THE OFFICIAL SITE OF THE FLORIDA DEPARTMENT OF BUSINESS & PROFESSIONAL REGULATION
Click here to access the department's home page
Licensing Portal - Inspection Details
ONLINE SERVICES
   Apply for a License
Verify a Licensee
View Food & Lodging Inspections
File a Complaint
Continuing Education Course Search
View Application Status
Find Exam Information
Unlicensed Activity Search
AB&T Delinquent Invoice & Activity List Search

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: TOUCAN'S License Number: SEA6216422
Rank: Seating License Expiration Date: 02/01/2025
Primary Status: Current Secondary Status: Active
Location Address: 431 MANDALAY AVE
CLEARWATER BEACH, FL 33767

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 05/20/2015 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
 		4 5 15
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
51-11-4    Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table in back kitchen. **Corrected On-Site**
40-06-4    Basic - Employee personal items stored in or above a food preparation area. Cell phone on cook line cutting board. **Corrected On-Site**
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in servers area.
08B-38-4    Basic - Food stored on floor. Chicken in walk-in freezer, oil on cook line. **Corrected On-Site**
36-14-4    Basic - Grease accumulated on kitchen floor and/or under cooking equipment
36-24-5    Basic - Hole in or other damage to wall. End of cook line beneath handwash sink, bar beneath handwash sink.
14-42-4    Basic - Hood filter disrepair/missing from automatic fire suppression/exhaust system.
14-70-4    Basic - Ice buildup in walk-in freezer.
21-04-4    Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
14-67-4    Basic - Reach-in cooler gasket torn/in disrepair.
23-05-4    Basic - Soil residue build-up on nonfood-contact surface. Light switches over back kitchen deli-style reach-in cooler.
36-02-5    Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Sections of cook line.
23-10-4    Basic - Walk/reach-in cooler gaskets soiled with slimy/mold-like build-up.
36-27-5    Basic - Wall soiled with accumulated grease, food debris, and/or dust. Corner on cook line by steam table.
03A-01-4    High Priority - Clams/mussels/oysters cold held at a temperature greater than 41 degrees Fahrenheit. Cheese 45°. Placed into walk-in cooler. **Corrective Action Taken**
01D-01-4    High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
03B-01-4    High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken on grill 120°. Temp increased in grill. **Corrective Action Taken**
41-02-4    High Priority - Toxic substance/chemical stored by or with food. Sani bucket on back prep table. **Corrected On-Site**
22-20-4    Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
05-05-4    Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Deli-style reach-in cooler in back prep. **Corrected On-Site**
01C-03-4    Intermediate - Clam/mussel/oyster tags not marked with last date served.
31A-09-4    Intermediate - Handwash sink not accessible for employee use at all times. End of cook line blocked by cart. **Corrected On-Site**
31A-11-4    Intermediate - Handwash sink used for purposes other than handwashing. Employee filling pot. **Corrective Action Taken**
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

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.