DirtyFLRestaurant Inspection Data

LITTLE MOIR'S FOOD SHACK

103 S US HWY 1 D-3

Overall Food Safety Rating

★☆☆☆☆ (1.2/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 2/11/2025

Inspection #: Visit ID: 10777489

  • 12A-09-4:High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed numerous times employees wiping gloved hands on soiled apron or soiled dry towels and touching clean plates and utensils without changing gloves and washing hands; Operator educated and employees washed hands Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2025-02-11: Observed employee drinking from personal cup, touching personal cloths and touching desert pan without washing hands and changing gloves ; educated; employee washed hands; 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. red wine vinaigrette with pasteurized eggs (43-45F - Cold Holding);in cooler next to fryer Food not prepared or portioned today ; food out of temperature for approximately 1 hour; smaller portioned made; cut tomatoes (55F - Cold Holding); in salad cooler as per operator food not prepared or portioned today ; food out of temperature for approximately 1 hour; chef decided to discard food; cooked pasta spaghetti(56F - Cold Holding)in cooler #3 at cook line ; food not prepared or portioned today ; food out of temperature for approximately 1 hour; Food moved to different cooler; cooked potatoes (55F - Cold Holding)in small protein cooler at sautéed station ; food out of temperature for approximately 1 hour; food placed on ice ; tuna (44F - Cold Holding);in cooler #3 at cook line; food not prepared or portioned today; food out of temperature for approximately 30 minutes; food placed in ice; **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2025-02-11: Diced tomatoes 41 F Melon salad 38 F cooler #1 at cook line Liquid eggs 52 Cold Holding / Tuna rolls 46 F Cold Holding in cooler next to fryer food not prepared or portioned today; foods out of temperature for more than four hours ; See Stop Sale Melon Salad 38 F Street corn 38 F in #2 at cook line Feta cheese 41 F Scallops 41F Raw Chicken 41 in cooler #3 cook line Salmon 37 F White fish 37 F Liquid Eggs 33 F In cooler #4 at cook line **Complied** Admin Complaint
  • 03D-15-4:Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. steamed green beans (55-56F - Cooling)at 12:57 to 51 F at 1:23 since 11:30 ; in salad cooler at cook line; at this rate food will not reach 41 F or below within 6 hours; food moved to different cooler guacamole with tomatoes (48-52F - Cooling)at 1:05 to 52 F at 1:23 since 11:30 ;in cooler #3 at cook line; at this rate food will not reach 41 F or below within 4 hours; food placed in ice **Corrective Action Taken** - From follow-up inspection 2025-02-11: Lobster fritters 52 F at 3:52 since 3:00 Coconut shrimp 46 Cooling at 3:54 since 11:30 - food never reached 41 F or below within 4 hours - See Stop Sake Admin Complaint

Inspection Date: 2/10/2025

Inspection #: Visit ID: 10773325

  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit- some units at cook line
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler- 2 coolers at cook line
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over cut fruit inside cooler at salad station Stored properly Corrected On-Site
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm); remade to 200 ppm Corrected On-Site Repeat Violation
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cheese sauce (85-105F - Cooling)at 12:45 to 83-97 F at 1:30 since 11:00 at counter at side bar; food never reached 70 F within 2 hours; operator decided to reheat food to 165 F and start cooling process again **Corrective Action Taken**
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed numerous times employees wiping gloved hands on soiled apron or soiled dry towels and touching clean plates and utensils without changing gloves and washing hands; Operator educated and employees washed hands Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. red wine vinaigrette with pasteurized eggs (43-45F - Cold Holding);in cooler next to fryer Food not prepared or portioned today ; food out of temperature for approximately 1 hour; smaller portioned made; cut tomatoes (55F - Cold Holding); in salad cooler as per operator food not prepared or portioned today ; food out of temperature for approximately 1 hour; chef decided to discard food; cooked pasta spaghetti(56F - Cold Holding)in cooler #3 at cook line ; food not prepared or portioned today ; food out of temperature for approximately 1 hour; Food moved to different cooler; cooked potatoes (55F - Cold Holding)in small protein cooler at sautéed station ; food out of temperature for approximately 1 hour; food placed on ice ; tuna (44F - Cold Holding);in cooler #3 at cook line; food not prepared or portioned today; food out of temperature for approximately 30 minutes; food placed in ice; **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. steamed green beans (55-56F - Cooling)at 12:57 to 51 F at 1:23 since 11:30 ; in salad cooler at cook line; at this rate food will not reach 41 F or below within 6 hours; food moved to different cooler guacamole with tomatoes (48-52F - Cooling)at 1:05 to 52 F at 1:23 since 11:30 ;in cooler #3 at cook line; at this rate food will not reach 41 F or below within 4 hours; food placed in ice **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line Repeat Violation

