DirtyFLRestaurant Inspection Data

THE LANDING STRIP TAVERN

202 Airport Road
Palm Coast, Florida, 32164
Flagler County County

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 10 health inspection reports

All Inspection Reports

Inspection Date: 5/22/2025

Inspection #: Visit ID: 10844668

  • N/A:No Violations Were Observed

Inspection Date: 5/21/2025

Inspection #: Visit ID: 10827329

  • 08B-38-4:Basic - Food stored on floor. Observed cooking oil stored on floor.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed hand washing stations in male and female restrooms missing hand washing signs. Provided digital hand washing sign.
  • 24-17-4:Basic - Silverware/utensils/dishes dried with a towel/cloth. Observed dish employee drying plates with a towel. Discussed with person in charge.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish (49F - Cold Holding); crab cake (54F - Cold Holding); shrimp (49F - Cold Holding) in reach in cooler on cook line. Person in charge placed ice bag on product. Observed house made slaw (66F - Cold Holding); house made dressing with cut tomatoes (65F - Cold Holding) person in charge voluntarily disposed of product. **Corrective Action Taken** Warning
  • 03C-96-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Observed no monitoring or documentation of temperatures of non continuous cooked chicken wings.
  • 03C-90-4:Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Observed chicken wings non continuous cooked without written procedures. Provided blank copy to person in charge. Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed partially cooked chicken wings packed into five gallon containers right after coming from fryer. Person in charge placed on to sheet pans in freezer. **Corrective Action Taken** Warning
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed Don Wade food managers certification expired in 2024. Person in charge stated class being scheduled to up date everything. **Corrective Action Taken**
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed no food manager present with more than four food employees.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written procedures for time as a public health control. Person in charge had time labels on several products on cook line and expo indicating products kept on four hour time control. Provided blank written procedures. **Corrective Action Taken**
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed some staff hired for more than 60 days missing proof of food safety training.

Inspection Date: 4/25/2025

Inspection #: Visit ID: 8741751

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven handle. Operator removed. Corrected On-Site Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior bottom in reach in freezer soiled. Operator had employee to start cleaning. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Ice machine area cart blocking handwashing sink. Operator removed. Corrected On-Site

Inspection Date: 4/2/2024

Inspection #: Visit ID: 8641591

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop ice. Person in charge removed. Corrected On-Site
  • 36-36-4:Basic - Ceiling tile missing. In side storage area.
  • 21-05-5:Basic - Cloth used as a food-contact surface. Cloth used under cheese. Person in charge removed. Corrected On-Site
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
  • 35A-03-4:Basic - Dead roaches on premises. Observed 1 dead roach in front of walk in cooler. Person in charge disposed of. **Corrective Action Taken**
  • 06-06-5:Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Thawing in sink with water; Shrimp 72F, shrimp 74F; ( - Cold Holding)
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs on oven doors. Person in charge removed. Corrected On-Site Repeat Violation
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in artichoke spinach dip and salsa. Person in charge removed both. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing at server sink.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Establishment has old labels on clean containers on clean dish rack.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Several energy drinks in end cooler. Person in charge removed. Corrected On-Site
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Establishment is reusing fresh mushroom containers to tore meats, seafood in.
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor through cook/prep line has exposed concrete. Repeat Violation
  • 22-39-4:High Priority - Chlorine sanitizer bucket in spray bottle not at proper minimum strength. Sanitizer bucket was 0ppm. Person in charge remade and it tested @ 50ppm. Corrected On-Site
  • 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. Petal sauce, steak, pesto, ranch dated 3.26. Milk in sever cooler dated 3.25 today is 4.2.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In make table; Burgers 52F, burger 41F, cheese 56F, cheese 41F, steak 55F, steak 38F, fish 55F, fish 38F; ( - Cold Holding). Everything was out of temperature was above the fill line. Person in charge removed and placed inside cooler. Shrimp 72F, shrimp 74F; ( - Cold Holding). Shrimp was thawing in standing water and was not longer frozen. Haddock 49F in drawer. Had person place in freeze. Only out 1 hour. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Time mark missing on eggs, batter. Person in charge time stamped. Corrected On-Site Repeat Violation 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. Rice 130F. Person in charge reheated to 165F. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade has old food debris.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment has not trained employees September.

Inspection Date: 1/4/2024

Inspection #: Visit ID: 8583431

  • N/A:No Violations Were Observed

Inspection Date: 1/3/2024

Inspection #: Visit ID: 8583330

  • 27-18-4:Intermediate - Hot water supply not maintained during peak periods. Establishment does not have hot water at all. Warning

Inspection Date: 11/28/2023

Inspection #: Visit ID: 8443319

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice plate has lime/calcium on it.
  • 21-19-4:Basic - Clean wiping cloth supply not properly stored. On back prep table. Person in charge removed. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs hanging from cart. Person in charge removed cart. Corrected On-Site Repeat Violation
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. On back prep table; wet cloth under cutting board. Person in charge removed. Corrected On-Site
  • 25-05-4:Basic - Single-service articles improperly stored. Single service steam table containers on floor. Person in charge removed. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. In reach in freezer; shrimp not covered. Person in charge covered. Corrected On-Site
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Entire kitchen floor has parts of exposed concrete. Repeat Violation
  • 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 tests at 0ppm. Primed several times and it tests at 50ppm. Corrected On-Site
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Missing on onion and mushrooms. Person in charge time stamped 10am. Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer was 200++. Person in charge remade sanitizer. 2nd test was 75ppm. Corrected On-Site
  • 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. 1/2&1/2 not dated. Person in charge dated yesterday. Corrected On-Site

Inspection Date: 9/13/2023

Inspection #: Visit ID: 8443780

  • N/A:No Violations Were Observed

Inspection Date: 7/13/2023

Inspection #: Visit ID: 8443031

  • 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 is missing food safety certificates. Per person in charge they are at the office. Warning - From follow-up inspection 2023-07-13: Time needed to train employees. **Time Extended**

Inspection Date: 7/12/2023

Inspection #: Visit ID: 8363122

  • 36-22-4:Basic - Floor area(s) covered with standing water. Floor has water on it from sink.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven doors. Person in charge moved tongs. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods are soiled with grease.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Both reach in cooler #1 and reach in cooler at end of line in front of dish have standing water.
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen floors have exposed concrete.
  • 08B-56-4:High Priority - Food stored in ice used for drinks. See stop sale. Juices in drink ice.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Non food grade bags with ice in them laying directly on fish in walk in cooler.
  • 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Drink ice. Juices were in it.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish in walk in cooler had non food grade bags touching.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler dated 7.11 Shrimp 47F; ( - Cold Holding) Reach in cooler #2; tomatoes, chicken, cheese, blue cheese, sandwich meat 45-50F In mini cheese 60F Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler dated 7.11 Shrimp 47F; ( - Cold Holding) Reach in cooler #2; tomatoes, chicken, cheese, blue cheese, sandwich meat 45-50F In mini cheese 60F. All food in cooler overnight. 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. Mashed potatoes 130F; ( - Hot Holding). Person in charge reheated to 135F. Corrected On-Site
  • 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 is missing food safety certificates. Per person in charge they are at the office. Warning