DirtyFLRestaurant Inspection Data

ALICE'S RESTAURANT

2781 Southeast Ocean Boulevard
Florida, 34996
Snug Harbor
Martin County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 5/12/2025

Inspection #: Visit ID: 10796742

  • N/A:No Violations Were Observed

Inspection Date: 3/11/2025

Inspection #: Visit ID: 8843225

  • 08B-38-4:Basic - Food stored on floor. Cases of Pancake mix stored on floor of outdoor food storage shed. Repeat Violation Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw smoked salmon over liquid pasteurized eggs at walk in cooler. Operator stored properly. Corrected On-Site Warning
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Observed at cook line. Operator poured out some water and added more water to chlorine sanitizer. **Corrective Action Taken** Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Scrambled eggs with smoked salmon, bagel and smoked salmon on menu. Menu items are not identified as containing raw animal protein. Warning

Inspection Date: 7/29/2024

Inspection #: Visit ID: 8776396

  • 08B-38-4:Basic - Food stored on floor. Observed Cooked potatoes in pot stored on floor at walk in cooler. Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 2 cans tomato juice dented with raised painted edges observational dry storage area.
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracking raw shell eggs then touched plate and fully cooked bacon with no hand wash. Educated employee on proper hand washing procedures. Employee washed hands. **Corrective Action Taken**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Small black beverage cooler: cream cheese (51F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Small black beverage cooler: cream cheese (51F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Tall White reach in cooler: milk (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator placed in freezer to quick chill.
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. No Time mark raw shell eggs, sausage links at cook line. Per operator, out of temperature for approximately 1.5 hours. Operator placed time stamp for remaining 2.5 hours. **Corrective Action Taken**

Inspection Date: 1/24/2024

Inspection #: Visit ID: 8566914

  • 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. Observed Raw fish stored in same pan as hot dogs, raw ground beef stored in same pan as cooked roast beef. Operator stored properly. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer cook line: Observed Raw steak over cooked bacon not in commercial packaging , raw shrimp over French fries not in commercial packaging. Operator stored properly. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (46F - Cold Holding) Observed at patio reach in cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Operator returned to walk in cooler. **Corrective Action Taken**
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed No time stamp for pancake batter (buttermilk). Per operator, out of temperature for 15 minutes. Operator placed time stamp for remaining 3.75 hours. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pulled pork 121F (hot holding) Observed at steam table. Per operator, out of temperature for approximately 1 hour. Operator, returned to microwave to bring up to 165+F. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed Glass cleaner over cleans pans at dry storage area. Operator stored properly. Corrected On-Site