DirtyFLRestaurant Inspection Data

LUCKY SHUCK OYSTER BAR & TAP HOUSE/THE TACKLEBOX

1116 Love Street
Florida, 33477
Palm Beach County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 10/29/2024

Inspection #: Visit ID: 10705826

  • N/A:No Violations Were Observed

Inspection Date: 10/28/2024

Inspection #: Visit ID: 10703206

  • 14-01-5:Basic - Bowl used to dispense quinoa Repeat Violation
  • 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 loaded dishwasher with dirty dishes; touched clean utensils, walked away form dishwasher area returned no handwashing; manager educated; employee washed hands Corrected On-Site Repeat Violation Admin Complaint
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit- at cook line Removed Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw seared tuna over guacamole and cooked shrimp in cooler #2 at raw bar; raw tuna over guacamole in cooler #3 at raw bar; raw oysters over cut lemons, sauces and chimichurri in cooler at cook line raw shell eggs on top of mayo bucket in walk-in cooler;
  • 01B-02-5:High Priority - Stop Sale issued on time control for safety food due 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 on time since 11:00 am not discarded at 3 pm;
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. heavy cream (77F - Cold Holding)by steam table at cook line; as per operator food on TPHC; food not listed on the procedure and time marked; as per operator food out of temperature for approximately 2 hours; food added on TPHC form cooked rice (43-49F - Cold Holding); in cooler across from steam table at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 2 hours; food overstocked; smaller portions made; sliced cheese (43-52F - Cold Holding) in cooler across from the grill; food not prepared or portioned today. Food out of temperature for approximately 1 hour; smaller portions made **Corrective Action Taken** Repeat Violation Admin Complaint
  • 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 on time since 11:00 am not discarded at 3 pm;
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fries (98F - Hot Holding)inside frying basket at frying station; food out of temperature for approximately 20 minutes; placed back in the fryer to reheat to 165 F butter creole mustard (130F - Hot Holding); in steam table at cook line ; food double panned and not covered; food out of temperature for approximately 1 hour; food placed to be reheated to 165F chicken stock (90F - Hot Holding);on the prep table at cook line by steam table; food out of temperature for approximately 2 hours; food placed on TPHC 11:00-3:00 pm **Corrective Action Taken** **Corrective Action Taken**
  • 03F-10-5:Intermediate - Corn and shrimp hush puppies not on the written procedures for use of time as a public health control ; operator added food; Corrected On-Site

Inspection Date: 7/25/2024

Inspection #: Visit ID: 8760101

  • 14-01-5:Basic - Bowl used to dispense salt at cook line; Removed Corrected On-Site Repeat Violation
  • 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Clean buckets were store on the floor Operator fixed Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At prep area; Employee juice cup on prep area Operator removed Corrected On-Site Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At various areas throughout establishment employees personal belongings were observed like jackets; caps; wallets Advised Operator to designate an area for employees personal belongings. Operator removed Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting- on the drying rack next to dishwasher Advised Operator to allow proper drainage
  • 10-08-5:Basic - Ice scoop handle in contact with ice- at raw bar and drink bar Removed Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Multiple employees put gloves on and started working with food without washing hands first; 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 loading dishwasher with dirty plates unloaded dishwasher with clean plates without washing hands before Operator educated and employees washed hands; Corrected On-Site Repeat Violation Admin Complaint
  • 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Household bug spray stored at the bar Operator discarded Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw tuna not commercially packaged stored above fries commercially packaged in reach in freezer next to walk-in cooler Stored 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. At Flip top cooler at entrance to kitchen; coleslaw (45F - Cold Holding) Per Operator not prepared or portioned today Item was held in cooler overnight; food out of temperature for more than four hours; See Stop Sale Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top cooler at entrance to kitchen; coleslaw (45F - Cold Holding) Per Operator not prepared or portioned today Item was held in cooler overnight; food out of temperature for more than four hours; See Stop Sale butter (55F - Cold Holding) left at room temperature to melt next to grill; operator placed food on the grill to reheat; Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. At Bar; Bug spray stored with clean glasses Operator removed At Bar; Spray bottles containing chemical stored with drinks and over drinks Operator removed Corrected On-Site
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses. Reviewed Big six and emailed poster to operator **Corrective Action Taken**
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sweet mash potatoes (55F - Cooling)since 9:00 at 10:29 2nd temp 61 F at 10:56; food placed in closed container ; at this rate food will not reach 41 F within 6 hours; operator removed lid; **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At Oyster Service Area; Cutting board with deep cut marks and heavily soiled. Advised Operator to replace or resurface Repeat Violation
  • 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Key lime dessert meringue containing raw yolks Advised to place asterisk next to item.

