HARBOUR RIDGE GRILLE
12600 HARBOUR RIDGE BLVD
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/24/2025
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cookline flip top cooler, raw shell eggs stored over sliced tomatoes. Advised operator of proper storage. Operator stored correctly. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline, cooked mushrooms (47F - Cold Holding); raw hamburgers (47F - Cold Holding), not prepared or portioned today. Operator stated items held for approximately 2 hours. Advised operator of proper cold holding parameters. Operator placed items into walk in for quick chill. **Corrective Action Taken**
Food safety inspection conducted on 2/24/2025 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 10/25/2024
High Priority
1
Intermediate
0
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. At dry storage, cups used for dispensing in flour and rice. Operator removed. Corrected On-Site
- 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 cook line low boy, ROP fish thawed. See stop sale.
- 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Dish machine temperature gauge inaccurate, not sanitizing high temperature of at least 160F. According to DBPR high temperature measurement sticker. Operator will use other dish machine in facility to wash rinse and sanitize dishes.
- 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 cook line low boy, ROP fish thawed. See stop sale.
Food safety inspection conducted on 10/25/2024 revealed 4 total violations (1 high priority, 0 intermediate, 3 basic).
Inspection on 4/16/2024
High Priority
2
Intermediate
2
Basic
3
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 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- Mahi fish in drawers at prep area; devised to follow packaging instructions
- 13-04-4:Basic - Employees with no beard guard/restraint while engaging in food preparation.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit- deli unit at cook line
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg salad (52F - Cold Holding); chicken salad (52F - Cold Holding); tuna salad (52F - Cold Holding); cheese (52F - Cold Holding); tuna (52F - Cold Holding); in deli reach in cooler at cook line ; food not prepared or portioned today; foods out of temperature for approximately 1 hour; foods moved to different cooler; **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. French fries (110F - Hot Holding); cooked wings (123F - Hot Holding) next to fryers; as per operator foods out of temperature for approximately 30 minutes ; foods to reheated to 165 F **Corrective Action Taken** Repeat Violation Admin Complaint
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 31B-06-4:Intermediate - Soap dispenser at handwash sink at prep area not working/unable to dispense soap- fixed Corrected On-Site
Food safety inspection conducted on 4/16/2024 revealed 7 total violations (2 high priority, 2 intermediate, 3 basic).
Inspection on 1/16/2024
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 1/16/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/17/2023
High Priority
5
Intermediate
2
Basic
0
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 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 Smoked salmon over pretzels not in commercial packaging at walk in freezer. Operator stored properly. Corrected On-Site Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw salmon over seaweed salad and broccoli walk in cooler. Operator stored properly. Corrected On-Site Warning
- 01B-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. split pea soup (54F - cold holding ); corn chowder (60F - Cold holding) Observed in large covered plastic containers. Per operator, both products not prepared or portioned today. Per operator, both products held in excess of 24 hours. See stop sale. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. split pea soup (54F - cold holding ); corn chowder (60F - Cold holding) Observed in large covered plastic containers. Per operator, both products not prepared or portioned today. Per operator, both products held in excess of 24 hours. See stop sale. 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. chicken tenders (112F - Hot Holding) Per operator, out of temperature for approximately 1 hour. Operator chose to discard product. **Corrective Action Taken** Warning
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. lobster salad (55F - Cooling) at 2:20 since 2:00 - 54F 2:45 At current rate of cooling product will not reach 41F within 4 hours. Operator placed in reach in freezer to quick chill. **Corrective Action Taken** 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. Observed seared tuna in reduced oxygen packaging at walk in cooler. Per operator, reduced oxygen packaging is conducted on premises. Please contact Jose Quinones at 561-325-0244 for information regarding HACCP Plan. Warning
Food safety inspection conducted on 11/17/2023 revealed 7 total violations (5 high priority, 2 intermediate, 0 basic).