BIG CATCH AT SALT CREEK
1500 2 ST S, Saint Petersburg FL 33701 · 727-641-9886
Last inspected Aug 14, 2026 · 19 visits since September 2023
AUG 24
APR 25
JUL 25
MAY 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. (1) Roach casing in food preparation and storage area (1) Roach casing in outside bar.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,520
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025039243 | Apr 23, 2025 | Sep 26, 2025 | $400 |
| 3--2021049798 | Oct 19, 2021 | Apr 20, 2022 | $520 |
| 3--2017059126 | Nov 29, 2017 | Jan 4, 2018 | $400 |
| 3--2016040043 | Jul 20, 2016 | Sep 8, 2016 | $200 |
Inspection history
19 visits, newest first
Aug 14, 2026Emergency Order Callback Time ExtensionComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Large hole observed in wall across from walk in cooler. Evidence of vermin was seen in the corresponding area.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in coolerA\005C005C00A0shelves had a large accumulation of rust.
Aug 13, 2026■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 7 violations recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
(18) Live, small flying insects found. (12) live landing on uncut onions (2) live in dry storage area (1) live in front of handwashing sink (1) live at dish pit (1) live by three compartment sinkA\005C00A0 (1) live cook line
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Dm tested at 0 ppm of chlorine. Test kits on premises however not used to check minimum concentration of sanitizer.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Current Hotel and Restaurant license not displayed.
Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Large hole observed in wall across from walk in cooler. Evidence of vermin was seen in the corresponding area.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in coolerA\005C00A0shelves had a large accumulation of rust.
Aug 13, 2026■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 18 violations recorded, 3 high priority.
3 High priority4 Intermediate11 Basic
Show 18 findings ▾
(18) Live, small flying insects found. (12) live landing on uncut onions (2) live in dry storage area (1) live in front of handwashing sink (1) live at dish pit (1) live by three compartment sinkA\00A0 (1) live cook line
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Roach activity present as evidenced by live roaches found. (1) Roach casing in food preparation and storage area (1) Roach casing in outside bar.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Dm tested at 0 ppm of chlorine. Test kits on premises however not used to check minimum concentration of sanitizer.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date mark on white fish in walk in cooler. No Date marking on container of sauce with chunk lobster.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Toxic substance/chemical on premise that is not required for the operation of establishment. Fuel/ denatured alcohol over top hand sink in back area near dish pit.
(11) Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. (2) dead flies in walk in cooler (9) dead flies in front office area
(6) Dead roaches on premises. (3) dead roaches in AC air handler (1) dead roach by three compartment sink (1) roach egg near back door to bar (1) dead roach behind ice machine
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice machines in kitchen have build up of mold like substance.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee belongings over top hot holding where beans and rice are stored.
Floor area(s) covered with standing water. Water build up underneath hot line which can lead to possible vermin.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Heavy accumulation of grease and grime on hood filters behind cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front of walk-in coolerA\00A0has excessive amount of sticky residue. Soiled gaskets in reach in coolers on cook line.
Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Large hole observed in wall across from walk in cooler. Evidence of vermin was seen in the corresponding area.
Stored food not covered. White Fish uncovered in walk in cooler on speed rack. Raw chicken open and uncovered on speed rack.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in coolerA\00A0shelves had a large accumulation of rust.
Aug 12, 2026■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 29 violations recorded, 8 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
8 High priority5 Intermediate16 Basic
Show 29 findings ▾
(18) Live, small flying insects found. (12) live landing on uncut onions (2) live in dry storage area (1) live in front of handwashing sink (1) live at dish pit (1) live by three compartment sinkA (1) live cook line
(9) Rodent activity present as evidenced by rodent droppings found. (6) rodent droppings on top of dish machine (2) droppings in dry storage (1) dropping at server pass in kitchen
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over ready to eat food in walk-in cooler. Raw Mussels and raw white fish over corn in walk-in cooler. Raw sacallop over sausages in walk-in cooler.
