DirtyFLRestaurant Inspection Data

KONTIKI RESTAURANT

Corporate Center Way
Florida, 33414
Palm Beach County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 3/1/2025

Inspection #: Visit ID: 10790065

  • 53A-03-7:Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Joseconcepcion Garcia expired 08/12/2024 Repeat Violation Admin Complaint - From follow-up inspection 2025-03-01: Same. **Time Extended**

Inspection Date: 2/28/2025

Inspection #: Visit ID: 10702615

  • 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. Commercially processed reduced oxygen packaged raw Tuna and raw sea bass bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package; stored overnight. See stop sale. House made marinara made 02/19 longer than 7 days Repeat Violation Admin Complaint
  • 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. Observed chef touched cellphone then handled clean pans from stovetop to steam table; no hand wash. Chef washed hands. Corrected On-Site Warning
  • 09-19-5:High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Chef touched cooked chicken from oven with bare hands. Advised chef to use utensils or gloves. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler across from wok: raw pork stored above sauces. At flip top cooler across from fryer: raw coconut shrimp stored above cooked wings. Operator corrected all. Corrected On-Site Repeat Violation Admin Complaint
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. House made marinara made and stored since 02/19 longer than 7 days. See stop sale. Warning
  • 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. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. House made marinara made and stored since 02/19 longer than 7 days. See stop sale. Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Commercially processed reduced oxygen packaged raw Tuna and raw sea bass bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package; stored overnight. See stop sale. 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 reach in cooler across from stove top: cooked shrimp (52F - Cold Holding); cooked white rice (47F - Cold Holding) As per operator, both items stored overnight in unit; Not prepped or portioned today. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler across from stove top: cooked shrimp (52F - Cold Holding); cooked white rice (47F - Cold Holding) As per operator, both items stored overnight in unit; Not prepped or portioned today. See stop sale. cooked chicken (51F - Cold Holding) As per operator, stored 1.5 hours in unit from walk in cooler. Not prepped or portioned today. Operator removed to quick chill. Repeat Violation Admin Complaint
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. 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. At reach in cooler across from stove top: bean sprout in water (54F at 1:20pm; 53F at 1:55pm- Cooling) As per operator, cooling since 12:00pm; At current rate of cooling, item will not cool to 41F n a total of 4 hours. Operator removed to quick chill. **Corrective Action Taken** Warning
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Joseconcepcion Garcia expired 08/12/2024 Repeat Violation Admin Complaint

Inspection Date: 10/24/2024

Inspection #: Visit ID: 10702439

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2024-10-24: Same. **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit on expo line: arugula salad (49F - Cold Holding) stored double panned; coleslaw (48F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. See stop sale. Flip top cooler across from stovetop: bean sprouts (51F - Cold Holding) As per operator, stored in unit 2 hours from walk in cooler. Not prepped or portioned today. Stored over stacked. Operator moved to quick chill. Repeat Violation Admin Complaint - From follow-up inspection 2024-10-24: At cook line: dumplings with cooked pork (52F - Cold Holding) As per operator, stored on cook line to thaw for about 2 hours prior. Operator moved to quick chill. Admin Complaint
  • 53A-03-7:Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Joseconcepcion Gracia. Expired 08/12/24 Kellie Martinez expired 01/16/2024 Warning - From follow-up inspection 2024-10-24: Same. **Time Extended**
  • 01C-07-4:Intermediate - - From initial inspection : Intermediate - Raw, in-shell oysters from different original containers mixed together prior to preparation for service. Warning - From follow-up inspection 2024-10-24: Same. **Time Extended**