Inspection Date: 2/8/2024

Inspection #: Visit ID: 8607543

  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at raw shellfish bar; - From follow-up inspection 2024-02-08: **Time Extended**

Inspection Date: 2/7/2024

Inspection #: Visit ID: 8606287

  • 14-01-5:Basic - Bowl used to dispense grits; at cook line; employee switched to utensils with handle Corrected On-Site
  • 12B-14-4:Basic - Employee beverage container in ice machine/ice bin. Bottle of water and juice in ice bind in fish walk-in cooler ; as per operator ice used for guest consumption; beverage removed ; ice stop sale
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drinks on prep tables at cook line; operator removed Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- knifes and spoons stored in water at 67 F at dipper well; food particles floating in water; Removed Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner- shrimp in standing water in plastic buckets on the cart in fish walk-in cooler Educated operator in proper thawing methods
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food- unwashed produce over cooked pasta and other washed vegetables in walk-in cooler; advised operator to reverse Corrected On-Site
  • 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. Employee left the cook line; returned with hands in the pants pockets; proceeded to touch clean equipment to prepare foods; operator educated and employee washed hands and put gloves on; 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. Dishwasher loading dirty dishes in dishwasher and unloading clean dishes after dishes washed and sanitized- no handwash; operator educated; employee washed hands Corrected On-Site Repeat Violation Admin Complaint
  • 12A-19-4:High Priority - Employee washed hands with cold water at handwash sink at dishwasher area; put gloves on and started working with foods at cook line; hot water shut off due to plumbing issues; unable to turn hot water on; advised operator to have employees wash hands with hot water; Repeat Violation Admin Complaint
  • 08B-28-4:High Priority - Food prepared with soiled equipment/utensil. Artichokes being prepared and stored in pan stored on top of garbage can at cook line; asked and advised operator to change pans and keep food container in prep table during preparation;
  • 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 stored behind raw shrimp in drawers at cook line; reversed ; Corrected On-Site
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells- one at cook line See stop sale.
  • 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. collard greens (48F - Cold Holding);in walk-in cooler in main kitchen; as per operator food not prepared or portioned today; food out of temperature for more than 4 hours; food dated 2/4/24 ; See Stop Sale
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. collard greens (48F - Cold Holding);in walk-in cooler in main kitchen; as per operator food not prepared or portioned today; food out of temperature for more than 4 hours; food dated 2/4/24 ; See Stop Sale 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- sushi rice at raw bar in the dining room; as per operator food on time since 9:30 am; advised operator to date as soon as the rice is placed on time;
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mac and cheese (105F - Hot Holding); in hot water pans at cook line; food double panned ; food out of temperature for approximately 30 minutes; operator returned to the stove to reheat to 165 F **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at raw shellfish bar;
  • 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/ Manager walked at the end of inspection Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink at dishwasher area; operator unable to turn on due to needing repairs; multiple HWS near by;

Inspection Date: 11/8/2023

Inspection #: Visit ID: 8546907

  • 11-07-5:Intermediate - Observed: 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. Reviewed and emailed poster; Corrected On-SitePriority: Intermediate
  • 01C-10-4:Intermediate - Observed: Clams/mussels/ tags removed from original container prior to container being emptied- divided in multiple locations / containers; advised operator to make copies of original tag and keep inside the container Priority: Intermediate
  • 12B-07-4:Basic - Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils- at raw bar and cook line; removed; Corrected On-Site Priority: Basic
  • 12A-20-4:High Priority - Observed: Employee washed hands with no soap. Employee rinsed hand with water only; operator educated; employee washed hands with soap ; Corrected On-Site Priority: High Priority
  • 22-02-4:Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at raw bar. Priority: Intermediate
  • 31A-11-4:Intermediate - Observed: Handwash sink used for purposes other than handwashing- to fill up sanitizer bucket with water and wet cloth towels to clean surfaces; operator educated **Corrective Action Taken** Priority: Intermediate
  • 31B-03-4:Intermediate - Observed: No soap provided at handwash sink at bar; no paper towels provided at HWS at the bar and by dishwasher; operator provided Corrected On-Site Priority: Intermediate
  • 01B-02-5:High Priority - Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. corn and shrimp hush puppies (45F - Cooling); in walk in cooler ; as per operator food prepared the day before and cooled in big plastic container with lid on; food never reached 41 F or below within 4 hours; See Stop Sale ; educated operator on proper methods of cooling foods; See Stop Sale; Repeat Violation Admin Complaint Priority: High Priority
  • 03A-02-5:High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tropical salsa (43-47F - Cold Holding); in ice at raw bar ; ice bath not properly set up; food not prepared or portioned today; food out of temperature for approximately 20 minutes; operator added ice; **Corrective Action Taken** Repeat Violation Admin Complaint Priority: High Priority
  • 03D-06-5:High Priority - Observed: Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. corn and shrimp hush puppies (45F - Cooling); in walk in cooler ; as per operator food prepared the day before and cooled in big plastic container with lid on; food never reached 41 F or below within 4 hours; See Stop Sale ; educated operator on proper methods of cooling foods; See Stop Sale; Repeat Violation Admin ComplaintPriority: High Priority
  • 03B-01-6:High Priority - Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef Raghu (133-162F - Hot Holding); gumbo (128-135 F - Hot Holding) in steam table at flat top and salad station; food not being stirred; operator stirred foods ; rechecked to 152F/ 142F Corrected On-Site Repeat Violation Admin Complaint Priority: High Priority
  • 21-09-4:Basic - Observed: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean- at fish room Operator discarded Corrected On-Site Priority: Basic

