Rod & Reel Pier
Last inspected: Sep 23, 2024
43
Score
Rod & Reel Pier appears in inspection records five times, starting in 2022. The most recent visit was on Sep 23, 2024. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The picture has gotten worse over the last few visits, with the average climbing from around nine violations to closer to 14 violations.
The most common issue across all inspections has been “raw animal food stored over/not properly separated”, showing up two times.
The city-wide average sits at 83, which Rod & Reel Pier's 43 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
5
Inspections
1
Critical latest
1
Major latest
12
Minor latest
Inspection History
Sep 23, 2024
Food-Licensing Inspection
1 critical violation. 1 major violation. 12 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs in upstairs kitchen read-in cooler over cooked crab. Employee move eggs to bottom shelf. **Corrected On-Site**
08A-05-6
Intermediate - Non-pitting surface rust on food-contact equipment. Observed rust on bottom shelf of prep table in upstairs kitchen.
22-31-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hoods system in upstairs kitchen visibly soiled with excess grease.
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed shelves in reach in cooler upstairs with visible rust.
14-33-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water in bottom of reach-in cooler in upper kitchen.
29-49-6
Basic - Accumulation of debris inside warewashing machine. Observed dish machine in upper kitchen soiled with buildup of residue.
16-03-4
Basic - Bowl or other container with no handle used to dispense food. Observed solo cups being used to dispense seasonings. Employee removed solo cups. **Corrected On-Site**
14-01-5
Basic - Ceiling tile missing. Observed missing ceiling tiles in dry storage area. Employee stated that they wherein the process of updating sprinkler system.
36-36-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone and speaker in kitchen on cart with clean dishes. Employee removed belongings. **Corrected On-Site**
40-06-5
Basic - Floor not cleaned when the least amount of food is exposed. Observed soiled floors beneath and on the sides of oven in upper kitchen.
36-01-4
Basic - Food stored on floor. Observed container of butter substitute stored on floor. Employee moved product to shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Food stored outside. Observed scallops stored in cooler outside door of business. **Repeat Violation**
08B-42-4
Basic - Ice bucket/shovel stored on floor between uses. Observed ice bucket on floor in bar area. Employee removed ice bucket. **Corrected On-Site**
10-14-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Employee removed scoop. **Corrected On-Site**
10-01-5
43
Mar 26, 2024
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
43
Nov 13, 2023
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage (62F - Cold Holding); Pooled eggs (65F - Cold Holding) stored at room temperature on the cook line. Employee stated the items were stored at room temperature for approximately 1 hour. Employee placed the items in the reach in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then clean dishes without washing their hands. Employee washed their hands and rewashed the dishes.
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pooled eggs stored over ready to eat ham in the reach in cooler on the cook line. Employee placed the eggs below the ham. **Corrected On-Site**
08A-05-6
Intermediate - Establishment has no written 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. Emailed handouts to the operator. **Repeat Violation**
11-27-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided handouts to the operator. Operator filled out one form before the end of the inspection. **Corrective Action Taken** **Repeat Violation**
11-26-1
Basic - Cutting board has cut marks and is no longer cleanable Several cutting boards in the establishment..
14-09-4
Basic - Floor soiled/has accumulation of debris. Floors soiled under all equipment on the cook line and the walk-in cooler.
36-73-4
Basic - Floors not maintained smooth and durable. Floors in the walk-in cooler and the dry storage area. **Repeat Violation**
36-11-4
Basic - Food stored on floor. Containers of food stored on the floor in the walk-in cooler. Employee placed the containers on a a shelf. **Corrected On-Site**
08B-38-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler on the cook line.
14-33-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in the walk-in cooler soiled.
36-27-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth sanitizer reading 00ppm quaternary. Employee replaced the sanitizer new reading 300ppm. **Corrected On-Site**
21-08-4
37
Mar 15, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched mouth with bare hand and grabbed clean utensils no Handwashing. Educated Person in charge on Handwashing. Employee washed hands and put on clean gloves.
12A-25-4
Intermediate - Establishment has no written 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. Educated Person in charge on clean up procedures and emailed procedures.
11-27-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Educated Person in charge on employee health agreement and emailed a copy.
11-26-1
Basic - Carbon dioxide tanks not adequately secured. Person in charge secured co2 tanks in back storage room. **Corrected On-Site**
51-11-4
Basic - Floors not maintained smooth and durable on 1st floor kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
36-11-4
Basic - Outer openings not protected with self-closing doors on 1st floor and second floor. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
35B-03-4
61
Sep 20, 2022
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
32
Frequently Asked Questions
When was Rod & Reel Pier last inspected?
The most recent health inspection at Rod & Reel Pier on file is from Sep 23, 2024. The public record contains five inspections in total.
What is the most common violation at Rod & Reel Pier?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at Rod & Reel Pier.
How does Rod & Reel Pier compare to other restaurants in Anna Maria?
Rod & Reel Pier most recently scored 43 out of 100, which is lower than the Anna Maria average of 83.
Has Rod & Reel Pier's inspection record improved over time?
No. Recent inspections at Rod & Reel Pier have averaged around 14 violations per visit, up from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Rod & Reel Pier means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Rod & Reel Pier inspected?
Based on the inspection history on file, Rod & Reel Pier is inspected around two times per year on average.
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