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Licensee
Name:
BOARDWALK PASTA & SEAFOOD
License Number:
SEA6215288
Rank:
Seating
License Expiration Date:
02/01/2017
Primary Status:
Ownership Changed
Secondary Status:
Location Address:
5901 SUN BLVD STE 100-B ST. PETERSBURG, FL 33715
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Complaint Full
12/29/2016
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
1
3
10
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 - From 12-28-16 inspection - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open styrofoam drink and closed energy drink on side of reach in cooler by handsink. Employee beverages, Gatorade and a bottle of water. In wic.
From 12-29-16 follow up - Time extended
Basic - From 12-28-16 inspection - Grease accumulated on kitchen floor and/or under cooking equipment. Behind stove and oven.
From 12-19-16 follow up - Time extended
Intermediate - From 12-28-16 inspection - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handsink in prep area near walk in cooler and small oven.
From 12-29-16 follow up - Time extended
High Priority - From 12-28-16 inspection - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Mozzarella 50 degrees F, cheddar cheese 50 degrees F, raw chicken 48 degrees F, chopped tomatoes 57 degrees F, blue cheese 45 degrees F. Both reach in coolers at cook line.
From 12-29-16 follow up - Blue cheese 54 degrees F, boiled egg 55 degrees F, slice ham 48 degrees F, sliced turkey 48 degrees F.
Basic - From 12-28-16 inspection - Wall soiled with accumulated grease, food debris, and/or dust. Behind meat slicer.
From 12-29-16 follow up - Time extended
Basic - From 12-28-16 inspection - Working containers of food removed from original container not identified by common name. Bottle in wic.
From 12-29-16 follow up - Time extended
Basic - From 12-28-16 inspection -Water leaking from pipe and/or faucet handle. Under hand sink in bar. Repeat violation
From 12-29-16 follow up - Pipe still leaking. Employee put bucket under pipe to catch water. Time extended
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.
