2 CREEKS BAR & GRILL
Capulet Drive
Florida, 32092
Mura Bella
Saint Johns County County
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/24/2025
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. marinara (135F - Reheating, after 30 minutes 136F); brown gravy (88F - Reheating, after 30 minutes 134F); turkey gravy (130F - Reheating after 2.5 hours); queso cheese (131F - Reheating after 2.5 hours) in steak table on make line in kitchen, per employee all items where in steam table to reheat 2 hours prior to the start of the inspection and after another 30 minutes all items did not reach 165F. Warning - From follow-up inspection 2025-03-24: Buttermilk wash 47F, batters 50F, liquid eggs 49F, in melted ice bath between flattop grill and fryer on cook line, per employee all items have been in bath since 8am. Per operator they usually throw all items away after the 4 hour breakfast time frame, operator will place all items in time control. Admin Complaint
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (64F - Cold Holding) sitting out on top of reach in cooler on cook line, per employee eggs have been there less then 30 minutes, eggs moved. French toast batter (50F - Cold Holding); waffle batter (50F,51F - Cold Holding); liquid eggs (52F - Cold Holding) in ice bath next to flat top grill on cook line, per employee all items when placed in bath less then 1 hour prior, ice added. butter (54F, 64F - Cold Holding) sitting out on on table at end of make line, per employee both items have been sitting out less then 30 minutes, both items moved to reach in coolers. hashbrowns (45F - Cold Holding); sausage patties (46F - Cold Holding); corn beef hash (46F - Cold Holding); sliced ham (45F - Cold Holding) in reach in cooler drawers under stove top on cook line, per employee drawers have been open and closed for several minutes and drawers consistently open during inspection, employee stated they will adjust the temp of cooler. **Corrective Action Taken** Warning - From follow-up inspection 2025-03-24: Buttermilk wash 47F, batters 50F, liquid eggs 49F, in melted ice bath between flattop grill and fryer on cook line, per employee all items have been in bath since 8am. Per operator they usually throw all items away after the 4 hour breakfast time frame, operator will place all items in time control. Admin Complaint
Food safety inspection conducted on 3/24/2025 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 3/14/2025
High Priority
5
Intermediate
4
Basic
1
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on cook line.
- 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 on cook line scratched face with gloved hands then contained to handle clean equipment and plates without changing gloves and washing hands. Repeat Violation Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Sheet pan of several raw shell eggs stored over various ready to eat items in top section of reach in cooler on make line, employee moved sheet pan of eggs to bottom of cooler. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. marinara (135F - Reheating, after 30 minutes 136F); brown gravy (88F - Reheating, after 30 minutes 134F); turkey gravy (130F - Reheating after 2.5 hours); queso cheese (131F - Reheating after 2.5 hours) in steak table on make line in kitchen, per employee all items where in steam table to reheat 2 hours prior to the start of the inspection and after another 30 minutes all items did not reach 165F. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (64F - Cold Holding) sitting out on top of reach in cooler on cook line, per employee eggs have been there less then 30 minutes, eggs moved. French toast batter (50F - Cold Holding); waffle batter (50F,51F - Cold Holding); liquid eggs (52F - Cold Holding) in ice bath next to flat top grill on cook line, per employee all items when placed in bath less then 1 hour prior, ice added. butter (54F, 64F - Cold Holding) sitting out on on table at end of make line, per employee both items have been sitting out less then 30 minutes, both items moved to reach in coolers. hashbrowns (45F - Cold Holding); sausage patties (46F - Cold Holding); corn beef hash (46F - Cold Holding); sliced ham (45F - Cold Holding) in reach in cooler drawers under stove top on cook line, per employee drawers have been open and closed for several minutes and drawers consistently open during inspection, employee stated they will adjust the temp of cooler. **Corrective Action Taken** Warning
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. marinara (135F - Reheating, after 30 minutes 136F); brown gravy (88F - Reheating, after 30 minutes 134F); turkey gravy (130F - Reheating after 2.5 hours); queso cheese (131F - Reheating after 2.5 hours) in steak table on make line in kitchen, per employee all items where in steam table to reheat 2 hours prior to the start of the inspection and after another 30 minutes all items did not reach 165F. Warning
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. One tag from November missing date. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on table in prep area.
