- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Ceiling tile missing.
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sauce 75°F, corrective action taken
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Corrective action taken.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Employee used handwash sink as a dump sink. Bar
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
|
10/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Cup in the bar area
- Basic - Hole in wall.in the ware washing area
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Soda gun holster with accumulated slime/debris.bar area
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. 5/7/14 found butter at 89°F
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.cook Line
|
5/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Ice scoop handle in contact with ice.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- 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.
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
- High Priority - Small flying insects in bar area.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
10/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- High Priority - Toxic substance/chemical improperly stored.
- High Priority - Toxic substance/chemical stored by or with food.
- High Priority - Toxic substance/chemical stored by or with single-service items.
|
4/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Beverage tubing/cold plate not separated from stored ice.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Critical - Observed food stored on floor.
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
- Critical - Working containers of food removed from original container not identified by common name.
|
12/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.ICE SCOOP BAR
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Food-contact surface not smooth and easily cleanable.WOODEN BOWLS USED FOR SALADS
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed cloth used as a food-contact surface.WALK IN COVERING OYSTERS
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee wash hands with no soap.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor.WALK IN
- Observed insect control device installed over food preparation area.
- Critical - Observed interior of microwave soiled.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.EGGS NEXT TO FISH
- Critical - Observed raw shucked shellfish without proper label.ORIGINAL TAG REMOVED FROM OYSTERS
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed toxic item stored by food.DRAIN CLEANERR NEXT TO OATMEAL Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.ICE NOT COVERED AT OUTSIDE BAR
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.REACH IN COOLER MUSHROOM CAPS
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
- Waste line missing at soda gun holster.OUTSIDE BAR
- Critical - Working containers of food removed from original container not identified by common name.SQUIRTT BOTTLES COOK LINE
|
4/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. INSIDE BAR
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Displayed food not properly protected from contamination. ICE USED FOR DRINKS NEXT TO HAND SINK BY INSIDE BAR
- Floors not maintained smooth and durable. TILE MISSING BY OVEN
- Critical - Hand wash sink lacking proper hand drying provisions. BAR AREA
- Critical - Handwashing cleanser lacking at handwashing lavatory. BAR AREA
- Lights missing the proper shield, sleeve coatings or covers. WAREWASHING AREA
- Critical - No handwashing sign provided at a handsink used by food employees. BAR AREA
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed container of medicine improperly stored. BY PREP TABLE
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed dented/rusted cans.OLIVES
- Observed employee with no hair restraint.
- Observed floor area(s) covered with standing water. BY OVEN
- Critical - Observed food stored on floor. INSIDE DRINKS COOLER
- Observed gaskets/seals on cold holding unit in poor repair. REACH IN COOLER BY BAR
- Critical - Observed hand wash sink used for purpose other than washing hands. BAR AREA
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. INSIDE SUGAR CONTAINERS
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. BY FRONT AREA OF KITCHEN
- Critical - Observed live flies in DuMPSTER AREA
- Observed personal care item stored with food. BOOK BAG ON PREP AREA
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. CHEDDAR CHEESE IN REACH IN COOLER BY PREP AREA
- Observed ripped/worn tin foil used as shelf cover.
- Observed soda gun holster with accumulated slime/debris. BAR AREA
- Critical - Observed soiled reach-in cooler GASKETS BY PREP AREA
- Critical - Observed toxic item stored in food preparation area.SUNBLOCK SPRAY
- Observed utensils stored in crevices between equipment.
- Observed wall soiled with accumulated black debris in dishwashing area. MOLD ON CAULKING BY SINK
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. GAP UNDERNEATH BACK DOOR
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. FLOOR B 3 COMPARTMENT SINK INSIDE BAR
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. PRIME RIB
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. PASTA
- Waste line missing at soda gun holster. BAR AREA
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
|
11/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.front line
- Critical - Handwashing cleanser lacking at handwashing lavatory.front line
- Critical - No handwashing sign provided at a handsink used by food employees.front line
- Critical - Observed food stored on floor.freezer Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water.pork/shrimp Corrected On Site.
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed utensils stored in crevices between equipment.knives
|
4/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
1/25/2011 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food thawed in standing water.shrimp Corrected On Site.
- Critical. Observed raw animal food stored over cooked food.raw chicken over cooked chili
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.rice/flour
- Beverage tubing/cold plate not separated from stored ice.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Hot water not provided/shut off at employee hand wash sink.kithen
- Critical. No handwashing sign provided at a handsink used by food employees.kithen
- Critical. Hand wash sink lacking proper hand drying provisions.kithen
- Critical. Handwashing cleanser lacking at handwashing lavatory.kithen
- Carbon dioxide/helium tanks not adequately secured.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
|
11/9/2010 | Routine - Food | Warning Issued |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.rice
- Critical. Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical. Observed raw animal food stored over cooked food. Corrected On Site.
- Critical. Observed food stored on floor.walkin
- Critical. Observed food stored on floor.freezer
- Critical. Observed food stored on floor.dry storage Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
- Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.Ultensils all in 0ne location Corrected On Site.
- Observed dumpster overflowing garbage.
- Floors not maintained smooth and durable.missing tile in bar area
- Critical. Observed unused opening in panel box unprotected. For reporting purposes only.
- Critical. LP-gas tanks not protected from vehicle damage. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured.
|
3/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No oyster warning sign with required language provided. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. Corrected On Site.
- Critical. Observed food stored on floor.walkin
- Critical. Observed uncovered food in holding unit/dry storage area.dry storage
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Critical. Observed soiled reach-in cooler gaskets.
- Observed residue build-up on nonfood-contact surface.handwash sink
- Observed utensils stored in crevices between equipment.knifes
- Critical. No handwashing sign provided at a handsink used by food employees.bar
- Critical. Electrical outlet missing cover plate. For reporting purposes only.broken
- Carbon dioxide/helium tanks not adequately secured.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro in progress
|
11/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/15/2008 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 9/24/2008 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Pilot House Restaurant, 13 Seagate Blvd, Key Largo, FL »