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Licensee
Name:
THE COVE RESORT AND PUB
License Number:
SEA1900447
Rank:
Seating
License Expiration Date:
02/01/2027
Primary Status:
Current
Secondary Status:
Active
Location Address:
1242 S COVE CAMP POINT INVERNESS, FL 34450
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
05/07/2026
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
7
3
4
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. 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.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drinks on prep tables and above make table, employee moved all drinks. **Corrected On-Site**
High Priority - 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.
In walk-in cooler, three bins of chicken wings heated 05/06/26 at 52F, 50F and 51F. **Warning**
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale.
In walk-in cooler, ranch date marked 4/28/26, chicken poblano soup 4/29/26, Tuscan soup 4/29/26, gravy 4/26/26. **Repeat Violation** **Admin Complaint**
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.
In use dish machine 0ppm. **Warning**
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.
Male employee at the cook line handle raw chicken and beef, change gloved and handle bread, no hand washed occurred, Inspector addressed situation, employee washed hands. **Corrective Action Taken**
High Priority - Establishment conducts non-continuous cooking of raw animal foods without properly cooling the food to 41 degrees Fahrenheit within 6 hours.
In walk-in cooler, three bins of chicken wings heated 05/06/26 at 52F, 50F and 51F. Stop sale. **Warning**
High Priority - Live, small flying insects found
Observed approximately 17 flying insects at the kitchen area, manager trapped and kill 10. **Warning**
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.
At the cook line, in house smoke beans placed on steam table at 8:45 am, at 11:15, beans at 138F
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division.
No documents available, at inspection time chicken wings cooked half way. Inspector provided written procedures.
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
On to go menus and online menu. **Warning**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
In walk-in cooler, taco meat no date marked Employee dated. **Corrected On-Site**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