- 27-19-4:Intermediate - Handwash sink does not have enough water pressure to properly wash hands. At hand wash station inside stall of men's bathroom.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing for chlorine and quaternary ammonium
Food safety inspection conducted on 3/14/2025 revealed 10 total violations (5 high priority, 4 intermediate, 1 basic).
Inspection on 9/12/2024
High Priority
2
Intermediate
6
Basic
5
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout kitchen. Fan covers in walk in cooler.
- 08B-38-4:Basic - Food stored on floor. Oil on cook line. Fish and bread in walk in cooler. Pickles and chicken in walk in cooler.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash station on cook line. At hand wash station at bar. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over cook line. Around door frames of reach in cooler in middle of make line. Around exterior of ice bin at bar.
- 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 touched face after washing hands then handled clean containers with bare hands. Repeat Violation Admin Complaint
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 broken shell egg in reach in cooler on cook line.
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags mixed all together in folder in office.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Several tags missing date of last served. Repeat Violation
- 02A-04-4:Intermediate - Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location. Advisory posted at end of bar behind glasses and bottles not visible to customers upon entrance or in back of dining area separated by walls. Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Container of spatulas in hand wash sink on cook line. Strainer in hand wash station at bar.
- 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/ 4 people engaged in food handling on site and no one is a certified food manager, certified food manager showed up 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. Missing date marks in containers of cooked potatoes in reach in cooler in prep area.
Food safety inspection conducted on 9/12/2024 revealed 13 total violations (2 high priority, 6 intermediate, 5 basic).
Inspection on 4/8/2024
High Priority
5
Intermediate
4
Basic
1
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At any hand wash station in kitchen or bar.
- 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. french onion soup (47F - Cooling after more then 6 hours); chicken pot pie mix (46F - Cooling after more then 6 hours) both items in large, deep, covered, plastic containers in walk in cooler, per employee and date on containers both items where made the day prior 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. french onion soup (47F - Cooling after more then 6 hours); chicken pot pie mix (46F - Cooling after more then 6 hours) both items in large, deep, covered, plastic containers in walk in cooler, per employee and date on containers both items where made the day prior 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. 2 food handlers touching hair and face with bare hands while putting away food items from delivery without washing hands between tasks.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rockefeller dip (51F - Cold Holding) in standing reach in cooler in server area near dish machine, per manager door has been consistently open for no more than 1 hour.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottles of window cleaner stored with napkins under table in server area. Bottle of sanitizer stored with liquor bottles at bar area.
- 02A-04-4:Intermediate - 'Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location. Advisory posted on peg board by bathrooms in back of dining room. Advisory moved to board at bar area in front of dining area. Corrected On-Site
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Several oyster tags do not have dates on them.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. french onion soup (47F - Cooling after more then 6 hours); chicken pot pie mix (46F - Cooling after more then 6 hours) both items in large, deep, covered, plastic containers in walk in cooler, per employee and date on containers both items where made the day prior 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 items on menus do not have a marking leading to consumer advisory, per manager all ahi items are always offered undercooked without asking the customers. Employees marked all menus during inspection. Corrected On-Site
Food safety inspection conducted on 4/8/2024 revealed 10 total violations (5 high priority, 4 intermediate, 1 basic).
Inspection on 9/21/2023
High Priority
0
Intermediate
1
Basic
10
Total
11
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. Interior of the bulk ice bin has mold like substance spots on the deflector plate.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in the men's restroom has a leak, operator has made a call for maintenance. **Corrective Action Taken**
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen ceiling vents have build up of dust on the vent and surrounding ceiling area.
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee on the main cook line actively working with food with no beard guard. Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers on the storage shelf over the three compartment sink stacked while wet. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Flat rack of bread stored on the floor in front of the bulk ice bin. Operator relocated the rack of bread. Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Build up of ice on the walk in freezer door.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. In the main cook line, knives stored between flip top reach in cooler door and side of the equipment. Operator relocated the knives. Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip top reach in cooler in the waitstation area has mold like substance on the door gaskets. Build up of debris on the hood filters of the main cook line. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on the front portion of the fryers. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Red cutting board hanging over the three compartment sink with food residue staining build up. Repeat Violation
Food safety inspection conducted on 9/21/2023 revealed 11 total violations (0 high priority, 1 intermediate, 10 basic).