DirtyFLRestaurant Inspection Data

COURTYARD BY MARRIOTT HOTEL

7615 Southwest Lost River Road
Florida, 34997
Martin County County

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 12/26/2024

Inspection #: Visit ID: 10702103

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At kitchen, vents visibly soiled with mold like substance. Warning - From follow-up inspection 2024-12-26: Same **Time Extended**
  • 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Alexander Sparaco-Operations Manager Warning - From follow-up inspection 2024-12-26: **Time Extended**
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar, no paper towels at hand wash sink. Operator provided napkins. Corrected On-Site Repeat Violation Warning - From follow-up inspection 2024-12-26: Same **Time Extended**

Inspection Date: 10/23/2024

Inspection #: Visit ID: 8785105

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen, ice machine with mold like substance. Warning
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Throughout kitchen, refrigerator doors visibly soiled with food debris/soil residue. Warning
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. At kitchen, CO2 tank not secured. Advised operator of CO2 tank secure requirements. Warning
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At kitchen, vents visibly soiled with mold like substance. Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. At front counter flip top cooler, cutting board with deep grooves and mold like substance. No longer easily cleanable. Warning
  • 08B-38-4:Basic - Food stored on floor. At walk in freezer, several boxes of food stored on the floor. Warning
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. At front counter, old label stating blueberry muffins used on container holding marinara sauce. Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen and front bar area, reach in refrigerator soiled with accumulation of food debris and soil residues. Warning
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, unwashed produce (carrots) stored over muffins. Advised operator of proper storage. Warning
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator moved sanitizer procedures to 3 compartment sink Quaternary 200ppm Corrected On-Site Warning
  • 01B-02-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs (62F - Cold Holding); not prepared or portioned today. Operator stated eggs held in unit overnight. See stop sale. Warning
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs (62F - Cold Holding); not prepared or portioned today. Operator stated eggs held in unit overnight. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen low boy, liquid egg (67F - Cold Holding); Operator stated product held out of temperature for approximately 20 minutes prior. Operator placed product onto ice for quick chill. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen, oatmeal (128F - Hot Holding). Operator stated product held approximately 30 minutes prior to. Advised operator to reheat product to 165F. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At front counter, cutting board with mold like debris. Warning
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Alexander Sparaco-Operations Manager Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation Admin Complaint
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar, no paper towels at hand wash sink. Operator provided napkins. Corrected On-Site Repeat Violation Warning

Inspection Date: 12/12/2023

Inspection #: Visit ID: 8383651

  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw beef patties over cooked meatballs reach in freezer. Both products not in commercial packaging. Observed raw beef patties over cooked sausage patties opened from commercial packaging walk in freezer. Operator stored all products properly. Corrected On-Site
  • 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 milk in thermos for coffee with no time mark. Per operator, out of temperature for approximately 2 hours. Operator elected to discard milk. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed Sterno fuel stored next to clean dish ware on clean dish rack in kitchen. Operator stored properly. Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for hot water sanitizer at time of inspection. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by triple sink in kitchen. Operator provided paper towels. Corrected On-Site
  • 16-54-4:Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. High temperature dish machine not reaching minimum of 160F using DBPR provided temperature strips. Advised operator to use triple sink for sanitizing dishes until dish machine is repaired.
  • 48-01-5:No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Boiler certificate expired 11/17/23.