CONNOLLY'S SHORE GRILL
4320 A1A S 9
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 11/14/2024
High Priority
5
Intermediate
2
Basic
4
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In reach in cooler in kitchen by back door a pan of sugar with a bowl used as a scoop. Operator removed bowl. Corrected On-Site
- 36-24-5:Basic - Hole in or other damage to wall. Observed hole in wall in kitchen beside reach in cooler, by back door. Also hole in wall in kitchen, beside reach in cooler by toasters.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelving in kitchen by dish machine with dust buildup. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed dry goods containers stored on shelf in dry storage not labeled.
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed in reach in cooler in kitchen by cook line, paper towels lining containers of fruit.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wash gloved hands at hand sink then handled bacon without removing gloves. Operator spoke to employee about changing gloves and washing hands. Employee removed gloves and washed hands. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese in flip top stored on top of lidded items above fill line at 52F. Person in charge states has been out of temperature for less than 4 hours, moved to reach in. Retemped below 43F. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed containers of plumbing glue stored over syrup in dry storage on shelf in kitchen. Operator moved glue. Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed a connected hose in kitchen by reach in cooler with no vacuum breaker.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer on prep table in dry storage area with debris buildup. Also soda gun and holster behind front counter soiled. Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle on shelf in kitchen across from back door not labeled. Operator labeled bottle. Corrected On-Site Repeat Violation
Food safety inspection conducted on 11/14/2024 revealed 11 total violations (5 high priority, 2 intermediate, 4 basic).
Inspection on 9/14/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 9/14/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/13/2024
High Priority
2
Intermediate
3
Basic
8
Total
13
Disposition: Facility Temporarily Closed
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen multiple ceiling tiles not easily cleanable Employee stated that they are in the process of changing tiles Repeat Violation
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Throughout kitchen area floor tiles missing or cracked
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. At cook line interior of microwave soiled
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen area no shield over fluorescent lights
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line reach in cooler drawers gaskets soiled At cook line hood and hood filters have grease buildup At cook line side of flat top has buildup Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of reach in cooler in kitchen soiled
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In reach in cooler case of unwashed tomatoes stored over bread Also unwashed fruit over milk
- 36-30-4:Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wood wall in back of kitchen not sealed
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-2024 operator renewed license during inspection Corrected On-Site
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Observed a total of 11 rodent droppings, Found 9 droppings behind bar in far corner behind handwashing sink Found 2 droppings behind bar under ice bin Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. By dish area potato diver machine has buildup on blade an plunger
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At cook line sanitizer bucket stored in hand sink Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At bar area 2 unlabeled spray bottles, identified as Odaban disinfectant
Food safety inspection conducted on 9/13/2024 revealed 13 total violations (2 high priority, 3 intermediate, 8 basic).
Inspection on 4/18/2024
High Priority
5
Intermediate
5
Basic
9
Total
19
Disposition: Met Inspection Standards
Inspection Details:
- 36-37-5:Basic - Ceiling tiles not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen, multiple ceiling tiles are not smooth or easily cleanable.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cook line, employee drink stored on shelf above clean utensils. In back storage area, employee drink stored above food.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. On cook line, 2 employees handling food with no hat or hair restraint.
- 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. In kitchen behind cook line, walls and floors soiled with grease and food debris.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. At bar, mini fridge under counter has significant ice buildup in freezer. Repeat Violation
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. In kitchen, at large ice machine, ice scoop stored on top of machine not inverted.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At bar, ice well towards kitchen, black mold like substance on rim of well.
- 29-12-4:Basic - Plumbing fixture (sink) not easily cleanable. At bar, service sink faucet is corroded and no longer smooth easily cleanable.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line, wet wiping cloth stored on edge of hand sink by back door. Employee removed. Corrected On-Site
- 08A-14-5:High Priority - Raw animal food not separated from ready-to-eat food during preparation. On cook line, employee preparing raw chicken breast on cutting board above flip top Reach in cooler containing ready to eat food. Employee moved to proper location. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In back storage area, in Reach in cooler, raw chicken stored in ziplock bag over ready to eat hash brown potatoes. Operator moved to correct storage location on bottom of cooler. Corrected On-Site
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. On cook line, observed employee crack eggs, wipe hands on shirt and return to task with no hand washing. Manager discussed with employee. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, operator stated they hold these items on time, not on written time plan and no time stamp. pancake batter (78F); scrambled eggs mix (54F)
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. In back storage area, bottle of Goo Gone stored above food product. Manager removed bottle. Corrected On-Site
- 53B-16-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. On cook line while taking cooling temperatures, probed cooked chicken breast. Employee on cook line questioned what temperature I was looking for. I asked said employee what temperature are we looking for, he seemed unsure and instead cut cooked breast in half to ensure fully cooked.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On cook line, onions cooked at 10 AM cooked onions (103F, retemp 90 min lapse 82F - Cooling. Operator brought onions up to 165F and began cooling on single layer sheet tray.
- 03F-10-5:Intermediate - Food not documented on written procedures available for use of time as a public health control to hold time/temperature control for safety food. In kitchen time/temperature controled for safety butter stored on counter and held on time. Butter was time stamped but not on written time procedures. Spoke with operator about adding to time paperwork. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At cook line, sanitizer bucket and, steel wool scrubber, stored in hand wash sink. Employee removed items to proper location. Also, employees dumping drinks in hand sink by drink station Corrected On-Site Repeat Violation
- 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/ No certified food manager present during inspection with 5 food handling employees working.
Food safety inspection conducted on 4/18/2024 revealed 19 total violations (5 high priority, 5 intermediate, 9 basic).
Inspection on 9/20/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 9/20/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/19/2023
High Priority
2
Intermediate
6
Basic
6
Total
14
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. Near door to kitchen, across from prep line, ice machine plate has mold-like substance.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. At bar, silver reach-in freezer has ice buildup.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, multiple spatulas in standing water. Employee removed water. Corrected On-Site
- 33-16-4:Basic - Open dumpster lid.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At bar, behind drawer of silver reach-in cooler food debris and residue.
- 14-06-4:Basic - Wood food-contact surface not properly sealed. Next to dish area behind dicers, wood back plate not sealed.
- 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. At server station, employee handled toast with bare hands. Operator told employee to use utensils for toast. **Corrective Action Taken**
- 35A-21-4:High Priority - Evidence of vermin In dry storage under rack, loaf of bread on floor with visible gnaw marks. Operator discarded loaf of bread. Contacted Linda S at district office. Following day call back. **Corrective Action Taken** Warning
- 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 written procedures during inspection. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In dry storage on shelf next to silver reach-in cooler, slicer has food debris. Also on wall near dish area, 2 dicers have food buildup. Also on rack near dish area, multiple cutting boards have heavy staining. Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At bar, hand washing sink blocked by shelves. Also, hand washing sink had multiple bottles stored inside of sink.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on menu not identified as being undercooked. Warning
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 employees present hired under 60 days with no proof available. Emailed operator document for reporting illness during inspection.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control Operator has multiple food items held on time control but has no written procedures. Emailed operator procedures during inspection.
Food safety inspection conducted on 9/19/2023 revealed 14 total violations (2 high priority, 6 intermediate, 6 basic).