Roach activity present as evidenced by live roaches found. (1) Roach casing in food preparation and storage area (1) Roach casing in outside bar.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Slaw temped at 55 (Stop Sale) Voluntarily discarded.
Stop Sale issued. Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. Stop sale 3 tuna ROP packaged (Stop Sale) Stop sale 4 salmon ROP packaged (Stop Sale)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheddar cheese (55F - Cold Holding) cut tomatoes (56F - Cold Holding) cut cabbage (56F - Cold Holding) cooked sausage (58F - Cold Holding) raw fish (60F - Cold Holding) raw chicken (65F - Cold Holding) raw beef (54F - Cold Holding) shrimp raw (55F - Cold Holding) cooked sausage (60F - Cold Holding) chicken nuggets (55F - Cold Holding) Slaw temped at 55 (Stop Sale) Everything was put on ice and returned to the walk-in coolerA by staff. Slaw was stop saled.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Dm tested at 0 ppm of chlorine. Test kits on premises however not used to check minimum concentration of sanitizer.
Handwash sink not accessible for employee use at all times. Near back walk in cooler.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date mark on white fish in walk in cooler. No Date marking on container of sauce with chunk lobster.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Toxic substance/chemical on premise that is not required for the operation of establishment. Fuel/ denatured alcohol over top hand sink in back area near dish pit.
(11) Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. (2) dead flies in walk in cooler (9) dead flies in front office area
(6) Dead roaches on premises. (3) dead roaches in AC air handler (1) dead roach by three compartment sink (1) roach egg near back door to bar (1) dead roach behind ice machine
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice machines in kitchen have build up of mold like substance.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee belongings over top hot holding where beans and rice are stored.
Floor area(s) covered with standing water. Water build up underneath hot line which can lead to possible vermin.
Floor soiled/has accumulation of debris. Heavy amounts of grease on floor, Pot of used oil uncovered under oven.
Food stored on floor. Container of fresh oil stored on floor near fryer area.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Heavy accumulation of grease and grime on hood filters behind cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front of walk-in coolerA has excessive amount of sticky residue. Soiled gaskets in reach in coolers on cook line.
Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Large hole observed in wall across from walk in cooler. Evidence of vermin was seen in the corresponding area.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanatizer bucket on hot holding area near soups in kitchen.
Stored food not covered. White Fish uncovered in walk in cooler on speed rack. Raw chicken open and uncovered on speed rack.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in coolerA shelves had a large accumulation of rust.
Wet mop not stored in a manner to allow the mop to dry.
Wiping cloth used for food spills also used for other purposes. Wet rag on floor near walk in used to suck up standing water.
May 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate10 Basic
Show 15 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed person in charge a Clean-Up of Vomiting and Diarrheal Events (DBPR HR 5030-104) form during the inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with dried food debris. Reach in deli cooler cutting boards stained.
Handwash sink not accessible for employee use at all times. Green and white cutting board stored on top of hand handsink in front counter area. The inspector moved the items and discussed with the person in charge.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit observed.
No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand handsink in front counter kitchen area. Roll of paper towels were stocked.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of both ice machine soiled with black substance.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Clean utensils or equipment stored in dirty drawer or rack. Clean dishes on racks next to dish machine.
Current Hotel and Restaurant license not displayed. License that was observed expired on 2/1/2022.
Cutting board has cut marks and is no longer cleanable. Reach in deli coolers cutting boards.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Hanging on the side of the handsink next to the dish machine.
In-use tongs stored on equipment door handle between uses.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled with burnt food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled.
Jul 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority2 Intermediate14 Basic
Show 19 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, manager called to schedule repairs
Live, small flying insects found 2 live flies in mop room 2 live flies near fish machine 1 live fly at outside bar
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep cooler on cook line - cut lettuce (60F - Cold Holding); pico (59F - Cold Holding); sliced cheese (59F - Cold Holding), moved to freezer
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun holster soiled behind bar Stained cutting boards on cook line Can opener blade soiled
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of debris inside warewashing machine.
