SEADRIFT SPORTS BAR & GRILL
1470-1474 OCEANSHORE BLVD, Ormond Beach FL 32176
Last inspected Jan 23, 2024 · 3 visits since August 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
AUG 23
JAN 24
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
3 visits, newest first
Jan 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Cutting board has cut marks and is no longer cleanable.
Floor soiled/has accumulation of debris behind fryers.
Reach-in cooler interior/shelves have accumulation of soil residues.
Aug 4, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority4 Intermediate6 Basic
Show 10 findings ▾
Food-contact surface soiled with food debris: -slicer
Handwash sink not accessible for employee use at all times. Handwash sink blocked by cutting board.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. Operator has chlorine test strips and is using quaternary ammonium sanitizer.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling/ceiling tiles/vents in kitchen soiled with accumulated mold-like substance.
Cutting board has cut marks and is no longer cleanable.
Floor soiled/has accumulation of debris: -under cooking equipment -Under freezer -under three compartment sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -2 burner warmer. -hood filters
Wall soiled with accumulated grease, food debris, and/or dust: wall next to hand wash sink. Wall next to three compartment sink soiled with black, mold like substance.
Aug 3, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 5 high priority.
5 High priority7 Intermediate7 Basic
Show 19 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken wings in walk in cooler at 50°f to 52°f. Cooked and placed in walk in cooler yesterday. Chicken wings were individually portioned in bags and stacked in 5 gallon container.
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. Cooked chicken wings in walk in cooler at 50°f to 52°f. Cooked and placed in walk in cooler yesterday. Chicken wings were individually portioned in bags and stacked in 5 gallon container.
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken wings between 48°f and 49°f and mahi at 50°f in reach in cooler. In cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce at 50°f in top area of reach in cooler. Lettuce being stored above fill line. Operator moved pan to cooler below. Lettuce was in top area of cooler for less than 2 hours. Chicken wings between 48°f and 49°f and mahi at 50°f in reach in cooler. In cooler overnight.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Fish dip in reach in cooler.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food-contact surface soiled with food debris: -slicer
Handwash sink not accessible for employee use at all times. Handwash sink blocked by cutting board.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. Operator has chlorine test strips and is using quaternary ammonium sanitizer.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling/ceiling tiles/vents in kitchen soiled with accumulated mold-like substance.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Cutting board has cut marks and is no longer cleanable.
Floor soiled/has accumulation of debris: -under cooking equipment -Under freezer -under three compartment sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -2 burner warmer. -hood filters
Wall soiled with accumulated grease, food debris, and/or dust: wall next to hand wash sink. Wall next to three compartment sink soiled with black, mold like substance.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.