TERRA & ACQUA
134 SEA GROVE MAIN ST
Overall Food Safety Rating
★★★½☆ (3.5/5)
Based on 9 health inspection reports
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All Inspection Reports
Inspection on 4/14/2025
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 4/14/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/10/2025
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum seals meatballs, lasagna, raw chicken and raw beef. Freezes and holds longer than 48 hours. No Haccp. Warning - From follow-up inspection 2024-04-17: 60 day callback from initial inspection. **Time Extended** - From follow-up inspection 2024-06-17: Person in charge is sealing bags but not removing oxogen. Admittedly holding in freezer for 10 days. **Time Extended** - From follow-up inspection 2024-09-10: Operator needs more time to submit. Provided template to Chef during inspection. **Time Extended** - From follow-up inspection 2024-10-21: Operator has completed plan on site. It was submitted a few weeks ago and is awaiting response. **Time Extended** - From follow-up inspection 2025-02-10: Operator still has not heard anything back about the HACCp. **Time Extended**
Food safety inspection conducted on 2/10/2025 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 2/10/2025
High Priority
0
Intermediate
3
Basic
4
Total
7
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. Observed plate on inside of ice machine with mold like substance.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed hole in ceiling over ice machine in back prep area of kitchen.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven handle on cook line. Operator removed tongs. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed wall behind dish machine with mold like substance.
- 11-03-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Observed no signed paperwork for employees to report knowledge of health policy and health requirements. Emailed paperwork to operator during inspection.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed tags with no last date served.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener on prep table in back of kitchen with buildup. Operator took can opener and had it cleaned. Corrected On-Site
Food safety inspection conducted on 2/10/2025 revealed 7 total violations (0 high priority, 3 intermediate, 4 basic).
Inspection on 10/21/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum seals meatballs, lasagna, raw chicken and raw beef. Freezes and holds longer than 48 hours. No Haccp. Warning - From follow-up inspection 2024-04-17: 60 day callback from initial inspection. **Time Extended** - From follow-up inspection 2024-06-17: Person in charge is sealing bags but not removing oxogen. Admittedly holding in freezer for 10 days. **Time Extended** - From follow-up inspection 2024-09-10: Operator needs more time to submit. Provided template to Chef during inspection. **Time Extended** - From follow-up inspection 2024-10-21: Operator has completed plan on site. It was submitted a few weeks ago and is awaiting response. **Time Extended**
Food safety inspection conducted on 10/21/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 9/10/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum seals meatballs, lasagna, raw chicken and raw beef. Freezes and holds longer than 48 hours. No Haccp. Warning - From follow-up inspection 2024-04-17: 60 day callback from initial inspection. **Time Extended** - From follow-up inspection 2024-06-17: Person in charge is sealing bags but not removing oxogen. Admittedly holding in freezer for 10 days. **Time Extended** - From follow-up inspection 2024-09-10: Operator needs more time to submit. Provided template to Chef during inspection. **Time Extended**
Food safety inspection conducted on 9/10/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 6/17/2024
High Priority
4
Intermediate
4
Basic
10
Total
18
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. Ice plate in ice machine is soiled. Repeat Violation
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop semolina. Person in charge removed cup. Corrected On-Site
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above dish.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Person in charge removed drink. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone behind pizza slicer. Person in charge removed. Corrected On-Site
- 21-04-4:Basic - In-use wiping cloth/towel used under cutting board. Person in charge removed cloth.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave is soiled. Person in charge wiped clean. Corrected On-Site
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer (pasta) is soiled.
- 36-30-4:Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall in very back by dish not smooth and easily cleanable
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar not labeled. Person in charge labeled. Corrected On-Site
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed person change tasks and not wash his hands. Addressed immediately and person washed hands and placed gloves on. Corrected On-Site
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel lining basil. Person in charge removed paper towel and discarded basil. **Corrective Action Taken**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In seafood cooler: in bottom; chicken 46F; ( - Cold Holding)
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter sitting in ice 63F. Had been out 1 hr. Placed on ice control. in bottom of seafood cooler; chicken 46F; ( - Cold Holding) **Corrective Action Taken** Repeat Violation Admin Complaint
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Clams/ mussels tags not in order.
- 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. Milk open 24+ hrs ago not dated. Person in charge dated yesterday mid day. Corrected On-Site
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is removing oxogen from bags of meatballs, lasagna, raw beef, raw chicken. Cited on previous inspection and callback will be 8.16.24. Repeat Violation
- 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 still has not trained everyone. Cited on previous inspection. CB WILL BE 8.16.24. Repeat Violation
Food safety inspection conducted on 6/17/2024 revealed 18 total violations (4 high priority, 4 intermediate, 10 basic).
