CAPT'N CHARLIE'S REEF GRILL
12846 US HWY 1, NORTH PALM BEACH 33408
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 7 health inspection reports
All Inspection Reports
Inspection on 6/5/2024
High Priority
2
Intermediate
1
Basic
1
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. At cook line reach in cooler and at bar area reach in cooler has standing water in bottom of unit. Warning - From follow-up inspection 2024-06-05: **Time Extended**
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line reach in cooler: cream corn (50F - Cold Holding); cheesecake (46F - Cold Holding); coleslaw (51F - Cold Holding); heavy cream (50F - Cold Holding), Lobster/shrimp portion (54F - Cold Holding) Per operator, not prepared or portioned today. All products held in cooler overnight. see stop sale. Warning - From follow-up inspection 2024-06-05: High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler(dinner cook line) marinara (ingredients added) 50F cold holding; chorizo 50F cold holding. Per operator, not prepared or portioned today. Per operator, products held in cooler overnight. See stop sale. Admin Complaint
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line reach in cooler: cream corn (50F - Cold Holding); cheesecake (46F - Cold Holding); coleslaw (51F - Cold Holding); heavy cream (50F - Cold Holding), Lobster/shrimp portion (54F - Cold Holding) Per operator, not prepared or portioned today. All products held in cooler overnight. see stop sale. Warning - From follow-up inspection 2024-06-05: Reach in cooler(dinner cook line) marinara (ingredients added) 50F cold holding; chorizo 50F cold holding. Per operator, not prepared or portioned today. Per operator, products held in cooler overnight. See stop sale. Admin Complaint
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam/mussel/oyster tag not marked with last date sold, educated operator on tag procedures. Warning - From follow-up inspection 2024-06-05: Same. **Time Extended**
Food safety inspection conducted on 6/5/2024 revealed 4 total violations (2 high priority, 1 intermediate, 1 basic).
Inspection on 6/4/2024
High Priority
5
Intermediate
5
Basic
3
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 01C-06-5:Basic - Clams/mussels/oysters removed from original container for long-term storage. At cook line reach in cooler clams stored with no tags, Operator provided tags, educated operator on proper shellfish tag procedures. Warning
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. At cook line reach in cooler and at bar area reach in cooler has standing water in bottom of unit. Warning
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. At cook line in squeeze bottles, cooking oil, margarine removed from original containers not identified. Operator labeled containers properly. Corrected On-Site Repeat Violation Warning
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 3 small flying insects in dish washing area landing on dishes, approximately 1 small flying insect observed in dry storage area. Advised operator to remove flying insects from restaurant. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line reach in cooler: Raw shrimp over ready to eat cut herbs Raw chicken over cooked pasta At bar area reach in cooler: Raw fish over cooked mushrooms Raw scallops over spinach. Operator moved all items to achieve proper storage. Corrected On-Site Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. At walk in cooler: Gorgonzola créme sauce dated 5/23, Roasted pepper sauce dated 5/19, BBQ sauce with cooked onion 5/17, see stop sale. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line reach in cooler: cream corn (50F - Cold Holding); cheesecake (46F - Cold Holding); coleslaw (51F - Cold Holding); heavy cream (50F - Cold Holding), Lobster/shrimp portion (54F - Cold Holding) Per operator, not prepared or portioned today. All products held in cooler overnight. see stop sale. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line reach in cooler: cream corn (50F - Cold Holding); cheesecake (46F - Cold Holding); coleslaw (51F - Cold Holding); heavy cream (50F - Cold Holding), Lobster/shrimp portion (54F - Cold Holding) Per operator, not prepared or portioned today. All products held in cooler overnight. see stop sale. Warning
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam/mussel/oyster tag not marked with last date sold, educated operator on tag procedures. Warning
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At stand up reach in cooler by dish area: cut tomatoes at 11:25 cooling since 11am (56F - Cooling)-54F at 11:47 improper cooling, operator moved to walk in cooler to quick chill. **Corrective Action Taken** Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At prep table can opener blade soiled with black mold like substance, operator moved can opener to dish area to be washed. **Corrective Action Taken** Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At bar area hand sink and at prep area hand sink food items in sink, operator removed. Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At cook line spray bottle containing bleach and water not labeled. Advised operator to label all chemicals Repeat Violation Warning
Food safety inspection conducted on 6/4/2024 revealed 13 total violations (5 high priority, 5 intermediate, 3 basic).
Inspection on 4/29/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/29/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/29/2024
High Priority
0
Intermediate
1
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. At dry storage area container of flour has small metal bowl with no handle as a scoop. Operator removed bowl from product. **Corrective Action Taken**
- 08B-38-4:Basic - Food stored on floor. At walk in cooler 2 boxes of raw shrimp stored on floor, operator removed items from floor and stored properly. Corrected On-Site
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. 2 hand washing sinks on the lunch line are leaking.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. At cook line squeeze bottle containing cooking oil not labeled, operator labeled. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At dry storage area spray bottle containing chemical cleaner not labeled, operator labeled bottle correctly. Corrected On-Site
Food safety inspection conducted on 4/29/2024 revealed 5 total violations (0 high priority, 1 intermediate, 4 basic).
Inspection on 2/27/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 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 vacuum seals raw Warning - From follow-up inspection 2024-02-27: **Time Extended**
Food safety inspection conducted on 2/27/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 2/26/2024
High Priority
4
Intermediate
4
Basic
1
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Warning
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 6 small flying insects landing on dishes in the dishwashing area. Approximately 8 small flying insects on a lemon wedge by handwashing sink in bar area. 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. Establishment sell undercooked fish fresh salmon per operator. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler make line grill chicken 47F - cold holding, lobster 47F - cold holding, salmon 47F - cold holding, fish kabobs 47F - cold holding operator stated that none of these items were prepared or portioned today and all were held in the unit overnight. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler make line grill chicken 47F - cold holding, lobster 47F - cold holding, salmon 47F - cold holding, fish kabobs 47F - cold holding operator stated that none of these items were prepared or portioned today and all were held in the unit overnight, see stop sale Warning
- 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Warning
- 01C-01-4:Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Only observed tags for 60 days 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 vacuum seals raw 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. Emailed poster to operator Warning
Food safety inspection conducted on 2/26/2024 revealed 9 total violations (4 high priority, 4 intermediate, 1 basic).
Inspection on 11/2/2023
High Priority
2
Intermediate
2
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At ice machine; accumulation of black/green mold-like substance in the interior.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At flour storage container; scoop handle laying in flour. Operator removed. Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. At cook line make top reach in cooler(s); standing water in bottom.
- 01B-01-4:High Priority - Dented/rusted cans present. At can storage rack; dented #10 size can of roasted red peppers. See stop sale.
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At prep table; Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to chlorine 100ppm. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At front counter; hand wash sink used to store utensils. Operator removed. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At front counter; spray bottle containing all purpose cleaner not labeled. Operator labeled. Corrected On-Site
Food safety inspection conducted on 11/2/2023 revealed 7 total violations (2 high priority, 2 intermediate, 3 basic).