ROCKING CRAB
391 34 ST N, Saint Petersburg FL 33713 · 727-202-8287
Last inspected Aug 7, 2026 · 25 visits since January 2024
DEC 24
DEC 24
APR 25
SEP 25
OCT 25
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live rodent present. Live rodent running in dining room with public present.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $3,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025078552 | Oct 16, 2025 | Dec 4, 2025 | $400 |
| 3--2024066807 | Sep 24, 2024 | Feb 4, 2025 | $400 |
| 3--2024043651 | Jul 16, 2024 | Aug 27, 2024 | $800 |
| 3--2024032130 | Mar 19, 2024 | Aug 13, 2024 | $200 |
| 3--2024007154 | Jan 16, 2024 | Mar 14, 2024 | $800 |
| 3--2021044435 | Sep 21, 2021 | Apr 6, 2022 | $400 |
Inspection history
25 visits, newest first
Aug 7, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
What the inspector wrote — 3 findings
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Indicated by dish machine not running at minimum level of chlorine concentration
Objectionable odors in men's bathroom or other areas of the establishment.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler across from cook line with build up of debris
Aug 6, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 14 violations recorded.
0 High priority0 Intermediate0 Basic
Show 14 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 not testing at minimum required concentration of chlorine. Unit was reran and retested at 50 ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw prawns stored above cooked sausage in walk-in cooler. Operator relocated prawns for safe storage.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Located inside a reach-in deli cooler across from the cook line: raw chicken (55F - Cold Holding); raw calimari (55F - Cold Holding); raw fish (55F - Cold Holding); cooked chicken wings (55F - Cold Holding); shredded cheese (55F - Cold Holding); portioned macaroni and cheese (56F - Cold Holding); milk (51F - Cold Holding) Items were held overnight in the unit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Located at a glass door reach-in cooler across from the cook line: cooked sausage (56F - Cold Holding); cooked crab (55F - Cold Holding); muscles (54F - Cold Holding) Located at the cook line next to boiling water trays: cooked corn (60F - Cold Holding); cooked potato (61F - Cold Holding) Located in a reach-in deli cooler across from cook line: raw chicken (55F - Cold Holding); raw calimari (55F - Cold Holding); raw fish (55F - Cold Holding); cooked chicken wings (55F - Cold Holding); shredded cheese (55F - Cold Holding); portioned macaroni and cheese (56F - Cold Holding); milk (51F - Cold Holding) Items in the reach-in deli cooler remained overnight and a stop sale was issued. Corrective action was taken with the following items placed on ice and rechecked as follows: cooked sausage (32F - Cold Holding); cooked crab (32F - Cold Holding); muscles (32F - Cold Holding) Cooked potato's and corn previously on line were returned to walk-in cooler to cool.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Indicated by dish machine not running at minimum level of chlorine concentration
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Bowl or other container with no handle used to dispense food. Plastic serving tray and plastic cup used as scoops inside reach-in freezer at cook line and in dry storage rice container
Dead roaches on premises. 1dead roach under 4th booth from the wall in the north dinning room by windows. 1 dead roach under last bench to the east against south wall in back NE dinning room 1 dead roach in NE corner across from above mentioned booth 1 dead roach in SW corner of wall by pole in NE dinning room 1 dead roach under second booth on south wall of back 1 dead roach in unused keg box, employee cleaned up roach and sanitized the area. NE dinning room.
Floor area(s) covered with standing water. Standing water on the North side of kitchen floor in front of dry storage
Label for original container of raw shucked clams/mussels/oysters not maintained on premises until last of product served. Oysters at cook line with the tag removed from batch prior to the last being sold.
Objectionable odors in men's bathroom or other areas of the establishment.
Open dumpster lid.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler across from cook line with build up of debris
Standing water in bottom of reach-in-cooler. Standing water inside two reach-in coolers in the kitchen
Oct 17, 2025□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employees moving between tasks such as moving food and trash cans around the kitchen. Discussed with management to train employees on changing gloves and washing hands as needed.
