Neighbourhood
Cape Haze33946
Restaurants9
Spotless inspections8%
Ordered shut1
Fines$2k
A 4C 2D 1F 1Not rated 1
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged 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. The operator discarded the tuna
High prioritySMOKIN JERRY'S TIKI BAR & GRILL →Jun 25, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over prepared Cuban sandwiches. The operator properly stored the raw tuna.
High priorityRUM BAY RESTAURANT →Apr 30, 2026
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed the chlorine solution in the three compartment sink exceeded 200ppm. The operator diluted the solution to 100ppm.
High priorityRUM BAY RESTAURANT →Apr 30, 2026
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the wiping cloths chlorine solution exceeded 200ppm. The operator diluted the solution to 100ppm.
High priorityRUM BAY RESTAURANT →Apr 30, 2026
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw crab on a speed rack in the walk in cooler. The operator properly stored the raw foods.
High priorityCORAL CREEK CLUB →Apr 30, 2026
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed a splitter added to the mop sink faucet with no vacuum breaker.
High priorityCORAL CREEK CLUB →Apr 30, 2026
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. Observed the chlorine solution for the dishmachine at 0ppm. The operator set up the three compartment sink for sanitation.
High prioritySMOKIN JERRY'S TIKI BAR & GRILL →Mar 27, 2026
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked chicken (50F - Cooling); cooked pork (58F - Cooling); cooked pasta (54F - Cooling); cooked rice (54F - Cooling); cooked beef (60F - Cooling) in the walk in cooler. The above foods were prepared on site the day prior. The operator discarded the above potentially hazardous foods.
High prioritySMOKIN JERRY'S TIKI BAR & GRILL →Mar 26, 2026
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked chicken (50F - Cooling); cooked pork (58F - Cooling); cooked pasta (54F - Cooling); cooked rice (54F - Cooling); cooked beef (60F - Cooling) in the walk in cooler. The above foods were prepared on site the day prior. The operator discarded the above potentially hazardous foods.
High prioritySMOKIN JERRY'S TIKI BAR & GRILL →Mar 26, 2026
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. Observed the chlorine solution for the dishmachine at 0ppm. The operator set up the three compartment sink for sanitation.
High prioritySMOKIN JERRY'S TIKI BAR & GRILL →Mar 26, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked crawfish in the reach in cooler at the end of the cook line. Observed raw cod stored over packaged macaroni and cheese in the reach in cooler at the end of the cook line. The operator properly stored the raw foods.
High prioritySMOKIN JERRY'S TIKI BAR & GRILL →Mar 26, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw ground beef (51F - Cold Holding); raw beef (50F - Cold Holding); raw pork (50F - Cold Holding); cooked corned beef (52F); cooked ham (52F - Cold Holding); cooked roast beef (53F - Cold Holding); cooked turkey (51F - Cold Holding); coleslaw (52F - Cold Holding); raw tuna (51F - Cold Holding); raw salmon (51F); raw crab (52F - Cold Holding); sour cream (52F - Cold Holding); heavy whipping cream (53F - Cold Holding); cheese (53F - Cold Holding); raw conch fritters (53F - Cold Holding); chili (52F - Cold Holding); clam chowder (52F - Cold Holding) in the walk in cooler. The operator stated the cold holding unit was at the proper temperature approximately 2 hours prior to the inspection. The ambient temperature of the cooler was 49F at 13:00. Observed cooked potatoes (54F - Cooling); cheese (52F - Cold Holding); cooked ham (59F - Cold Holding); cooked turkey (59F - Cold Holding) in the stand-up glass door cooler at the entrance to the kitchen. The operator was unable to determine the length the potentially hazardous foods had been out of temperature. The operator discarded the above foods. Observed ambient temperature at 44F at 14:35
High prioritySMOKIN JERRY'S TIKI BAR & GRILL →Mar 26, 2026