Clean utensils or equipment stored in dirty drawer or rack. Clean equipment on soiled shelves in dish room
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable.
Employee with no hair restraint while engaging in food preparation. Staff on cook line with no hair restraints
Equipment in poor repair. Cracked plastic on ice bucket
Floor soiled/has accumulation of debris. Under equipment at bar
Hole in or other damage to wall. Behind dry storage shelves
In-use tongs stored on equipment door handle between uses. Oven on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Cooler gaskets soiled
Old labels stuck to food containers after cleaning.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Exterior door to kitchen left open due to issues with air conditioning, per manager an air curtain was ordered
Standing water in bottom of reach-in-cooler. Prep cooler on cook line
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Jul 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 26 recorded, 3 high priority.
3 High priority5 Intermediate18 Basic
Show 26 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, manager called to schedule repairs
Live, small flying insects found 2 live flies in mop room 2 live flies near fish machine 1 live fly at outside bar
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep cooler on cook line - cut lettuce (60F - Cold Holding); pico (59F - Cold Holding); sliced cheese (59F - Cold Holding), moved to freezer
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun holster soiled behind bar Stained cutting boards on cook line Can opener blade soiled
Handwash sink not accessible for employee use at all times. Sanitizer bucket in hand sink in fish room, removed
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at outside bar, restocked
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink next to ice machine, water temporarily shut off due to previous repairs, manager turns water on
Accumulation of debris inside warewashing machine.
Clean utensils or equipment stored in dirty drawer or rack. Clean equipment on soiled shelves in dish room
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable.
Dead roaches on premises. 5 dead roaches on floor behind ice machine Staff cleaned and sanitized area
Employee with no hair restraint while engaging in food preparation. Staff on cook line with no hair restraints
Equipment and utensils not properly air-dried - wet nesting. Plastic cups at outdoor soda machine
Equipment in poor repair. Cracked plastic on ice bucket
Floor soiled/has accumulation of debris. Under equipment at bar
Food stored on floor. Cooking oil on floor in prep area under hand sink, relocated
Hole in or other damage to wall. Behind dry storage shelves
In-use tongs stored on equipment door handle between uses. Oven on cook line
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour bin
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Cooler gaskets soiled
Old labels stuck to food containers after cleaning.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Exterior door to kitchen left open due to issues with air conditioning, per manager an air curtain was ordered
Standing water in bottom of reach-in-cooler. Prep cooler on cook line
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Apr 24, 2025□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Manager on duty Joseph Packard ServSafe expired 2/12//25
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Clean utensils or equipment stored in dirty drawer or rack. Clean equipment stored on rusted metal shelves
Dead roaches on premises. 1 dead roach on floor next to ice machine 5 dead roaches under stove on cook line 1 dead roach under cooler across from cook line 1 dead roach on floor under hand sink on cook line 5 dead roaches under hand sink next to ice machine 1 dead roach under dry storage shelf 17 dead roaches on floor around ice machine 1 dead roach on floor next to stand mixer 2 dead roaches in AC handler closet Per manager, pest control provided service earlier today. A fog treatment is scheduled for 5/1.
Equipment and utensils not properly air-dried - wet nesting. Plastic cups on storage racks
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Apr 23, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 27 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority8 Intermediate14 Basic
Show 27 findings ▾
Live, small flying insects found 5 live flies next to dry storage shelf in sale prep room 2 live flies in mop room Per manager, pest control provided service earlier today. A fog treatment is scheduled for 5/1.
Operating with an expired Division of Hotels and Restaurants license.
Roach activity present as evidenced by live roaches found. 1 live roach on floor next to ice machine, disposed of and rear sanitized 1 live roach on floor behind ice machine Per manager, pest control provided service earlier today. A fog treatment is scheduled for 5/1.
