ESTUARY
6220 GRAND BLVD
Overall Food Safety Rating
★★★☆☆ (3.2/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/26/2025
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In 2 door cooler across from reach in freezer - house made Parmesan dressing (45F - Cold Holding)moved to walk in cooler, unknown if temps were taken today. Recheck -feta 43F, Parmesan dressing 42F Corrected On-Site
Food safety inspection conducted on 2/26/2025 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 12/19/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooks put beard guards on
Food safety inspection conducted on 12/19/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 7/18/2024
High Priority
0
Intermediate
3
Basic
0
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 01C-05-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Warning - From follow-up inspection 2024-06-04: **Time Extended** - From follow-up inspection 2024-07-18: **Time Extended**
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning - From follow-up inspection 2024-06-04: **Time Extended** - From follow-up inspection 2024-07-18: **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : 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. Establishment is reduce packaging raw meats then sous vide cooking to 120F then putting in ice bath and cooled. Warning - From follow-up inspection 2024-06-04: Operator received email from special process Jose on my 31,2024 that they received his HACCP and are back logged. **Time Extended** - From follow-up inspection 2024-07-18: Reviewed inspection with Lisa Lambert, haccp has been received, time extension of violation **Time Extended**
Food safety inspection conducted on 7/18/2024 revealed 3 total violations (0 high priority, 3 intermediate, 0 basic).
Inspection on 6/4/2024
High Priority
0
Intermediate
4
Basic
0
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 01C-05-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Warning - From follow-up inspection 2024-06-04: **Time Extended**
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning - From follow-up inspection 2024-06-04: **Time Extended**
- 03G-46-1:Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Establishment is reduce packaging raw meats then sous vide cooking to 120F then putting in ice bath and cooled. Warning - From follow-up inspection 2024-06-04: Operator received email from special process Jose on my 31,2024 that they received his HACCP and are back logged. **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : 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. Establishment is reduce packaging raw meats then sous vide cooking to 120F then putting in ice bath and cooled. Warning - From follow-up inspection 2024-06-04: Operator received email from special process Jose on my 31,2024 that they received his HACCP and are back logged. **Time Extended**
Food safety inspection conducted on 6/4/2024 revealed 4 total violations (0 high priority, 4 intermediate, 0 basic).
Inspection on 4/2/2024
High Priority
3
Intermediate
9
Basic
1
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-12-5:Basic - Stored food not covered. Fish in walk in cooler from Saturday not covered Warning
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rubbed hands together for 8 seconds Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (48F - Cold Holding) sitting out on cook line, manager states they just put it out on cook ,ice about 15 minutes ago, manager put back in cooler Warning
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Warning
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened Sunday not date marked Warning
- 03G-46-1:Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Establishment is reduce packaging raw meats then sous vide cooking to 120F then putting in ice bath and cooled. Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cook line blocked by garbage can, garbage can removed Corrected On-Site Warning
- 01C-08-4:Intermediate - Label on container of raw pre-shucked clams/mussels/oysters is missing required information. See stop sale. Raw pre-shucked oysters on a tray with only the date they were put in the cooler, no original label 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. Establishment is reduce packaging raw meats then sous vide cooking to 120F then putting in ice bath and cooled. Warning
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork in walk in cooler made Saturday not date marked Warning
- 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Copies for all employees food handlers certificates from other establishments Warning
Food safety inspection conducted on 4/2/2024 revealed 13 total violations (3 high priority, 9 intermediate, 1 basic).