DirtyFLRestaurant Inspection Data

LOOPERS PAR & GRILLE

100 Cooper Lane
Palm Coast, Florida, 32137
Flagler County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 6/3/2025

Inspection #: Visit ID: 10842527

  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Damp rag under cutting board. Person in charge removed. Repeat Violation
  • 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Hand washing sink when you walk in has spray foam underneath to prevent it from leaking. Dish machine has plastic wrap underneath person in charge removed plastic.
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine at 10pm. Primed and it tests at 75ppm. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sitting out; Butter 84F; ( - Cold Holding)
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting out; shrimp 54F. Per person in charge said out 1 hr. Placed in reach in cooler. Butter sitting on cookline; Butter 84F; ( - Cold Holding). Egg wash 45F, added to time control. Warning
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Establishment did not test dish machine.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Cart in front of hand washing sink. Person in charge removed cart. Corrected On-Site

Inspection Date: 1/7/2025

Inspection #: Visit ID: 10754198

  • 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.

Inspection Date: 12/18/2024

Inspection #: Visit ID: 8830849

  • 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

Inspection Date: 7/16/2024

Inspection #: Visit ID: 8789486

  • 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.

Inspection Date: 12/4/2023

Inspection #: Visit ID: 8563275

  • N/A:No Violations Were Observed

Inspection Date: 12/1/2023

Inspection #: Visit ID: 8562155

  • 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 12 flies in bar area. Repeat Violation Warning - From follow-up inspection 2023-12-01: Establishment has 10 flies. Admin Complaint
  • 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Establishment can not provide a food manager card. All certificates are in manager car and they're not here. Warning - From follow-up inspection 2023-12-01: Time extended to train. **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : 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. Establishment can not provide and training. All certificates are in manager car and they're not here. Warning - From follow-up inspection 2023-12-01: Time extended to train. **Time Extended**

Inspection Date: 11/30/2023

Inspection #: Visit ID: 8446807

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Dishmachine is soiled.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack laying on clean rags. Person in charge removed. Corrected On-Site Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on hanging on equipment between uses. Tongs hanging from bread rack. Person in charge removed. Corrected On-Site Repeat Violation
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth under cutting board. Person in charge removed rag. Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Person in charge moved stored properly. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour not labeled. Person in charge labeled all items. Corrected On-Site
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 12 flies in bar area. Repeat Violation Warning
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Establishment can not provide a food manager card. All certificates are in manager car and they're not here. Warning
  • 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. Establishment can not provide and training. All certificates are in manager car and they're not here. Warning
  • 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. cooked meatloaf, lobster, and turkey not labeled. Person in charge labeled all items. Repeat Violation

Inspection Date: 7/19/2023

Inspection #: Visit ID: 8446582

  • N/A:No Violations Were Observed

Inspection Date: 7/17/2023

Inspection #: Visit ID: 8344827

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice plate inside ice machine has mold on it. Person in charge wiped clean. 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. Several phones on prep tables. Person in charge moved phones. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. In walk in cooler ahi tuna and pork on floor. Oil on floor. Person in charge moved all. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer has ice buildup.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. 3 pairs of tongs hanging from oven doors. Person in charge removed tongs. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Potato chips thawing at room temperature. Potato chips placed in reach in freezer. Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dish machine; wall has mold on it.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer solution on floor. Person in charge moved sanitizer. Corrected On-Site
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook making salad with bare hands when I walked in. Immediately addressed and cook dumped salad out washed hands and placed gloves on. Corrected On-Site
  • 12A-05-4:High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Person in charge was on the phone when I walked in. Addressed immediately and person washed hands and put gloves on. Corrected On-Site
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 5 flies in kitchen and 3 at bar. Warning
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server come into kitchen touching glasses with bare hands and not wash hands afterwards. Addressed immediately and person washed hands. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler #1; blue cheese, 47F, feta 44F, cheese 49F; ( - Cold Holding). All in cooler overnight. At server station; milk 46F, butter 48F Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler #1; blue cheese, 47F, feta 44F, cheese 49F; ( - Cold Holding). All in cooler overnight. At server station; milk 46F, butter 48F Warning
  • 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. Milk at server and cream in reach in cooler not dated.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Server hand washing sink used to dump ice in.
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Front of kitchen hand washing sink no hot water. Person in charge fixed sink and hot water is running. Corrected On-Site