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Licensee
Name: MOLLY'S SEAFOOD License Number: SEA1506066
Rank: Seating License Expiration Date: 04/01/2022
Primary Status: Ownership Changed Secondary Status:
Location Address: 1580 E MERRITT ISLAND CAUSEWAY
MERRITT ISLAND, FL 32952

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 04/18/2019 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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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
16-21-4    Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
23-04-4    Basic - Build-up of mold-like substance on nonfood-contact surface. Splash area of the beverage dispensing machine in the wait staff area. **Repeat Violation** **Warning**
51-11-4    Basic - Carbon dioxide/helium tanks not adequately secured. Near walk in cooler. **Warning**
36-34-5    Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
12B-02-4    Basic - Employee drink cups in a food preparation or other restricted area. On prep tables in kitchen, dish room and prep and cooks line. **Warning**
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation** **Warning**
14-11-4    Basic - Equipment in poor repair. Mop-sink side wall broken
36-22-4    Basic - Floor area(s) covered with standing water. Ice on floor of walk in freezer **Warning**
36-71-4    Basic - Floor drains/drain covers heavily soiled. **Repeat Violation** **Warning**
36-01-4    Basic - Floor not cleaned when the least amount of food is exposed. Under And behind equipment floors in need of cleaning. **Warning**
36-18-4    Basic - Floor tiles cracked, broken or in disrepair. Entrance to the walk in freezer, inside freezer and dish room. Cracked, broken and missing tiles. **Repeat Violation** **Warning**
23-19-4    Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Cooks line **Repeat Violation** **Warning**
08B-30-4    Basic - Food stored in dry storage area not covered. Bulk rice uncovered **Warning**
08B-12-4    Basic - Food stored in holding unit not covered. Consumable ice at bar exposed to clients talking over bar, lid to ice holding bin needs t9 be in place. **Warning**
16-38-4    Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. **Corrective Action Taken** **Repeat Violation** **Warning**
14-35-4    Basic - Interior of microwave oven wait station line with rust that has pitted the surface. **Repeat Violation** **Warning**
36-62-4    Basic - Light not functioning. Cook line **Warning**
29-49-5    Basic - Observed standing water in bottom of reach-in cooler. t both the bar and on the cooks line, multiple units with water in bottom of units **Warning**
14-67-4    Basic - Reach-in warmer gasket torn/in disrepair. **Repeat Violation** **Warning**
14-46-4    Basic - Shelves not attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. **Warning**
25-05-4    Basic - Single-service articles improperly stored. Foil pans and lids not inverted in wait station, corrected **Corrective Action Taken** **Warning**
36-72-4    Basic - Walk-in cooler/walk-in freezer floor soiled. Walk in cooler and walk in freezer **Warning**
36-27-5    Basic - Wall soiled with accumulated grease, food debris, and/or dust. All thru location, prep, dish washing and cooks line **Repeat Violation** **Warning**
22-42-4    High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Bar tender was and rinsed food holding equipment without sanitation at bar. Had those items sent to dishwashing in kitchen. **Warning**
01B-01-4    High Priority - Dented/rusted cans present. See stop sale. Whole corn 1 can 6# 10oz size, **Warning**
12A-04-5    High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Observed 3 employees go from soiled dishes to clean dishes or other tasks with out hand washing and another who wiped her clean hands on her T-shirt and them was going to don gloves, stopped all these employees and had them correctly hand wash and re-educate. Also had operator print and post new Hep A hand out for location. **Corrective Action Taken** **Warning**
03D-05-4    High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Cooked pork butt from over night found at 53-55° **Warning**
03B-01-5    High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Chicken and beef Au jus holding at ambient air temp for 1 hour from being prepared. Both items rapidly reheated to over 165° with in 20 mins, chicken to 209° and beef 177° **Corrective Action Taken** **Warning**
08A-16-4    High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Raw whole shell eggs stored over raw shucked oysters **Corrective Action Taken** **Warning**
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Approx 4# cooked pork found at 53-55° from overnight. **Warning**
41-02-4    High Priority - Toxic substance/chemical stored by or with food. Yellow pest strips above consumable ice at bar, item must be remove, corrected **Corrective Action Taken** **Repeat Violation** **Warning**
03D-16-4    Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.cooked pork butt from previous day found at 53-55° in pan with lid and ring of congealed fat. **Warning**
53B-14-5    Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Bartender Renee expired food handler training. **Warning**
22-01-4    Intermediate - Soda gun soiled. At bar **Warning**
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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.