DirtyFLRestaurant Inspection Data

PIRATE'S COVE RESORT & MARINA

4307 Southeast Bayview Street
Florida, 34997
Martin County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 10 health inspection reports

All Inspection Reports

Inspection Date: 10/14/2024

Inspection #: Visit ID: 8856979

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At stainless steel reach in cooler, raw tuna steak thawed in ROP. See stop sale.
  • 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, housemade cream shrimp sauce, housemade ranch dressing, housemade cream sauce with date mark exceeding 7 days. See stop sale
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At stainless steel reach in cooler, raw tuna steak thawed in ROP. See stop sale. Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line stainless steel reach in cooler, raw tuna steak (47F - Cold Holding),not prepared or portioned today. Operator stated item held over 24 hours. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line stainless steel reach in cooler, raw tuna steak (47F - Cold Holding),not prepared or portioned today. Operator stated item held over 24 hours. See stop sale. 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. At cook line, mash potatoes (103F - Hot Holding). Operator stated product held for approximately 30 minutes prior. Advised operator to reheat product to 165F.

Inspection Date: 8/22/2024

Inspection #: Visit ID: 8867277

  • N/A:No Violations Were Observed

Inspection Date: 8/21/2024

Inspection #: Visit ID: 8857947

  • N/A:No Violations Were Observed

Inspection Date: 8/21/2024

Inspection #: Visit ID: 8865854

  • 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 breaded oysters not in commercial packaging over French fries and ice cream at white reach in freezer in back prep area. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Piccata sauce (cooked onions) made 8/12. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy by grill: roast beef (45F - Cold Holding); roast pork (45F - Cold Holding); low boy by fryer: French fries (56F - Cold Holding); sweet potato fries (57F - Cold Holding); tall white reach in cook line: cooked rice balls (46F - Cold Holding); cheese (47F - Cold Holding); tall stainless reach in: shrimp (47F - Cold Holding); salad flip top: hard boiled eggs (60F - Cold Holding); Gorgonzola (56F - Cold Holding) Per operator, not prepared or portioned today. Per operator, all products out of temperature for approximately 2 hours. Operator added ice to all products and or moved product to walk in cooler. **Corrective Action Taken**
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Roast beef cooked 8/8, frozen 8/9 not date tracked properly. Product was not marked with date frozen. Educated operator on proper date marking procedures.

Inspection Date: 8/13/2024

Inspection #: Visit ID: 8856544

  • 22-49-4:High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Repeat Violation Admin Complaint - From follow-up inspection 2024-08-13: **Time Extended**

Inspection Date: 8/12/2024

Inspection #: Visit ID: 8739208

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk in cooler - Commercially processed reduced oxygen packaged mani and tuna bearing label to remove from packaging before thawed - not removed- see stop sale.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open bottle of water on prep counter by cookline area.
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. At salad reach in cooler- in use avocados with stickers attached.
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Repeat Violation Admin Complaint
  • 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 dish machine area- employee handled dirty dishes then proceeded to handle clean dishes- educated operator- employee washed hands.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At down stairs outdoor bar- approximately 10 small flying insects landing on bar counter and on bottles of ketchup., single service cups and bottles of hot sauce on bar kart. At back kitchen prep area- approximately 3 small flying insects landing on prep counter and knife.
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. At salad station reach in cooler- container of cut limes stored with non food grade paper towels- operator removed.
  • 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 walk in freezer- raw scallops not commercially packaged stored over mini hot dogs.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler- raw mechanically tenderized steak stored over raw salmon.
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. At back kitchen prep area- approximately one live roach crawling on prep counter. At front of kitchen by clean - approximately two roaches crawling on single service items and clean utensils/ dishes.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk in cooler - Commercially processed reduced oxygen packaged mani and tuna bearing label to remove from packaging before thawed - not removed- see stop sale.
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At server station reach in cooler- gallon of milk opened Saturday 08/10 not date marked.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On Menu Ahi-tuna Avocado wrap and Abi+Tuna Sashimi not identified as containing raw ingredients.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At downstairs bar handwash sink.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At storage closet - spray bottle with pink Chemical not labeled.

