REEF HUT

Based on 5 health inspections, REEF HUT in KEY LARGO has earned a 2.1/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 5 reports on file

35 OCEAN REEF DR STE ED #200

★★☆☆☆ (2.1/5)

Based on 5 health inspection reports

All Inspection Reports

Visit ID: 10930505

Met Inspection Standards

3 high, 1 basic

10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed on cooked chicken tenders at cook line, operator removed during inspection.
08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw breaded chicken breast stored above cooked raw salmon on drawers at cook line, operator stored properly during inspection. Corrected On-Site
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw steak (45F - Cold Holding) in reach in cooler at cook line, as per operator less than 1 hour. Operator moved to reach in freezer to cool down temperature. **Corrective Action Taken**
03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese pizza (125F - Hot Holding) at front counter, as per operator less than 1 hour. Operator proceeded to reheated during inspection. **Corrective Action Taken** Repeat Violation

Visit ID: 10764470

Met Inspection Standards

1 high, 1 int, 1 basic

21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation
03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe sausages (114F - Hot Holding); croquettes (113F - Hot Holding) as per employee less than 3 hours, employee discarded during inspection. Corrected On-Site
03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided form to operator.

1 high, 1 int, 1 basic

21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at pizza station.
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above shredded cheese on reach in cooler at cook line. Employee stored food properly during inspection. Corrected On-Site
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 cooked chicken breast not date marked on drawers at cook line, as per Chef over 24 hours , chef dated food during inspection. Corrected On-Site

Visit ID: 8607712

Met Inspection Standards

1 high, 4 basic

14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed in flour and cook pasta containers, employee removed during inspection. Corrected On-Site
12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on preparation table at pizza station. Employee removed. Corrected On-Site
21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at salad station.
02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed flour container not identified with common name, Manager labeled during inspection. 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. Observed raw chicken stored above raw steak, also raw ground beef stored above raw shrimp inside walk in cooler. Employee stored properly. Corrected On-Site

Visit ID: 8341637

Met Inspection Standards

2 high, 1 int, 2 basic

10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed tong stored under grill.
21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at kitchen area.
08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw fish at the cook line, employee rearranged properly. Corrected On-Site
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed blue cheese (48F); shredded cheese (48F); cut tomato. (48F - Cold Holding) at salad station cooler, as per employee less than 4 hours. Employee add ice during inspection. Observed technician looking cooler. **Corrective Action Taken**
05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed in salad cooler.