CLEAR SKY CLUB HAUS
36355 E LAKE RD
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/18/2025
High Priority
1
Intermediate
2
Basic
7
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Cove molding Ming in areas of main kitchen
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors soiled throughout cook line, prep areas, dishwasher area and food storage areas.
- 22-09-5:Basic - Food storage container for time/temperature control for safety food not cleaned after being emptied prior to refilling. Food containers such as squeeze bottles and shakers have an excessive build up of food debris, soil. Discussed the need to wash rinse and sanitize food containers before refilling.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of dry ingredient bins, ice bucket, exterior of fixed equipment on cook line, exterior of dish machines behind the bar and in the kitchen.
- 33-16-4:Basic - Open dumpster lid.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Substantial amount of standing water in lower portion of make table on cook line
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle of sanitizer hanging off wire shelf containing food. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards, slicer
- 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. Cuban Sandwiches and ribs not dated cook stated they were made Sunday and was able to date them accordingly
Food safety inspection conducted on 3/18/2025 revealed 10 total violations (1 high priority, 2 intermediate, 7 basic).
Inspection on 1/17/2025
High Priority
3
Intermediate
3
Basic
6
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **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 thawed in closed package, discarded. Discussed ROP fish thawing procedures.
- 36-22-4:Basic - Floor area(s) covered with standing water. Alley.
- 14-69-4:Basic - Ice buildup in walk-in freezer. Freezer door frame and door.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled.
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Cucumbers being cut out of package not washed. **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. Cooked meatloaf dated 1/10/25 , discarded.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cooked meatloaf dated 1/10/25 , discarded. Mahi thawed in closed package, discarded. Discussed ROP fish thawing procedures.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced ham 48f, black beans 47f, breakfast items sitting in pan not in reach in cooler for cold holding. Items moved. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer. Cutting boards on cooks line. Gasket for stand up freezer on line soiled. **Repeat Violation**
- 31B-03-4:Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- 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 ribs. **Corrected On-Site**
Food safety inspection conducted on 1/17/2025 revealed 12 total violations (3 high priority, 3 intermediate, 6 basic).
Inspection on 11/7/2024
High Priority
0
Intermediate
1
Basic
6
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted. - From follow-up inspection 2024-10-31: **Time Extended** - From follow-up inspection 2024-11-07: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards on cookline. - From follow-up inspection 2024-10-31: **Time Extended** - From follow-up inspection 2024-11-07: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Underneath equipment throughout bar, server station and back of house. Walls soiled **Repeat Violation** - From follow-up inspection 2024-10-31: **Time Extended** - From follow-up inspection 2024-11-07: **Time Extended**
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Bar and walk in cooler **Repeat Violation** - From follow-up inspection 2024-10-31: **Time Extended** - From follow-up inspection 2024-11-07: **Time Extended**
- 36-02-5:Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in cooler **Repeat Violation** - From follow-up inspection 2024-10-31: **Time Extended** - From follow-up inspection 2024-11-07: **Time Extended**
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler. Reach in freezer in bar area. - From follow-up inspection 2024-10-31: **Time Extended** - From follow-up inspection 2024-11-07: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris. Cutting boards on cookline stained. Area around soda nozzles soiled with dust. - From follow-up inspection 2024-10-31: **Time Extended** - From follow-up inspection 2024-11-07: **Time Extended**
Food safety inspection conducted on 11/7/2024 revealed 7 total violations (0 high priority, 1 intermediate, 6 basic).
