FARO BLANCO RESORT AND YACHT CLUB
1996 OVERSEAS HWY
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 4/18/2025
High Priority
4
Intermediate
8
Basic
5
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing.
- 32-07-5:Basic - Employees Bathroom facility not clean.
- 10-14-5:Basic - Ice bucket/shovel stored on floor between uses.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Employees restroom
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 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.pork in walk-in cooler at 50F
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Quat 100 ppm in triple sink
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.cooked pork in walk in cooler . At 50 F overnight
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.butter 82F put to reheat on flat top **Corrective Action Taken**
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Repeat Violation**
- 01C-10-4:Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
- 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Repeat Violation**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Covered pork cooling in walk-in cooler at 50F
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Box and other Items in front of handwashing sink in kitchen
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Mop head in handwashing sink
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.
- 01C-03-4:Intermediate - oyster tags not marked with last date served.
Food safety inspection conducted on 4/18/2025 revealed 17 total violations (4 high priority, 8 intermediate, 5 basic).
Inspection on 11/21/2024
High Priority
1
Intermediate
5
Basic
1
Total
7
Inspection Details:
- 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Salad unit , fry cooler not cold holding at 41 F or below **Warning** - From follow-up inspection 2024-11-21: The salad unit is cold holding at 39 F. The desert unit holding cut lettuce is at 51F. **Time Extended**
- 01D-01-5:High Priority - - From initial inspection : High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.raw snapper is served as snapper crude. **Warning** - From follow-up inspection 2024-11-21: There is no parasite destruction letter for the raw snapper that is served raw **Admin Complaint**
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning** - From follow-up inspection 2024-11-21: no dates on tags **Admin Complaint**
- 11-27-4:Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2024-11-21: **Time Extended**
- 01C-02-4:Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning** - From follow-up inspection 2024-11-21: tags are not maintained for 90 days **Admin Complaint**
- 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tartar,snapper crudo, served raw and not identified as raw on the menu. **Warning** - From follow-up inspection 2024-11-21: Tuna tartar,snapper crudo, served raw and not identified as raw on the menu **Admin Complaint**
- 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. The front lobby and cafe breakfast kitchen has been relocated to the main dining building at the back of the property. No plans were submitted . **Warning** - From follow-up inspection 2024-11-21: At callback inspection there are no submitted or approved plans OnBase for the remodel which includes the addition of the cafe from its original licensing location to the new lobby area in the main building of the restaurant. **Admin Complaint**
Food safety inspection conducted on 11/21/2024 revealed 7 total violations (1 high priority, 5 intermediate, 1 basic).
Inspection on 9/10/2024
High Priority
3
Intermediate
8
Basic
3
Total
14
Inspection Details:
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Salad unit , fry cooler not cold holding at 41 F or below **Warning**
- 23-01-4:Basic - Ice machine exterior soiled. **Warning**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. **Warning**
- 03G-05-5:High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. **Warning**
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.raw snapper is served as snapper crude. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.cooked shrimp61F , fish dip 50F discarded by chef **Warning**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- 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. **Warning**
- 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tartar,snapper crudo, served raw and not identified as raw on the menu. **Warning**
- 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. The front lobby and cafe breakfast kitchen has been relocated to the main dining building at the back of the property. No plans were submitted . **Warning**
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning**
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Rop raw fish done on site. **Warning**
- 02A-01-4:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.printed and posted by the chef **Corrected On-Site** **Warning**
Food safety inspection conducted on 9/10/2024 revealed 14 total violations (3 high priority, 8 intermediate, 3 basic).