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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: HAROLD SELTZERS STEAKHOUSE License Number: SEA6214941
Rank: Seating License Expiration Date: 02/01/2021
Primary Status: Current Secondary Status: Active
Location Address: 3500 TYRONE BLVD
ST PETERSBURG, FL 33710

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 05/20/2019 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
5 6 15
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
14-01-4    Basic - Bowl or other container with no handle used to dispense food. In bulk bin on cooks line
24-26-4    Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Bar containers in bar area
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable. Deli style cooler on cooks line.
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table with can openers and green beans.
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting.
14-11-4    Basic - Equipment in poor repair. Walk in cooler door
36-22-4    Basic - Floor area(s) covered with standing water. In multiple locations throughout kitchen.
36-18-4    Basic - Floor tiles cracked, broken or in disrepair. Throughout kitchen
08B-12-4    Basic - Food stored in holding unit not covered. Salads and lettuce in produce walk in cooler. **Corrected On-Site**
08B-38-4    Basic - Food stored on floor. In produce cooler. **Corrected On-Site**
36-24-5    Basic - Hole in or other damage to wall. Server area
14-70-4    Basic - Ice buildup in walk-in freezer.
35B-02-4    Basic - Insect control device installed over food preparation area. In server area above beverages.
29-49-5    Basic - Observed standing water in bottom of reach-in cooler. Deli style cooler on cooks line b
23-05-4    Basic - Soil residue build-up on nonfood-contact surface. Outside of ice machine
35A-02-5    High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Approximately 5 in kitchen 5 in dish area 5 under salad make table 4 in bar area 2 flies at hand wash sink on cooks line
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked chicken wings stacked too high in reach in cooler at 46-52°f had manager manager move wings. Cut leafy greens next To expo 74°f Walk in cooler next to wine walk in cooler: Ribs 46°f soup 45°f creamed spinach 45°f rice 45°f blue cheese dressing 45°f cooked chicken wings 45°f
03B-04-4    High Priority - Rare roast hot held at 130 degrees Fahrenheit or above. In holding unit at 117°f
35A-04-4    High Priority - Rodent activity present as evidenced by rodent droppings found. 8 rodent droppings under dish rack near storage room. Approximately 37 dry droppings in storage room 16 on bottom shelf of prep table near walk in coolers Too many to count in large meat tenderizer 10 on floor in area in front of walk in coolers Approximately 25 under soda bag in a box 8 in storage room near soda bag in a box 6 on shelf with canned good in dry storage room 5 on floor around back door 6 on shelf next to reach in cooler on cooks line 3 on floor next to alto sham on cooks line 6 on end of cooks line on shelf with plastic wrapped plates 14 on rack with dish racks 19 on shelving in server area Too many to count on shelving under computer terminal in server area 2 under high chairs 5 in bar area 1 on server tray in expo area 1 on shelf with vegetables in expo area
35A-21-4    High Priority - Rodent burrow or rodent nesting materials present. Chewed foam in corner of bar Chewed foam near storage room
22-05-4    Intermediate - Cutting board(s) stained/soiled. Deli style cooler on cooks line
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Scrubbies in sink on cooks line. **Corrected On-Site** **Repeat Violation**
27-16-4    Intermediate - Hot water not provided/shut off at employee handwash sink. At hand wash sink in dough room
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink in back prep area
53B-05-5    Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment has blank cards and class scheduled.
41-17-4    Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395