DirtyFLRestaurant Inspection Data

CRANE WATCH CLUB

4225 Southwest Bimini Circle South
Florida, 34990
Martin County County

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 1/24/2025

Inspection #: Visit ID: 8883893

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler doors visibly soiled with food debris.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice buildup in reach in freezer.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Several counters, shelves soiled with dirt, dust, food debris.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust.
  • 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 cook line reach in freezer, Raw hamburgers stored over pretzels, not all commercially packaged. At walk in freezer, Raw fish stored over cooked chicken wings in freezer, not all commercially packaged. Advised operator of proper storage.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. At cook line, All purpose cleaner stored on shelf with food. Advised operator of proper chemical storage. Operator removed chemical. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. Advised operator to clean.
  • 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.
  • 27-02-4:Intermediate - Well water testing report/documentation is not available upon request. Well water test document expired 4/14/2023. Operator provided new report 10/14/2024. Corrected On-Site

Inspection Date: 9/9/2024

Inspection #: Visit ID: 8754211

  • 01B-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, marinated chicken breast (49F - Cold Holding); raw hamburgers (47F - Cold Holding). Not prepared or portioned today. Operator stated items held over 24 hours. See stop sale. Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, marinated chicken breast (49F - Cold Holding); raw hamburgers (47F - Cold Holding). Not prepared or portioned today. Operator stated items held over 24 hours. See stop sale.

Inspection Date: 7/24/2024

Inspection #: Visit ID: 8680071

  • 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 pack marinated chicken,storing in walk in cooler for more than 48 hours. Plan submitted 12/21/23, not approved yet. Warning - From follow-up inspection 2024-07-24: Observed cooked chicken breast and cooked chicken wings prepared by chef in vacuum sealed bags in walk in cooler. Approximately 3 lbs cooked chicken breast Approximately 5lbs cooked chicken wings See stop sale. Admin Complaint

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