SAILFISH POINT CLUBHOUSE
2201 SE SAILFISH POINT BLVD
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 5/14/2024
High Priority
4
Intermediate
2
Basic
0
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Livornese (cooked tomato sauce) dated 4/19 at walk in cooler. Repeat Violation Admin Complaint
- 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. butter cream (68F - Cold Holding) Observed sitting on counter in pastry kitchen. Per operator, out of temperature for 6 hours. Per operator, not prepared or portioned today. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter cream (68F - Cold Holding) Observed sitting on counter in pastry kitchen. Per operator, out of temperature for 6 hours. Per operator, not prepared or portioned today. 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. salmon (101F - Hot Holding) Observed in hot holding unit. Per operator, out of temperature for approximately 30 minutes. Operator returned salmon to oven to reheat 165+F. **Corrective Action Taken** Repeat Violation Admin Complaint
- 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. Observed Veal stock at walk in cooler with no date. Per operator, veal stock was made and placed in freezer next day after preparation. Per operator, veal stock was removed from freezer on 5/11. Operator labeled properly. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed Bleach spray not labeled at dish machine area. Operator labeled properly. Corrected On-Site Repeat Violation
Food safety inspection conducted on 5/14/2024 revealed 6 total violations (4 high priority, 2 intermediate, 0 basic).
Inspection on 12/1/2023
High Priority
6
Intermediate
2
Basic
0
Total
8
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. Observed Raw fish not in commercial packaging over ready to eat sauce not in commercial packaging walk in freezer. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed peanut Dressing with cooked shallots added dated 11/21. See stop sale.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed peanut Dressing with cooked shallots added dated 11/21. See stop sale.
- 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. black bean soup (46-50F - Cold Holding) Observed in large covered plastic containers at walk in cooler. Per operator, not prepared or portioned today. Per operator, held in cooler overnight in excess of 24 hours. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. black bean soup (46-50F - Cold Holding) Observed in large covered plastic containers at walk in cooler. Per operator, not prepared or portioned today. Per operator, held in cooler overnight in excess of 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. spinach quiche (129F - Hot Holding) Observed in hot holding box. Per operator, out of temperature for approximately 30 minutes. Operator returned to oven to bring up 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. Oyster tags not kept in chronological order. Advised operator to organize tags chronologically.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed Chlorine sanitizer spray bottle with no label. Advised operator to label bottle.
Food safety inspection conducted on 12/1/2023 revealed 8 total violations (6 high priority, 2 intermediate, 0 basic).