Inspection Date: 10/23/2024

Inspection #: Visit ID: 8741141

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
  • 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. Commercially processed reduced oxygen packaged raw Tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package and stored overnight. See stop sale. Warning
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On prep counter: cooked chicken wings (78F at 4:28pm- Cooling) As per chef, cooling since 2pm. Wings did not cool from 135F to 70F in 2 hours. See stop sale. Warning
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed chef handle raw tuna then touched flip top cooler and cutting board at prep counter; no hand wash. Chef washed hands. Corrected On-Site Warning
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed chef touched Cut kale with bare hands. Advised chef to use gloves. 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. At walk in freezer: raw chicken stored over dumplings with cooked chicken. Chef stored properly. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At sushi bar: Raw salmon stored over seaweed salad. Raw tuna stored over various sauces. Low boy cooler: raw chicken stored over cooked pork. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 6 rodent droppings on floor in dry storage area where food items, pots and plates are stored for usage in restaurant. Approximately 3 rodent droppings behind and storage containers of rice and flour. Admin Complaint
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Commercially processed reduced oxygen packaged raw Tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package and stored overnight. See stop sale. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On prep counter: cooked chicken wings (78F at 4:28pm- Cooling) As per chef, cooling since 2pm. Wings did not cool from 135F to 70F in 2 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit on expo line: arugula salad (49F - Cold Holding) stored double panned; coleslaw (48F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. See stop sale. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table: house made marinara sauce (96F at 4:00pm- Reheating); house made steak sauce (89F at 4:00pm- Reheating); house made Teriyaki sauce with cooked vegetables (105F at 4:00pm - Reheating) As per chef, items reheating since 1:00pm. Items did not reheat to 165F within 2 hours. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit on expo line: arugula salad (49F - Cold Holding) stored double panned; coleslaw (48F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. See stop sale. Flip top cooler across from stovetop: bean sprouts (51F - Cold Holding) As per operator, stored in unit 2 hours from walk in cooler. Not prepped or portioned today. Stored over stacked. Operator moved to quick chill. Repeat Violation Admin Complaint
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark on sushi rice. Operator time marked. Corrected On-Site 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. At steam table: house made marinara sauce (96F at 4:00pm- Reheating); house made steak sauce (89F at 4:00pm- Reheating); house made Teriyaki sauce with cooked vegetables (105F at 4:00pm - Reheating) As per chef, items reheating since 1:00pm. Items did not reheat to 165F within 2 hours. See stop sale. Warning
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Warning
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning
  • 01C-10-4:Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Warning
  • 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. Milk opened over 24 hours not date marked. Operator date marked. Corrected On-Site Warning
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Joseconcepcion Gracia. Expired 08/12/24 Kellie Martinez expired 01/16/2024 Warning
  • 01C-07-4:Intermediate - Raw, in-shell oysters from different original containers mixed together prior to preparation for service. Warning

