AQUA GRILL
395 Front Street
Florida, 32082
Saint Johns County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports
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All Inspection Reports
Inspection on 12/5/2024
High Priority
9
Intermediate
8
Basic
7
Total
24
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One food handler in prep area making food wearing watch.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. One employee preparing food in preparation area.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. In walk in freezer.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around door frames of reach in coolers on cook line.
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. At hand wash station in prep area by back door to kitchen.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Micro greens still in container with soil stored over various containers of ready to eat foods in walk in cooler.
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. All sanitation buckets in kitchen reading 0ppm.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. shrimp and corn chowder (46F - Cooling); cheese sauce (48F - Cooling) in large plastic containers in walk in cooler, per employee both items where cooked the day before and placed in walk in cooler without any additional preparation.
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. shrimp and corn chowder (46F - Cooling); cheese sauce (48F - Cooling) in large plastic containers in walk in cooler, per employee both items where cooked the day before and placed in walk in cooler without any additional preparation.
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee scratching face with gloved hands then continued to handle clean pans without changing gloves and washing hands. **Repeat Violation** **Admin Complaint**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Trash bags being used to cover bread and mix vegetables together in prep area in kitchen.
- 08A-24-5:High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw pork stored over ground beef in small walk in cooler inside main walk in cooler. **Repeat Violation** **Admin Complaint**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella (55F - Cold Holding) package of mozzarella in overfilled container in top section of reach in cooler on cook line, per employee mozzarella has been taken out of walk in cooler less then 30 minutes prior. **Repeat Violation** **Admin Complaint**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. meatballs (128F - Hot Holding) in steam well on cook line, per employee meatballs where heated up less then 1 hour prior and placed in well, meatballs removed to be reheated. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottles of bleach stored with clean plates and over clean linens in outside storage shed. **Repeat Violation**
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary ammonium in triple sink in ware washing area reading over 400ppm, employee emptied sink. **Corrective Action Taken**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Only a few tags have date of last served. **Repeat Violation**
- 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Per employees they are only keeping oyster tags, not the mussel tags. **Repeat Violation**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. shrimp and corn chowder (46F - Cooling); cheese sauce (48F - Cooling) in large plastic containers in walk in cooler, per employee both items where cooked the day before and placed in walk in cooler without any additional preparation.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna salad on lunch menu, menus corrected during inspection. **Corrected On-Site**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing chlorine test strips. Also missing color chart for quaternary ammonium test strips.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station on cook line, employee corrected during inspection. **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. Open container of cream sauce in reach in cooler in prep area without a label, per employee cream was made two days prior, cream labeled **Corrected On-Site**
Food safety inspection conducted on 12/5/2024 revealed 24 total violations (9 high priority, 8 intermediate, 7 basic).