DirtyFLRestaurant Inspection Data

STORMHOUSE BREWING

1201 US HIGHWAY ONE BAY 15

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 10 health inspection reports

All Inspection Reports

Inspection Date: 6/17/2025

Inspection #: Visit ID: 10856807

  • N/A:No Violations Were Observed

Inspection Date: 6/10/2025

Inspection #: Visit ID: 10855890

  • 22-57-6:High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. At bar area: Dishwasher (Temperature- less than 160F) Warning - From follow-up inspection 2025-06-10: Same. **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler: house made chili and house made blue cheese made over 24 hours as per manager, not date marked. Manager date marked. Corrected On-Site Warning - From follow-up inspection 2025-06-10: At walk in cooler: house made potato salad made 2 days prior as per manager, not date marked. Operator date marked. Admin Complaint Corrected On-Site

Inspection Date: 6/9/2025

Inspection #: Visit ID: 10855654

  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Operator corrected Sanitizer Bucket (Quaternary 200ppm). Corrected On-Site Warning
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed chef handle raw frozen chicken then began to handle clean tong and raw beef burger to place on grill; no hand wash. Advised manager to cook raw burger to 165F+ and clean and sanitize tong. Chef washed hands. **Corrective Action Taken** Warning
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed manager wash piping bag at triple sink then hung it up to dry; no sanitizing done. Advised manager to sanitize. Warning
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. At bar area: Dishwasher (Temperature- less than 160F) Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At standing reach in freezer: raw breaded frozen chicken stored over corned beef in zip lock bag; not all items stored in commercial packaging. Operator stored properly. Corrected On-Site 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, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table at expo line: beer cheese (92F - Hot Holding) since 7:30am; House made marinara (128F - Hot Holding) since 8:30am; Italian Soup (119F - Hot Holding) since 8am. As per manager, all items stored over 4 hours. See stop sale. 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 and the time removed from temperature control cannot be determined. Butter milk mixture at fryer area identified in the written procedure as a food held using time as a public health control has no time mark. As per manager, stored since 11:30am. Manager time marked. Corrected On-Site 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. At steam table at expo line: beer cheese (92F - Hot Holding) since 7:30am; House made marinara (128F - Hot Holding) since 8:30am; Italian Soup (119F - Hot Holding) since 8am. As per manager, all items stored over 4 hours. See stop sale. At cook line: cooked sausage (131F - Hot Holding) As per manager: stored since 3.5 hours. Operator discarded. 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. At walk in cooler: house made chili and house made blue cheese made over 24 hours as per manager, not date marked. Manager date marked. Corrected On-Site Warning

Inspection Date: 12/5/2024

Inspection #: Visit ID: 10734460

  • N/A:No Violations Were Observed

Inspection Date: 12/4/2024

Inspection #: Visit ID: 8817760

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach in freezer - raw calamari over tub of ice cream - operator moved raw calamari to lower shelf. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Blue cheese dressing dated 11/25. 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. glass door reach in cooler - milk (45F - Cold Holding); blue cheese (46F - Cold Holding); salsa (45F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. buttermilk batter (62F) sitting out t room temperature under 4 hours - operator moved to freezer. Reviewed time procedures and emailed copy to operator. glass door reach in cooler - milk (45F - Cold Holding); blue cheese (46F - Cold Holding); salsa (45F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. **Corrective Action Taken** Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Spray bottle with towels in front of hand sinks at the bar - operator removed. Corrected On-Site Warning

Inspection Date: 7/10/2024

Inspection #: Visit ID: 8817500

  • N/A:No Violations Were Observed

Inspection Date: 7/1/2024

Inspection #: Visit ID: 8757254

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. At cook line plastic single serve bowl used as a scoop in container of seasoning, operator discarded. Corrected On-Site Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table, operator discarded. Corrected On-Site Warning
  • 08B-38-4:Basic - Food stored on floor. At walk in cooler cases of plastic beverage bottles stored on floor underneath storage racks, operator removed cases of beverages from floor. Warning
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At salad station reach in cooler unwashed avocado stored over open bag of ready to eat grapes. Operator removed avocado to be washed. Corrected On-Site Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. At cook line several (approximately 8) squeeze bottles containing various commercially processed sauces with no labeling, operator was able to label all bottles. Corrected On-Site Warning
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm), advised operator to set up triple sink to manually wash, rinse and sanitize dishes. . Repeat Violation Admin Complaint
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. At cook line employee handling raw beef patty and then grabbing ready to eat vegetables without washing hands or changing gloves, operator spoke to employee who then washed hands and changed gloves. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cookline flip top piece of raw steak stored over a container of fresh garlic and oil, operator discarded steak. Corrected On-Site Repeat Violation Admin Complaint
  • 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. At prep double glass reach in cooler carton of open milk with no date marking, per operator milk was opened 2 days ago, operator applied appropriate date marking. Corrected On-Site Warning

Inspection Date: 4/23/2024

Inspection #: Visit ID: 8657170

  • N/A:No Violations Were Observed

Inspection Date: 4/19/2024

Inspection #: Visit ID: 8590985

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm); Triple Sink (Quaternary 200ppm) **Corrective Action Taken** Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over pesto bottom flip top cooler across cook line Corrected On-Site Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw shrimp flip top cooler across cook line Warning

Inspection Date: 1/12/2024

Inspection #: Visit ID: 8367512

  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Hot line make table.
  • 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. Walk in cooler - jalapeño poppers (57F - Cold Holding); chicken tenders (57F - Cold Holding) both commercial products not portioned or prepared today held overnight and more than 4 hours in lowboy freezer that was not operating when operator checked at 9am - operator chose to move to walk in cooler. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - jalapeño poppers (57F - Cold Holding); chicken tenders (57F - Cold Holding) both commercial products not portioned or prepared today held overnight and more than 4 hours in lowboy freezer that was not operating when operator checked at 9am - operator chose to move to walk in cooler. See stop sale.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beer cheese sauce (132-169F - Hot Holding) held under 2 hours operator stirred holding temperature 141Fn- hot holding. Corrected On-Site