DirtyFLRestaurant Inspection Data

THE CLUB OF ADMIRALS COVE MARINA CAFE

200 ADMIRALS COVE DR

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 3/5/2025

Inspection #: Visit ID: 8995277

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable- some at cook line
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over sauces on speed rack in walk-in cooler; Food stored properly Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (41-49F - Cold Holding)in ice bath at expo line; food not prepared or portioned today; food out of temperature for approximately 30 minutes; smaller portions made; cooked onions (48F - Cold Holding);in cooler at breakfast station ; food not prepared or portioned today ; food double panned; food out of temperature for approximately 1 hour; second pan removed ; **Corrective Action Taken** Repeat Violation Admin Complaint

Inspection Date: 10/3/2024

Inspection #: Visit ID: 8787315

  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor- beef stock containers stored on 2 cooking sheets in walk-in freezer Stored properly Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed spinach bags over cut up peppers and Brussels sprouts in produce cooler Stored properly Corrected On-Site
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit- at breakfast station Water changed Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over mozzarella cheese in cooler at pizza station Stored properly 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. rice (123F - Hot Holding)in alto sham at cook line As per operator food out of temperature for approximately 1 hour; moved in the steamer to reheat to 165 F **Corrective Action Taken**

Inspection Date: 3/12/2024

Inspection #: Visit ID: 8576198

  • 31A-09-4:Intermediate - Handwash sink at cook line not accessible for employee use at all times- blocked by garbage can Removed Corrected On-Site

Inspection Date: 12/15/2023

Inspection #: Visit ID: 8386195

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- two containers holding utensils at 90 F at cook line; discarded Corrected On-Site
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched bread with bare hands while placing in bread warmer; food will not reach 145 F; chef educated employee; washed hands placed gloves ; Corrected On-Site
  • 01B-02-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (69F - Cold Holding); in reach in cooler at cook line; food double panned; food out of temperature for approximately 3 .5 hours; food moved to walk-in cooler; rechecked at 4 hour mark; food at 58 F. See Stop Sale
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (69F - Cold Holding); in reach in cooler at cook line; food double panned; food out of temperature for approximately 3 .5 hours; food moved to walk-in cooler; rechecked at 4 hour mark; food at 58 F. See Stop Sale
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. roasted garlic in oil (72F - Cold Holding); at pizza station; food out of temperature for approximately 2 hours; emailed TPHC form to be added ; operator decided to discard after 2 hours; tomato salsa (44F - Cold Holding); in walk cooler; food not prepared or portioned today; food out of temperature for approximately 1 hour; shelves cleaned ; food moved to walk-in freezer; **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. oatmeal (122-156F - Hot Holding) at cook line; food not stirred; as per operator food to be tossed after 4 hours; not using form; emailed form and added ; **Corrective Action Taken**