Inspection Date: 10/19/2023

Inspection #: Visit ID: 8529676

  • 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beef Raghu (46F - Cooling); dirty rice (45F - Cooling); in walk-in cooler; as per operator foods cooked the night before; foods covered during cooling process; foods never reached 41 F within 6 hours; See Stop Sale. Warning - From follow-up inspection 2023-10-19: Egg yolks 61-62 F cooling at 2:49 to 59-62 F at 3:22 since 2:15 pm ; food covered during cooling process at this rate food will not reach 41 F or below within 6 hours; Cooked wings 45-46 Cooling Steamed cauliflower 44-45 F cooling Admin Complaint
  • 01B-02-5:High Priority - - From initial inspection : 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. steamed cauliflower (46F - Cold Holding); in walk-in cooler; food perpetrated two days prior; food not portioned today; food overstocked; food out of temperature for more than four hours; See Stop Sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beef Raghu (46F - Cooling); dirty rice (45F - Cooling); in walk-in cooler; as per operator foods cooked the night before; foods covered during cooling process; foods never reached 41 F within 6 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. shrimp hush puppies (50-51F - Cooling); in walk-in cooler; as per operator food prepared yesterday; food never reached 41 F or below within 4 hours; food stored in big plastic container with tight lid; See Stop Sale Warning - From follow-up inspection 2023-10-19: High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked wings 45-46 Cooling Steamed cauliflower 44-45 F cooling Admin Complaint Admin Complaint
  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2023-10-19: **Time Extended**

Inspection Date: 10/18/2023

Inspection #: Visit ID: 8368553

  • 14-01-5:Basic - Bowl used to dispense flour and rice at cook line Removed Corrected On-Site Warning
  • 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. beef Raghu (46F - Cooling); dirty rice (45F - Cooling); in walk-in cooler; as per operator foods cooked the night before; foods covered during cooling process; foods never reached 41 F within 6 hours; See Stop Sale. Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw tuna not commercially packaged over with cooked sausage and French fries; Raw ground beef not commercially packaged with corn not commercially packaged - all in reach in freezer by walk-in cooler Operator stored properly 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. steamed cauliflower (46F - Cold Holding); in walk-in cooler; food perpetrated two days prior; food not portioned today; food overstocked; food out of temperature for more than four hours; See Stop Sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beef Raghu (46F - Cooling); dirty rice (45F - Cooling); in walk-in cooler; as per operator foods cooked the night before; foods covered during cooling process; foods never reached 41 F within 6 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. shrimp hush puppies (50-51F - Cooling); in walk-in cooler; as per operator food prepared yesterday; food never reached 41 F or below within 4 hours; food stored in big plastic container with tight lid; See Stop Sale Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. steamed cauliflower (46F - Cold Holding); in walk-in cooler; food perpetrated two days prior; food not portioned today; food overstocked; food out of temperature for more than four hours; See Stop Sale. 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- butter at prep area; per operator food out on time since 10:00 am; Operator time marked; Corrected On-Site 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. shrimp hush puppies (50-51F - Cooling); in walk-in cooler; as per operator food prepared yesterday; food never reached 41 F or below within 4 hours; food stored in big plastic container with tight lid; See Stop Sale 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. Mac and cheese (122F - Hot Holding); in steam table at cook line ; as per operator food reheated earlier and moved to steam table; as per operator no longer in reheating process; food double panned and steam table not covered to keep steam inside; Operator moved to the stove to reheat to 165 F **Corrective Action Taken** Warning
  • 03G-43-1:Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. ROP Cooked lobster in reach in freezer from 10/12/23 Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning
  • 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Warning