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Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

Licensee
Name: ST JOHNS SEAFOOD & OYSTER BAR License Number: SEA2609171
Rank: Seating License Expiration Date: 06/01/2014
Primary Status: Ownership Changed Secondary Status:
Location Address: 7546 BEACH BLVD
JACKSONVILLE, FL 32216-3004

Inspection Information
Inspection Type Inspection Date Result Critical Violations Non-Critical Violations
Routine - Food 01/26/2012 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
15 2
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. In general, critical violations are those that, if not corrected, are more likely to contribute directly to food contamination, illness or environmental damage. Although we use the industry-standard term "critical", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while an establishment may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure the public health and safety. 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.
Violation    Observation
05-05-1    Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. reading 0F in reach in cooler, food temps at 38F
04-01-1    Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. no thermometer in it, but all seafood reading 60F
27-04-1    Critical - Cold water not provided/shut off at employee handwash sink. by cookline Corrected On Site.
27-16-1    Critical - Hot water not provided/shut off at employee hand wash sink. server area Corrected On Site.
53A-07-1    Critical - No Certified Food Manager for establishment.
05-09-1    Critical - No conspicuously located thermometer in holding unit. 2 doors reach in cooler by grill
51-18-1    No copy of latest inspection report.
22-20-1    Critical - Observed buildup of slime in the interior of ice machine.
21-03-1    Observed detergent used as sanitizer for wiping cloths. cook line
53A-19-1    Critical - Observed expired Food Manager Certification.
22-19-1    Critical - Observed interior of microwave soiled.
03A-07-1    Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 60F shrimp, fish, scallops, oysters, clams at prep reach in cooler by cook line
06-05-1    Critical - Observed potentially hazardous food thawed in standing water. seafood, turned col water on Corrected On Site.
08A-24-1    Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw shelled eggs over fish in upright reach in cooler Corrected On Site.
01B-16-1    Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
05-07-1    Critical - Thermometers not calibrated according to manufacturer's specifications. one at 90F
02-26-1    Critical - Working containers of food removed from original container not identified by common name. container by microwave Corrected On Site.
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1940 North Monroe Street, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395