Inspection on 6/17/2024
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum seals meatballs, lasagna, raw chicken and raw beef. Freezes and holds longer than 48 hours. No Haccp. Warning - From follow-up inspection 2024-04-17: 60 day callback from initial inspection. **Time Extended** - From follow-up inspection 2024-06-17: Person in charge is sealing bags but not removing oxogen. Admittedly holding in freezer for 10 days. **Time Extended**
- 53B-13-5:Intermediate - - From initial inspection : 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. Person in charge only able to provide proof of training for one employee working over 60 days during inspection. Repeat Violation Admin Complaint - From follow-up inspection 2024-04-17: 60 day callback from initial inspection. **Time Extended** - From follow-up inspection 2024-06-17: Establishment has training for 2 staff. Admin Complaint
Food safety inspection conducted on 6/17/2024 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 4/17/2024
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum seals meatballs, lasagna, raw chicken and raw beef. Freezes and holds longer than 48 hours. No Haccp. Warning - From follow-up inspection 2024-04-17: 60 day callback from initial inspection. **Time Extended**
- 53B-13-5:Intermediate - - From initial inspection : 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. Person in charge only able to provide proof of training for one employee working over 60 days during inspection. Repeat Violation Admin Complaint - From follow-up inspection 2024-04-17: 60 day callback from initial inspection. **Time Extended**
Food safety inspection conducted on 4/17/2024 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 4/16/2024
High Priority
4
Intermediate
5
Basic
7
Total
17
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. Ice machine with mold like substance buildup. Soda nozzles in bar with debris buildup. Repeat Violation
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In dish area, ceiling tiles are porous and not easily cleanable, Also in disrepair. Also, no cove molding at ware washing station. Also, exposed wall in back kitchen by ware washing station. Also, in back storage area, ceiling is not easily cleanable.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards throughout on sandwich coolers have grooved and cut boards, some surface stains present.
- 35A-03-4:Basic - Dead roaches on premises. Observed 11 dead roaches in glue trap and 4 on floor in dry storage area. Also, on makeline behind reach in cooler observed 4 dead roaches on the floor. Person in charge cleaned during inspection. **Corrective Action Taken** Warning
- 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Minimum labeling missing from self service items in reach in freezer at door.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On cook line reach in freezer gaskets soiled with food debris. Heavy dust buildup on large walk in cooler fans. Also observed on dairy walk in cooler fans.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line, wet wiping cloth stored on cutting board.
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment serves salmon undercooked. Person in charge unable to provide parasite destruction. Called supplier and provided during inspection. Corrected On-Site
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 1 rodent dropping in corner by glue trap on ground in dry storage. Observed 1 rodent dropping in corner by soda bibbs. Observed 4 rodent droppings on wooden shelf in dry storage area by soda bibbs. Person in charge cleaned during inspection. **Corrective Action Taken** Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler, multiple time/temperature control for safety items employee stated were left in cooler overnight; shredded mozzarella cheese, fresh mozzarella, ricotta cheese, marscapone cheese, salami, ham, ground beef, tomato sauce. (58-62F - Cold Holding) One dessert with mold like substance observed. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, in reach in cooler, lobster (46F - Cold Holding); roasted potatoes (46F); salmon (51F - Cold Holding); retemped items, some items 43F Also, at pizza station, reach in cooler shredded mozzarella cheese, fresh mozzarella, ricotta cheese, marscapone cheese, salami, ham, ground beef, tomato sauce. (58-62F - Cold Holding) stop sale issued Also, in dairy cooler, mozzarella (46F - Cold Holding); heavy cream 48F - Cold Holding)operator adjusted the thermostat. Retemped at 46-47F person in charge moved all time/temperature control for safety items to large walk in cooler. Also on cook line, tomato sauce (44F - Cold Holding); chicken breast (44F - Cold Holding) employee iced down product with ice bags. Also in walk in cooler, tomato sauce (44F - Cold Holding); chicken breast (44F - Cold Holding) Retemped at 43F. Person in charge opened freezer door to bring temperature down on unit.Repeat Violation **Corrective Action Taken** Repeat Violation Admin Complaint
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Not maintained in chronological order, also not maintained in pan until last shellstock item sold.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee filling pan in hand wash sink.
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum seals meatballs, lasagna, raw chicken and raw beef. Freezes and holds longer than 48 hours. No Haccp. Warning
- 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. Person in charge only able to provide proof of training for one employee working over 60 days during inspection. Repeat Violation Admin Complaint
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with floor cleaner unlabeled. Also at front server line two spray bottles with cleaner unlabeled.
- 48-04-4:Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed one 20lb propane tank next pizza oven.
Food safety inspection conducted on 4/16/2024 revealed 17 total violations (4 high priority, 5 intermediate, 7 basic).