Six Mile Marina & Outback Crab, 8155 N Cr 13, Orangedale, FL - Restaurant inspection findings and violations

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Business Info

Name: SIX MILE MARINA & OUTBACK CRAB
Type: Permanent Food Service
Address: 8155 N Cr 13, Orangedale, FL 32092
License #: 6500608
Total inspections: 21
Last inspection: 08/26/2014

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Inspection findings

Inspection Date

Type

Disposition

  • Basic - Gaskets/seals on holding unit in poor repair. Drawer, Reach in freezer, and sauce Reach in cooler gaskets torn.
  • Basic - Interior of ice bin with rust that has pitted the surface. Ice machine near crab tanks.
  • Basic - Interior of microwave soiled with encrusted food debris. In prep area. Corrected by manager. **Corrected On-Site**
  • Basic - Waste line missing at soda gun holster. Behind bar.
  • High Priority - License is expired and is more than 60 after expiration date. License renewed during inspection via electronic check, confirmation email received. **Corrected On-Site**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Drawer: fish 51° 46° shrimp 48° scallop 51°beef 45° Prep: coleslaw 45° Items below 47° moved to functioning cold holding unit for rapid cooling.
  • High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Drawer: fish 51° shrimp 48° scallop 51° in unit overnight
  • High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Comminuted meat over and steak over fries. Corrected by manager. **Corrected On-Site**
  • High Priority - Vacuum breaker missing at hose bibb. Hose Bibb behind steam table. **Repeat Violation**
08/26/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Current Hotel and Restaurant license not displayed. License missing, duplicate ordered.
  • Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Under hood over cookline and over dish machine.
  • Basic - Old labels stuck to food containers after cleaning. Metal containers in Reach in cooler with old label residue.
  • Basic - Open dumpster lid.
  • High Priority - Raw animal food stored over ready-to-eat food. Eggs over beans in Reach in cooler. Corrected by manager. **Corrected On-Site**
  • High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. Beef over pork in cookline drawers. Corrected by manager. **Corrected On-Site**
  • High Priority - Toxic substance/chemical improperly stored. Spray bottles of cleaner over condiment bottles in dry storage area. Corrected by manager. **Corrected On-Site**
  • High Priority - Vacuum breaker missing at hose bibb. Behind steam table.
  • Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Tags removed from oysters in coolers in Walk in cooler.
  • Intermediate - Failure to provide water system sample reports onsite. Water tested every three months. Inspector will email copy of report to restaurant and will maintain copy onsite.
4/16/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Base of can opener. **Corrected On-Site**
  • Basic - Covered waste receptacle not provided in women's bathroom.
  • Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Jackets on clean metal pans. **Corrected On-Site**
  • Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
  • Basic - Equipment and utensils not properly air-dried - wet nesting.
  • Basic - Ice buildup in chest freezer.
  • Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs on fire suppression line. **Corrected On-Site**
  • Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
  • Basic - Light not functioning under hood.
  • Basic - Lime scale build-up inside ice machine.
  • Basic - No handwashing sign provided at a hand sink used by food employees. Men's room. **Repeat Violation**
  • Basic - Old, unused equipment stored outside. **Repeat Violation**
  • Basic - Reach-in cooler gasket torn/in disrepair. Three door cooler.
  • Basic - Working containers of food removed from original container not identified by common name. Seafood and Hushpuppy mix in reach in cooler. **Corrected On-Site**
  • High Priority - License is expired and is more than 60 after expiration date. Renewed during visit. Confirmation 137006004. **Corrected On-Site**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp in two door reach in cooler 50°
  • High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Shrimp in two door reach in cooler 50°
  • High Priority - Toxic substance/chemical stored by or with food. Formula 409 over salt and pepper shakers. **Corrected On-Site**
  • Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Dispenser and behind bar. **Corrected On-Site** **Repeat Violation**
  • Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.
  • Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Corrected On-Site**
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Smoked chicken. **Corrected On-Site**
  • Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
8/12/2013Complaint FullInspection Completed - No Further Action
  • Basic - Accumulation of food debris/soil residue on handwash sink. Handsink at end of cookline
  • Basic - Buildup of food debris/soil residue on equipment door handles. Underside on reachin opposite fryers
  • Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Case of soft shell crab
  • Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. On prep table
  • Basic - Employee personal food not properly identified and segregated from food to be served to the public. Bags of personal food in walkin on top of dessert box. Relocated to a container and labeled for employees
  • Basic - Equipment in poor repair. Walkin cooler and freezer doors. Ice machine scoop, by outside ice machine
  • Basic - In-use ice scoop stored on soiled surface between uses. On ice machine outside
  • Basic - Interior of microwave soiled with encrusted food debris. Interior top, on cookline **Repeat Violation**
  • Basic - No handwashing sign provided at a hand sink used by food employees. Behind bar
  • Basic - Old, unused equipment stored outside. At rear of kitchen
  • Basic - Soda gun holster with accumulated slime/debris. Both behind bar. Cleaned by manager
  • Basic - Soiled reach-in cooler gaskets. 3 doored reachin at end of cookline and opposite fryers
  • Basic - Walk-in cooler gasket torn/in disrepair. **Repeat Violation**
  • High Priority - Dented/rusted cans present. See stop sale. Heavily dented can in enclosed outside area **Repeat Violation**
  • 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. Server bare handed salad onto a plate. Used utensil to dispense salad
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fried chicken under heat lamp at 118-145?F. Employee indicated was from lunch. Discarded
  • High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers stored over shrimp and fish in reachin cooler
  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. On outside machines **Repeat Violation**
  • Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
  • Intermediate - No soap provided at handwash sink. Handsink by 2 compartment sink on cookline
  • Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Chili in walkin cooler
  • Intermediate - Soda gun soiled. Behind bar. Cleaned by manager
2/13/2013Complaint FullInspection Completed - No Further Action
  • Carbon dioxide/helium tanks not adequately secured. Outside of kitchen
  • Critical - No conspicuously located thermometer in holding unit. Salad make table cooler
  • Critical - No handwashing sign provided at a handsink used by food employees. Handsink by sushi area
  • Non handled scoop used to dispense food. Cup in tempura batter container, and croutons. Discarded by manager
  • Observed build-up of grease on nonfood-contact surface. Hood filters on cookline
  • Observed cooler gasket torn/in disrepair. On 3 door reachin at far end of cookline
  • Critical - Observed dented/rusted cans. Heavily dented cans in back storage shelf. Discarded by manager
  • Critical - Observed employee food improperly stored. In sushi reachin cooler behind ba r
  • Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Large wooden sushi bowl and paddle
  • Critical - Observed food stored on floor. Numerous boxes in walkin freezer Repeat Violation.
  • Critical - Observed food with mold-like growth. Container of raw eggs in cooler. Discarded by manager
  • Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Container of raw beef stored over margarine in reachin cooler. Relocated by manager Repeat Violation.
  • Critical - Observed interior of microwave soiled. Interior top, on cookline
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Container of shredded parmesan cheese on cookline at 87F. Voluntarily discarded by manager
  • Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk in reachin cooler. Corrected On Site.
  • Critical - Observed soil buildup inside ice bin. Interior back at top in server area Repeat Violation.
  • Waste line missing at soda gun holster. Two behind bar Repeat Violation.
  • Critical - Working containers of food removed from original container not identified by common name. Tempura batter in container and spray bottle of sauce. Repeat Violation.
9/13/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. RIBS PLACED IN WALK-IN COOLER LAST NIGHT AT 45'F. Corrected On Site.
  • Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm. BUCKET EMPTY Corrected On Site. REPLACED SANITIZER SOURCE
  • Critical - Hot water not provided/shut off at employee hand wash sink. AT SUSHI BAR
  • No copy of latest inspection report.
