- No Violations Were Observed
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07/23/2014 | Routine - Food | Call Back - Complied |
- Basic - Grease accumulated on floor under/behind broiler at cookline. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed knives at oyster bar stored in standing water. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at oyster bar. **Warning**
- Basic - Open dumpster lid. **Warning**
- High Priority - Dented/rusted cans present. See stop sale. Two 46 oz cans of V8 and Campbell Tomato Juice. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sliced tomato 50°F in reach in cooler at cookline, chopped tomatoes 51°F, butter 50°F, seaweed salad 50°F in reach in cooler oyster bar. All items placed on ice. **Corrected On-Site** **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling on floor underneath broiler at cookline. **Warning**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at oyster bar. **Corrected On-Site** **Warning**
- Intermediate - No soap provided at handwash sink. Handwash sink at oyster bar. **Corrected On-Site** **Warning**
- 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. **Warning**
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07/22/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris on top of warewashing machine.
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cookline.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Lettuce 50°F. Reach in coolers turned down. **Corrected On-Site**
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another. Tomato basil soup/sauce in cover stacked plastic containers. **Corrected On-Site**
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2/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on top of warewashing machine.
- Basic - Back kitchen exit door not sealed properly allowing rain water to seep inside establishment near walk in cooler.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Oyster forks not stored with handles presented first at oyster bar.
- Basic - Clean knives/utensils stored in crevices between equipment. Observed oyster knife stored between display reach in cooler and metal shelving.
- Basic - Floor area(s) covered with standing water. Observed standing water in floor at back kitchen exit and inside walk in cooler near back kitchen exit. Rain water seeping inside walk in cooler from back kitchen exit door. Water mopped up. **Corrected On-Site**
- Basic - Food stored in a location that is exposed to splash/dust. Observed bags of raw oysters stored on lower metal shelf exposed to splash from standing water. Oysters placed in more protective plastic containers and water mopped up. **Corrected On-Site**
- Basic - In-use utensil stored in sanitizer between uses. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Oyster bar.
- Basic - Waste line missing at soda gun holster. Bar.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Observed raw shrimp stored in between vegetables and Precooked lobster meat. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sauce 45°F and spinach stuffing with bacon 45°F in beer walk in cooler. All items iced down and containers of ice placed into walk in cooler. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Oyster bar.
- Intermediate - No soap provided at handwash sink. Oyster bar.
- Intermediate - Observed food like residue on oyster knives.
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8/2/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed chlorine 0 ppm, dish machine.
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3/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Observed plastic glass used as scoop in bread crumbs. Corrected On Site.
- Critical - Observed black buildup like substance easily removed with alcohol swab inside ice bin. Corrected On Site.
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10/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter at room temperature (80 degrees F). Corrected On Site. Butter placed in reach in cooler
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Observed quaternary ammonium solution at 0 ppm in wiping cloth solution at bar area. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses at bar area Corrected On Site.
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6/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/21/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 35A-05-1 Observed roach activity as evidenced by live roaches found - two live on reach-in cooler gasket on cookline, one live on back cookline wall, one live on cookline floor, one live roach on back prep. area. All killed immediately by employees. On 12/1/11 CB observed three live roaches on cookline floor, one live roach in reach-in cooler gasket on cookline.
- Violation: 37-01-1 Ceiling tile missing - over dishmachine and over coke boxes there is half of tile missing.
- Critical - Violation: 53B-08-1 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. Jack - main cook - expired certificate.
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12/1/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Ceiling tile missing - over dishmachine and over coke boxes there is half of tile missing.
- Critical - Displayed food not properly protected from contamination - oyster at bar - management states seats at bar are not used.
- 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. Jack - main cook - expired certificate.
- Critical - Observed dead roaches on premises - 10 dead roaches under cookline.
- Critical - Observed roach activity as evidenced by live roaches found - two live on reach-in cooler gasket on cookline, one live on back cookline wall, one live on cookline floor, one live roach on back prep. area. All killed immediately by employees.
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11/30/2011 | Routine - Food | Warning Issued |
- Critical - Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds - cooked chicken on cookline cooked at 137 F. Corrected On Site. Put back into oven.