Stop Sale issued due to food not being in a wholesome, sound condition. Raw Mahi and raw snapper in walk in cooler not formed from commercial vacuum packaging prior to thawing
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line - wet dredge for haddock (77F - Cold Holding)
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Manager on duty Joseph Packard ServSafe expired 2/12//25
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
Handwash sink not accessible for employee use at all times. Trash can in front of hand sink next to ice machine
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at main outdoor bar
No soap provided at handwash sink. Hand sink at main outdoor bar
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided to operator and posted at host stand
Bowl or other container with no handle used to dispense food. Plastic bowl in flour bin
Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
Carbon dioxide/helium tanks not adequately secured. Next to outdoor beer cooler
Clean utensils or equipment stored in dirty drawer or rack. Clean equipment stored on rusted metal shelves
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. Raw Mahi and raw snapper in walk in cooler not formed from commercial vacuum packaging prior to thawing
Dead roaches on premises. 1 dead roach on floor next to ice machine 5 dead roaches under stove on cook line 1 dead roach under cooler across from cook line 1 dead roach on floor under hand sink on cook line 5 dead roaches under hand sink next to ice machine 1 dead roach under dry storage shelf 17 dead roaches on floor around ice machine 1 dead roach on floor next to stand mixer 2 dead roaches in AC handler closet Per manager, pest control provided service earlier today. A fog treatment is scheduled for 5/1.
Equipment and utensils not properly air-dried - wet nesting. Plastic cups on storage racks
Floor area(s) covered with standing water. Under cooler on cook line
Floor soiled/has accumulation of debris. Under cook line Under oven across from ice machine
Food stored on floor. Boxes of beef and chicken on floor in walk in freezer
Ice buildup in reach-in freezer and/or walk-in freezer.
In-use tongs stored on equipment door handle between uses. Oven on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Aug 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door oven in kitchen has built up food debris.
Aug 19, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Reduced oxygen packaged fish thawing in walk in cooler without removal from packaging. 8 mahi filets and 16 snapper filets.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler nearest walk in freezer: cut leafy greens (50F - Cold Holding); cut tomatoes (50F - Cold Holding); cheddar cheese (50F - Cold Holding) In reach in cooler underneath cooktop: raw shrimp (48F - Cold Holding); grouper (48F - Cold Holding); mahi (48F - Cold Holding) Employee moved all items to walk in freezer.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution sanitizer over 500 ppm quaternary. Corrected to 200 ppm quaternary.
Handwash sink used for purposes other than handwashing. Hand wash sink by dish machine used to rinse utensils.
No soap provided at handwash sink near walk in freezer.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Reduced oxygen packaged fish thawing in walk in cooler without removal from packaging. 8 mahi filets and 16 snapper filets.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door oven in kitchen has built up food debris.
Aug 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 5 high priority.
5 High priority7 Intermediate10 Basic
Show 22 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2024.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over carrots in walk in cooler.
Stop Sale issued due to food not being in a wholesome, sound condition. Reduced oxygen packaged fish thawing in walk in cooler without removal from packaging. 8 mahi filets and 16 snapper filets.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler nearest walk in freezer: cut leafy greens (50F - Cold Holding); cut tomatoes (50F - Cold Holding); cheddar cheese (50F - Cold Holding) In reach in cooler underneath cooktop: raw shrimp (48F - Cold Holding); grouper (48F - Cold Holding); mahi (48F - Cold Holding) Employee moved all items to walk in freezer.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution sanitizer over 500 ppm quaternary. Corrected to 200 ppm quaternary.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Handmade salsa cooling with cover on pan.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in prep table near walk in cooler has built up food debris. Can opener on prep table near walk in cooler has built up food debris.
Handwash sink not accessible for employee use at all times. Hand wash sink near walk in cooler blocked by trash can.
Handwash sink used for purposes other than handwashing. Hand wash sink by dish machine used to rinse utensils.
No paper towels or mechanical hand drying device provided at handwash sink near walk in cooler.
No soap provided at handwash sink near walk in freezer.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machines in kitchen have mold like substances.
Bowl or other container with no handle used to dispense food. Scoop with no handle in flour container.