  • Critical - No handwashing sign provided at a handsink used by food employees. AT SUSHI BAR Corrected On Site. PROVIDED SIGN
  • Critical - Observed ambient air thermometer not located in the warmest part of the holding unit. SMALL PREP COOLER IN CORNER OF KITCHEN Corrected On Site.
  • Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. DISCARDED
  • Critical - Observed encrusted material on can opener. Corrected On Site.
  • Critical - Observed food stored on floor. SEVERAL BOXES IN WALK-IN FREEZER
  • Observed nonfood-contact equipment in poor repair.CHEST FREEZER IN KITCHEN. LID IN POOR REPAIR.
  • Critical - Observed raw animal food stored over ready-to-eat food. RAW CHICKEN ABOVE WASHED ONIONS IN REACH-IN COOLER. SHELL EGGS ABOVE DRESSINGS IN ANOTHER REACH-IN COOLER Corrected On Site.
  • Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW CHICKEN and GROUND BEEF ABOVE FISH IN REACH-IN DRAWER UNIT Corrected On Site.
  • Observed soda gun holster with accumulated slime/debris. AT BAR
  • Critical - Observed soil buildup inside ice bin. BLACK BUILDUP ALONG INSIDE BACK EDGE (ICE BIN UNDER SODA FOUNTAIN IN DINING ROOM)
  • Critical - Observed toxic item improperly stored. SANITIZER SPRAY BOTTLE ON RACK WITH CLEAN DISHES Corrected On Site.
  • Waste line missing at soda gun holster. AT BAR
  • Critical - Working containers of food removed from original container not identified by common name. SOY SAUCE IN SPEAY BOTTLE Corrected On Site. LABELED
3/19/2012Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
11/10/2011Complaint PartialInspection Completed - No Further Action
  • Equipment or utensils not designed or constructed in a durable manner. CUTTING BOARD ON STEAMTABLE AT END OF COOKLINE CONSTRUCTED OF RAW, UNSEALED WOOD WITH CRACKS/GROOVES THROUGHOUT
  • Critical - Handwashing cleanser lacking at handwashing lavatory. HANDSINK NEXT TO TRIPLE SINK IN CORNER OF KITCHEN Corrected On Site.
  • Critical - Observed ambient air thermometer not located in the warmest part of the holding unit. SMALL PREP COOLER NEXT TO TRIPLE SINK IN KITCHEN
  • Critical - Observed encrusted material on can opener. BLADE 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. CUP USED AS SCOOP IN SEVERAL BULK PRODUCTS Corrected On Site.
  • Critical - Observed interior of microwave soiled. ABOVE STEAMTABLE Corrected On Site.
  • Observed open dumpster lid.
  • Critical - Observed raw animal food stored over ready-to-eat food. SHELL EGGS ABOVE READY-TO-EAT FOODS IN REACH-IN COOLER Corrected On Site. MOVED EGGS
  • Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW CHICKEN ABOVE RAW BEEF IN WALK-IN COOLER
  • Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. PORTIONED CRABMEAT IN SMALL PREP COOLER DATED 8/30.
  • Critical - Observed rusted cans. SEVERAL IN KITCHEN
  • Critical - Observed toxic item improperly stored. BOTTLE OF "409" ABOVE BAGS OF HUSHPUPPY FLOUR Corrected On Site. MOVED. INSECTICIDE ALSO STORED ABOVE ONION SLICERS
  • Critical - Working containers of food removed from original container not identified by common name. SOY SAUCE IN SPRAY BOTTLE Corrected On Site.
9/8/2011Complaint FullInspection Completed - No Further Action
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. No Potentially Hazardous foods stored in 3 door cooler,Purchased Desserts and purchased drressings
  • Critical - Manager lacking proof of Food Manager Certification. Bruce Fletcher, Kitchen Manager
  • Critical - No handwashing sign provided at a handsink used by food employees.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface. air intaake vent over prep table/chest freezer
  • Observed build-up of mold-like substance on surface of nonfood-contact surface. salad table gaskets ,waitress station walk in cooler gaskets
  • Critical - Observed encrusted material on can opener.
