FLAGLER FISH COMPANY
180 S DAYTONA AVE, Flagler Beach FL 32136
Last inspected Aug 30, 2024 · 9 visits since August 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
AUG 23
JAN 24
FEB 24
AUG 24
≈ ERRATIC
4 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes 129F hot holding.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
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 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 1 high priority.
1 High priority0 Intermediate12 Basic
Show 13 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp thawing under running water 66F. Person in charge placed in freezer.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Kitchen ice machine has black mold substance on all sides.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile throughout kitchen are soiled.
Dead roaches on premises. Observed 9 dead roaches in storage area behind restaurant. Person in charge swept up and discarded.
Floor not cleaned when the least amount of food is exposed. Grease behind fryers.
Floor tiles missing and/or in disrepair. Floor tiles throughout kitchen, dish washing area and ice area are missing/cracked trapping water.
Ice buildup in reach-in freezer and/or walk-in freezer. Both chest freezers in storage have ice buildup.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 128F. Person in charge reheated to proper temperature.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on outside of cook line is soiled.
No handwashing sign provided at a hand sink used by food employees. Hand washing sign next to dish machine is faded out.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on lettuce/desert cooler are soiled.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer buckets at 200+ ppm. Person in charge remade and it tested at 75ppm.
Wiping cloth sanitizing solution stored on the floor. 2 sanitizer buckets on floor. Person in charge stored properly.
Feb 21, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 19, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler on cookline overnight; Cheese 50F, slaw 44F, salsa 44F, lettuce 49F, calamari 47F, shrimp, oysters 48F, green tomatoes, chive cheese, grits 49F, cooked shrimp 45F; ( - Cold Holding) In walk in cooler overnight; Butter, beef, steak 47F, calamari, crab cakes, slaw 45F,; ( - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cookline overnight; Cheese 50F, slaw 44F, salsa 44F, lettuce 49F, calamari 47F, shrimp, oysters 48F, green tomatoes, chive cheese, grits 49F, cooked shrimp 45F; ( - Cold Holding) In walk in cooler overnight; Butter, beef, steak 47F, calamari, crab cakes, slaw 45F,; ( - Cold Holding)
Feb 12, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 21 violations recorded, 5 high priority.
5 High priority3 Intermediate13 Basic
Show 21 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed person on cook line place gloves on without washing his hands first. Addressed immediately and person washed hands and put gloves on.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler on cookline overnight; Cheese 50F, slaw 44F, salsa 44F, lettuce 49F, calamari 47F, shrimp, oysters 48F, green tomatoes, chive cheese, grits 49F, cooked shrimp 45F; ( - Cold Holding) In walk in cooler overnight; Butter, beef, steak 47F, calamari, crab cakes, slaw 45F,; ( - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cookline overnight; Cheese 50F, slaw 44F, salsa 44F, lettuce 49F, calamari 47F, shrimp, oysters 48F, green tomatoes, chive cheese, grits 49F, cooked shrimp 45F; ( - Cold Holding) In walk in cooler overnight; Butter, beef, steak 47F, calamari, crab cakes, slaw 45F,; ( - Cold Holding)
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Hash browns and potatoes thawing at room temperature with no time mark. Person in charge time stamped.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes 129F hot holding.
Clam/mussel/oyster tags not marked with last date served. Some tags missing last date sold.
No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand washing sink in back storage area.
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. Establishment can not provide employee training for anyone.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice machines have black/mold like substance inside. 1 in server area and 1 in back storage area.
Ceiling tile missing. Ceiling tiles in kitchen are soiled.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table. Person in charge removed phone.
Equipment in poor repair. Gaskets on large reach in cooler on cookline are torn. Door comes off when opened on left side of salad cooler.
Floor tiles missing and/or in disrepair. Floor tiles throughout kitchen, dishwasher and server area have tiles and grout missing.
Floors not maintained smooth and durable. Floors in back storage area not smooth and easily cleanable. Chunks of concrete on floor where they've knocked down a wall.
