DirtyFLRestaurant Inspection Data

BALLENISLES GRILLE AND RENDEVOUS ROOM/GRILLE KITCHEN

303 BALLENISLES CIR

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 2/14/2025

Inspection #: Visit ID: 10711605

  • 29-27-4:Basic - No mop sink or curbed cleaning facility provided at establishment. Splitter attached at mop sink, no vacuum breaker observed. Operator corrected during course of inspection. Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1 #10 can Roasted red peppers dented to seam of can in dry storage.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over fully cooked pasta at sauté reach in cooler Raw smoked salmon over tortillas reach in cooler by salad station Raw smoked salmon over fully cooked meatballs at walk in cooler Operator stored all products properly. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flat top reach in cooler: chicken wings (51F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler for 5+ hours. Sees top sale. walk in: prime rib (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Operator moved to walk in freezer to quick chill. **Corrective Action Taken**

Inspection Date: 11/4/2024

Inspection #: Visit ID: 8771673

  • 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. At reach in cooler by cookline- raw tuna bearing label to remove from packaging not removed- see stop sale.
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. At flip top cooler near cookline- in use avocados with stickers still attached - educated operator - employee removed. Corrected On-Site
  • 01B-28-5:High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At buffet/ pizza station- sliced Meatballs prepared 10/26 not used within 7 days- see stop sale.
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dishwashing area- employee handled dirty dishes then proceeded to handle clean dishes and put on gloves without washing their hands- educated operator - employee washed hands.**Corrective Action Taken** **Corrective Action Taken**
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. At buffet station- container of cooked bacon lined with non food grade paper towels - operator discarded. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler- raw salmon stored over corn beef - operator removed and stored properly. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. At reach in cooler by cookline- raw tuna bearing label to remove from packaging not removed- see stop sale.

Inspection Date: 4/26/2024

Inspection #: Visit ID: 8552276

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense capers. Operator removed. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 62°F in prep area. Operator discarded. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Cream cheese in reach in cooler not discarded after 4 hours.
  • 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Cream cheese in reach in cooler not discarded after 4 hours.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw Tuna Poke on menu not identified. Operator printed new menus, identifying raw tuna, during the inspection. Corrected On-Site

Inspection Date: 11/15/2023

Inspection #: Visit ID: 8551687

  • N/A:No Violations Were Observed

Inspection Date: 11/14/2023

Inspection #: Visit ID: 8371537

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At dry storage area- Employee bag over containers of oil- operator removed. Corrected On-Site Warning
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. At salad station- avocados in use with stickers attached- educated operator -employee removed. Corrected On-Site Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in cooler near salad station- marinara sauce 47-50Fat 9:45 ( cooling overnight) - food covered- at current rate of cooling food did not reach41F within 6 hours- see stop sale. Warning
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dish-machine area- employee handled dirty dishes then proceeded to handle clean dishes without washing their hands- educated operator - employee washed hands. **Corrective Action Taken** 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 walk in freezer raw fish not commercially packaged stored over cooked ribs - operated moved fish to lower shelf. 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. At walk in cooler- raw chicken stored over raw ground beef- operator moved raw chicken to lower shelf. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in cooler near salad station- marinara sauce 47-50Fat 9:45 ( cooling overnight) - food covered- at current rate of cooling food did not reach41F within 6 hours- see stop sale. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline reach in cooler- raw burger 50f- cold holding, raw chicken 50F- cold holding, raw shrimp 50F- cold holding, sliced tomatoes 50F- cold holding, cooked mushrooms 50F - cold holding sliced cheese 50F- cold holding, chopped lettuce 50F- cold holding, cabbage kimchi 50F- cold holding - food not prepared or portioned today - food out of temperature for 1.5 hours- operator over food to walk in cooler to quick chill. At reach in cooler near cookline and salad station- Raw shrimp 44-45F - cold holding cooked spaghetti 44-45F- cold holding , cooked squash-44-45F- cold holding , cooked potatoes 44-45F- cold holding- food out of temperature for 45 minutes- food not prepared or portioned today-operator moved to walk in cooler to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 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 hot box near sever station- vegetable soup 125F- hot holding- food out of temperature for 1 hour- operator moved to stove to reheat soup to 165F. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At dishmachine area- spray bottle of bleach not labeled - operator labeled. Corrected On-Site Warning