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Licensee
Name:
AJ'S SEAFOOD & OYSTER BAR
License Number:
SEA5601922
Rank:
Seating
License Expiration Date:
06/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
116 E HWY 98 DESTIN, FL 32541
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
08/01/2022
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
2
4
4
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.
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
Cook line employees left and returned to cook line and put on Gloves without washing hands .
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Cook line low boy - chicken tenders 58F less than 4 hrs per staff.
Cook line under counter draw- Beef patties 52/53F less than 4 hrs. Per staff .
Fry station- Chicken tenders 46F less than 1 hr. Iced for rapid cooling during the inspection.
Milk wash 61F less than 1 hr.
Walk in cooler- Ambient 42F , sliced cheese 48, shredded cheese 48, beef steaks 48/49, cooked pasta, 49, fish 48. Per manager less than 4 hrs, employees frequently in and out of the cooler with door open . **Warning**
Intermediate - Container of raw pre-shucked clams/mussels/oysters does not have a proper label.
Cook line upright oyster cooler
Stop sale not required
Corresponding oyster tags provided by manager .
Discussion conducted with manager reference proper identification requirements for pre shucked oysters stored cold .
Intermediate - Food-contact surface soiled with food debris.
Rear preparation area table mounted can opener blade soiled with old crusty food build up. **Repeat Violation**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Hand wash sinks in rear preparation area and left of the cook line ( salad station) **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.