Inspection Date: 9/19/2024

Inspection #: Visit ID: 7189549

  • N/A:No Violations Were Observed

Inspection Date: 4/17/2024

Inspection #: Visit ID: 8654817

  • 01B-01-4:High Priority - - From initial inspection : High Priority - Dented/rusted cans present. See stop sale. 1 can of escargot Warning - From follow-up inspection 2024-04-17: 1 can of escargot Admin Complaint
  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Sushi bar Raw tuna over cut vegetables Raw eggs over sauces walk in cooler Raw burger over cooked chicken walk in cooler Raw beef over sauces flip top cooler Operator removed and stored properly Corrected On-Site Warning - From follow-up inspection 2024-04-17: Raw salmon stored over cooked pork in walk in cooler. Operator stored properly. Admin Complaint Corrected On-Site
  • 01B-02-5:High Priority - - From initial inspection : 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. Low boy reach in cooler #1: Tuna (48F- cold holding); salmon (48F- cold holding); seaweed (48F- cold holding); fish eggs (48F- cold holding); Krab meat (48F- cold holding); cooked rice (48F- cold holding); Quail eggs (48F- cold holding); per operator stored over night. Per operator not prepared or portioned today. See stop sale. sour cream (60F - Cold Holding);#3 ; cooked pork wan tons (50F - Cold Holding) stored overnight; cooked chicken (52F - Cold Holding) stored overnight; Alfredo sauce 54F cold holding overnight Heavy cream 57F cold holding overnight Per operator non of this products were prepared or portioned today. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut cabbage (52F at 2:24pm; 47F at 3:47pm- Cooling) since 11:30 am stop sale Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Sushi rice on dry storage by back door. Per operator rice from yesterday Warning - From follow-up inspection 2024-04-17: Various coolers: Lemon sauce with cooked onion (44F-45F- cold holding) As per operator, held overnight; heavy cream (45F- cold holding) As per operator, held overnight. None of these items were prepared or portioned today. See stop sale. Admin Complaint
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy reach in cooler #1: Tuna (48F- cold holding); salmon (48F- cold holding); seaweed (48F- cold holding); fish eggs (48F- cold holding); Krab meat (48F- cold holding); cooked rice (48F- cold holding); Quail eggs (48F- cold holding); per operator stored over night. Per operator not prepared or portioned today. See stop sale. sour cream (60F - Cold Holding);#3 ; cooked pork wan tons (50F - Cold Holding) stored overnight; cooked chicken (52F - Cold Holding) stored overnight; Alfredo sauce 54F cold holding overnight Heavy cream 57F cold holding overnight Per operator non of this products were prepared or portioned today. See stop sale. Multiple coolers on the line. Cooked mushrooms 57F cold holding Cheese 57F cold holding Mozzarella cheese 54F cold holding Butter 56F cold holding Cooked burgers 56F cold holding Cooked rice 56F-cold holding Cooked beef 56F - cold holding Beans- 52F - cold holding Cooked pasta 63F cold holding Marinara sauce 54F - cold holding Miso soup (57F - Cold Holding); tofu in water (52F - Cold Holding) Flip top cooler #1:; cut lettuce (45F - Cold Holding) ; flip top cooler#2:; cut tomatoes (56F - Cold Holding) rehydrated noodles (52F - Cold Holding) bean sprouts (54F - Cold Holding) Per operator all products stored for approximately 2 hours. Per operator items not prepared or portioned today. Operator moved all items to walk in cooler Warning - From follow-up inspection 2024-04-17: On prep table near double glass door reach in cooler:Cooked tofu (56F- cold holding) As per operator, taken from walk in cooler and held 15 minutes. At flip top cooler #2: Fresh mozzarella (44F- cold holding) As per operator, placed in flip top from walk in 15 mins prior. None of these items were prepared or portioned today. Various coolers: Lemon sauce with cooked onion (44F-45F- cold holding) As per operator, held overnight; heavy cream (45F- cold holding) As per operator, held overnight. None of these items were prepared or portioned today. See stop sale. Admin Complaint
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken stock (114F - Hot Holding) per operator stored for 1 hour Operator moved to reheat to 165+ **Corrective Action Taken** Warning - From follow-up inspection 2024-04-17: chicken stock (119F - Hot Holding) per operator stored for 15 mins Operator moved to reheat to 165+ Admin Complaint **Corrective Action Taken**
  • 03D-15-4:Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked corn (53F at 3:17pm; 53F at 3:45pm- Cooling) since 15 minutes Warning - From follow-up inspection 2024-04-17: At flip top cooler #1: Cut lettuce (47F at 3:39pm; 47F at 4:08pm- cooling) As per operator, cooling since 20 mins. At current rate of cooling item will not cool to 41F within a total of 4 hours. Operator moved to walk in cooler to quick chill. Admin Complaint **Corrective Action Taken**
  • 11-26-1:Intermediate - - From initial inspection : 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. Emailed form to operator for employee hired less than 60 days Warning - From follow-up inspection 2024-04-17: Same. Admin Complaint

