LOOPERS PAR & GRILLE
100 Cooper Lane
Palm Coast, Florida, 32137
Flagler County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports
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Nearby Locations
1000 PALM COAST PKWY SW, SUITES 101 AND 102
Palm Coast, FL
All Inspection Reports
Inspection on 1/7/2025
High Priority
2
Intermediate
3
Basic
4
Total
9
Disposition: Met Inspection Standards
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. Salmon and Mahi thawed in sealed bags. **Repeat Violation**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Blue cutting board is grooved. **Repeat Violation**
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Grease behind fryers.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer has ice buildup.
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Piccata dated 12.16, black beans dated 12.31.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Salmon and Mahi thawed in sealed bags. Cut melon and cooked collards not date marked. **Repeat Violation**
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Person in charge placed in order. **Corrected On-Site**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 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. Cut melon, collards not dated.
Food safety inspection conducted on 1/7/2025 revealed 9 total violations (2 high priority, 3 intermediate, 4 basic).
Inspection on 12/18/2024
High Priority
4
Intermediate
5
Basic
8
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls used as scoop in sugar and flour. Person in charge removed both. **Corrected On-Site**
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By bar. Vents are soiled. **Repeat Violation**
- 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 and halibut thawed in sealed bag. Bag clearly states must stay frozen. **Repeat Violation**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Boards are deeply grooved.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses at bar are wet nesting.
- 08B-38-4:Basic - Food stored on floor. Oil on floor. Person in charge removed oil. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler are soiled.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour not labeled. Person in charge labeled. **Corrected On-Site**
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink tests at 0Ppm. Person in charge replaced. Now test at 200 ppm. **Corrected On-Site** **Repeat Violation**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Mahi and halibut thawing in sealed bag.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Case of butter 57F.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Case of butter 57F.
- 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. In reach in cooler cream not dated. Person in charge dated. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles at bar soiled.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. By cart. Person in charge moved cart. **Corrected On-Site**
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand washing sink. Person in charge replaced soap. **Corrected On-Site**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. 6 unlabeled spray bottles. Person in charge labeled. **Corrected On-Site**
Food safety inspection conducted on 12/18/2024 revealed 17 total violations (4 high priority, 5 intermediate, 8 basic).
Inspection on 7/16/2024
High Priority
3
Intermediate
1
Basic
7
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents are soiled.
- 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. Salmon, mahi, ahi thawing in drawer in bag. Still frozen. Person in charge cut bags open. **Corrected On-Site**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on top of ice machine. Person in charge removed. **Corrected On-Site** **Repeat Violation**
- 14-11-5:Basic - Equipment in poor repair. Reach in cooler doors not shutting. Person in charge placed gaskets so that door would shut. **Corrected On-Site**
- 10-12-5:Basic - In-use ice scoop/bucket stored on soiled surface between uses. Ice buckets on top of ice machine. Person in charge removed. **Corrected On-Site**
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer tests at 0ppm.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the prep table. Person in charge moved sanitizer. **Corrected On-Site** **Repeat Violation**
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6.1.24.
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quart sanitizer is at 0ppm. Plumber switched hot/cold. Person in charge manually made sanitizer buckets.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes 120F, hot dogs 120 F; ( - Hot Holding). Both reheated to 165F. **Corrected On-Site**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment does not have chlorine test strips.
Food safety inspection conducted on 7/16/2024 revealed 11 total violations (3 high priority, 1 intermediate, 7 basic).