  • Observed floor and wall junctures not coved. Floors are getting ready to be painted - per Kitchen Manager cove is to be replaced
  • Critical - Observed food stored on floor. freezer floor, various foods
  • Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw chicken over pulled pork iin reach in cooler Corrected On Site.
  • Observed old labels stuck to food containers after cleaning. Repeat Violation.
  • Critical - Observed soil buildup inside ice bin. mold like substance
  • Observed unnecessary items on the premise. equipment , chairs
  • 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. class k
  • Critical - Vacuum breaker mising at hose bibb. Corrected On Site.
  • Walking or driving surfaces not maintained. Numberous large pot holes in drive ways and parking area of the property
5/27/2011Complaint FullInspection Completed - No Further Action
  • No Violations Were Observed
3/11/2011Routine - FoodAdmin. Complaint Callback Complied
  • Critical - Hand wash sink lacking proper hand drying provisions. NEAR TRIPLE SINK
  • Critical - No conspicuously located thermometer in holding unit. REACH-IN DRAWER UNIT
  • Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. EMPLOYEE CHANGED GLOVES WITHOUT WASHING HANDS Corrected On Site.
  • Observed hole in wall. IN KITCHEN, LARGE HOLE CUT OUT FOR FAN. FRAMING EXPOSED. DROPPINGS PRESENT.
  • 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. IN NUMEROUS BULK CONTAINERS
  • Observed old labels stuck to food containers after cleaning.
  • Critical - Observed rodent activity as evidenced by rodent droppings found. APPROXIMATELY 20 OLD, HARD DROPPINGS LOCATED ON FRAMING WITHIN DRYWALL. CLEARLY VISIBLE THROUGH LARGE HOLE CUT-OUT IN KITCHEN WALL. Corrected On Site.
  • Observed single-service items stored on floor. BOX OF SOUFFLE CUPS Corrected On Site.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. PULLED PORK IN REACH-IN COOLER
3/11/2011Routine - FoodInspection Completed - No Further Action
  • Violation: 51-09-1 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. 324 SEATS PRESENT AT TIME OF INSPECTION. RESTAURANT LIMITED TO 220 SEATS, PER DOH
12/6/2010Routine - FoodCall Back - Admin. complaint recommended
  • No Violations Were Observed
10/13/2010Routine - FoodAdmin. Complaint Callback Complied
  • Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. 324 SEATS PRESENT AT TIME OF INSPECTION. RESTAURANT LIMITED TO 220 SEATS, PER DOH
9/14/2010Routine - FoodWarning Issued
  • Critical. Approved source
  • Critical. Original container: properly labeled, date marking
  • Critical. Potentially hazardous food properly thawed
  • Critical. Food protection during storage, preparation, display, service, transportation
  • Critical. Foods handled with minimum contact
  • Critical. Foods handled with minimum contact
  • In use food dispensing utensils properly stored
  • Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
  • Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
  • Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
  • Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
  • Food contact surfaces designed, constructed, maintained, installed, located
  • Food contact surfaces designed, constructed, maintained, installed, located
  • Food contact surfaces designed, constructed, maintained, installed, located
  • Food contact surfaces designed, constructed, maintained, installed, located
  • Critical. Sanitizing concentration
  • Critical. Food contact surfaces of equipment and utensils clean
  • Critical. Food contact surfaces of equipment and utensils clean
  • Non-food contact surfaces clean
  • Non-food contact surfaces clean
  • Storage/handling of clean equipment, utensils
  • Critical. Cross-connection, back siphonage, backflow
  • Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
  • Critical. Outer openings protected from insects, rodent proof
  • Floors properly constructed, clean, drained, coved
  • Lighting provided as required. Fixtures shielded
  • Employee lockers provided and used, clean
  • Critical. Toxic items properly stored
  • Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
  • Critical. Electrical wiring - adequate, good repair
  • Critical. Current license properly displayed
7/2/2010Routine - FoodAdministrative complaint recommended
  • Critical. Original container: properly labeled, date marking
  • Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
  • Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
  • Non-food contact surfaces clean
  • Non-food contact surfaces clean
  • Critical. Cross-connection, back siphonage, backflow
  • Critical. Outer openings protected from insects, rodent proof
  • Critical. Outer openings protected from insects, rodent proof
  • Employee lockers provided and used, clean
  • Critical. Toxic items properly stored
  • Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
  • Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
  • Critical. Electrical wiring - adequate, good repair
7/2/2010Complaint FullCall Back - Admin. complaint recommended
  • No Violations Were Observed
4/15/2010Complaint FullCall Back - Extension given, pending
  • Critical. No oyster warning sign with required language provided.
