ESTUARY
6220 GRAND BLVD
Overall Food Safety Rating
★★★½☆ (3.9/5)
Based on 3 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).