DirtyFLRestaurant Inspection Data

CRANE WATCH CLUB

4225 Southwest Bimini Circle South
Florida, 34990
Martin County County

Overall Food Safety Rating

★★★☆☆ (3.4/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 5/23/2024

Inspection #: Visit ID: 8531375

  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Advised operator to renew license during inspection. Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler, chicken soup (126F - Cooling)@10:40, since 10:20am, 122F @ 11:20am; at the current cooling rate, product will not reach 70F with 2 hours. Advised operator to place soup in freezer to facilitate cooling process. Operator placed soup into walk in freezer. 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 pack marinated chicken,storing in walk in cooler for more than 48 hours. Plan submitted 12/21/23, not approved yet. Warning

Inspection Date: 1/8/2024

Inspection #: Visit ID: 8578906

  • 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. Per operator, conducting reduced oxygen packaging for chicken wings and chicken breast, cooking chicken in reduced oxygen packaging in steamer and chilling in ice bath after cooking to 165+F. Please Contact Jose Quinones with DBPR at 561-325-0244 for information on HACCP plan. Warning - From follow-up inspection 2023-10-20: **Time Extended** - From follow-up inspection 2023-12-20: Per operator, still cooking chicken wings in reduced oxygen packaging in steamer. Per Jose Quinones, 14 day callback for January 3, 2023. **Time Extended** - From follow-up inspection 2024-01-08: Haccp plan submitted 12/21/2023, awaiting approval. Approval will be validated upon next unannounced routine inspection.

Inspection Date: 12/20/2023

Inspection #: Visit ID: 8531871

  • 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. Per operator, conducting reduced oxygen packaging for chicken wings and chicken breast, cooking chicken in reduced oxygen packaging in steamer and chilling in ice bath after cooking to 165+F. Please Contact Jose Quinones with DBPR at 561-325-0244 for information on HACCP plan. Warning - From follow-up inspection 2023-10-20: **Time Extended** - From follow-up inspection 2023-12-20: Per operator, still cooking chicken wings in reduced oxygen packaging in steamer. Per Jose Quinones, 14 day callback for January 3, 2023. **Time Extended**

Inspection Date: 10/20/2023

Inspection #: Visit ID: 8530862

  • 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. Per operator, conducting reduced oxygen packaging for chicken wings and chicken breast, cooking chicken in reduced oxygen packaging in steamer and chilling in ice bath after cooking to 165+F. Please Contact Jose Quinones with DBPR at 561-325-0244 for information on HACCP plan. Warning - From follow-up inspection 2023-10-20: **Time Extended**

Inspection Date: 10/19/2023

Inspection #: Visit ID: 8366424

  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken tenders over hash browns and pita. Chicken tenders and pita opened from 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 cold held at greater than 41 degrees Fahrenheit. Walk in cooler: tuna salad (44F - Cold Holding); macaroni salad (45F - Cold Holding); potato salad (46F - Cold Holding); Cole slaw (46F - Cold Holding); hard boiled eggs (45F - Cold Holding); American cheese (44F - Cold Holding); beef patties (45F - Cold Holding); ham (46F - Cold Holding); turkey (46F - Cold Holding); butter (45F - Cold Holding); chicken breast (47F - Cold Holding) chicken wings (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held overnight in cooler. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: tuna salad (44F - Cold Holding); macaroni salad (45F - Cold Holding); potato salad (46F - Cold Holding); Cole slaw (46F - Cold Holding); hard boiled eggs (45F - Cold Holding); American cheese (44F - Cold Holding); beef patties (45F - Cold Holding); ham (46F - Cold Holding); turkey (46F - Cold Holding); butter (45F - Cold Holding); chicken breast (47F - Cold Holding) chicken wings (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held overnight in cooler. See stop sale. 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. Per operator, conducting reduced oxygen packaging for chicken wings and chicken breast, cooking chicken in reduced oxygen packaging in steamer and chilling in ice bath after cooking to 165+F. Please Contact Jose Quinones with DBPR at 561-325-0244 for information on HACCP plan. Warning
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed Frozen Alfredo made in house at walk in freezer, not date marked. Per operator made 10/17. Advised operator to label with preparation date and date placed in freezer. Warning