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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
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.
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on the food prep area
Basic - Floor not cleaned when the least amount of food is exposed.
Soiled under dining room booths, debris present.
Under and behind equipment in kitchen and prep areas.
Floor tiles missing through kitchen / dish room and prep area, entrance to walk in freezer
Standing water kitchen prep areas, low grout through out location.
Ceiling tiles missing and / or in need of repair.
2 places with holes in the walls, grill area and office area.
Floor drains soiled thru location. **Repeat Violation**
Basic - Gaskets with slimy/mold-like build-up.
Cooksline gaskets soiled
Exterior of equipment soiled,
Walk in cooler gaskets soiled **Repeat Violation**
Basic - Time/temperature control for safety food thawed in standing water. Raw gator and raw scallops on bins in standing water thawing, corrected moved to running water **Corrected On-Site** **Repeat Violation**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked on site chicken wings 68° cold holding for approx 1 hour. Cooked on site chicken wing on counter at ambient air holding for 1 hour 68°. Placed in walk in freezer to rapid chill to 42°with in 30 mins
**Corrected On-Site**
High Priority - Time/temperature control for safety food hot held at less than 135 degrees Fahrenheit or above. Liquid chicken stock prepared from base product at 109° for 2 hours. Rapidly reheated to 167° in 15 mins and cooling process re started **Corrected On-Site**
Intermediate - Accumulation of food debris/grease on food-contact surface. Interior of make table.
Standing water interior of the make table
Cutting boards on make table heavily stained.
Ice machine with black mold like substance interior walls **Repeat Violation**
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened heavy cream not dated from previous day **Corrected On-Site** **Repeat Violation**
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.
