DirtyFLRestaurant Inspection Data

PIRATE'S COVE RESORT & MARINA

4307 Southeast Bayview Street
Florida, 34997
Martin County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 4 health inspection reports

All Inspection Reports

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