DirtyFLRestaurant Inspection Data

THE CATCH NEIGHBORHOOD BAR & GRILL

Southeast Ocean Boulevard
Florida, 34996
Martin County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 6/19/2025

Inspection #: Visit ID: 10863064

  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled personal cell phone and without washing hands employee handled bread, discussed with operator, employee washed hands. Corrected On-Site Warning
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 400+ppm) discussed with operator who corrected solution to Triple Sink (Quaternary 200ppm) Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. At bar spray bottle of sanitizer stored on top of ice bin, discussed with operator who removed bottle. Corrected On-Site Warning
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Quaternary 400+ppm) discussed with operator who corrected solution to Sanitizer Bucket (Quaternary 200ppm) Corrected On-Site Warning
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Establishment has 2 new employees without a food handler certificate and no employee reporting agreement, discussed with operator and provided employee health reporting agreement to operator via email for employees to fill and sign. Warning

Inspection Date: 11/25/2024

Inspection #: Visit ID: 8896453

  • 35A-03-4:Basic - Dead roaches on premises. One dead roach on floor underneath prep table. Operator discarded. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils stored in standing water of 80F. Operator removed. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, mash potatoes (133F -Hot Holding); butter (61F - Hot Holding). Operator stated items held out of temperature approximately 1 hour. Advised operator of proper hot holding parameters. Operator placed items onto stove to reheat to 165F. **Corrective Action Taken**
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At expo line, sour cream sauce (60F - Cooling)@1:54 since 12:45, 64F @ 2:38. At this rate, product will not reach 41F within 4 hours. Operator placed item in ice bath to fascilitate cooling. **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink near cook line, no paper towels. Operator provided paper towels. Corrected On-Site

Inspection Date: 9/24/2024

Inspection #: Visit ID: 8896077

  • N/A:No Violations Were Observed

Inspection Date: 9/23/2024

Inspection #: Visit ID: 8741013

  • 12A-12-4:High Priority - Employee switched from working with raw food to ready to eat without washing hands. Employee touched raw fish, walked away, grabbed clean plate and proceeded to prepare ready to eat without washing hands and changing gloves. Advised operator of proper handwashing. Employee changed gloves and washed hands. **Corrective Action Taken** Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, Raw fish stored over cooked lobster. Advised operator of proper storage. Operator stored correctly. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At walk in cooler, Scampi butter, herb butter, whipped butter, cream sauce, all products exceed 7 days of storage. See stop sale Warning
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 20 to 30 droppings on top of boxes with cornstarch, artichokes quarter on dry storage room by 3 compartment sink by kitchen area. Approximately 20 to 30 droppings on the floor inside liquor room next to dry storage. 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. At cook line, cooked chicken wings (46F - Cold Holding); cooked mixed veggies (56F - Cold Holding); pancake batter (56F - Cold Holding); pooled eggs (46F - Cold Holding); shredded cheese (49F - Cold Holding), not prepared or portioned today. Operator stated products held 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. At cook line, cooked chicken wings (46F - Cold Holding); cooked mixed veggies (56F - Cold Holding); pancake batter (56F - Cold Holding); pooled eggs (46F - Cold Holding); shredded cheese (49F - Cold Holding);, not prepared or portioned today. Operator stated products held overnight. See stop sale. Repeat Violation Admin Complaint

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