- Critical - Observed buildup of slime in the interior of ice machine - outdoor.
- Critical - Observed dented/rusted cans - Artichoke Hearts can.
- Observed personal care item stored with food contact surfaces - keys on food metal plate on cookline. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - raw beef, raw seafood and soup in walk-in cooler found at 45 F. Corrected On Site. Employee moved items to cooler side of walk-in.
- Critical - Observed raw animal food stored over ready-to-eat food - raw beef stored over spinach in reach-in cooler.
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8/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures - reach-in on cookline across from double door oven on cookline found at 47 F. All PHF removed.
- Critical - Displayed food not properly protected from contamination - raw oysters on raw oyster bar.
- Critical - Observed handwash sink used for purposes other than handwashing - main kitchen hand sink used to fill up consumers water jugs.
- Observed personal care item stored with food - on dry storage rack on top of food items. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - raw seafood and crab cakes in reach-in cooler across from double door oven on cookline found at 47 F. Corrected On Site. Moved to working cooler.
- Critical - Observed potentially hazardous food thawed at room temperature - beef on cookline.
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
- Wet wiping cloth not stored in sanitizing solution between uses - on cookline, not enough solution to submerge towels. Corrected On Site.
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5/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination - oyster bar with seats must be pretected by a sneezeguard.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.- between handling clean and dirty dishes, before putting a new pair of gloves on. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature - seafood Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food - oysters above bread in reach-in cooler. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation - raw oysters stored immediately next to raw crab claws at oyster bar.
- Critical - Observed raw shucked shellfish without proper label - multiple tags found by oster bar, unable to tell which belongs to the presented batch.
- Waste line missing at soda gun holster - right over ice at bar.
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2/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - 65 F butter found on cookline prep table. Corrected On Site. Returned to refrigeration.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours - 8 gallons of chowder made at 10pm last night found at 52 F. Corrected On Site. Disregarded.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - observed dishwasher handle dirty equipment then go on to handle clean equipment without washing hands in between. Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine - at bar.
- Critical. Observed encrusted material on can opener.
- Observed gaskets with slimy/mold-like build-up - walk-in coolers.
- Observed utensils stored in crevices between equipment - small knifes on cookline. Corrected On Site. Repeat Violation.
- Critical. Covered waste receptacle not provided in women's bathroom.
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7/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - butter and rice on cookline found at 66 F. No time as temp control procedure in place.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation - observed raw beef stored above seafood.
- Critical. Observed empolyee wash hands with no hot water - server. Corrected On Site.
- Food-contact surface not acceptable. - cloth towel used to cover shellfish in reach-in cooler. Moist papertowel to cover rice on cookline.
- Wet wiping cloth not stored in sanitizing solution between uses - stored on back prep. table.
- Observed utensils stored in crevices between equipment - knife on cookline. Corrected On Site.
- Critical. Hotel and Restaurant license not properly displayed.
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4/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - butter at 55 F, Sushi rice 66 F on cookline. Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container - flour container. Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Equipment and utensils not properly air-dried - observed employee use tongs for raw food rinse tongs in sanitizing bucket then transport ready to eat food. Corrected On Site. Boiling water is used to store tongs and kill bacteria.
- Critical. No handwashing sign provided at a handsink used by food employees - men's restroom. Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed-dishmachine chlorine at 100+ppm.
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1/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed cloth used as a food-contact surface. cloth towel in contact with cooked rice in steamer Corrected On Site.
- Critical. Observed employee wash hands with no hot water. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm chlorine, need to manually wash, rinse, sanitize in 3 compartment sink until machine is serviced. Ecolab was called.
- Critical. Observed soiled reach-in cooler gaskets. under charbroiler
- Critical. Observed buildup of slime in the interior of ice machine. bar ice machine
- Critical. Observed encrusted material on can opener.
- Observed single-service articles stored without protection from contamination. cheesecloth on shelf not in protective packaging, is exposed.
- Critical. Hand wash sink lacking proper hand drying provisions. bar area
- Critical. Handwashing cleanser lacking at handwashing lavatory. bar area
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7/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/21/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Blue Pointe Oyster Bar & Seafood Grill, 13499 Us Hwy 41 Ste 141, Fort Myers, FL »