DirtyFLRestaurant Inspection Data

POINTE AT OCEAN BOULEVARD

2750 Southeast Ocean Boulevard
Florida, 34996
Snug Harbor
Martin County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 5/6/2024

Inspection #: Visit ID: 8541086

  • 35B-02-4:Basic - Insect control device installed over food preparation area. Over prep table with food and clean silverware In server beverage station. Corrected On-Site
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Corrected to 100ppm chlorine sanitizer Corrected On-Site
  • 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 potato chips and French fries at reach in freezer on cook line. Both products removed from commercial packaging. Operator stored properly. Corrected On-Site
  • 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. Observed Raw ground beef over raw pork at walk in freezer. Both products removed from 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. Walk in cooler: Observed Mashed potatoes cooked 4/26.
  • 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. cream (47F - Cold Holding); butter (46F - Cold Holding) at reach in cooler by reach in freezer on cook line. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream (47F - Cold Holding); butter (46F - Cold Holding) at reach in cooler by reach in freezer on cook line. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. 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. cooked cous cous (118F - Hot Holding) Observed double panned, filled above fill line at steam table. Per operator, out of temperature for approximately 2 hours. Operator elected to discard product. **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by cook line Corrected On-Site

Inspection Date: 11/2/2023

Inspection #: Visit ID: 8540489

  • N/A:No Violations Were Observed

Inspection Date: 10/31/2023

Inspection #: Visit ID: 8378409

  • 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. High temperature dish machine not sanitizing properly at time of inspection. Warning
  • 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. Reach in by mop sink: tomato sauce (puttanesca) (48F - Cold Holding); cooked ground beef (49F - Cold Holding); white gravy (half&half added) (50F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in reach cooler overnight. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in by mop sink: tomato sauce (puttanesca) (48F - Cold Holding); cooked ground beef (49F - Cold Holding); white gravy (half&half added) (50F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in reach cooler overnight. See stop sale. Reach in cooler cook line: raw shell pooled eggs (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for 3 hours. Operator moved to walk in cooler to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed cooked chicken wings under raw sausage at walk in freezer. Per operator, non continuous cooking method is used. Per operator, chicken wings cooked to 141F, cooled and then reheated to 165+F for service. Please contact Jose Quinones for assistance with monitoring and procedure guidelines for non continuous cooking. 954-956-3671 (Office) 561-325-0255 (Cell) Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooler drawer cook line: cooked spaghetti (94F - Cooling) 10:40 since 10:30 - 92F 11:00 At current rate of cooling product will not reach 70F within 2 hours. Operator moved to walk in cooler to quick chill. **Corrective Action Taken** Warning
  • 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 available at time of inspection. Repeat Violation Warning
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator offers salmon and ground beef burgers undercooked per customer request, no consumer advisory available at time of inspection. Consumer advisory sent to operator. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed Sanitizer in Spray bottle not labeled by triple sink area. Operator labeled properly. Corrected On-Site Warning