THE REEF
14705 GULF BLVD
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 3/12/2025
High Priority
2
Intermediate
2
Basic
10
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line with no beard guard
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at bar
- 08B-38-4:Basic - Food stored on floor. Multiple bins of produce on floor in walk in cooler
- 10-08-5:Basic - Ice scoop handle in contact with ice. Ice bin at servers station
- 10-13-5:Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Ice scoop on top of outdoor ice machine
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in 78F water on cook line, removed **Corrected On-Site**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Cook line
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled.
- 08B-62-4:Basic - Unprotected ice machine in a customer/nonsecure area. Outdoor ice machine in a customer accessible area not secured
- 14-06-4:Basic - Wood food-contact surface not properly sealed. Unsealed wood shelves in dry storage
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unpackaged raw beef over potatoes in walk in freezer, order corrected **Corrected On-Site**
- 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. Cooked potatoes on cook line Utter packets in kitchen
- 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 to operator
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Next to dish machine, labeled **Corrected On-Site**
Food safety inspection conducted on 3/12/2025 revealed 14 total violations (2 high priority, 2 intermediate, 10 basic).
Inspection on 9/19/2024
High Priority
1
Intermediate
3
Basic
13
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled **Repeat Violation**
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- 14-11-5:Basic - Equipment in poor repair. Sliding plastic doors on ice machine soiled **Repeat Violation**
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under cook line **Repeat Violation**
- 14-69-4:Basic - Ice buildup in walk-in freezer. **Repeat Violation**
- 10-13-5:Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Ice buckets and paddle stored outside **Repeat Violation**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Coolers on cook line **Repeat Violation**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in 88F water on cook line **Repeat Violation**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of bread toaster on cook line soiled
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Guard on meet slicer soiled Cooler gaskets soiled Accumulation of grease behind cook line Accumulation of dust over heaters on service counter **Repeat Violation**
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Beer cooler behind bar
- 29-17-4:Basic - Waste line missing at soda gun holster. Behind bar
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pulled pork (55F - Cold Holding); diced tomatoes (49F - Cold Holding); pooled eggs (59F - Cold Holding); sliced cheese (49F - Cold Holding), ice bags placed on items, Retemp: eggs 51F, all other items at or below 43F **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards **Repeat Violation**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket in hand sink at bar, removed **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink on cook line used as dump sink
Food safety inspection conducted on 9/19/2024 revealed 17 total violations (1 high priority, 3 intermediate, 13 basic).