  • Critical. Required consumer advisory for raw/undercooked animal food not provided. oysters
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. smoked meats
  • Critical. Working containers of food removed from original container not identified by common name. bulk containers of chicken breading
  • Critical. Observed food being cooled by nonapproved method. briskets in deep pans, covered with foil in walk in cooler Repeat Violation.
  • Critical. Establishment is using a mobile smoker at rear of building to smoke meats for service in restaurant.
  • Critical. Observed raw animal food stored over ready-to-eat food. shucked oysters over cooked meats, pickles
  • Critical. Observed uncovered food in holding unit/dry storage area. lemons at drink station
  • Critical. Damaged/spoiled/recalled food not properly segregated. potatoes in walk in cooler
  • Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. left work station and changed gloves Repeat Violation.
  • Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. open drink on alto-sham. Corrected On Site.
  • Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. no sanitize in two buckets
  • Critical. Observed encrusted material on can opener.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface. air fans, vents throughout establishment
  • Critical. No water system approval reports on-site. well report
  • Critical. Vacuum breaker mising at hose bibb. near outdoor dining area, splitter with red hose
  • Critical. Outer openings of establishment cannot be properly sealed when not in operation. open space at bottom of side rear door
  • Observed personal care item stored with food. jacket on single service items storage rack, sunglasses on alto sham.
  • Critical. Observed toxic item stored in food preparation area. spin and span containers throughout establishment Repeat Violation.
  • Observed unnecessary items on the premise. lots of old equipment at rear of building
  • Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. dining room ceiling area
  • Carbon dioxide/helium tanks not adequately secured. throughout establishment
  • No plan review submitted and renovations in progress. needs to enclose smoker at rear of building, some equipment removed in building and area converted to storage.
  • 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. serv safe books on site
4/12/2010Complaint FullAdministrative complaint recommended
  • Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. baked beans in reach in overnight at 47 F DISCARDED
  • Observed ice scoop with handle in contact with ice. front counter ice bin
  • Critical. Observed employee improperly washing hands. rinsed before applying gloves Corrected On Site.
  • Observed equipment in poor repair. lid on small chest freezer badly rusted
  • Observed gaskets/seals on cold holding unit in poor repair. #8 chest freezer kitchen
  • Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. ceiling by dishwash area not sealed
  • Observed old labels stuck to food containers after cleaning.
  • Critical. Observed interior of microwave soiled. kitchen
  • Critical. Observed encrusted, soiled material on slicer. kitchen
  • Observed residue build-up on nonfood-contact surface. exterior of dishwash machine
  • Critical. Establishment drainage system not designed and installed properly. open grate top on grease trap by rear door - needs to be solid lid
  • Plumbing system in disrepair. faucet missing on front counter handsink
  • Critical. Hand wash sink lacking proper hand drying provisions. front counter handsink
  • Critical. Observed back door torn/in poor repair.by dishwash machine
  • Observed hole in ceiling. by dishwash machine
  • Critical. Observed toxic item stored in food preparation area. Front counter - bleach on prep table
  • Observed unnecessary items on the premise. unused food prep unit outside by smoker 2 units
8/20/2009Complaint FullInspection Completed - No Further Action
No report available. 4/1/2009Routine - FoodInspection Completed - No Further Action
No report available. 7/9/2008Complaint FullInspection Completed - No Further Action

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