Food stored on floor. Soda boxes on floor in dry storage area.
Ice buildup in reach-in freezer and/or walk-in freezer. White reach in freezer on cookline has ice buildup.
In-use tongs stored on equipment door handle between uses. Pair of tongs hanging from oven door. Person in charge removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on salad cooler are moldy.
Plumbing system in disrepair. Hand washing sink in back storage area is missing a connecting pipe to plumbing.
Time/temperature control for safety food thawed in an improper manner. French fries and potatoes thawing and not on time control. Person in charge time stamped. Shrimp, calamari thawing n standing water. Person in charge turned water on.
Utility lines are unnecessarily exposed. Pipes at hand washing sink in back storage area are exposed.
Jan 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority1 Intermediate10 Basic
Show 14 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed person handle phone and not wash hands. Addressed immediately and person washed hands and placed gloves on.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler overnight; Shrimp, oysters, calamari, chicken, lobster, grits 50F,green tomatoes, tomatoes, salsa, Parmesan, cheddar, slaw, lettuce 45F; ( - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler overnight; Shrimp, oysters, calamari, chicken, lobster, grits 50F,green tomatoes, tomatoes, salsa, Parmesan, cheddar, slaw, lettuce 45F; ( - Cold Holding) Cheese 49F. Cheese was above fill line.
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. No new staff have been trained since 2022.
Carbon dioxide/helium tanks not adequately secured. Not secured in next door storage area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles throughout kitchen, dish area and server area are soiled.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker on prep counter. Person in charge removed.
Floor tiles missing and/or in disrepair. Tile floors throughout kitchen and prep areas are cracked of missing.
Food stored on floor. Cases of oil on floor in next door dry storage. Person in charge moved oil to store properly.
Ice buildup in reach-in freezer and/or walk-in freezer. In next door storage area chest freezers have ice buildup.
Standing water in bottom of reach-in-cooler. In bottom of salad cooler. Person in charge wiped clean.
Standing water in floor drain/floor drain draining very slowly. Floor drain under dish washer is draining onto floor. Person in charge shop vacuumed drain out.
Time/temperature control for safety food thawed in an improper manner. Fries slacking at room temperature. Added to time control and documented.
Wet mop not stored in a manner to allow the mop to dry. Mop face down in mop bucket. Person in charge hung up to dry.
Aug 10, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 4, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 2 high priority.
2 High priority2 Intermediate12 Basic
Show 16 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. #2; pasta, greens beans, corn, blue cheese 52F; ( - Cold Holding). Cooler is out. Items out 45 minutes. Placed into walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter 124F; ( - Hot Holding). Person in charge reheated to 135F.
Clam/mussel/oyster tags not marked with last date served. Last date sold missing from a lot of tags.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimp in end cooler not dated. Person in charge dated
Employee with no beard guard/restraint while engaging in food preparation. Several employees have beards and no beard guards.
Equipment and utensils not properly air-dried - wet nesting. Clean dishes are wet stacked on clean dish rack.
Equipment in poor repair. Gaskets on reach in cooler #1 are torn on left door.
Floor not cleaned when the least amount of food is exposed. Floor has grease on it behind cookline.
Floor tiles missing and/or in disrepair. Floor tiles are cracked/missing throughout kitchen.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. French fries slacking at room temperature. Person in charge discarded.
Ice buildup in reach-in freezer and/or walk-in freezer. All reach in freezer have ice buildup.
In-use tongs stored on equipment door handle between uses. 2 pairs of tongs hanging from oven door. Person in charge removed.
Light shield damaged/in disrepair. Light shield in dish area is hanging down.
No handwashing sign provided at a hand sink used by food employees. Missing at front and back sinks in kitchen and next door in dry storage.
Opened employee beverage container in a cold holding unit with food to be served to customers. Personal drink in salad cooler. Person in charge removed.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor has exposed concrete.
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.