DirtyFLRestaurant Inspection Data

STRINGERS TAVERN AND OYSTER BAR

Southeast Ocean Boulevard
Florida, 34996
Martin County County

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 5/8/2024

Inspection #: Visit ID: 8453054

  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed Paper towel lining metal pan and in direct contact with scallions and parsley in kitchen. Operator removed paper towel. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw bacon over cooked short rib at walk in cooler. 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 Raw ground beef over raw pork belly at 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 cold held at greater than 41 degrees Fahrenheit. creamer (60F - Cold Holding) Observed on ice bath in kitchen. Per operator, not prepared or portioned today. Per operator, out of temperature for 4+ hours. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. creamer (60F - Cold Holding) Observed on ice bath in kitchen. Per operator, not prepared or portioned today. Per operator, out of temperature for 4+ hours. See stop sale.

Inspection Date: 7/25/2023

Inspection #: Visit ID: 8452925

  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw oysters over bread at stand up reach in cooler by dish area. Operator stored properly. Corrected On-Site Warning - From follow-up inspection 2023-07-25: Observed raw oysters over bread at tall reach in cooler by dish room. Operator stored properly. Admin Complaint Corrected On-Site
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Per operator, they do sous vide octopus in house. Call Jose Quinones at 561-325-0244; email [email protected] for information on how to create haccp plan. Warning - From follow-up inspection 2023-07-25: Operator was provided contact information for Jose quinones to assist with information for special processes. **Time Extended**

Inspection Date: 7/24/2023

Inspection #: Visit ID: 8362612

  • 14-13-4:Basic - Food-contact surface not smooth and easily cleanable. Observed shucked oyster shells in reach in cooler, operator states reused to present cooked oysters. Operator discarded. Warning
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back door. Warning
  • 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 mahi over bread, raw shrimp over cheese, raw tuna over bread walk in freezer. All items not in commercial packaging. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw oysters over bread at stand up reach in cooler by dish area. Operator stored properly. Corrected On-Site Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed at walk in cooler: cooked onion Brine solution dated 6/21 , créme brûlée base 7/15, cheese spread with port wine added 7/14. Operator discarded. 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, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. garlic oil (90F - Hot Holding) Operator states out of temperature for over 4 hours. See stop sale. Warning
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. shrimp bisque (119F - Reheating); mushroom sauce (138F - Reheating); black beans (138F - Reheating) - rechecked all items 180F (reheating) Operator stated all items were finished reheating, operator returned to steamer to finish reheating process. All items 180F (reheating) Corrected On-Site Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. clarified butter (115F - Hot Holding) Operator states out of temperature for 1 hour, operator returned to stove top to finish reheating 165F+ ; garlic oil (90F - Hot Holding) Operator states out of temperature for over 4 hours. See stop sale. Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Expo cooler: house made pico de gallo (53F - Cooling) at 4:40 since 4:00 - 56F at 5:00 - At current rate of cooling product will not reach 41F within 4 hours ; Oyster shucking cooler: cooked shrimp (48F - Cooling) at 4:45 since 3:00 - 48F at 5:05 - At current rate of cooling product will not reach 41F within 6 hours ; Speed rack : roasted beets (96F - Cooling) at 4:50 since 4:00 - 95F at 5:05 - At current rate of cooling product will not reach 70F within 2 hours. Operator moved all products to walk in cooler to quick chill. **Corrective Action Taken** Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Per operator, they do sous vide octopus in house. Call Jose Quinones at 561-325-0244; email [email protected] for information on how to create haccp plan. Warning