BLACK MARLIN (THE)
53 W OSCEOLA ST, STUART 34994
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 4/22/2024
High Priority
4
Intermediate
1
Basic
1
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 01C-06-5:Basic - Clams/mussels/oysters removed from original container for long-term storage. Observed Portioned Mussels with no tag at stainless reach in cooler on cook line. Operator provided tags. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shrimp over diced tomato bruschetta and sliced mushrooms reach in cooler on cook line. Raw tuna over French fries reach in freezer in dry storage area. Operator stored all products properly. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomato bruschetta (45F - Cold Holding); cooked mushrooms (45F - Cold Holding) Observed in plastic cups, in metal pans in top portion of flip top cooler on cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 45 minutes. Advised operator to place products directly into metal pans. Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter (86F - Hot Holding) Observed in Squirt bottle on cook line. Per operator, out of temperature for approximately 30 minutes. Advised operator to place on time control. Time control procedure sent to operator.
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb on back dock.
- 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. Procedure sent to operator.
Food safety inspection conducted on 4/22/2024 revealed 6 total violations (4 high priority, 1 intermediate, 1 basic).
Inspection on 11/3/2023
High Priority
4
Intermediate
1
Basic
1
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen. Operator discarded Corrected On-Site
- 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. Dishwasher loaded dirty dishes into dish machine then handled clean dishes. Operator coached on proper hand washing **Corrective Action Taken**
- 08B-56-4:High Priority - Food stored in ice used for drinks. At bar
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Shell eggs over whole muscle beef
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (50F - Cold Holding); escargot (50F - Cold Holding); diced tomatoes (47F - Cold Holding); sausage (47F - Cold Holding); balsamic diced tomatoes (47F - Cold Holding) Top of make table in kitchen closest to stove . Operator states in unit less then 4 hours, Operator will exchange with cold product and or place on ice. **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Strainer blocking handsink in kitchen Corrected On-Site
Food safety inspection conducted on 11/3/2023 revealed 6 total violations (4 high priority, 1 intermediate, 1 basic).