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. Reduced oxygen packaged fish thawing in walk in cooler without removal from packaging. 8 mahi filets and 16 snapper filets.
Employee with no beard guard/restraint while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door oven in kitchen has built up food debris.
No handwashing sign provided at a hand sink used by food employees before kitchen.
Single-service articles not stored inverted or protected from contamination. To go boxes at salad prep reach in cooler not inverted for protection.
Wet mop not stored in a manner to allow the mop to dry near ware washing area.
Working containers of food removed from original container not identified by common name. Flour, salt and sugar removed from original containers and not labeled.
Feb 13, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 29 violations recorded, 5 high priority.
5 High priority7 Intermediate17 Basic
Show 30 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in kitchen not landing on food or food contact surfaces.
Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2024.
Stop Sale issued due to food not being in a wholesome, sound condition. 31 packages of mahi in reduced oxygen packaging. 14 packages of salmon in reduced oxygen packaging. Items not removed from reduced oxygen packaging before thawing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from fryers: raw shrimp (49F - Cold Holding); snapper (49F - Cold Holding); raw chicken (49F - Cold Holding) Employee moved to walk in freezer. Temperatures taken again: raw shrimp (40F - Cold Holding); snapper (40F - Cold Holding); raw chicken (40F - Cold Holding)
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution over 400 ppm quaternary. Employee corrected to 200 ppm quaternary.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table outside walk in cooler has built up food debris. Cutting boards on reach in coolers on cook line have built up food debris.
Handwash sink not accessible for employee use at all times. Hand wash sink by walk in cooler blocked by trash can.
Handwash sink used for purposes other than handwashing. Hand wash sink by walk in freezer used to store pan of fish.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink at hand wash sink by walk in cooler.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Inspector emailed consumer advisory and Manager posted.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin in rear prep area.
Bowl or other container with no handle used to dispense food. Soufflé cup with no handle used to dispense sugar.
Buildup of food debris/soil residue on equipment door handle of walk in cooler.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets on ice machine not inverted for protection.
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. 31 packages of mahi in reduced oxygen packaging. 14 packages of salmon in reduced oxygen packaging. Items not removed from reduced oxygen packaging before thawing.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Cutting boards on reach in coolers on cookline have grooved cut marks.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table outside walk in cooler.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting on pans in ware washing area.
Floor area(s) covered with standing water by three compartment sink.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven handles in kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in kitchen has built up food debris.
No handwashing sign provided at a hand sink used by food employees at hand wash sink before kitchen entrance door.
Single-service articles improperly stored. Paper towels stored on floor of storage closet.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
Uncovered food stored near sink exposed to splash. Pasta in prep sink next to walk in freezer exposed to splash by hand wash sink.
Working containers of food removed from original container not identified by common name. Sugar and spices removed from original container on shelving outside of walk in cooler and not properly labeled.
Portable fire extinguisher missing from its designated location. For reporting purposes only. Fire extinguisher in office area on a shelf and not secured to designated location.
Oct 19, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate8 Basic
Show 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on rear prep table has built up food debris. Cutting boards on reach in coolers have built up food debris.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machines in rear prep area have mold like substances.
Bowl or other container with no handle used to dispense food. Cup used to dispense panko in rear storage area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets on ice machines not inverted for protection.
Current Hotel and Restaurant license not displayed.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven handles.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door oven in prep area has built up food debris.
Single-service articles improperly stored. To go cups stored on floor of storage closet.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving has rust that has pitted the surface.
Oct 17, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 1 high priority.
1 High priority1 Intermediate8 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler drawer underneath cooktop: scallops (50F - Cold Holding); raw beef (50F - Cold Holding); raw chicken (50F - Cold Holding) Temperature taken at 11:20 am. Temperatures taken again at 12:00 pm: scallops 40 F, raw beef 41 F, raw chicken 43 F.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on rear prep table has built up food debris. Cutting boards on reach in coolers have built up food debris.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machines in rear prep area have mold like substances.