Inspection on 10/31/2024
High Priority
2
Intermediate
2
Basic
7
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on drop plate of ice machine. **Repeat Violation** - From follow-up inspection 2024-10-31: **Time Extended**
- 24-05-4:Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted. - From follow-up inspection 2024-10-31: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards on cookline. - From follow-up inspection 2024-10-31: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Underneath equipment throughout bar, server station and back of house. Walls soiled **Repeat Violation** - From follow-up inspection 2024-10-31: **Time Extended**
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Bar and walk in cooler **Repeat Violation** - From follow-up inspection 2024-10-31: **Time Extended**
- 36-02-5:Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in cooler **Repeat Violation** - From follow-up inspection 2024-10-31: **Time Extended**
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler. Reach in freezer in bar area. - From follow-up inspection 2024-10-31: **Time Extended**
- 22-41-4:High Priority - - From initial inspection : 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. Dishmachine was running throughout inspection. When tested, it was 0ppm. The operator primed and refilled wash, and it tested 50ppm. When ran a third time, it was 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly. Triple sink 100ppm chlorine. **Corrective Action Taken** - From follow-up inspection 2024-10-31: Data plate states minimum chlorine sanitation is 50ppm, chlorine sanitizer is at 10ppm at this visit, establishment is using the dish machine **Admin Complaint**
- 12A-07-5:High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched dirty dishes, ran dishmachine, changed gloves then touched clean dishes. Discussed with manager who discussed with employee. - From follow-up inspection 2024-10-31: Employees put beard guards on and put gloves on to start preparing food without washing hands, I explained to manager the proper procedure **Admin Complaint**
- 11-27-4:Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator procedure - From follow-up inspection 2024-10-31: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris. Cutting boards on cookline stained. Area around soda nozzles soiled with dust. - From follow-up inspection 2024-10-31: **Time Extended**
Food safety inspection conducted on 10/31/2024 revealed 11 total violations (2 high priority, 2 intermediate, 7 basic).
Inspection on 10/23/2024
High Priority
9
Intermediate
7
Basic
12
Total
28
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on drop plate of ice machine. **Repeat Violation**
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted.
- 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. Tuna thawed in walk in cooler not removed from package before thawing. Package states to remove from packaging before thawing. Discussed with manager. See stop sale.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards on cookline.
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee food on device station table. Operator relocated **Corrected On-Site**
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Underneath equipment throughout bar, server station and back of house. Walls soiled **Repeat Violation**
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Bar and walk in cooler **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. Box of bread and margarita mix stored on floor of walk-in freezer. Operator relocated. **Corrected On-Site**
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in cooler **Repeat Violation**
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler. Reach in freezer in bar area.
- 29-03-4:Basic - Water draining onto floor surface. Water draining onto floor while dishmachine in bar is running.
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm. Operator corrected to 100ppm chlorine **Corrected On-Site**
- 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. Dishmachine was running throughout inspection. When tested, it was 0ppm. The operator primed and refilled wash, and it tested 50ppm. When ran a third time, it was 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly. Triple sink 100ppm chlorine. **Corrective Action Taken**
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on line cracked egg and changed gloves then touched clean equipment. No handwash. Discussed with manager who discussed with employee.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched dirty dishes, ran dishmachine, changed gloves then touched clean dishes. Discussed with manager who discussed with employee.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef above raw shrimp in walk in cooler. **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. Shepard pie was dated 10/14/24. Operator discussed with employee who states that she wrote the wrong date on the Shepards pie, and it was prepared on 10/22/24. Cooked mushrooms date marked 10/16/24. Employee states she wrote the incorrect date and mushrooms were prepared on 10/20/24. Operator fixed the date on the containers. **Corrected On-Site**
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 3 eggs on cookline cracked.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter packets (63F - Cold Holding) in cooler in server area. Operator said they were sitting out of temperature for 1 hour. All other items in cooler were at proper temperature. **Repeat Violation**
- 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. Operator states all food was removed from cooler at 8:30am.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. shredded pork (103F - Hot Holding) sitting on top of items in steam table for 30 minutes. Operator began reheating to 165F. **Corrective Action Taken**
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator procedure
- 22-02-4:Intermediate - Food-contact surface soiled with food debris. Cutting boards on cookline stained. Area around soda nozzles soiled with dust.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. 2 tiles sitting in handwash sink next to 3 compartment sink. Operator relocated. **Corrected On-Site**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for quaternary sanitizer used for wiping cloths or chlorine test strips used for dishmachine.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator stocked paper towels. **Corrected On-Site**
- 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. Ribs cooked on 10/21/24 not date marked. Discussed with manager and employee.
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Robyn expired 6/29/2024
Food safety inspection conducted on 10/23/2024 revealed 28 total violations (9 high priority, 7 intermediate, 12 basic).