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: HAROLD SELTZERS STEAKHOUSE License Number: SEA6214941
Rank: Seating License Expiration Date: 02/01/2023
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
Routine - Food 07/18/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
8 3 14
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
23-06-4    Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Soda fountain cabinet **Warning**
36-55-4    Basic - Ceiling tile grid/support structure in warewashing area rusted. **Warning**
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle and cup on prep table off cook line **Warning**
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation. Servers preparing salads **Warning**
14-11-4    Basic - Equipment in poor repair. Reach in cooler gasket torn on cooler across from ovens on cook line, metal spatula handle melted, oven across from steam table handle peeling, door handle in disrepair on reach in cooler next to salad station, ice cream freezer lid repaired with duct tape, walk in cooler shelving with rust that has pitted the surface, plastic containers/lids **Repeat Violation** **Warning**
36-71-4    Basic - Floor drains/drain covers heavily soiled. Expo station and back prep **Warning**
36-73-4    Basic - Floor soiled/has accumulation of debris. Floor soiled cook line **Warning**
14-13-4    Basic - Food-contact surface not smooth and easily cleanable. Wicker baskets for bread **Warning**
36-24-5    Basic - Hole in or other damage to wall. Tiles on wall in disrepair by handwash sink off cook line, tiles in disrepair in back prep area, Metal separating from wall by handwash sink in back prep, gaps by door threshold to dry storage **Repeat Violation** **Warning**
10-01-4    Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Parmesan cheese- replaced scoop **Corrected On-Site** **Warning**
38-07-4    Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dish area **Repeat Violation** **Warning**
14-31-4    Basic - Nonfood-grade bags used in direct contact with food. Clear trash bag with bread in walk in cooler **Warning**
29-49-5    Basic - Observed standing water in bottom of reach-in cooler. Reach in cooler on cook line across from fryers **Repeat Violation** **Warning**
38-04-4    Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer. Required flashlight to observe freezer **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 dish sink 10ppm chlorine **Warning**
01B-28-4    High Priority - Date marked combined ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat potentially hazardous ingredient. See stop sale. Creamy horseradish 7/6/19 **Warning**
12A-29-4    High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server handled cell phone to preparing salad- manager had employee wash hands **Corrected On-Site** **Warning**
09-01-4    High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Placing lime into drink in bar **Warning**
35A-02-5    High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. 1 in dry storage, 2 by back door, 1 in server station **Repeat Violation** **Admin Complaint**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. cook line- Cut lettuce 46°f, expo line- sour cream 46°f- voluntarily discarded, Butter 56°f, cooked rice 43-44°f **Corrective Action Taken** **Repeat Violation** **Warning**
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. Creamy horseradish 7/6/19 **Warning**
35A-23-4    High Priority - Roach excrement and/or droppings present. On door/door threshold of dry storage room **Warning**
22-02-4    Intermediate - Accumulation of food debris/grease on food-contact surface. Hot hold drawers server station soiled, can opener blade **Warning**
31A-13-4    Intermediate - Employee used handwash sink as a dump sink. Bar **Repeat Violation** **Warning**
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Fan in dish area- removed, floor mixer dough hook in handwash sink, tray on top of back prep area handwash sink **Corrected On-Site** **Warning**
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 2007-2010 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.