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Licensee
Name:
HOOTS RESTAURANT
License Number:
SEA2102683
Rank:
Seating
License Expiration Date:
12/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
563 ELKCOM CIRCLE MARCO ISLAND, FL 34145
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
05/16/2017
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
7
2
3
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 - Building components, attachments or fixtures in poor repair. Walk in cooler door and exterior in disrepair, heavy rust and peeling paint. repeat from 12/28/2016 **Repeat Violation** **Warning**
High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Cooked sausage hot holding 110°F in deep fryer basket. Operator stated item was cooked one hour prior. Operator moved item to freezer for rapid cooling then will hold the product cold. **Corrective Action Taken** **Warning**
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. Observed Dishwasher (Chlorine 0ppm). Corrected to 150 ppm. **Corrected On-Site** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.butter pat (68°F - Cold Holding) on tables and counters, items out for approximately 2 hours. Operator will remove items from tables and place the butter pats on time control. **Corrective Action Taken** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food re-served to customers observed butter packets in baskets on tables not discarded between customers. Butter pats were out for approximately 2 hours per operator, Butter pats were removed from tables, placed under refrigeration or time control. **Corrective Action Taken** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. *mashed potatoes (125°F - Hot Holding); observed mashed potatoes in double boiler in steam well, employee stated the product was made 30 minutes prior. Product was removed from double boiler and reheated to 166°F for hot holding. **Corrected On-Site** **Warning**
High Priority - Roach activity present as evidenced by live roaches found. Observed three live roaches behind salad station reach in refrigerator. **Warning**
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Employee stated hollandaise sauce is made with raw egg yolk and not heated to 145°F. **Warning**
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.
