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: 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 01/30/2018 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
1 1 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.
Violation    Observation
36-34-5    Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Splatters on ceiling. **Warning** - From follow-up inspection 2018-01-30: **Time Extended**
36-03-4    Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. **Warning** - From follow-up inspection 2018-01-30: **Time Extended**
14-09-4    Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2018-01-30: **Time Extended**
23-20-4    Basic - - From initial inspection : Basic - Exterior of ice machine soiled. Near back door. **Warning** - From follow-up inspection 2018-01-30: **Time Extended**
36-18-4    Basic - - From initial inspection : Basic - Floor tiles cracked, broken or in disrepair. **Warning** - From follow-up inspection 2018-01-30: **Time Extended**
36-24-5    Basic - - From initial inspection : Basic - Hole in or other damage to wall. **Warning** - From follow-up inspection 2018-01-30: **Time Extended**
22-08-4    Basic - - From initial inspection : Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. In back prep and on the cook line. **Warning** - From follow-up inspection 2018-01-30: **Time Extended**
14-33-4    Basic - - From initial inspection : Basic - Reach in cooler, walk in cooler, and storage shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2018-01-30: **Time Extended**
14-67-4    Basic - - From initial inspection : Basic - Reach-in cooler gasket torn/in disrepair. **Warning** - From follow-up inspection 2018-01-30: **Time Extended**
36-27-5    Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Several places. **Warning** - From follow-up inspection 2018-01-30: **Time Extended**
03A-02-4    High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw shrimp 52,51 degrees Fahrenheight, raw fish 51,55,47,45,45,52,45 degrees Fahrenheight in reach in cooler near cook line , foods iced, cooler turned down and closed. Foods stored in walk in cooler placed in cooler at 11:00am. Cook line cooler Sauerkraut 67 degrees Fahrenheight, blue cheese 62 degrees Fahrenheight, shredded cheese 61,62 degrees Fahrenheight, cut tomato 49 degrees Fahrenheight, cut leafy greens 47 degrees Fahrenheight, raw beef 50 degrees Fahrenheight, raw chicken 50 degrees Fahrenheight. Foods brought from walk in cooler at 11:00 am, foods iced and moved. Buttermilk wash 67 degrees Fahrenheight placed on ice bath. Will be be put on Time as a public health control. **Repeat Violation** **Warning** - From follow-up inspection 2018-01-30: Cooked mushrooms and onions 45 degrees Fahrenheight, Sauerkraut 45 degrees Fahrenheight, shredded cheese 48,48 degrees Fahrenheight foods not held in cooler overnight, loaded into reach in cooler just before 11 am **Time Extended**
22-05-4    Intermediate - - From initial inspection : Intermediate - Cutting board(s) stained/soiled. **Warning** - From follow-up inspection 2018-01-30: **Time Extended**
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.