Inspection Date: 5/29/2024

Inspection #: Visit ID: 8674862

  • N/A:No Violations Were Observed

Inspection Date: 5/16/2024

Inspection #: Visit ID: 8674222

  • 22-49-4:High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine(Chlorine 0ppm) - From follow-up inspection 2024-05-16: Dish machine chlorine sanitizer 0ppm. **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: pulled pork (52F); cooked meatballs (52F - Cold Holding); Roast beef (52F - Cold Holding); sour cream (54F - Cold Holding); half and half (52F - Cold Holding); beef (54F -Cold Holding); sliced cheese (52F - Cold Holding); cooked broccoli (54F - Cold Holding) salmon (56F - Cold Holding); cooked chicken wing (56F - Cold Holding); Mahi (53F - Cold Holding); cooked shrimp (52F - Cold Holding); crab cake mix (53F - Cold Holding) per operator items not prepared or portioned today. Per operator items were held in cooler overnight. See stop sale. - From follow-up inspection 2024-05-16: High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in Cooler by dish machine: Sour cream 52F cold holding, Salad flip top cooler: Boiled egg 51F cold holding; Cut tomatoes 50F cold holding, fish dip 50F cold holding, Ham 51F cold holding ; cook line cooler: Diced tomatoes 60F cold holding Per operator, not prepared or portioned today. Per operator , held in cooler overnight. See stop sale. Admin Complaint
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: pulled pork (52F); cooked meatballs (52F - Cold Holding); Roast beef (52F - Cold Holding); sour cream (54F - Cold Holding); half and half (52F - Cold Holding); beef (54F -Cold Holding); sliced cheese (52F - Cold Holding); cooked broccoli (54F - Cold Holding) salmon (56F - Cold Holding); cooked chicken wing (56F - Cold Holding); Mahi (53F - Cold Holding); cooked shrimp (52F - Cold Holding); crab cake mix (53F - Cold Holding) per operator items not prepared or portioned today. Per operator items were held in cooler overnight. See stop sale. Cookline flip top:; shredded lettuce (56F - Cold Holding); salad station flip top: shredded cheese (48F - Cold Holding); sliced cheese (48F - Cold Holding) Flip top by dish machine: coleslaw (67F - Cold Holding); sliced tomatoes (61F - Cold Holding); coleslaw tub (52F - Cold Holding); sour cream (60F - Cold Holding) Pull out drawer cook line: shredded cheese (50F - Cold Holding); sliced cheese (48F - Cold Holding); half&half (60F - Cold Holding); chicken wing (55F - Cold Holding); cooked rice (56F - Cold Holding) Per operator all products not prepared or portioned today. Per operator all products out of temperature for approximately 1 hour. Advised operator to ice down all products. - From follow-up inspection 2024-05-16: Reach in Cooler by dish machine: Sour cream 52F cold holding, Salad flip top cooler: Boiled egg 51F cold holding; Cut tomatoes 50F cold holding, fish dip 50F cold holding, Ham 51F cold holding ; cook line cooler: Diced tomatoes 60F cold holding Per operator, not prepared or portioned today. Per operator , held in cooler overnight. See stop sale. Cook line reach in: French fries 43F cold holding Walk in cooler: Cooked Potatoes 43F cold holding Scallops 38F cold holding ; reach in by dish machine: sliced tomatoes 43F cold holding Admin Complaint

