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35th Street Grill

35th Street Grill
3466 S Atlantic Ave
Cocoa Beach, FL 32931
(321)613-2985

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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2 Food Service Inspections Since July 1, 2014
Inspection For: 35TH STREET GRILL
License Number: 1506473
License ID: 5735422
Inspection Visit ID: 5362721
Inspection Date: Friday, November 14, 2014
Inspection Number: 2435830
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 24
Number of High Priority Violations: 7
Number of Intermediate Violations: 7
Number of Basic Violations: 10
Details
ViolationObservations of Inspector [as written on inspection]
14-22-4 Basic.Can opener blade peeling on the in place opener
08B-09-4 Basic.Customer signage missing on the buffet. Please take a clean plate
14-71-4 Basic.Duct tape used to repair nonfood-contact surface. Slicer wiring is duct taped
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. Sever at bar
36-14-4 Basic.Grease accumulated on kitchen floor.
36-24-4 Basic.Hole in wall. There is small holes in the wall by the prep area
10-01-4 Basic.In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Sugar has a glass cup in it at the bar
22-19-4 Basic.Interior of microwave soiled with encrusted food debris.
51-18-4 Basic.No copy of latest inspection report available. **Corrected On-Site**
25-06-4 Basic.Single-service articles not stored inverted or protected from contamination. Bowls in the buffet **. Repeat Violation**
03A-15-4 High Priority.All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Tartar sauce , scratch 46f in wait station cooler. Corrective action taken
08B-02-4 High Priority.Displayed food not properly protected from contamination. Beer is siting in condensate
12A-07-4 High Priority.Employee failed to wash hands before putting on gloves to work with food. Cook
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheddar 46f, provolone 46 1 slice each discarded by operator **. Repeat Violation**
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. Raw eggs over cut lettuce
01B-24-4 High Priority.Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Broccoli soup dated 11/3, raw shrimp dated 11/6. Clam juice 11/6 Discarded by operator
35A-07-4 High Priority.Small flying insects in bar area. 1 live
02C-03-4 Intermediate.Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Key lime pie in walk in **. Repeat Violation**
31A-09-4 Intermediate.Handwash sink not accessible for employee use at all times. Slicer blocking hand sink in kitchen
53A-01-5 Intermediate.Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www. Myfloridalicense. Com/dbpr/hr/food-lodging/managercertification. Html. General manager
31B-03-4 Intermediate.No soap provided at handwash sink. Kitchen
53B-13-4 Intermediate.Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Server **. Repeat Violation**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cut lettuce
14-80-4 Intermediate.Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. The top of large prep box on line not holding 41f. See cheese temperatures

Inspection For: 35TH STREET GRILL
License Number: 1506473
License ID: 5735422
Inspection Visit ID: 5334434
Inspection Date: Tuesday, July 08, 2014
Inspection Number: 2428987
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 14
Number of High Priority Violations: 3
Number of Intermediate Violations: 6
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. Souflee in parseley **Corrected On-Site**
16-04-4 Basic.Glasses being dried on a towel. Glasses shall be air dried
25-09-4 Basic.Single-service items for customer self-service not properly protected to prevent contamination. Eating end up on buffet
36-27-4 Basic.Wall soiled with accumulated food debris. Line area
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. Items on line in squeeze bottles
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 76f 10slices proolone
01B-02-4 High Priority.Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cheee proolone 76f. Discarded by operator
41-10-4 High Priority.Toxic substance/chemical improperly stored. Sanitizer bucket on the floor
02C-03-4 Intermediate.Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Key lime
22-27-4 Intermediate.Food-contact surfaces encrusted with grease and/or soil deposits. Chopper
31A-09-4 Intermediate.Handwash sink not accessible for employee use at all times. There is an electrical outlet immediately by the handsink.
16-35-4 Intermediate.No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
53B-13-4 Intermediate.Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled. Sanitizer bottle

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2 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: 35TH STREET GRILL
License Number: 1506473
License ID: 5735422
Inspection Visit ID: 5163429
Inspection Date: Tuesday, March 25, 2014
Inspection Number: 2374070
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 15
Number of High Priority Violations: 4
Number of Intermediate Violations: 5
Number of Basic Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
08B-46-4 Basic.Case/container/bag of food stored on floor in dry storage area. Tubs of oil and gals of vinegar
08B-45-4 Basic.Case/container/bag of food stored on floor in walk-in cooler/freezer. Tubs of food in walkin cooler
24-27-4 Basic.Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Glassware next to HWS at inside bar
24-07-4 Basic.Cleaned and sanitized equipment or utensils not properly stored. Plastic cutting boards hung on reach in doors.
36-03-4 Basic.Cove molding at floor/wall juncture broken/missing. By hand sink / kitchen door into dishroom
36-47-4 Basic.Hood soiled with accumulated grease.
12A-07-4 High Priority.Employee failed to wash hands before putting on gloves to work with food. Before handling rolls **Corrected On-Site**
28-14-4 High Priority.Evidence of mop/cleaning wastewater dumped onto ground.
41-02-4 High Priority.Toxic substance/chemical stored by or with food. Grill cleaner stored with cornmeal in dry goods storeroom **Corrected On-Site**
29-35-4 High Priority.vacuum breaker on fitting/splitter incorrectly placed on hose bibb. **Corrected On-Site**
31A-13-4 Intermediate.Employee used handwash sink as a dump sink. At inside bar and inside kitchen next to slicer
22-28-4 Intermediate.Interior of reach-in cooler soiled with accumulation of food residue. Bottom of beer coolers in inside bar with accumulation of water.
16-35-4 Intermediate.No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. For 3 bay sink and dismachine
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. At kitchen sink **Corrected On-Site**
16-34-4 Intermediate.No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. For both ars

Inspection For: 35TH STREET GRILL
License Number: 1506473
License ID: 5735422
Inspection Visit ID: 5157978
Inspection Date: Tuesday, December 03, 2013
Inspection Number: 2373377
Visit Number: 1
Inspection Class: Food
Inspection Type: Food-Licensing Inspection
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 3
Number of High Priority Violations: 0
Number of Intermediate Violations: 2
Number of Basic Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
14-11-4 Basic.Equipment in poor repair. There are cinder blocks under the pizza oven
51-14-4 Intermediate.No plan review submitted and approved There is a missing handsink in the wait staff area where the drink machine was addedMust submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days.
27-04-4 Intermediate.There is a handsink missing by the server area. The operator agreed to install one.

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day 35th Street Grill in Cocoa Beach Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Cocoa Beach's 35th Street Grill.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while 35th Street Grill may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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