Bowl or other container with no handle used to dispense food. Cup used to dispense panko in rear storage area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets on ice machines not inverted for protection.
Current Hotel and Restaurant license not displayed.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven handles.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door oven in prep area has built up food debris.
Single-service articles improperly stored. To go cups stored on floor of storage closet.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving has rust that has pitted the surface.
Oct 12, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 1 high priority.
1 High priority2 Intermediate8 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler drawer underneath cooktop: scallops (50F - Cold Holding); raw beef (50F - Cold Holding); raw chicken (50F - Cold Holding) Temperature taken at 11:20 am. Temperatures taken again at 12:00 pm: scallops 40 F, raw beef 41 F, raw chicken 43 F.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on rear prep table has built up food debris. Cutting boards on reach in coolers have built up food debris.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in rear prep area. No paper towels at hand wash sink in rear bar area. Employee replaced paper towels.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machines in rear prep area have mold like substances.
Bowl or other container with no handle used to dispense food. Cup used to dispense panko in rear storage area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets on ice machines not inverted for protection.
Current Hotel and Restaurant license not displayed.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven handles.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door oven in prep area has built up food debris.
Single-service articles improperly stored. To go cups stored on floor of storage closet.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving has rust that has pitted the surface.
Oct 10, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 1 high priority.
1 High priority2 Intermediate10 Basic
Show 13 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler drawer underneath cooktop: scallops (50F - Cold Holding); raw beef (50F - Cold Holding); raw chicken (50F - Cold Holding) Temperature taken at 11:20 am. Temperatures taken again at 12:00 pm: scallops 40 F, raw beef 41 F, raw chicken 43 F.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on rear prep table has built up food debris. Cutting boards on reach in coolers have built up food debris.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in rear prep area. No paper towels at hand wash sink in rear bar area. Employee replaced paper towels.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machines in rear prep area have mold like substances.
Bowl or other container with no handle used to dispense food. Cup used to dispense panko in rear storage area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets on ice machines not inverted for protection.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table above reach in cooler in kitchen.
Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line cooking with no beard guard.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven handles.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door oven in prep area has built up food debris.
Single-service articles improperly stored. To go cups stored on floor of storage closet.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving has rust that has pitted the surface.
Sep 28, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 26 recorded, 3 high priority.
3 High priority6 Intermediate17 Basic
Show 26 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine is currently sanitizing at 0 ppm chlorine. Sanitization will occur in three compartment sink at 200 ppm quaternary.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves to start working with food but did not wash hands first.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler drawer underneath cooktop: scallops (50F - Cold Holding); raw beef (50F - Cold Holding); raw chicken (50F - Cold Holding) Temperature taken at 11:20 am. Temperatures taken again at 12:00 pm: scallops 40 F, raw beef 41 F, raw chicken 43 F.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on rear prep table has built up food debris. Cutting boards on reach in coolers have built up food debris.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in rear prep area. No paper towels at hand wash sink in rear bar area. Employee replaced paper towels.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled. Unlabeled bottle of sanitizer at far end bar on patio. Employee labeled spray bottles.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machines in rear prep area have mold like substances.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 12 dead flies in light control device in office/prep area. Employee removed dead and trapped flies.
Bowl or other container with no handle used to dispense food. Cup used to dispense panko in rear storage area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets on ice machines not inverted for protection.
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. Salmon thawed in commercially processed reduced oxygen packaging with no scoring of packaging.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table above reach in cooler in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep area above reach in cooler.
Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line cooking with no beard guard.
Food stored on floor. Cooking oil stored on floor of prep area. Mahi stored on floor of walk in freezer.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven handles.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop for flour in rear storage area not above the food.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door oven in prep area has built up food debris.
Single-service articles improperly stored. To go cups stored on floor of storage closet.
Stored food not covered. Flour in rear storage area not covered. Employee covered food.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving has rust that has pitted the surface.
Working containers of food removed from original container not identified by common name. Flour, sugar and panko removed from their original containers in rear prep area not labeled.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.