Hot water supply not maintained during peak periods. Hand wash sinks in kitchen took approximately 2 minutes to reach 85F.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Poked chicken wings and cooked sausage in walk-in cooler not date marked. Discussed with manager.
Floor soiled/has accumulation of debris. Floors soiled with heavy accumulation of grease under cook line.
Oct 16, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 20 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority5 Intermediate11 Basic
Show 20 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. Testing at 0ppm. Operator and manager attempted to prime machine. Retested at 50 ppm.
Rodent activity present as evidenced by rodent droppings found. (24) droppings in a closed off dining room on the Northeast corner of establishment.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employees moving between tasks such as moving food and trash cans around the kitchen. Discussed with management to train employees on changing gloves and washing hands as needed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food placed into reach-in cooler at 11:30 AM, temperatures taken at 2:50PM. raw shrimp (47F - Cold Holding); raw chicken (47F - Cold Holding); raw fish (47F - Cold Holding); milk (50F - Cold Holding); muscles (50F - Cold Holding) Items placed on ice, new temps recorded as: raw shrimp (40F - Cold Holding); raw chicken (41F - Cold Holding); raw fish (41F - Cold Holding); milk (48F - Cold Holding); muscles (43F - Cold Holding)
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Dish machine at improper PPM, test strips available nut not in use.
Hot water supply not maintained during peak periods. Hand wash sinks in kitchen took approximately 2 minutes to reach 85F.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. three compartment sink utilizes QAC, however establishment only has chlorine test strips.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser not working at server station.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Poked chicken wings and cooked sausage in walk-in cooler not date marked. Discussed with manager.
(10) Dead roaches on premises. (3) dead roaches in Northeast section of dining room, currently closed off. (3) dead roaches in Southwest corner south dining room (2) dead under shelf at server station holding drink syrups for beverage lines (2) dead in utility/storage room
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine moldy at server station.
Bowl or other container with no handle used to dispense food. Bowl used as scoop in rice container, flour container.
Floor soiled/has accumulation of debris. Floors soiled with heavy accumulation of grease under cook line.
Ice buildup in reach-in freezer and/or walk-in freezer.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop inside flower resting on top of food. Handle of scoop corrected above food line.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer inside reach-in cooler on cook line. Multiple temps observed out.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in cooler.
Open dumpster lid.
Standing water in bottom of walk-in-cooler.
Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop water when not being used.
Sep 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 23 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate14 Basic
Show 23 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. Dishmachine initially tested at 0PPM. Operator primed equipment and tested at 50 PPM.
Raw animal food stored over canned/bottled drinks. Raw squid and beef stored above water bottles in walk-in cooler. Employee removed.
Raw animal food stored over or with unwashed produce. Raw chicken wings above corn in walk-in cooler. Employee removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler across from cook-line. Fish 46F Shrimp 47F Chicken 47F In standing reach-in cooler at cook-line Shucked oyster 50F Items were placed on ice and Retemps taken as follows: Inside reach-in cooler across from cook-line. Fish 43F Shrimp 45F Chicken 42F In standing reach-in cooler at cook-line Shucked oyster 38F
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags not in chronological order. Discussed with employees.
Clam/mussel/oyster tags not marked with last date served. Discussed with employees to date tags with last date served prior to filing.
Handwash sink used for purposes other than handwashing. Container of cleaning solution stored in handwash sink on North wall in kitchen. Items in handwash sink at front bar. Items were removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked crab not date marked in walk-in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine soiled.
Bowl or other container with no handle used to dispense food. Bowl used to coop rice. Item removed.
Buildup of food debris/soil residue on equipment door handles. Equipment door handles throughout establishment soiled.
Dead roaches on premises. (2) dead roaches under cookline (1) dead roach in rear storage room Employees cleaned and sanitized area.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting on bins stored above dish machine for storage.
Floor soiled/has accumulation of debris. Standing water on floor. Floor soiled under cook-line. Standing water on floor at front bar.