Inspection Date: 5/15/2024

Inspection #: Visit ID: 8595060

  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine(Chlorine 0ppm)
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At salad prep station employee grabbed lettuce and blueberries with bare hand to make salad. Advised operator to wash hands and put on gloves when handling ready to eat food. Observed employee touch sandwich bun with bare hands. Advised employee to wash hands and wear gloves when handling ready to eat food.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw Beef over tortillas at walk in cooler. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef patties over raw oysters reach in freezer in back prep area. Operator stored properly. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: pulled pork (52F); cooked meatballs (52F - Cold Holding); Roast beef (52F - Cold Holding); sour cream (54F - Cold Holding); half and half (52F - Cold Holding); beef (54F -Cold Holding); sliced cheese (52F - Cold Holding); cooked broccoli (54F - Cold Holding) salmon (56F - Cold Holding); cooked chicken wing (56F - Cold Holding); Mahi (53F - Cold Holding); cooked shrimp (52F - Cold Holding); crab cake mix (53F - Cold Holding) per operator items not prepared or portioned today. Per operator items were held in cooler overnight. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: pulled pork (52F); cooked meatballs (52F - Cold Holding); Roast beef (52F - Cold Holding); sour cream (54F - Cold Holding); half and half (52F - Cold Holding); beef (54F -Cold Holding); sliced cheese (52F - Cold Holding); cooked broccoli (54F - Cold Holding) salmon (56F - Cold Holding); cooked chicken wing (56F - Cold Holding); Mahi (53F - Cold Holding); cooked shrimp (52F - Cold Holding); crab cake mix (53F - Cold Holding) per operator items not prepared or portioned today. Per operator items were held in cooler overnight. See stop sale. Cookline flip top:; shredded lettuce (56F - Cold Holding); salad station flip top: shredded cheese (48F - Cold Holding); sliced cheese (48F - Cold Holding) Flip top by dish machine: coleslaw (67F - Cold Holding); sliced tomatoes (61F - Cold Holding); coleslaw tub (52F - Cold Holding); sour cream (60F - Cold Holding) Pull out drawer cook line: shredded cheese (50F - Cold Holding); sliced cheese (48F - Cold Holding); half&half (60F - Cold Holding); chicken wing (55F - Cold Holding); cooked rice (56F - Cold Holding) Per operator all products not prepared or portioned today. Per operator all products out of temperature for approximately 1 hour. Advised operator to ice down all products.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Au ju (roasted beef) (86F - Hot Holding) At cook line observed in pan on stove with no flame,operator turned on stove to reheat to 165+F. Beef steam table: white rice (120F - Hot Holding) per operator item out of temperature for approximately 30 minutes, operator returned item to steamer to reheat to 165+F. **Corrective Action Taken**
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Clam tags not kept in chronological order. Educated operator on proper shellfish tag procedures.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cookline white reach in cooler : fish (50F - Cooling) at 12:30 since 11am, 48F at 1:30. At current rate of cooling product will not reach 41F within 4 hours, advised operator to place product on ice. Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At prep table Can opener blade soiled with food debris. Advised operator to clean and sanitize can opener.

Inspection Date: 1/19/2024

Inspection #: Visit ID: 8360547

  • 01C-06-5:Basic - Clams/mussels/oysters removed from original container for long-term storage. Observed Clams and mussels at reach in cooler on cook line, tags not with clams and mussels. Operator provided tags. Educated operator on proper shellfish tag procedures.
  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm) Per operator, dish machine also functions as a high temperature sanitizer. Inspector tested with DBPR provided high temperature test strips <160F.
  • 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 salmon over cooked lobster both products not in commercial packaging at walk in freezer. Operator stored properly. Corrected On-Site
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed Clam and mussel tags missing dates.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. diced tomatoes (57F - Cooling) at 11:00 since 9:00 - 57F 11:30 Observed at reach in cooler at cook line in overflowing pan. At current rate of cooling product will not reach 41F within 4 hours. Operator moved to walk in cooler to quick chill. **Corrective Action Taken** Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed Mop bucket in hand wash sink by cook line. Operator removed mop bucket. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed Bleach sanitizer in spray bottle no label at dish area. Advised operator to label sanitizer spray bottle. Repeat Violation