Inspection Date: 4/16/2024

Inspection #: Visit ID: 8574103

  • 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. Tuna stored inside seal package for 4 days per operator see stop sale Repeat Violation Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. At room temperature. Cooked chicken and raw salmon on prep area Operator moved to walk in cooler Corrected On-Site Warning
  • 41-07-4:High Priority - Container of medicine improperly stored. Over cook line Operator removed Corrected On-Site Warning
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1 can of escargot Warning
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.at 0 ppm Operator corrected to 100 ppm chlorine Corrected On-Site Warning
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. In direct contact with cucumbers on sushi bar Operator removed Corrected On-Site Warning
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with onions, crab. Operator removed Corrected On-Site 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. Raw salmon over wontons reach in freezer back door. Walk in freezer Raw beef over cooked corn Raw beef over ice cream Operator stored properly Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Sushi bar Raw tuna over cut vegetables Raw eggs over sauces walk in cooler Raw burger over cooked chicken walk in cooler Raw beef over sauces flip top cooler Operator removed and stored properly Corrected On-Site Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Tuna stored inside seal package for 4 days per operator see stop sale 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. Low boy reach in cooler #1: Tuna (48F- cold holding); salmon (48F- cold holding); seaweed (48F- cold holding); fish eggs (48F- cold holding); Krab meat (48F- cold holding); cooked rice (48F- cold holding); Quail eggs (48F- cold holding); per operator stored over night. Per operator not prepared or portioned today. See stop sale. sour cream (60F - Cold Holding);#3 ; cooked pork wan tons (50F - Cold Holding) stored overnight; cooked chicken (52F - Cold Holding) stored overnight; Alfredo sauce 54F cold holding overnight Heavy cream 57F cold holding overnight Per operator non of this products were prepared or portioned today. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut cabbage (52F at 2:24pm; 47F at 3:47pm- Cooling) since 11:30 am stop sale Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Sushi rice on dry storage by back door. Per operator rice from yesterday Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy reach in cooler #1: Tuna (48F- cold holding); salmon (48F- cold holding); seaweed (48F- cold holding); fish eggs (48F- cold holding); Krab meat (48F- cold holding); cooked rice (48F- cold holding); Quail eggs (48F- cold holding); per operator stored over night. Per operator not prepared or portioned today. See stop sale. sour cream (60F - Cold Holding);#3 ; cooked pork wan tons (50F - Cold Holding) stored overnight; cooked chicken (52F - Cold Holding) stored overnight; Alfredo sauce 54F cold holding overnight Heavy cream 57F cold holding overnight Per operator non of this products were prepared or portioned today. See stop sale. Multiple coolers on the line. Cooked mushrooms 57F cold holding Cheese 57F cold holding Mozzarella cheese 54F cold holding Butter 56F cold holding Cooked burgers 56F cold holding Cooked rice 56F-cold holding Cooked beef 56F - cold holding Beans- 52F - cold holding Cooked pasta 63F cold holding Marinara sauce 54F - cold holding Miso soup (57F - Cold Holding); tofu in water (52F - Cold Holding) Flip top cooler #1:; cut lettuce (45F - Cold Holding) ; flip top cooler#2:; cut tomatoes (56F - Cold Holding) rehydrated noodles (52F - Cold Holding) bean sprouts (54F - Cold Holding) Per operator all products stored for approximately 2 hours. Per operator items not prepared or portioned today. Operator moved all items to walk in cooler Warning
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Sushi rice on dry storage by back door. Per operator rice from yesterday Warning
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut cabbage (52F at 2:24pm; 47F at 3:47pm- Cooling) since 11:30 am stop sale 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. chicken stock (114F - Hot Holding) per operator stored for 1 hour Operator moved to reheat to 165+ **Corrective Action Taken** Warning
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Warning
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed procedures to operator Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked corn (53F at 3:17pm; 53F at 3:45pm- Cooling) since 15 minutes 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. Emailed form to operator for employee hired less than 60 days Warning
  • 01C-01-4:Intermediate - No tag on/for original container of raw, in-shell oysters. Operator provided Corrected On-Site Warning
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Multiple items like sauces, escargot, spinach dip etc. Warning
  • 01C-07-4:Intermediate - Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service on walk in cooler Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items like cooked pasta,sauces not dated marked per operator all products stored for longer than 24 hours Warning

Inspection Date: 12/13/2023

Inspection #: Visit ID: 8362773

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cups as scoops flour salt sugar containers
  • 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.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphones stored on clean dishes at flip top cooler on cook line
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between flip top coolers on cook line
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour salt sugar containers
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.