliced ham (60F - Cold Holding); sliced salami (57F - Cold Holding); sliced turkey (56F - Cold Holding); shedded cheese (57F - Cold Holding) Not portioned or prepared today held in unit overnight and more than 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. small make table - sliced ham (60F - Cold Holding); sliced salami (57F - Cold Holding); sliced turkey (56F - Cold Holding); shedded cheese (57F - Cold Holding) Not portioned or prepared today held in unit overnight and more than 4 hours - see stop sale. Cook line - cooked sausage (67F); fresh shell eggs (68F - Cold Holding) not portioned or prepared today both sitting out at room temperature under 2 hours - operator moved to cooler. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation Warning

Inspection Date: 4/18/2024

Inspection #: Visit ID: 8608749

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon in walk in cooler Repeat Violation
  • 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. Employees coffee in open cup Corrected On-Site
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employees eating at prep table in kitchen next to slicer Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Fish avocados Potatoes on floor in walk in cooler Corrected On-Site Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked chicken walk in cooler Corrected On-Site
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. eggs (64F - Cold Holding); on prep table shelf. Out less than four hours. Placed in cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked potatoes (58F - Cold Holding); on prep table. Not prepped or portioned. Out less than four hours. Placed in cooler. **Corrective Action Taken**
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CATHERINE MURPHY 9/27/2018 Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At front counter Corrected On-Site

Inspection Date: 2/8/2024

Inspection #: Visit ID: 8370110

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk-in cooler; commercially processed reduced oxygen packaged raw salmon (40F - Cold Holding), labeled to remove from package before thawing, no longer frozen. See Stop Sale. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At prep area; employee beverage on prep table next to slicer. Operator removed. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. At walk-in cooler; pan of raw fish, box of avocados and container if butter stored on floor. Advised operator to properly store items 6 inches off floor. Operator began rearranging items to be placed on shelves. **Corrective Action Taken** Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. At walk-in cooler; multiple ready to eat items and multiple raw items stored uncovered. Advised operator to cover stored food. Operator began covering items with plastic wrap. **Corrective Action Taken** Repeat Violation
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. At prep area; container of commercially processed reduced oxygen packaged tuna, thawing at room temperature. Operator moved to reach in cooler Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk-in cooler; commercially processed reduced oxygen packaged raw salmon (40F - Cold Holding), labeled to remove from package before thawing, no longer frozen. See Stop Sale.
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Expired 9/20/23.