TURTLE SHACK CAFE
2123 N OCEANSHORE BLVD, Flagler Beach FL 32136
Last inspected Aug 6, 2024 · 4 visits since July 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.
JUL 23
DEC 23
AUG 24
▲ GETTING WORSE
3 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license. Expired 6.1.23.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Aug 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate6 Basic
What the inspector wrote — 13 findingsThe state's own report →
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 compartment sink at 10ppm. Person in charge remade at 200ppm.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw crab in outside building. Person in charge moved beef to store properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In bottom of reach in cooler overnight; Ahi tuna 46F, red fish 45F; ( - Cold Holding).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In bottom of reach in cooler overnight; Ahi tuna 46F, red fish 45F; ( - Cold Holding).
Show the remaining 9 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter 114F. Person in charge reheated to 135F.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cream not dated. Person in charge dated.
No soap provided at handwash sink. Missing at front hand washing sink. Person in charge replaced.
Bowl or other container with no handle used to dispense food. Soufflé cup used as a scoop in mango chutney. Person in charge removed.
Carbon dioxide/helium tanks not adequately secured. In outside prep area; co2 tank not secured.
Ice buildup in reach-in freezer and/or walk-in freezer. In white reach in freezer.
Old labels stuck to food containers after cleaning. One old label on clean dish on rack.
Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler where red fish and ahi tuna are located.
Working containers of food removed from original container not identified by common name. In outside unit; flour not labeled.
Feb 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 13, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In tall single door cooler on cookline; scallops over slaw. Person in charge moved scallops to store properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In soup warmer; Vegetable soup 105F; ( - hot holding) reheated to 186F, ham navy bean soup 47; ( - Hot Holding); reheated to 181F ( - Reheating)
Manager or person in charge lacking proof of food manager certification. Establishment does not have food manager.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Mango salsa not dated. In tall 1 door reach in cooler on cookline. Person dated.
Spray bottle containing toxic substance not labeled. Observed spray bottle at server station and 1 in back prep area not labeled. Person in charge labeled both.
Cove molding at floor/wall juncture broken/missing. In prep area in back of building; cove molding missing on right side.
Equipment in poor repair. Gaskets on tall single door cooler on cookline has torn gaskets.
Food not stored at least 6 inches off of the floor. Oil on back floor by back door in kitchen. Person in charge placed on shelf.
No handwashing sign provided at a hand sink used by food employees. Missing at hand washing sink in kitchen.
Wet mop not stored in a manner to allow the mop to dry. Wet mop near mop sink face down. Person in charge hung to dry.
Working containers of food removed from original container not identified by common name. Flour on bottom shelf of fry station not labeled. Person in charge labeled.
Jul 7, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired 6.1.23.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark on batter. Person in charge time stamped.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in cooler not dated. Person in charge dated.
Floor tiles missing and/or in disrepair. Floor tiles in back storage room are broken in some areas
In-use tongs stored on equipment door handle between uses. 2 pair of tongs hanging from gas lines above. Person in charge removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handles on microwave are soiled.
Ripped/worn tin foil used as shelf cover. On bottom shelf in kitchen.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avacados in drawers. Person in charge removed and washed.
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.