Food stored on floor. Corn stored on floor in walk-in beer cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up inside walk-in freezer and reach-in freezer.
No waste receptacle installed at handwash sink provided with disposable towels. No trash can at handwash sink located at North wall in kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Tables under wait station, sides of equipment on line soiled.
Open dumpster lid.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler across from cook-line soiled.
Water leaking from pipe and/or faucet/handle. Leaking pipe at handwash sink located at front bar. Employee repaired sink during inspection.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution tested at 0PPM. Employee corrected to 50 PPM.
Apr 24, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris build up on prep counter in rear prep room. Employee removed and cleaned can opener.
Dec 30, 2024□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 18, 2024Administrative complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Rodent activity present as evidenced by rodent droppings found. 3 rodent droppings under table on left side of unused lobby 4 rodent droppings under table on left side of unused lobby 2 rodent droppings under table on left side of unused lobby 2 rodent droppings under table on left side of unused lobby 3 rodent droppings under table on left side of unused lobby All droppings cleaned and sanitized
Dec 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Exterior door has a gap at the threshold that opens to the outside.
In-use knife/knives stored in cracks between pieces of equipment.
Dec 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked crab in cooks line reach in cooler
Rodent activity present as evidenced by rodent droppings found. 7 old rodent droppings behind buckets under dish machine in kitchen. Area was cleaned and sanitized
Exterior door has a gap at the threshold that opens to the outside.
In-use knife/knives stored in cracks between pieces of equipment.
Dec 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 25, 2024Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ice buildup in reach-in freezer and/or walk-in freezer.
Sep 24, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 10 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority4 Intermediate3 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale. One #10 can ketchup dented
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings over cooked chicken wings in walk in cooler
Roach activity present as evidenced by live roaches found. 6 live roaches in door track of reach in cooler on cooks line 1 live roach in expo shelf on cooks line
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
Handwash sink not accessible for employee use at all times. Gallon of soap removed from hand sink
No paper towels or mechanical hand drying device provided at handwash sink. Left hand wash sink on cooks line
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Dead roaches on premises. 1 dead roach in cabinet under front bar 1 dead roach in server station cabinet
Ice buildup in reach-in freezer and/or walk-in freezer.
In-use knife/knives stored in cracks between pieces of equipment.
Aug 6, 2024Call Back - Admin. complaint recommendedComplaint Investigation
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 ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water hose connected to y-splitter at mop sink without vacuum breaker.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ General Manager Greg Ferron hired more than 30 days ago. No CFM.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of employee training for Kamella Rojas hired more than 60 days ago.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin located in wait station area.
All cutting boards in kitchen has cut marks and is no longer cleanable.
Equipment in poor repair. Storage shelves in warewashing and dry-storage are rusted.
Exterior door has a gap at the threshold that opens to the outside.
No conspicuously located ambient air temperature thermometer in reach-in cooler on cooks line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on all reach-in cooler doors in kitchen.
Reach-in cooler on cooks line shelves with rust that has pitted the surface.
Unwrapped single-service utensils not presented so that only the handles are touched located in wait station area.
Walk-in cooler shelves with rust that has pitted the surface.
Water leaking from pipe underneath hand wash sink in bar area.
Jul 31, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 21 violations recorded, 4 high priority.
4 High priority3 Intermediate14 Basic
Show 21 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Reading 10ppm. Do not use equipment/utensils not properly sanitized. Operator added chlorine sanitizer. Reading 50ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw oysters not covered in the consumer advisory I stored above ready to eat corn, crab, potatoes. Operator placed raw oysters on bottom shelf. Will email DBPR Form 5030-098. Safe Refrigerator Storage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler on cooks line across from the fat-fryer at 2:00pm. a. raw shrimp (46F - Cold Holding) 45f b. cooked sausage (46F - Cold Holding); 46f c. cooked crab (46F - Cold Holding); 46f d. cooked crawfish (45F - Cold Holding) 46f Operator placed items in ice bath.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water hose connected to y-splitter at mop sink without vacuum breaker.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ General Manager Greg Ferron hired more than 30 days ago. No CFM.
