SNOOKS BAYSIDE
99470 OVERSEAS HWY
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 1/13/2025
High Priority
0
Intermediate
0
Basic
5
Total
5
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2025-01-13: Still observed. **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in units at cook line. - From follow-up inspection 2025-01-13: Still observed. **Time Extended**
- 35B-03-4:Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Observed screen door keeping open at kitchen. Corrected On-Site - From follow-up inspection 2025-01-13: Still observed. **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall behind dishwasher machine. - From follow-up inspection 2025-01-13: Still observed **Time Extended**
- 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several WC at cook line. - From follow-up inspection 2025-01-13: Still observed. **Time Extended**
Food safety inspection conducted on 1/13/2025 revealed 5 total violations (0 high priority, 0 intermediate, 5 basic).
Inspection on 1/10/2025
High Priority
4
Intermediate
2
Basic
9
Total
15
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal orange juice cup on top of white cutting board by ice machine. Corrected On-Site
- 10-08-5:Basic - Ice scoop handle in contact with ice. Observed on ice machine next to dishwasher machine. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in units at cook line.
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Observed screen door keeping open at kitchen. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw lobster tails (53F - Cold Holding) inside 3 compartment sink, as per employee less than 1 hour, employee turned on water. **Corrective Action Taken**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall behind dishwasher machine.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several WC at cook line.
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- 22-12-5:High Priority - Metal stem-type thermometer soiled.
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed establishments is serving now raw fish ceviche.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed French toast mix (48F - Cold Holding); hash browns (54F - Cold Holding) at cook line, as per employee less than 1 hour, employee add ice to the mix and moved hash browns to reach in cooler. Also observed raw lobster tails (53F - Cold Holding) as per employee less than 1 hour, employee turned on water. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed solid can opener blade. Repeat Violation
- 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 shrimp salad not dated marked inside reach in cooler at cook line, as per employee from previous day. Corrected On-Site Repeat Violation
Food safety inspection conducted on 1/10/2025 revealed 15 total violations (4 high priority, 2 intermediate, 9 basic).
Inspection on 8/13/2024
High Priority
1
Intermediate
4
Basic
8
Total
13
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket not inverted next to ice machine.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 10-14-5:Basic - Ice bucket/shovel stored on floor between uses. Observed at bar area. Corrected On-Site
- 10-08-5:Basic - Ice scoop handle in contact with ice. Observed by dishwasher area. Corrected On-Site
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed on unit at cook line by the door.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in unit by dishwasher area. Repeat Violation
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed coconut shrimp (48F - Cold Holding); breaded fish (47F - Cold Holding) on unit at cook line. As per employee less than 1 hour, employee closedown lid during inspection. **Corrective Action Taken**
- 05-15-4:Intermediate - Ambient air thermometer provides a temperature range, but no specific temperature. Observed in unit at cook line by door entrance.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade. Repeat Violation
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at dishwasher area.
- 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 shrimp salad not date marked inside reach in cooler by dishwasher area. As per chef over 24 hours. Corrected On-Site
Food safety inspection conducted on 8/13/2024 revealed 13 total violations (1 high priority, 4 intermediate, 8 basic).
Inspection on 2/21/2024
High Priority
2
Intermediate
2
Basic
13
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice buckets not inverted next to ice machine.
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed tuna packets inside reach in cooler at preparation area.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 08B-38-4:Basic - Food stored on floor. Observed lemons and orange container stored on floor at main bar, employee stored properly during inspection. Corrected On-Site
- 33-19-4:Basic - Garbage on the ground and/or pad around dumpster.
- 10-08-5:Basic - Ice scoop handle in contact with ice. Observed at the main bar, employee stored properly. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at cook line. Repeat Violation
- 33-16-4:Basic - Open dumpster lid.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed inside reach in cooler at preparation area. Employee discarded. Corrected On-Site
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observed at cook line,
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed almond container not identified with common name at cook line.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine at 0ppm. Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw scallops stored above cooked pasta in reach in cooler at preparation area. Employee stored properly. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board at cook line. Observed soiled can opener blade at preparation area. Repeat Violation
- 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 pasta container. Not date marked, as per employee over 24 hours, employee dated during inspection. Corrected On-Site
Food safety inspection conducted on 2/21/2024 revealed 17 total violations (2 high priority, 2 intermediate, 13 basic).
Inspection on 7/19/2023
High Priority
3
Intermediate
2
Basic
7
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 6 tuna packages thawed already in 2 doors unit near dishwasher machine. Employee discarded at the time of the inspection. Corrected On-Site
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 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 bag next to clean cups at the bar area.
- 33-19-4:Basic - Garbage on the ground and/or pad around dumpster.
- 10-08-5:Basic - Ice scoop handle in contact with ice. Observed at the bar area, employee removed during inspection. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in units at cook line.
- 25-05-4:Basic - Single-service articles improperly stored. Observed clean jars stored not inverted in rack near dishwasher machine, Manager stored correctly.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm).
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw lobster (48F - Cold Holding) at cook line. cooked rice (51F - Cold Holding) at walk in cooler. As per employee less than 4 hours, employee moved to freezer to cooler down. **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 soup of the day (123F - Hot Holding)as per employee less than 4 hours at the cook line, employee proceeded to reheat. soup of the day (176F - Reheating) Corrected On-Site
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form during inspection.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
Food safety inspection conducted on 7/19/2023 revealed 12 total violations (3 high priority, 2 intermediate, 7 basic).