THE HIVE WATERFRONT RESTAURANT
2412 FLORAL RD
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 8/24/2023
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 10-20-4:Basic - In-use tongs stored on oven door handle between uses on cook line. Cook removed. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bucket stored in sink. Operator removed. Corrected On-Site
Food safety inspection conducted on 8/24/2023 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 8/17/2023
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 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. Raw Chicken 62F, crab cakes 64F, ground beef 50F-54F, Mahi 52F, tuna 54F, over night in drawers under grill. Not prepped or cooked today. Escargot 57F-64F in small brown refrigerated in wait area, prepped 4 days ago and kept in refrigerator. Warning - From follow-up inspection 2023-08-17: Chicken 41°F, crab cakes 41°F, ground beef and Mahi 40°F, in walk in cooler. Escargot 55°F in small brown refrigerator in wait area prepared yesterday and kept in said unit over night. Admin Complaint
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw Chicken 62F, crab cakes 64F, ground beef 50F-54F, Mahi 52F, tuna 54F, over night in drawers under grill. Not prepped or cooked today. Escargot 57F-64F in small brown refrigerated in wait area, prepped 4 days ago and kept in refrigerator. See stop sale. Warning - From follow-up inspection 2023-08-17: Chicken 41°F, crab cakes 41°F, ground beef and Mahi 40°F, in walk in cooler. Escargot 55°F in small brown refrigerator in wait area prepared yesterday and kept in said unit over night. See stop sale Admin Complaint
Food safety inspection conducted on 8/17/2023 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 8/16/2023
High Priority
5
Intermediate
2
Basic
3
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
- 36-73-4:Basic - Floor soiled/has accumulation of debris under prep table next to saber oven. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust gaskets of reach in cooler in wait area. Frame inside walk in cooler. Warning
- 12A-16-4:High Priority - Cook began working with food, without first washing hands. Reviewed proper procedures with cook, she then washed hands. 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. Baked Potatoes 81°F, baked yesterday and left over night on top of oven in wait area. Operator stated they are used for potato skins and will be properly cooled after baking in the future. See stop sale. Warning
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six 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. Baked Potatoes 81°F, baked yesterday and left over night on top of oven in wait area. Operator stated they are used for potato skins and will be properly cooled after baking. 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. Raw Chicken 62°F, crab cakes 64°F, ground beef 50°F-54°F, Mahi 52°F, tuna 54°F, over night in drawers under grill. Not prepped or cooked today. Escargot 57°F-64°F in small brown refrigerated in wait area, prepped 4 days ago and kept in refrigerator. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw Chicken 62°F, crab cakes 64°F, ground beef 50°F-54°F, Mahi 52°F, tuna 54°F, over night in drawers under grill. Not prepped or cooked today. Escargot 57°F-64°F in small brown refrigerated in wait area, prepped 4 days ago and kept in refrigerator. See stop sale. Warning
- 01C-03-4:Intermediate - Clam and oyster tags not marked with last date served. Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink at back entrance to kitchen and next to walk in cooler. Operator provided. Corrected On-Site Warning
Food safety inspection conducted on 8/16/2023 revealed 10 total violations (5 high priority, 2 intermediate, 3 basic).