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Licensee
Name: VIES AT SHIPWATCH License Number: SEA6217548
Rank: Seating License Expiration Date: 02/01/2018
Primary Status: Closed Secondary Status:
Location Address: 11900 SHIPWATCH DRIVE
LARGO, FL 33774

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 01/03/2018 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
5 10 12
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
23-25-4    Basic - Build-up of grease/dust/debris on hood filters.
51-11-4    Basic - Carbon dioxide/helium tanks not adequately secured.
36-06-4    Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Next to grill.
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
08B-30-4    Basic - Food stored in dry storage area not covered. Flour
08B-38-4    Basic - Food stored on floor. Cooking oil, cocoa on floor in back.
14-42-4    Basic - Hood filter missing from automatic fire suppression/exhaust system.
10-20-4    Basic - In-use tongs stored on equipment door handle between uses.
38-07-4    Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dish area
12B-13-4    Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
25-05-4    Basic - Single-service articles improperly stored. Potato chip bags stored on floor. Cups on floor outside.
42-04-4    Basic - Storage of tools on shelf above or with food. Tools stored with sugar.
41-07-4    High Priority - Container of medicine improperly stored. Cold medicine on shelf where plates are stored.
22-41-4    High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm
12A-07-4    High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food.
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over cut greens.
35A-04-4    High Priority - Rodent activity present as evidenced by rodent droppings found. 27 hard rodent dropping in hot water tank room. 5 soft rodent dropping in hand sink in hot water room. 9 hard rodent dropping on top of water heater. 5 hard rodent dropping on hot water tank. All of these dropping found in separate enclosed room outside back door not attached to kitchen and not used for any prep.
01C-03-4    Intermediate - Clam/mussel/oyster tags not marked with last date served.
02C-03-4    Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Heavy cream.
01C-02-4    Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
22-27-4    Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Two-glasses at bar observed with lipstick/lip marks.
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
53B-01-5    Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
31B-03-4    Intermediate - No soap provided at handwash sink.
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
22-06-4    Intermediate - Slicer blade soiled with old food debris.
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395