DirtyFLRestaurant Inspection Data

SAILOR'S RETURN

625 Southwest Anchorage Way
Florida, 34994
Martin County County

Overall Food Safety Rating

★☆☆☆☆ (1.1/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 6/6/2024

Inspection #: Visit ID: 8686463

  • 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, ahi tuna in ROP package thawing. Advised operator of proper thawing. Operator cut packages of fish open to continue thawing . Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At wait station, bottles of water over prep table.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. At kitchen, clean bowls stored improperly, with standing water. Advised operator of proper storage of clean dishes. Operator stored properly. Corrected On-Site Repeat Violation
  • 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. Employee used cell phone, then proceeded to handle clean equipment with washing hands. Advised employee to wash hands.
  • 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, Chic cordon blue stored over potato skins on speed rack. Raw shrimp stored over cake. Operator stored properly. Corrected On-Site

Inspection Date: 5/1/2024

Inspection #: Visit ID: 8539750

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. At dish storage area, storage bins not inverted for proper drying, wet nesting. Advised operator about proper storage and drying. Operator placed bins to be rewashed and stored properly. **Corrective Action Taken**
  • 10-08-5:Basic - Ice scoop handle in contact with ice. At bar, ice scoop stored in ice with handle touching ice. Operator removed ice scoop from ice. Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1 can red peppers 1 can tomato sauce
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. At cook line, employee changed gloves after handling raw chicken, then touched fajitas without washing hands. Advised operator to educate employee on proper handwashing.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy Cole slaw (45F - Cold Holding) Not prepared or portioned today. Operator stated item placed in unit from walk-in approximately 30 minutes prior to inspection. Operator placed ice to it to bring item down to 41F buttermilk (58F - Cold Holding) **Corrective Action Taken** Repeat Violation Admin Complaint

Inspection Date: 3/28/2024

Inspection #: Visit ID: 8640539

  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw beef skirt steak over raw beef tenderloin at walk in cooler. Operator unable to produce proof if skirt steak is mechanically tenderized. 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. Pickled onions dated 3/20. Per operator, hot brine used for pickled onions. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chili crema (sour cream) (68F - Cold Holding); roasted garlic Mayo (50F - Cold Holding) Observed sitting out on counter. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator placed products on ice bath. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Reach in cook line: Cole slaw (52F - Cooling) at 10:35 since 10:30 - 52F At current rate of cooling product will not reach 41F within 4 hours. Operator moved to another cooler. **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar hand wash sink. Corrected On-Site

Inspection Date: 10/30/2023

Inspection #: Visit ID: 8361431

  • 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 shrimp not in commercial packaging over French fries and mozzarella sticks reach in freezer cook line. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Ground beef patties over pork chops walk in cooler. 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, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On counter in kitchen: house made fried onions (86F - Hot Holding) Per operator, left on counter overnight. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tall stainless reach in cook line: crab dip (49F - Cold Holding); escargot (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for 1 hour. Operator placed ice bags on product to quick chill. **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. On counter in kitchen: house made fried onions (86F - Hot Holding) Per operator, left on counter overnight. See stop sale. Steam table: cooked rice (126F - Hot Holding) Per operator, out of temperature for 2 hours. Operator returned to steamer to bring up to 165+F. **Corrective Action Taken**