DirtyFLRestaurant Inspection Data

ORCHID ISLAND POOL GRILL

ORCHID ISLAND POOL GRILL maintains a 3.3/5 food safety rating based on 7 health department inspections in TOWN OF ORCHID. Recent inspections show improving food safety practices.

Last inspection: 5 months ago · 7 reports on file

1 BEACHSIDE DR, TOWN OF ORCHID 329639501

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 7 health inspection reports

All Inspection Reports

11/12/2025· 5mo ago

Visit ID: 13572552

Met Inspection Standards

1 basic

  • 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired Tall reach in Ambient 42f. Sandwich cooler 50f. - From follow-up inspection 2025-11-12: Technicians will be out today **Time Extended**

11/10/2025· 5mo ago

Visit ID: 10937321

Follow-up Inspection Required

2 high, 1 basic

  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired Tall reach in Ambient 42f. Sandwich cooler 50f.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork (53F - Cold Holding); cut lettuce (50F - Cold Holding) In cooler overnight Sandwich cooler- Chicken salad 52f Diced chicken 46f Warning

4/30/2025· 11mo ago

Visit ID: 10828879

Met Inspection Standards
  • N/A:No Violations Were Observed

4/29/2025· 11mo ago

Visit ID: 10721292

Follow-up Inspection Required

1 high

  • 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

11/15/2024· 1y 5mo ago

Visit ID: 8783122

Met Inspection Standards

1 high, 2 basic

  • 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

3/4/2024· 2y 1mo ago

Visit ID: 8547250

Met Inspection Standards

4 int, 3 basic

  • 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

11/7/2023· 2y 5mo ago

Visit ID: 8381445

Met Inspection Standards

1 high, 1 int, 3 basic

  • 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