GALAXY DINER
South Kanner Highway
Florida, 34994
Martin County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection Date: 5/13/2024
Inspection #: Visit ID: 8630582
- N/A:No Violations Were Observed
Inspection Date: 3/12/2024
Inspection #: Visit ID: 8491862
- 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, wiped hands on apron, went outside, removed gloves and then handled spatula to flip omelette with no hand wash. Educated operator on proper hand washing procedures. Employee washed hands. **Corrective Action Taken**
- 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 chicken tenders over ice cream, raw beef over onion rings at tall reach in freezer in kitchen. All products not in commercial packaging. Operator stored properly. 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. butter (63F - Cold Holding) Observed at flip top cooler on cook line, stored on top of a container of cooked mushrooms on top portion of cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator placed back inside lower portion of cooler. **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. Steam table: tomato sauce (ingredients added) (99F - Hot Holding) Observed in tall metal container filled to top of container. Per operator, out of temperature for approximately 1 hour. Operator returned to stove to reheat to 165+F. **Corrective Action Taken**
- 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. Sent procedure to operator.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. pancake batter (milk) (55F - Cooling) at 9:20 since 9:00 - 56F 9:42 Observed on top of chest freezer in kitchen. At current rate of cooling product will not reach 41F within 4 hours. Operator placed in reach in freezer. **Corrective Action Taken** Repeat Violation
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. 4 separate egg Benedict preparations on menu with no indication of containing undercooked eggs. Advised operator to update menu with asterisks next to Benedict menu items and legend to identify items as containing undercooked eggs.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer dish machine and sanitizer buckets.
Inspection Date: 9/5/2023
Inspection #: Visit ID: 8359249
- 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 (country fried steak) over onion rings and cooked potatoes reach in freezer. All products not in commercial packaging. Operator stored properly. Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed canned cranberry sauce and corned beef hash with deep dents to the seam of the can. See stop sale.
- 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 (139F - Reheating) at 9:25 since 8:00 - 138F 10:00 ; vegetable soup (153F - Reheating) at 9:45 since 8:00 - 148F 10:00 At current rate of reheating product will not reach 165F within 2 hours. Per operator, both products removed from cooler and put directly into steam well for reheating. Operator returned both products to stove top and both products reached 165+F. Corrected On-Site
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink, splitter added with No vacuum breaker.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced tomatoes (62F - Cooling) at 9:20 since 8:00 - 61F at 9:50 - Observed overstocked pans of sliced tomatoes at reach in cooler at cook line. At current rate of cooling product will not reach 41F within 4 hours. Operator split into smaller batches and placed in walk in cooler. home fries (113F - cooling ) at 9:25 since 8:45 - 102F 9:50 - Observed pan of cooked home fries under grill at cook line. Per operator, potatoes had recently been cooked and were returned to reach in cooler. At current rate of cooling product will not reach 70F within 2 hours. Operator split into smaller batches and placed in walk in cooler. **Corrective Action Taken**
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator uses time control for butter, no written plan present at time of inspection. Time control procedure sent to operator.