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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: 400 BEACH SEAFOOD & TAP HOUSE License Number: SEA6216428
Rank: Seating License Expiration Date: 02/01/2015
Primary Status: Current Secondary Status: Active
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 06/12/2013 Met Inspection Standards
During This Visit
More information about inspections.
1 4 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.
Violation    Observation
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf behind 3 comp
23-08-4    Basic - Soda gun holster with accumulated slime/debris. At bar
36-26-4    Basic - Wall soiled with accumulated black debris in dishwashing area. Behind 3 comp and behind dishmachine
09-01-4    High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting sandwich that had already been cooked with bare hands. **Corrected On-Site**
22-20-4    Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Main ice machine beside 3 comp
31A-13-4    Intermediate - Employee used handwash sink as a dump sink. On cooks line and in prep area.
31A-09-4    Intermediate - Handwash sink not accessible for employee use at all times. Sink on cooks line blocked with hotel pan. **Corrected On-Site**
27-16-4    Intermediate - Hot water not provided/shut off at employee handwash sink. In men's restroom no hot water
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1940 North Monroe Street, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395