OFF THE HOOK RAW BAR AND GRILL
747 E THIRD AVE
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/7/2025
High Priority
2
Intermediate
1
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 33-19-4:Basic - - From initial inspection : Basic - Garbage on the ground and/or pad around dumpster. Around dumpster area and back door **Warning** - From follow-up inspection 2025-02-07: **Time Extended**
- 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. Above door to seafood walk in cooler **Warning** - From follow-up inspection 2025-02-07: **Time Extended**
- 08A-16-5:High Priority - - From initial inspection : High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Raw shrimp and fish over raw oysters under consumer advisory **Warning** - From follow-up inspection 2025-02-07: **Time Extended** **Corrected On-Site**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage, shrimp, fish 44F. Upright cookline cooler Butter x2, and clarified butter 63-76F on cookline with no time control for safety. Employee time marked. **Warning** - From follow-up inspection 2025-02-07: Butter and clarified butter time marked. Items just stocked in upright cooler 41-45F. **Time Extended**
- 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Raychaell **Warning** - From follow-up inspection 2025-02-07: **Time Extended**
Food safety inspection conducted on 2/7/2025 revealed 5 total violations (2 high priority, 1 intermediate, 2 basic).
Inspection on 1/30/2025
High Priority
5
Intermediate
10
Basic
12
Total
27
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Secured to each other but nothing else. In front of seafood cooler. **Warning**
- 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Under and above back prep table next to ice machine, visibly soiled containers holding lids, screens, scoops, etc **Warning**
- 14-11-5:Basic - Equipment in poor repair. Colander in flour mix on cookline rusted with paint chipped off **Warning**
- 36-22-4:Basic - Floor area(s) covered with standing water. Bar entrance to kitchen **Warning**
- 08B-38-4:Basic - Food stored on floor. Open case of crab legs walk in freezer **Repeat Violation** **Warning**
- 33-19-4:Basic - Garbage on the ground and/or pad around dumpster. Around dumpster area and back door **Warning**
- 36-24-5:Basic - Hole in or other damage to wall. Above door to seafood walk in cooler **Warning**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Cookline **Corrected On-Site** **Warning**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Dish area, cookline **Warning**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cookline shelving with spices, pans, bread **Warning**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Plastic containers **Warning**
- 36-27-5:Basic - Wall soiled with accumulated black substance around main dish machine **Warning**
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar 0 ppm cl **Warning**
- 08A-16-5:High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Raw shrimp and fish over raw oysters under consumer advisory **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over cooked chicken walk in cooler **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage, shrimp, fish 44F. Upright cookline cooler Butter x2, and clarified butter 63-76F on cookline with no time control for safety. Employee time marked. **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. Buerre blanc, clam stock, chicken stock, putenesca, etouffe gravy 62-69f on cookline above stove. No time or temperature control for safety. **Warning**
- 01C-10-4:Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Bag of oysters **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Bar soda gun nozzle interior heavily soiled with black substance both sides **Warning**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Cookline hand sinks **Warning**
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Raychaell **Warning**
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Repeat Violation** **Warning**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline and expo area **Warning**
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **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. **Repeat Violation** **Warning**
- 31B-03-4:Intermediate - No soap provided at handwash sink. Cookline **Warning**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Several **Warning**
Food safety inspection conducted on 1/30/2025 revealed 27 total violations (5 high priority, 10 intermediate, 12 basic).
Inspection on 8/2/2024
High Priority
1
Intermediate
4
Basic
3
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Around back door and seafood walk in cooler **Repeat Violation** **Warning** - From follow-up inspection 2024-08-02: **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Cookline **Repeat Violation** **Warning** - From follow-up inspection 2024-08-02: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Produce walk in cooler shelving soiled **Warning** - From follow-up inspection 2024-08-02: **Time Extended**
- 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 10 in the bar 2 in waitstation 2 in dry storage **Warning** - From follow-up inspection 2024-08-02: 3 on the cookline, 1 in the back area, 1 in the bar **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior upright reach in cooler on cookline Interior oven Can opener blade **Corrective Action Taken** **Warning** - From follow-up inspection 2024-08-02: **Time Extended**
- 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. - server area, used to fill pitcher - Cookline, used as dumpsnk **Repeat Violation** **Warning** - From follow-up inspection 2024-08-02: Cookline **Time Extended**
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline **Corrected On-Site** **Warning** - From follow-up inspection 2024-08-02: **Time Extended**
- 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Cookline **Corrected On-Site** **Warning** - From follow-up inspection 2024-08-02: **Time Extended**
Food safety inspection conducted on 8/2/2024 revealed 8 total violations (1 high priority, 4 intermediate, 3 basic).
Inspection on 7/24/2024
High Priority
4
Intermediate
7
Basic
6
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Around back door and seafood walk in cooler **Repeat Violation** **Warning**
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Poke tuna **Warning**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink on prep table Uncovered ice cream in walk in freezer over items for the restaurant **Corrected On-Site** **Warning**
- 08B-38-4:Basic - Food stored on floor. Walk in freezer, cases next to the door **Corrected On-Site** **Repeat Violation** **Warning**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Cookline **Repeat Violation** **Warning**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Produce walk in cooler shelving soiled **Warning**
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm cl bar machine **Warning**
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 10 in the bar 2 in waitstation 2 in dry storage **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Improperly iced sour cream 46F, Cole slaw 51F, tomatoes 48F directed employee to ice more fully. **Warning**
- 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 as required. Sauté sauces and butters **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior upright reach in cooler on cookline Interior oven Can opener blade **Corrective Action Taken** **Warning**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. - server area, used to fill pitcher - Cookline, used as dumpsnk **Repeat Violation** **Warning**
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline **Corrected On-Site** **Warning**
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **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**
- 31B-03-4:Intermediate - No soap provided at handwash sink. Cookline **Corrected On-Site** **Warning**
Food safety inspection conducted on 7/24/2024 revealed 17 total violations (4 high priority, 7 intermediate, 6 basic).