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Name: CAPTAIN BILL'S BEACH KITCHEN License Number: SEA6209856
Rank: Seating License Expiration Date: 02/01/2020
Primary Status: Current Secondary Status: Active
Location Address: 145 107 AVE

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 02/28/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
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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
14-01-4    Basic - Bowl or other container with no handle used to dispense food. In salsa on cooks line. **Corrected On-Site**
23-25-4    Basic - Build-up of grease/dust/debris on hood filters.
32-12-5    Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable. Cooks line
40-06-4    Basic - Employee personal items stored in or above a food preparation area. Cell phone charger cord laying on sesame seeds on cooks line. **Corrected On-Site**
36-22-4    Basic - Floor area(s) covered with standing water. In walk in cooler
14-70-4    Basic - Ice buildup in walk-in freezer.
14-36-5    Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in freezer door in poor repair causing ice build up. Insulation exposed.
29-49-5    Basic - Observed standing water in bottom of reach-in cooler. In cooler on cooks line.
16-46-4    Basic - Old labels stuck to food containers after cleaning.
28-14-4    High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Large puddle behind back door with soap/suds.
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter milk in ice bath 45°f. Had manager sink butter mink into ice bath for corrective action. 3 lbs scallops 5lbs chicken 2 lbs hush puppies 1/3 tub of conch fritters batter Calamari 10lbs Raw shrimp 20 lbs All items 52-57°f in double door reach in cooler. All items in non working cooler sine last night. **Corrective Action Taken**
02C-01-4    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 rice dated 2/20/19
01B-24-4    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. Cooked rice dated 2/20/19
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 3 lbs scallops 5lbs chicken 2 lbs hush puppies 1/3 tub of conch fritters batter Calamari 10lbs Raw shrimp 20 lbs All at 52-57°f in non working reach in cooler. All items were in the cooler since last night.
05-05-4    Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer on non working reach in cooler reading 36°f all food items in cooler at 52°f or above.
01C-03-4    Intermediate - Clam/mussel/oyster tags not marked with last date served. Some are and some are not.
31A-09-4    Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink had wet wiping cloth in it and the dirty linen bin in front of sink. **Corrected On-Site**
53A-05-6    Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at 4 employees working no CFM on site.
01C-01-4    Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Shucked oysters no tag and unable to locate
31B-05-4    Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. In employee restroom **Corrected On-Site**
53B-13-5    Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only 2 employee training cards.
22-16-4    Intermediate - Reach-in cooler lid soiled with food debris. Cooks line.
14-77-6    Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Double door reach in cooler next to fryers. Unit appears to be iced over.
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