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Rum Island Grill

Rum Island Grill
490 E Eau Gallie Blvd
Indian Harbour Beach, FL 32937
(321)241-4980

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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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1 Food Service Inspection Since July 1, 2014
Inspection For: RUM ISLAND GRILL
License Number: 1505974
License ID: 5644772
Inspection Visit ID: 5334355
Inspection Date: Friday, August 22, 2014
Inspection Number: 2428937
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: 3
Number of High Priority Violations: 1
Number of Intermediate Violations: 0
Number of Basic Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
13-07-4 Basic.Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bartender
33-16-4 Basic.Open dumpster lid.
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Large prep box cheese 45f, tuna 45f, feta 44f. Maintenance man on site repairing beer cooler and prep box

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3 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: RUM ISLAND GRILL
License Number: 1505974
License ID: 5644772
Inspection Visit ID: 5222312
Inspection Date: Friday, May 23, 2014
Inspection Number: 2379953
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: 3
Number of High Priority Violations: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
14-05-4 Basic.Cardboard used to line food-contact shelves. Beer ooler **Corrected On-Site**
40-07-4 Basic.Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Knife case **Corrected On-Site**
31A-11-4 Intermediate.Handwash sink used for purposes other than handwashing. Chemical bottle in hand sink

Inspection For: RUM ISLAND GRILL
License Number: 1505974
License ID: 5644772
Inspection Visit ID: 5103264
Inspection Date: Thursday, January 16, 2014
Inspection Number: 2367413
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: 10
Number of High Priority Violations: 5
Number of Intermediate Violations: 4
Number of Basic Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. Cook
03A-14-4 High Priority.Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese povolone 46f, asiago 47f, shrimp 45f. Line prep ox
03A-09-4 High Priority.Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit. Asparagus 48f. Stop sale
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter at 75f on wait station without time marking
03F-05-4 High Priority.Potentially hazardous (time/temperature control for safety) food held using time as a public health control based upon a specific start and discard time, not to exceed the 4-hour/6-hour limit, not discarded at the time specified in the written procedure. See stop sale.
03B-01-4 High Priority.Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Onion soup 117f, crab soup 117f
13-06-4 Intermediate.Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Bartender
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. Wait station in the kitchen
03D-19-4 Intermediate.Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. 92f lobstr base. Corrective action taken
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. Tiramisu and key linepie

Inspection For: RUM ISLAND GRILL
License Number: 1505974
License ID: 5644772
Inspection Visit ID: 5102008
Inspection Date: Tuesday, July 30, 2013
Inspection Number: 2367274
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: 16
Number of High Priority Violations: 4
Number of Intermediate Violations: 5
Number of Basic Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on cutting board. Corrected on site
36-13-4 Basic.Grease accumulated under cooking equipment.
10-19-4 Basic.In-use tongs stored on oven rack
08A-26-4 Basic.Raw animal food stored above unwashed produce. Observed unwashed fruit over cut lettuce **Corrected On-Site**
14-20-4 Basic.Ripped/worn tin foil used as food-contact shelf cover.
21-12-4 Basic.The sanitizer bucket is on the floor in the bar. Corrected. New code
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. Spray bottle not labeled
03A-12-4 High Priority.Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut lettuce 44f in largeprp
35A-08-4 High Priority.Live flies in kitchen. 1 live small fly in prep area
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 44f, cheese blue 44f on largeprep box
03F-02-4 High Priority.Potentially hazardous (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. Butter 83f, batter 83f. Corrected on site
11-05-4 Intermediate.Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. New code. Handout given
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
22-22-4 Intermediate.Encrusted material on can opener blade.
53A-09-4 Intermediate.Establishment has no 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.
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. Wait station

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1 Food Service Inspection for July 1, 2012 - June 30, 2013
Inspection For: RUM ISLAND GRILL
License Number: 1505974
License ID: 5644772
Inspection Visit ID: 5102008
Inspection Date: Tuesday, July 30, 2013
Inspection Number: 2367274
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: 16
Number of High Priority Violations: 4
Number of Intermediate Violations: 5
Number of Basic Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on cutting board. Corrected on site
36-13-4 Basic.Grease accumulated under cooking equipment.
10-19-4 Basic.In-use tongs stored on oven rack
08A-26-4 Basic.Raw animal food stored above unwashed produce. Observed unwashed fruit over cut lettuce **Corrected On-Site**
14-20-4 Basic.Ripped/worn tin foil used as food-contact shelf cover.
21-12-4 Basic.The sanitizer bucket is on the floor in the bar. Corrected. New code
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. Spray bottle not labeled
03A-12-4 High Priority.Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut lettuce 44f in largeprp
35A-08-4 High Priority.Live flies in kitchen. 1 live small fly in prep area
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 44f, cheese blue 44f on largeprep box
03F-02-4 High Priority.Potentially hazardous (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. Butter 83f, batter 83f. Corrected on site
11-05-4 Intermediate.Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. New code. Handout given
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
22-22-4 Intermediate.Encrusted material on can opener blade.
53A-09-4 Intermediate.Establishment has no 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.
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. Wait station

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Rum Island Grill in Indian Harbour 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 Indian Harbour Beach's Rum Island 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 Rum Island 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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