DirtyFLRestaurant Inspection Data

THE HIVE WATERFRONT RESTAURANT

2412 FLORAL RD

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 1/28/2025

Inspection #: Visit ID: 10766061

  • 36-32-5:Basic - Ceiling in disrepair above shelf in dish area.
  • 12B-01-4:Basic - Employee eating while cutting carrots in dish area across dish machine. Reviewed proper procedures.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public in refrigerator in prep area across dish machine. Operator segregated and marked Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris under stove and refrigerator in prep area, under triple sink in prep area around floor drain.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf to the left of entrance to dish area.
  • 36-27-5:Basic - Wall soiled with accumulated grease and food debris next to steam table in expo area, under hand sink in prep area, under sink next to dish machine.

Inspection Date: 9/23/2024

Inspection #: Visit ID: 8774390

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine inside. Operator cleaned ice machine during the inspection. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table on cutting board at cook line. Cook removed. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in walk-in freezer, floor covered in ice.
  • 10-20-4:Basic - In-use tongs stored on oven door handle between uses . Cook removed. Corrected On-Site
  • 12B-13-4:Basic - Opened employee water bottle in a cold holding unit with food to be served to customers on cook line. Cook removed. Corrected On-Site
  • 12A-05-4:High Priority - Cook drank out of a water bottle then engaged in food preparation, grilling chicken without washing hands. Cook went to wash her hands. Corrected On-Site
  • 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. Home made Alfredo sauce 45F-49F cooked yesterday in walk in cooler #2 in a deep covered container.
  • 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. Home made Alfredo sauce 45F-49F cooked yesterday in walk in cooler #2 in a deep covered container.
  • 12A-13-4:High Priority - Dish washer handled soiled dishes and utensils and then handled clean dishes and utensils without washing hands. Hand sink in dish area blocked by shelf. Operator removed shelf and dish washer was able to wash his hands. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Home made garlic butter date marked 9.14.24 more than 7 days ago in walk in cooler 2.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times in dish area, shelf with dishes stored in front of sink. Manager moved shelf out of dish area. Corrected On-Site

Inspection Date: 8/24/2023

Inspection #: Visit ID: 8480913

  • 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

Inspection Date: 8/17/2023

Inspection #: Visit ID: 8474171

  • 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

Inspection Date: 8/16/2023

Inspection #: Visit ID: 8471522

  • 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