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Crane Creek Hideaway

Crane Creek Hideaway
2101 Henley Ct
Melbourne, FL 32901
(321)327-2911

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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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3 Food Service Inspections Since July 1, 2014
Inspection For: CRANE CREEK HIDEAWAY
License Number: 1506194
License ID: 5758731
Inspection Visit ID: 5375118
Inspection Date: Tuesday, September 23, 2014
Inspection Number: 2430907
Visit Number: 3
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 1
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
36-18-4 Basic.Floor tiles cracked, broken or in disrepair. Kitchen **Warning**

Inspection For: CRANE CREEK HIDEAWAY
License Number: 1506194
License ID: 5758731
Inspection Visit ID: 5373915
Inspection Date: Wednesday, July 23, 2014
Inspection Number: 2430907
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Extension given, pending
Total Number of Violations: 6
Number of High Priority Violations: 1
Number of Intermediate Violations: 4
Number of Basic Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
36-18-4 Basic.Floor tiles cracked, broken or in disrepair. Kitchen **Warning**
01D-01-4 High Priority.Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For fish that they use for ceviche **Warning**
01C-03-4 Intermediate.Clam/mussel tags not marked with last date served. **Warning**
01C-02-4 Intermediate.Establishment not maintaining clam/mussel tags for 90 days. **Warning**
02B-01-4 Intermediate.Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche on menu **Warning** operator removed off the menu.
53B-02-4 Intermediate.No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Both cooks state they have manager cards but not on them. **Warning** order books

Inspection For: CRANE CREEK HIDEAWAY
License Number: 1506194
License ID: 5758731
Inspection Visit ID: 5337507
Inspection Date: Tuesday, July 22, 2014
Inspection Number: 2430907
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 20
Number of High Priority Violations: 5
Number of Intermediate Violations: 6
Number of Basic Violations: 9
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. Suffle cup used to scoop feta cheese, malo salsa **Warning**
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. **. Repeat Violation** **Warning**
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened drinks on prep tables in the kitchen. **Warning**
40-06-4 Basic.Employee personal items stored in or above a food preparation area. Cell phone, Marlboro **Warning**
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **. Repeat Violation** **Warning**
36-18-4 Basic.Floor tiles cracked, broken or in disrepair. Kitchen **Warning**
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. Walk in cooler. Broken **Warning**
51-18-4 Basic.No copy of latest inspection report available. Found **Corrected On-Site** **Warning**
23-08-4 Basic.Soda gun holster with accumulated slime/debris. **Warning**
03B-13-4 High Priority.Butter/butter blend/clarified butter/whipped butter hot held at less than 135 degrees Fahrenheit. Found at 80° recommend to reheat to 165°. Placed on the stove **Warning**
22-41-4 High Priority.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. 0 ppm. Jug was empty. Installed new sanitizer. Primed dish machine. 100 ppm **Warning**
09-01-4 High Priority.Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. On prepared sandwiches. Washed hand and applied gloves. **Warning**
01D-01-4 High Priority.Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For fish that they use for ceviche **Warning**
35A-07-4 High Priority.dozen of Small flying insects in bar area. **Warning**
41-17-4 Intermediate.3 Spray bottles containing toxic substance not labeled. Dish area **Corrected On-Site** **Warning**
01C-03-4 Intermediate.Clam/mussel tags not marked with last date served. **Warning**
01C-02-4 Intermediate.Establishment not maintaining clam/mussel tags for 90 days. **Warning**
02B-01-4 Intermediate.Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche on menu **Warning**
53B-02-4 Intermediate.No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Both cooks state they have manager cards but not on them. **Warning**
14-76-4 Intermediate.Walk-in cooler 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. Found walk in cooler at 45°. Large ice build up on condenser. Recommend applying ice packs or placing all time/temprature contol for safety foods in the walk in freezer **. Repeat Violation** **Warning**

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3 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: CRANE CREEK HIDEAWAY
License Number: 1506194
License ID: 5758731
Inspection Visit ID: 5187665
Inspection Date: Tuesday, April 08, 2014
Inspection Number: 2376617
Visit Number: 3
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 0

Inspection For: CRANE CREEK HIDEAWAY
License Number: 1506194
License ID: 5758731
Inspection Visit ID: 5187183
Inspection Date: Tuesday, February 04, 2014
Inspection Number: 2376617
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Extension given, pending
Total Number of Violations: 4
Number of High Priority Violations: 1
Number of Intermediate Violations: 1
Number of Basic Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
38-07-4 Basic.Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. / above the shelf right side prep area **Warning**/ still needs to get shield
14-67-4 Basic.Reach-in cooler gasket torn/in disrepair. / small cooler cooks line **Warning**/on order
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / ground beef / chicken operator discarded **Warning**no TCSS IN COOKS LINE COOLER UTILIZING OTHER COOLER AT THIS TIME REPAIR MAN COMING AT SOME POINT TODAY
14-74-4 Intermediate.Cold holding equipment incapable of 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. / cooks line cooler **Warning**/NOT UTILIZING- UTILIZING OTHER REFRIGERATION UNTIL THE REPAIRMAN COMES ESTABLISHMENT MAY NOT UTILIZE THE COOLER UNTIL IT CAN MAINTAIN PRODUCT AT 41 DEGREES F OR BELOW

Inspection For: CRANE CREEK HIDEAWAY
License Number: 1506194
License ID: 5758731
Inspection Visit ID: 5187039
Inspection Date: Monday, February 03, 2014
Inspection Number: 2376617
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 13
Number of High Priority Violations: 4
Number of Intermediate Violations: 3
Number of Basic Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured/ bar area **Warning**
08B-45-4 Basic.Case/container/bag of food stored on floor in walk-in cooler **Warning**
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. **Warning**
38-07-4 Basic.Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. / above the shelf right side prep area **Warning**
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. / bar **Warning**
14-67-4 Basic.Reach-in cooler gasket torn/in disrepair. / small cooler cooks line **Warning**
03A-12-4 High Priority.Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. / cut lettuce 48 degrees f recommended rapid chill **Warning**
03A-11-4 High Priority.Cut tomatoes cold held at greater than 41 degrees Fahrenheit. / cut tomatoes 48 degrees f- recommended rapid chill **Warning**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / ground beef / chicken operator discarded **Warning**
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. / raw fish over cooked pork **Warning**
14-74-4 Intermediate.Cold holding equipment incapable of 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. / cooks line cooler **Warning**
53A-01-4 Intermediate.Manager lacking proof of food manager certification. / new operator has the manager certification but not on property **Warning**
53B-01-4 Intermediate.No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. / new operator- just opened today **Warning**

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Crane Creek Hideaway in Melbourne 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 Melbourne's Crane Creek Hideaway.

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 Crane Creek Hideaway 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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