THE DOCK AT CRAYTON COVE
845 12TH AVENUE SOUTH
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 4/7/2025
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify tuna tartar raw/ undercooked covered by the consumer advisory. **Warning** - From follow-up inspection 2025-04-07: **Time Extended**
Food safety inspection conducted on 4/7/2025 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 4/4/2025
High Priority
3
Intermediate
3
Basic
4
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-73-4:Basic - Floor has accumulation of debris under the equipments at bar. **Warning**
- 10-08-5:Basic - Ice scoop handle and soda gun in contact with ice at bar. Operator removed ice scoop and soda gun. **Corrected On-Site** **Warning**
- 10-17-4:Basic - In-use knives stored in cracks between pieces of equipments at cook line. Operator removed and sanitized knives. **Corrected On-Site** **Warning**
- 10-07-4:Basic - In-use scoop stored in standing water less than 135 degrees Fahrenheit at prep area. Operator discarded water. **Warning**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach-in cooler at cook line; Raw burger patties stored over raw fish. Operator removed raw burger patties to proper storage. **Corrected On-Site** **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler; raw tuna (49F - Cold Holding); cooked cous cous (52F - Cold Holding); cooked quinoa (47F - Cold Holding); cooked pasta (59F - Cold Holding); chopped tomatoes (48F - ambient Cooling)for one hour. In reach-in cooler; raw fish (52F - Cold Holding); raw chicken (51F - Cold Holding); raw calamari (53F - Cold Holding); raw shrimp (54F - Cold Holding). Per operator all items placed in reach-in coolers for one hour. Operator placed all items in ice. **Corrective Action Taken** **Warning**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steam table; cooked corn (110F - Hot Holding) Per operator placed on steamer for one hour. Operator started reheating cooked corn. **Corrective Action Taken** **Warning**
- 02B-01-5:Intermediate - Menu does not identify tuna tartar raw/ undercooked covered by the consumer advisory. **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. Provided operator Employee Health Reporting Agreement. **Corrective Action Taken** **Warning**
- 16-54-4:Intermediate - Wash solution in spray type hot water 143F sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. **Warning**
Food safety inspection conducted on 4/4/2025 revealed 10 total violations (3 high priority, 3 intermediate, 4 basic).