Eat at your own risk: Each inspection report is a snapshot of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use. Licensee Name: DOCKSIDE TROPICAL CAFE License Number: SEA5401498 Rank: Seating License Expiration Date: 10/01/2015 Primary Status: Current Secondary Status: Active Location Address: 35 SOMBRERO BLVD MARATHON, FL 33050 Inspection Information Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations Complaint Full 01/21/2015 Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections. 3 6 23 Violations: A summary of the violations found during the inspection are listed below. The department cites violations of Floridas sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administrations Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the divisions procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary. Violation Observation 24-24-4 Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). 24-15-4 Basic - Equipment located in an area not protected from overhead leakage of pipes, drains and other sources. Dish machine a service area. 36-58-4 Basic - Exposed studs/joists/rafters present in food preparation or warewashing area. 35B-01-4 Basic - Exterior door has a gap at the threshold that opens to the outside. Door to screen area kitchen. 08B-40-4 Basic - Food being prepared in a room that has screening in place of all or part of a wall. 08B-36-4 Basic - Food stored in a location that is exposed to splash/dust. 08B-43-4 Basic - Food stored in a room/shed that is not fully enclosed. 23-07-4 Basic - Gaskets with slimy/mold-like build-up. 36-31-4 Basic - Hole in ceiling. Above dish machine 36-24-4 Basic - Hole in wall. Dish area. 36-47-4 Basic - Hood soiled with accumulated grease. 22-08-4 Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. 29-27-4 Basic - No mop sink or curbed cleaning facility provided. 14-53-4 Basic - Nonfood-contact surfaces not free of unnecessary ledges, projections and crevices. 35B-03-4 Basic - Outer openings not protected with self-closing doors. Door to screen room kitchen. 35B-04-4 Basic - Outer openings of establishment cannot be properly sealed when not in operation. 35B-12-4 Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. 25-11-4 Basic - Single-service articles stored in a room/shed that is not fully enclosed (open to outdoors/screened). 25-21-4 Basic - Single-service articles stored under leaking water lines. 23-08-4 Basic - Soda gun holster with accumulated slime/debris. 23-09-4 Basic - Soiled reach-in cooler gaskets. 23-10-4 Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. 29-17-4 Basic - Waste line missing at soda gun holster. 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. 22-45-4 High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. 35A-02-4 High Priority - Live, small flying insects in food preparation area. 16-33-4 Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. 22-05-4 Intermediate - Cutting board(s) stained/soiled. 22-22-4 Intermediate - Encrusted material on can opener blade. 16-35-4 Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. 03D-16-4 Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Beef in WIC. 41-17-4 Intermediate - Spray bottle containing toxic substance not labeled.
Posted on: Fri, 23 Jan 2015 22:23:08 +0000
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