TIMBERS REST & FISH MKT (THE)
703 TARPON BAY RD, SANIBEL 339573113
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection on 5/9/2025
High Priority
4
Intermediate
5
Basic
6
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Ramekins used as scoops in rice and black beans; operatpr removed This is a repeat violation from previous inspection dated 07-11-2024 Corrected On-Site Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Bar floor has a build up of food and or slime
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor tiles missing in front of fryers
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Two pair of tongs on oven door handle. Operator removed Corrected On-Site
- 06-08-5:Basic - Time/temperature control for safety food thawed under water that not running/dripping. Shrimp thawing in sink - no running water. Operator turn on water to continue thawing Corrected On-Site
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Walk in cooler door handle has a build up of food debris and slim
- 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. Dishwasher (Chlorine 00ppm); Operator replaced chlorine container and primed machine to achieve: Dishwasher (Chlorine 100ppm) **Corrective Action Taken**
- 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. Chimichurri sauce with a prep date of 04-29 exceeding 7 day shelf life
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. One quart of house made Chimichurri sauce with a prep date of 04-29 exceeding 7 day shelf life
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. prepared shrimp (59 F - Cold Holding); meatloaf (58 F - Cold Holding), per operator the cooler door was accidentally left open for about an hour. Operator moved all foods to walk in cooler to rapidly cool This is a repeat violation from previous inspection dated 07-11-2024 **Corrective Action Taken** Repeat Violation Admin Complaint
- 53A-04-6:Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Chef Balcourt does not have certified food manager certificate
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Potato slicer has food debris build up from prior days use
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at bar wait station used as dump sink.
- 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. Mashed potatoes, steamed vegetables, rice all prepared 24 hours prior not date marked. This is a repeat violation from previous inspection dated 07-11-2024 Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at bar server station not labeled.
Food safety inspection conducted on 5/9/2025 revealed 15 total violations (4 high priority, 5 intermediate, 6 basic).
Inspection on 7/11/2024
High Priority
4
Intermediate
2
Basic
2
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Ramekin used as scoop in reach in cooler inside pizza sauce. Operator removed Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table shelf on cooks line.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish and Rae ground beef stored directly over ready to eat pasta salad. Operator moved food to proper storage. Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler, four (4) quarts of house made mango sauce with a made in date of 6/28 exceeding 7 day date marking requirements
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At front prep area ahi tuna (57 F - Cold Holding) operator states ahi thawed on counter for four (4) hours.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front prep area ahi tuna (57 F - Cold Holding) operator states ahi thawed on counter for four (4) hours.
- 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. In walk in cooler, four (4) quarts of house made mango sauce with a made in date of 6/28 exceeding 7 day date marking requirements
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle at server station.
Food safety inspection conducted on 7/11/2024 revealed 8 total violations (4 high priority, 2 intermediate, 2 basic).
Inspection on 6/11/2024
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 6/11/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 6/11/2024
High Priority
1
Intermediate
2
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. Last ice machine has a mold like substance in the ice curtain.
- 21-05-5:Basic - Cloth used as a food-contact surface. Wiping cloth used as food contact surfaces with oysters in reach in cooler
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food stored in reach in cooler on cooks line with food served to guests. Operator removed. Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Inside reach in cooler behind bar.
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At hose bibb located outside above large mop sink.
- 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Surface rust on ice scoop holder for crushed ice machine.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At server station nearest bar well
Food safety inspection conducted on 6/11/2024 revealed 7 total violations (1 high priority, 2 intermediate, 4 basic).
Inspection on 4/4/2024
High Priority
4
Intermediate
2
Basic
4
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. To go bowl used as scoop inside container on bread crumbs. Operator removed Corrected On-Site Warning
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employees eating in dish area while cleaning dishes. Warning
- 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 on cooks line. Operator removed. Corrected On-Site Warning
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle on cooks line. Warning
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee loading dishes into the dish machine with gloved hands and then while wearing the same soiled gloves, unloaded the clean and sanitized dishes from the machine. Glove change and hand washing was needed. Discussed with operator and observed glove change with hand washing. Corrected On-Site Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Trays of raw fish and shrimp stored above ready to eat cut carrots and cut lemon wedges at end of cooks line. Operator moved food to proper storage. Corrected On-Site Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sushi rice (70 F - Cold Holding) per operator rice was removed from cooler at 4:00 PM and will be discarded at 8:00 PM. Provided operator with Time As Public Health Control form. Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray can of Red Ink (marked toxic by manufacturer) stored on shelf with shrimp in walk in cooler. Operator removed spray can. Corrected On-Site Warning
- 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Not all tags dated with last date served. Warning
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All available certification expired in May of 2023. Warning
Food safety inspection conducted on 4/4/2024 revealed 10 total violations (4 high priority, 2 intermediate, 4 basic).