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Licensee
Name:
400 BEACH SEAFOOD & TAP HOUSE
License Number:
SEA6216428
Rank:
Seating
License Expiration Date:
02/01/2022
Primary Status:
Ownership Changed
Secondary Status:
Location Address:
400 BEACH DRIVE NE STE #120 ST. PETERSBURG, FL 33701
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
02/26/2013
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
3
4
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. In front prep area/servers station **Corrected On-Site**
High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cream, spinach dip and lobster Mac at 48?-50?
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter in prep area at 73?
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. Reach in cooler holding food product temps at 48?-50?
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large cambro of chowder in walk in cooler at 51?-56?. 3 containers, 15 gallons made yesterday 2/25/13. Still in bulk in walk in.
Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. 2 pans of mashed potatoes in walk in at 55?. At closing pans were wrapped in plastic and put in walk in to cool
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.