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Licensee
Name:
HAROLD SELTZER'S STEAKHOUSE
License Number:
SEA6102819
Rank:
Seating
License Expiration Date:
02/01/2025
Primary Status:
Current
Secondary Status:
Active
Location Address:
9409 US HWY 19 N # 493 PORT RICHEY, FL 34668
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
03/21/2024
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
5
4
3
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.
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Ahi tuna in package that says to remove before thawing **Warning**
Basic - Food stored in a location that is exposed to splash/dust. At salad dressing station, dressing cooler too close to soap dispenser. Operator moved cooler **Corrected On-Site** **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
1 small fly in dish room **Repeat Violation** **Warning**
High Priority - Presence of insects, rodents, or other pests.
Approximately 10 small insects on floor and rug across from walk in cooler.
Operator took rug outside **Corrective Action Taken** **Warning**
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
In vertical coolers on end of cook line-raw beef over desserts, cheese ticks, operator moved all. **Corrected On-Site** **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
In walk in cooler - Holding); cut ribeye (44F - Cold Holding); whole ribeye (44F - Cold Holding); filet (44F - Cold Holding), moved to other walk in cooler **Warning**
Intermediate - Handwash sink not accessible for employee use at all times. Trash can in front of sink in bar, operator moved trash can **Corrected On-Site** **Warning**
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
For quat sanitizer **Warning**
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.
144F
**Warning**
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.
