DirtyFLRestaurant Inspection Data

OFF THE HOOK AT INLET HARBOR

133 Inlet Harbor Road
Florida, 32127
Volusia County County

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 4/10/2025

Inspection #: Visit ID: 10811992

  • 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. -near back door - From follow-up inspection 2025-04-10: **Time Extended**

Inspection Date: 4/2/2025

Inspection #: Visit ID: 10721845

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -portion cup used to dispense bulk food from container. Advised to use scoops/utensil with handle
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 36-22-4:Basic - Floor area(s) covered with standing water. -some standing water on floor near steps leading to prep area -warewashing area -server station
  • 36-24-5:Basic - Hole in or other damage to wall. -near back door
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 115F **Corrective Action Taken**
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm, manager replaced bottle of sanitizer **Corrective Action Taken**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. bleu cheese crumbles (51F - Cold Holding); shredded cheese (53F - Cold Holding); blanco (50F - Cold Holding); gravy (48F - Cold Holding); diced tomatoes (49F - Cold Holding) Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef patties (45F - Cold Holding); bleu cheese crumbles (51F - Cold Holding); shredded cheese (53F - Cold Holding); blanco (50F - Cold Holding); gravy (48F - Cold Holding); diced tomatoes (49F - Cold Holding) -inside cooler across from grill at end of cookline overnight, see stop sale. Advised to obtain service check on unit. see stop sale Warning
  • 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -drawer unit under slatted grill
  • 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. -ice cream mix inside bar
  • 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. Warning

Inspection Date: 11/16/2024

Inspection #: Visit ID: 8727555

  • 14-11-5:Basic - Equipment in poor repair. -rusted racks inside walk in cooler
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -some exterior doors with minor damage to door sweeps/seals
  • 36-22-4:Basic - Floor area(s) covered with standing water.
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -soda bib
  • 14-69-4:Basic - Ice buildup in reach-in freezer.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -unit inside bar containing ice cream mix Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dust/debris on fan cover inside walk in
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked rice from 11/16 43-47F, located on speed rack directly above pans of hot rice undergoing cooling procedures. Advised to place cooling rice at top section of speed rack to allow hot air to avoid affecting already cooled food.

Inspection Date: 2/29/2024

Inspection #: Visit ID: 8525140

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. -tile, vent in disrepair above dish machine
  • 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.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 36-22-4:Basic - Floor area(s) covered with standing water. -warewashing area -cookline in front of fryers
  • 36-11-4:Basic - Floors not maintained smooth and durable. -warewashing area -in front of fryers
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -marina deck bar
  • 08B-12-5:Basic - Stored food not covered. -outside bar, bulk tea/beverage not covered in pitcher Corrected On-Site
  • 33-06-4:Basic - Trash receptacles not provided where needed in establishment. -warewashing area/handsink
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 29-44-4:High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -under hand sink at warewashing area
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. -cook handled raw beef prior to plating ready to eat food on cookline. Advised to person in charge to rely on utensils for cooks who need to handle both raw and ready to eat food while on cook line.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade
  • 35A-01-4:Intermediate - Nonservice animals in the food establishment or on premises. -seated at outside bar , advised to person in charge abouf limitations of nonserfice animals on premesis, and to look into local guidelines/permits that allow for exclusion to non-service animals for outside dining
  • 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.

Inspection Date: 10/12/2023

Inspection #: Visit ID: 8349365

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vent above bulk dry containers in prep area upstairs
  • 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 inside vacuum sealed package in walk in cooler
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -emergency exit door near stairs to prep area, bottom left threshold
  • 36-22-4:Basic - Floor area(s) covered with standing water. -near fryers on cook line -warewashing area
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle resting inside flour, bulk container upstairs
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -outside tiki bar
  • 33-38-4:Basic - No waste receptacle installed at handwash sink provided with disposable towels. -handsink in warewashing area
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -empty bin in prep area upstairs, soiled top lid/handle.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -partially cooked chicken wings stored above raw beef inside walk in cooler , manager corrected. Until raw poultry has been heat treated to 165F it shall be stored in the same manner as raw poultry. 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.
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after preparation. See stop sale. -puttanesca gravy, marked 10-6 prep.
  • 12A-02-4:High Priority - Server/employee handled soiled dishes/surface or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. -server dumped off soiled plates/utensils to ware-washing area prior to handling styrofoam cups making beverage --cook wiped gloved hands on soiled cloth towel and clothing prior to handling food on cook line.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -onion rings 118-145, pan not fully underneath heating element on cook line. Person in charge just dropped 20 minutes prior. Adjusted pan under warmer **Corrective Action Taken**
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -hose bib/splitter in oyster station outside requires vacuum breaker attached for backflow prevention. Hose hooked up
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. -some tags missing mark in office stock
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -debris inside mixer bowl in prep area upstairs -cutting boards with stain/soil