HURRICANE GRILL AND WINGS
1729 SE INDIAN ST, STUART 34994
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 4/17/2024
High Priority
4
Intermediate
1
Basic
0
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, raw beef sirloin stored over tortillas and raw shrimp stored over Mac and cheese and tater tots. Operator stored properlyCorrected On-Site 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 flip top low boy sliced cheese (45F - Cold Holding); cooked rice (57F - Cold Holding). Operator stated food items been in cooler approximately 1 1/2 hour. Not prepared or portioned today. Advised operator to add ice products to fascilitate cooling. Operator added ice to items. **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. At cookline par cooked chicken wings (91F - Hot Holding). Operator store approximately 30 min prior. Advised operator to re- heat product to 165F . All hot holding items has to kept at 135F or higher.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemicals hanging on edge of shelf with sauces. Operator removed chemicals. Corrected On-Site Repeat Violation Admin Complaint
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At grill station, hand sink used for other purposes. Advised operator to remove items. Operator removed items. Corrected On-Site
Food safety inspection conducted on 4/17/2024 revealed 5 total violations (4 high priority, 1 intermediate, 0 basic).
Inspection on 10/19/2023
High Priority
4
Intermediate
3
Basic
11
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used as a scoop in flour bin
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Old card board on shelf in walk in cooler
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on crash cart at cook line Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave cook line
- 51-18-6:Basic - No copy of latest inspection report available.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets debris reach in cooler at cook line Lid on flour bin debris
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler at cook line
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at cook line
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Cook line Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour bin
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef and raw shrimp over Mac and cheese and fries
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over lettuce in reach in cooler at cook line Raw chicken over kegs in walk in cooler Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical bottle hanging on shelf with sauces Corrected On-Site
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine over 200ppm at cook line Corrected On-Site
- 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. Provided form
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided form and form sign and completed Corrected On-Site
- 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Food safety inspection conducted on 10/19/2023 revealed 18 total violations (4 high priority, 3 intermediate, 11 basic).