DirtyFLRestaurant Inspection Data

DIVE BAR RESTAURANT LLC

318 S US HWY 1 #106

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 1/15/2025

Inspection #: Visit ID: 10759262

  • 36-64-5:Basic - - From initial inspection : Basic - Objectionable odors by high top tables and sushi / oyster bar area of the establishment. As per operator plumbing company was flashing the bathroom lines earlier; odor sensed only the area mentioned above ; all other areas clear of odors - From follow-up inspection 2025-01-15: Still observed **Time Extended**
  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Multiple raw fish over cream cheese, cooked asparagus, cooked shrimp in cooler right sushi station Raw battered shrimp over sauces in walk-in cooler Food store properly Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2025-01-15: Raw battered shrimp over cut vegetables and surimi in left cooler at sushi station Food stored properly Admin Complaint Corrected On-Site
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. seafood salad (51F - Cold Holding);eel (51F); surimi (51F); battered shrimp (51F); masago (51F)in left cooler at sushi station ; as per operator food not prepared or portioned today; food out of temperature for more than 4 hours; See Stop Sale sliced cheese (41-46F - Cold Holding); sliced tomatoes (41-46F - Cold Holding) in unit #1 at cook station ; as per operator food not prepared or portioned today; food overstocked; food out of temperature for approximately 30 minutes; smaller portions made; **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2025-01-15: Seafood salad 42 Cold Holding Surimi 43 Cold Holding Battered shrimp 43 Cold Holding- all in left cooler at sush8 station Sliced tomatoes 42 Cold Holding Sliced cheese 44 -46 Cold Holding in cooler #1 at cook line; Operatirvplaced ice bags on top; food not prepared or portioned today ; foods out of temperature for approximately 30;minutes; Admin Complaint

Inspection Date: 1/14/2025

Inspection #: Visit ID: 10758655

  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle touching flour at the back of the kitchen Stored properly Corrected On-Site
  • 36-64-5:Basic - Objectionable odors by high top tables and sushi / oyster bar area of the establishment. As per operator plumbing company was flashing the bathroom lines earlier; odor sensed only the area mentioned above ; all other areas clear of odors
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Multiple raw fish over cream cheese, cooked asparagus, cooked shrimp in cooler right sushi station Raw battered shrimp over sauces in walk-in cooler Food store properly Corrected On-Site 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. seafood salad (51F - Cold Holding);eel (51F); surimi (51F); battered shrimp (51F); masago (51F)in left cooler at sushi station ; as per operator food not prepared or portioned today; food out of temperature for more than 4 hours; See Stop Sale
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. seafood salad (51F - Cold Holding);eel (51F); surimi (51F); battered shrimp (51F); masago (51F)in left cooler at sushi station ; as per operator food not prepared or portioned today; food out of temperature for more than 4 hours; See Stop Sale sliced cheese (41-46F - Cold Holding); sliced tomatoes (41-46F - Cold Holding) in unit #1 at cook station ; as per operator food not prepared or portioned today; food overstocked; food out of temperature for approximately 30 minutes; smaller portions made; **Corrective Action Taken** Repeat Violation Admin Complaint
  • 01B-19-5:High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. 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 and the time removed from temperature control cannot be determined. See stop sale. Sushi rice from the night before at sushi station; See Stop Sale;
  • 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 and the time removed from temperature control cannot be determined. See stop sale. Sushi rice from the night before at sushi station; See Stop Sale;
  • 31A-11-4:Intermediate - Handwash sink at bar used for purposes other than handwashing- towels stored inside Removed Corrected On-Site
  • 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Establishment uses small household frying equipment at the prep station at the back of the kitchen, no hood system above it. Repeat Violation

Inspection Date: 8/13/2024

Inspection #: Visit ID: 8777508

  • 14-11-5:Basic - Equipment in poor repair- two door cooler has insulation exposed - at expo line
  • 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment- over dry storage food rack at the back of the kitchen Removed Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler at cook line
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor- at cook line; stored properly Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. baked potatoes (45-51F - Cooling) on the front tray at 2 door cooler at expo line; as per operator food cooked last night and left inside cooler to cool down; food covered; food never reached 41 F or below within 6 hours; See Stop Sale
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over dressings in walk-in cooler Raw fish over pot stickers and cooked vegetables Stored properly Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. baked potatoes (45-51F - Cooling) on the front tray at 2 door cooler at expo line; as per operator food cooked last night and left inside cooler to cool down; food covered; food never reached 41 F or below within 6 hours; See Stop Sale
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken broth (66F - Cold Holding) on prep table at cook line; per operator food on TPHC form; not on the form; not time marked; food out of temperature for approximately 30 minutes; added on the form and time marked sliced cheese (41-51F - Cold Holding); in cooler at cook line; food overstocked; food not prepared or portioned today; food out of temperature for approximately 30 minutes; smaller portions made; **Corrective Action Taken** Repeat Violation Admin Complaint
  • 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- LTO set ups- in cooler at cook line; food on the TPHC form but time not marked; time marked since 10:00 am; 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. broccoli soup (129F - Hot Holding)in steam table at expo line; as per operator reheated on the stove 30 minutes prior ; as per operator reheating finished; food out of temperature for approximately 15 minutes; Moved to the stovetop to be reheated to 165 F **Corrective Action Taken**
  • 01C-10-4:Intermediate - oysters tag removed from original container prior to container being emptied- operator provided tags Corrected On-Site
  • 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only- small electrical household fryer used for tempura rolls at prep station ; removed Corrected On-Site

Inspection Date: 2/1/2024

Inspection #: Visit ID: 8598766

  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. - From follow-up inspection 2024-02-01: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards through tall prep areas ; - From follow-up inspection 2024-02-01: **Time Extended**

Inspection Date: 1/25/2024

Inspection #: Visit ID: 8511109

  • 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. Tuna at drawers at cook line; operator took out of the package Corrected On-Site
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- glass door cooler including handles; air curtains at walk-in cooler
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocados with sticker on in reach in cooler at cook line; educated operator
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs and touched clean utensils ; didn't wash grands and changed gloves Manager educated; employee washed hands and changed gloves 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. pineapple salsa (50F - Cold Holding); black beans (49F - Cold Holding); cheese (49F - Cold Holding); shrimp ceviche (49F - Cold Holding) in glass cooler at expo line ; as per operator foods not prepared or portioned today; foods out of temperature for more than four hours ;See Stop Sale
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pineapple salsa (50F - Cold Holding); black beans (49F - Cold Holding); cheese (49F - Cold Holding); shrimp ceviche (49F - Cold Holding) in glass cooler at expo line ; as per operator foods not prepared or portioned today; foods out of temperature for more than four hours ;See Stop Sale Warning
  • 01B-19-5:High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice set on 4 hour time since last night at 7-11 pm not discarded ; foods left overnight at the sushi bar; See Stop Sale
  • 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice set on 4 hour time since last night at 7-11 pm not discarded ; foods left overnight at the sushi bar; See Stop Sale Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards through tall prep areas ;

Inspection Date: 9/27/2023

Inspection #: Visit ID: 8376053

  • 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- tuna in cold holding drawers at cook line; operator removed from packaging Corrected On-Site
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For salmon and other white fish used in sushi rolls; operator provided by the end of inspection Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over marmalade and cream in cooler at cook line; operator stored properly Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (41-46F - Cold Holding); in cold holding unit at cook line Food overstocked; food out of temperature for 30 minutes; food divided in smaller portions; **Corrective Action Taken**