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:
THE SEAFOOD SHACK
License Number:
SEA5100236
Rank:
Seating
License Expiration Date:
12/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
4110 127 ST W CORTEZ, FL 34215
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Complaint Full
01/03/2017
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
5
6
5
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.
High Priority - Basic - Food placed in soiled container/equipment. Observed multiple containers of food with rodent droppings on container at dry storage area. **Warning**
High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. hot box: prime rib ; Beef (123-136°F - Hot Holding) **Warning**
High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. (Cooked Grouper collars at walk in cooler date marked 12-15-16) **Warning**
High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. (Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. (Cooked Grouper collars at walk in cooler date marked 12-15-16) **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found. (Observed approximately 35 droppings on floor at dry storage area, approximately 40 on shelves, on food containers and boxes , 4 on shelf above Handwashing sink at ware washing area, approximately 20 around hot water heater, approximately 45 under stove at preparation area across from bar, approximately 14 under ice bin at upstairs bar) All rodent dropping were dry and hard. **Admin Complaint**
Intermediate - Handwash sink at wait station used for purposes other than handwashing. Per operator, sink is not equipped with hot water. Per operator, plans did not indicate Handwashing sink requirement. **Warning**
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. At walk in cooler: 16:10 Shrimp chowder stock; (79-81°F - Cooling), ;19:29 (59-75°F - Cooling) **Warning**
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.
