ORCHID ISLAND POOL GRILL
1 BEACHSIDE DR, TOWN OF ORCHID 329639501
Overall Food Safety Rating
★★★☆☆ (3.3/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection on 4/30/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/30/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/29/2025
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. crab cakes (45F - Cold Holding); beef (45F - Cold Holding) cooked noodles (51F - Cold Holding); cheese (45F - Cold Holding) In cooler for 1.5 hours. Door was not shut on cooler. Items moved to walk in to rapid chili **Corrective Action Taken** Warning
Food safety inspection conducted on 4/29/2025 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 11/15/2024
High Priority
1
Intermediate
0
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 24-27-4:Basic - Butter stored next to handwash/food preparation sink exposed to splash. Chef moved Corrected On-Site
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. At bar Repeat Violation
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Opened package of Raw beef with hot dogs and pork in same container in grill drawers. Chef separated Corrected On-Site
Food safety inspection conducted on 11/15/2024 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).
Inspection on 3/4/2024
High Priority
0
Intermediate
4
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup used as scoop Corrected On-Site
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Gaskets make table
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda Gunn nozzle. At bar Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Coffee maker in sink Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bar Corrected On-Site
Food safety inspection conducted on 3/4/2024 revealed 7 total violations (0 high priority, 4 intermediate, 3 basic).
Inspection on 11/7/2023
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. At pool bar
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At pool bar Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Spice shaker on cooks line Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler with multiple TCS foods stoked 2 hours ago reading above 41F. Items were moved to walk in to rapid chill. anchovies (55F - Cold Holding); hard boiled eggs (55F - Cold Holding); blue cheese crumbles (64F - Cold Holding); smoked salmon (58F - Cold Holding); ahi tuna cooling for 2 hrs (65F);**Corrective Action Taken** **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Garlic peeler in hand wash sink Corrected On-Site Repeat Violation
Food safety inspection conducted on 11/7/2023 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).