SKI BEACH BAR & GRILL LLC
21 DOZIER CIR
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/28/2025
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. -Dishmachine at outside bar. Not in use. New one is being installed next week. **Warning** - From follow-up inspection 2025-03-28: **Time Extended**
- 14-10-4:Basic - - From initial inspection : Basic - Equipment or utensils not designed or constructed in a durable manner. -Lowboy cooler gaskets torn. **Warning** - From follow-up inspection 2025-03-28: **Time Extended**
- 53B-14-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2025-03-28: **Time Extended**
Food safety inspection conducted on 3/28/2025 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 3/27/2025
High Priority
5
Intermediate
4
Basic
9
Total
18
Disposition: Follow-up Inspection Required
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. -Salmon partially frozen. **Warning**
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Open drink in wait station cooler over lemons. **Corrected On-Site** **Repeat Violation** **Warning**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Jacket over cutting boards. **Corrected On-Site** **Warning**
- 14-11-5:Basic - Equipment in poor repair. -Dishmachine at outside bar. Not in use. New one is being installed next week. **Warning**
- 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. -Lowboy cooler gaskets torn. **Warning**
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -Floor drain in warewash. **Corrected On-Site** **Warning**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. -In wait station cooler. **Corrected On-Site** **Warning**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in prep cooler. **Corrected On-Site** **Repeat Violation** **Warning**
- 08B-12-5:Basic - Stored food not covered. -Worcestershire sauce. **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. -Spinach dip cooked previous day 59f. **Repeat Violation** **Warning**
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. -#10 chili sauce. **Warning**
- 35A-02-7:High Priority - Live, small flying insects found -Approximately 3-4 at inside bar. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Spinach dip 59f, Potatoes 45f, Shrimp 46f, Cheese 45f, Garlic butter 45f, Greens 45f. Less than 4 hours. Walk in cooler. Manager states door was left open for prep. **Warning**
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -Melted butter. Manager determined correct time. **Corrected On-Site** **Warning**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -Spinach dip in container too deep. **Repeat Violation** **Warning**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -By oven. **Corrected On-Site** **Warning**
- 31B-03-4:Intermediate - No soap provided at handwash sink. -In warewash. **Corrected On-Site** **Warning**
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Food safety inspection conducted on 3/27/2025 revealed 18 total violations (5 high priority, 4 intermediate, 9 basic).
Inspection on 9/13/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -On prep cooler across from stove. **Warning** - From follow-up inspection 2024-09-13: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in salad prep cooler. **Repeat Violation** **Warning** - From follow-up inspection 2024-09-13: **Time Extended**
Food safety inspection conducted on 9/13/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 9/5/2024
High Priority
4
Intermediate
2
Basic
9
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -Rice scoop. **Corrected On-Site** **Warning**
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. **Warning**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -On prep cooler across from stove. **Warning**
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. -In prep cooler. **Corrected On-Site** **Warning**
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -Under fryers. **Corrected On-Site** **Warning**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven across from ice machine. **Repeat Violation** **Warning**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Some cooler gaskets on cook line. **Corrected On-Site** **Warning**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in salad prep cooler. **Repeat Violation** **Warning**
- 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. -At ice machine. **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. -Creole 63f, Shrimp and grits 55f. Cooling from previous night. **Warning**
- 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. -0 ppm. **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Creole 63f, Shrimp and grits 55f. Cooling overnight. Manager discarded. **Corrective Action Taken** **Warning**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. -Degreaser hanging on prep cooler at outside bar. **Corrected On-Site** **Warning**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -Too deep and covered. **Warning**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -At wait station. **Corrected On-Site** **Repeat Violation** **Warning**
Food safety inspection conducted on 9/5/2024 revealed 15 total violations (4 high priority, 2 intermediate, 9 basic).