COLAB KITCHEN
100 SE MARTIN LUTHER KING BLVD, STUART 34994
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 4/24/2024
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 4/24/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/21/2024
High Priority
4
Intermediate
5
Basic
2
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. 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. Employee phone above prep counter at prep area. Warning
- 01B-28-5:High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At walk in cooler- kimchi prepared 02/09/24 not used within 7 days - see stop sale. Corrected On-Site 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. At dishmachine area- employee handled dirty dish then proceeded to handle clean dishes- educated operator- employee washed hands. Corrected On-Site Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler near cookline- raw shell eggs stored over butter- operator moved raw shell eggs to lower shelf. Corrected On-Site Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline- prep area- butter 61F- cold holding - food not prepared or portioned today- food left out on counter- food out of temperature for 30 minutes- operator placed under time as a public health control for remaining time. At reach In cooler by cookline- chopped greens 48F- cold holding- food not prepared or portioned today- food overstocked- out of temperature for 30 minutes- operator placed food in walk in cooler To quick chill. **Corrective Action Taken** Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At handwash sink by cookline- blocked by bins of soiled utensils on ground - operator removed. Warning
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On lunch and brunch menu- smoked salmon offered with no indication that the food is served raw/ undercooked. On Dinner menu - tuna tacos offered with no indication that the food is served raw/ undercooked. Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink- by salad station- operator provided. Corrected On-Site Warning
- 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 fermenting cabbage to make sauerkraut and kimchi with no approved HACCP plan. Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of sanitizer not labeled by outside server station- operator labeled. Corrected On-Site Warning
Food safety inspection conducted on 2/21/2024 revealed 11 total violations (4 high priority, 5 intermediate, 2 basic).
Inspection on 11/1/2023
High Priority
4
Intermediate
2
Basic
7
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven door Corrected On-Site
- 10-03-4:Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Dipper well at bar Turned off. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in dry storage
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In make table cooler at far right of cook line and in make table cooler near end of second cook line
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. At bar. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Several containers of seasoning
- 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. Dish machine at bar, First test chlorine 00ppm. Sanitizer tube was in wrong bucket. Second test 50ppm Corrected On-Site Repeat Violation
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee on cook line started to put gloves on before food prep. I stopped him and advised him to wash his hands. Employee washed hands Corrected On-Site
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in bar area above dish machine One fly in warewashing area by mop sink
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over butter in make table reach in cooler Corrected On-Site
- 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.
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment offers lamb burger undercooked optional. Consumer advisory not on menu. Provided operator with consumer advisory sign **Corrective Action Taken** Repeat Violation
Food safety inspection conducted on 11/1/2023 revealed 13 total violations (4 high priority, 2 intermediate, 7 basic).