Inspection Date: 9/5/2024

Inspection #: Visit ID: 8879566

  • 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor- plastic containers at the back of the kitchen ; advised to store properly
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner- plastic containers stored at the back of the kitchen not inverted ; advised to invert ;
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable- cook line
  • 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 in rice ; stored properly Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- ladle in water at 107 F Water discarded Corrected On-Site
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues- at cook line heavy presence of food debris on all lids
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) at cook line Fixed to 200 ppm. Corrected On-Site Repeat Violation
  • 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. Onion soup dated 8/27/ Wasabi with egg dressing dated 8/25 all foods in walk-in cooler
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee left cook line and returned to work with food ; employee changed gloves but didn't wash hands before ; 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. cooked pasta (60-65F - Cold Holding); raw bacon (53F - Cold Holding); in cooler #2 at cook line; food not prepared or portioned today; food 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. cooked pasta (60-65F - Cold Holding); raw bacon (53F - Cold Holding); in cooler #2 at cook line; food not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line Repeat Violation
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 7/16/2024

Inspection #: Visit ID: 8730939

  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues- salad cooler at cook line
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Educated operator to place cloth in sanitizer solution
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) fixed to 200 ppm
  • 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. onion soup (48-46F - Cooling); lobster soup (48-46F - Cooling); in walk-in cooler; food cooked yesterday and placed in big plastic containers to cool overnight; food never reached 41 F within 6 hours; See Stop Sale Repeat Violation Admin Complaint
  • 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. Empire put gloves on and started handling salad plates; no handwashing before; educated ; employee washed hands; Corrected On-Site Repeat Violation Admin Complaint
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched wiping cloth ; touched clean plates starting to plate foods before changing gloves and washing hands; educated employee washed hands ; 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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. onion soup (48-46F - Cooling); lobster soup (48-46F - Cooling); in walk-in cooler; food cooked yesterday and placed in big plastic containers to cool overnight; food never reached 41 F 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. rice noodles (47F - Cold Holding)in cooler at cook line ( salad station); as per operator food not prepared or portioned today; food taken out while prepping tickets; food out of temperature for less than four hours; Food placed in ice Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Inspection Date: 1/24/2024

Inspection #: Visit ID: 8483709

  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocado with sticker still on at cook line; Educated operator; operator washed and removed sticker 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. smoked fish (45-46F - Cooling);in beer cooler; food prepared last night and placed in beer cooler to cool overnight; food never reached 41 F or below within 6 hours; See Stop Sale Repeat Violation Admin Complaint
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee started working with food, put gloves on and didn't wash hands before; Educated; employee washed hands 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. Raw chicken over burgers in walk-in cooler; reversed 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. smoked fish (45-46F - Cooling);in beer cooler; food prepared last night and placed in beer cooler to cool overnight; food never reached 41 F or below within 6 hours; See Stop Sale Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line and can opener
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.

Inspection Date: 8/25/2023

Inspection #: Visit ID: 8352192

  • 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Operator removed wet towel from prep table. Corrected On-Site
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm); operator corrected Sanitizer Bucket (Quaternary 400ppm) 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 - walk in cooler - French onion soup (51F - Cooling) operator states held overnight and more than 6 hours - see stop sale.
  • 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 - walk in cooler - French onion soup (51F - Cooling) operator states held overnight and more than 6 hours - see stop sale. Repeat Violation Admin Complaint