PILOT HOUSE RESTAURANT
13 SEAGATE BLVD
Overall Food Safety Rating
★★★☆☆ (3.1/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/4/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/4/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/3/2025
High Priority
1
Intermediate
2
Basic
3
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observe personal bottle water on preparation table by walk in cooler.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observe personal lunch containers next to establishment food on reach in cooler by preparation area. Operator moved items during inspection. Corrected On-Site Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observe flour container not identified with common name at dry stora area. Operator identified container during inspection. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe cubed tuna (47F - Cold Holding); cooked shrimp (47F - Cold Holding); tuna salad (46F - Cold Holding); cut tomatoes (46F - Cold Holding) bean salad (54F - Cold Holding); fish dip (52F - Cold Holding) at salad station, as per operator less than 2 hours. Operator moved all products from unit during inspection. **Corrective Action Taken** Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observe soiled can opener blade. Employee moved can opener to dishwasher area. **Corrective Action Taken**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observe cooked black beans not date marked inside reach in cooler at cook line, as per employee over 24 hours. Operator dated during inspection. Repeat Violation
Food safety inspection conducted on 4/3/2025 revealed 6 total violations (1 high priority, 2 intermediate, 3 basic).
Inspection on 12/5/2024
High Priority
0
Intermediate
0
Basic
3
Total
3
Inspection Details:
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back door. - From follow-up inspection 2024-12-05: Still observed. **Time Extended**
- 21-04-4:Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. Observed WC under green cutting board in the kitchen area. Operator removed the WC. Corrected On-Site - From follow-up inspection 2024-12-05: Still observed. Corrected On-Site
- 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe under 2 compartment sink in preparation area next to HWS. - From follow-up inspection 2024-12-05: Still observed. **Time Extended**
Food safety inspection conducted on 12/5/2024 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 11/21/2024
High Priority
3
Intermediate
2
Basic
9
Total
14
Inspection Details:
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food in standing reach in cooler in prep area. Operator discarded the food. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal drink on green cutting board next to the stove in the kitchen area. Operator removed the personal drink. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting at dryer rack in the dishwasher area.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back door.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 98°F on prep table next to the white chest freezer in kitchen area.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed WC under green cutting board in the kitchen area. Operator removed the WC. Corrected On-Site
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal bottle of water in reach in freezer. Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall behind the three compartment sink.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe under 2 compartment sink in preparation area next to HWS.
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked rice container dated 11/13 in reach in cooler across from the stove in the kitchen area. Operator discarded the product. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken wings (46F - Cold Holding); conch fritter batter (46F - Cold Holding). As per operator over 24 hours. Also observed cooked rice container dated 11/13 in reach in cooler across from the stove in the kitchen area. Operator discarded the product. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken wings (46F - Cold Holding); conch fritter batter (46F - Cold Holding); As per operator for over 24 hours. Operator discarded the items. Also observed raw chicken breast (49F - Cold Holding); sliced ham (48F - Cold Holding) as per operator for less than two hours. Operator moved the products to the walk in cooler for rapid cooling. Also observed Cooler at salad station: cooked shrimp (44F - Cold Holding); raw tuna (44F - Cold Holding); seared tuna (44F - Cold Holding) as per employee for less than 1 hour. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marking for prime rib at the preparation table across from the stove. As per operator held for 24 hours. Also observed cooked pasta not date marked in reach in cooler across from the stove in kitchen area. As per operator held for 24 hours.
Food safety inspection conducted on 11/21/2024 revealed 14 total violations (3 high priority, 2 intermediate, 9 basic).