No paper towels or mechanical hand drying device provided at handwash sink in warewashing area.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of employee training for Kamella Rojas hired more than 60 days ago.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin located in wait station area.
All cutting boards in kitchen has cut marks and is no longer cleanable.
Clams/mussels/oysters removed from original container for long-term storage. Oysters stored in reach-in cooler on cooks line removed from original container without tag. Operator copied tag and placed with oysters.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on shelf above prep table on cooks line. Employee removed phone, cleaned and sanitized the area.
Equipment in poor repair. Storage shelves in warewashing and dry-storage are rusted.
Exterior door has a gap at the threshold that opens to the outside.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach-in cooler and prep table on cooks line.
No conspicuously located ambient air temperature thermometer in reach-in cooler on cooks line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on all reach-in cooler doors in kitchen.
Reach-in cooler on cooks line shelves with rust that has pitted the surface.
Stored food not covered. Cooked sausage, crab, crawfish, and raw shrimp are not covered in walk-in cooler.
Unwrapped single-service utensils not presented so that only the handles are touched located in wait station area.
Walk-in cooler shelves with rust that has pitted the surface.
Water leaking from pipe underneath hand wash sink in bar area.
Jul 24, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 1. Greg Feron hired more than 30 days ago without CFM.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1. Kamella Rojas hired more than 60 days ago.
Ceiling tile shows damage or is in disrepair in dry-storage room.
Cutting board on reach-in cooler on cooks line across from fat-fryers has cut marks and is no longer cleanable.
Equipment in poor repair. Bottom shelves of all prep tables in kitchen are rusted.
No conspicuously located ambient air temperature thermometer in holding unit across from boiler on cooks line.
Reach-in cooler across boiler shelves with rust that has pitted the surface.
Walk-in cooler shelves with rust that has pitted the surface.
Jul 17, 2024Emergency Order Callback Time ExtensionComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority3 Intermediate6 Basic
Show 10 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. Dishmachine chlorine sanitizer reading 10ppm. Operator setup three-compartment sink. Chlorine sanitizer reading 50ppm
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 1. Greg Feron hired more than 30 days ago without CFM.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1. Kamella Rojas hired more than 60 days ago.
No proof provided that recently hired food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Will email DBPR Form 5030-103. Employee Health Food Reporting Agreement.
Ceiling tile shows damage or is in disrepair in dry-storage room.
Cutting board on reach-in cooler on cooks line across from fat-fryers has cut marks and is no longer cleanable.
Equipment in poor repair. Bottom shelves of all prep tables in kitchen are rusted.
No conspicuously located ambient air temperature thermometer in holding unit across from boiler on cooks line.
Reach-in cooler across boiler shelves with rust that has pitted the surface.
Walk-in cooler shelves with rust that has pitted the surface.
Jul 17, 2024■ 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. 11 violations recorded, 2 high priority.
2 High priority3 Intermediate6 Basic
Show 11 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. Dishmachine chlorine sanitizer reading 10ppm. Operator setup three-compartment sink. Chlorine sanitizer reading 50ppm
Roach activity present as evidenced by live roaches found. 8 live roaches on storage shelf in corner of kitchen. 2 live roaches behind food warmer on cooks line.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 1. Greg Feron hired more than 30 days ago without CFM.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1. Kamella Rojas hired more than 60 days ago.
No proof provided that recently hired food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Will email DBPR Form 5030-103. Employee Health Food Reporting Agreement.
Ceiling tile shows damage or is in disrepair in dry-storage room.
Cutting board on reach-in cooler on cooks line across from fat-fryers has cut marks and is no longer cleanable.
Equipment in poor repair. Bottom shelves of all prep tables in kitchen are rusted.
No conspicuously located ambient air temperature thermometer in holding unit across from boiler on cooks line.
Reach-in cooler across boiler shelves with rust that has pitted the surface.
Walk-in cooler shelves with rust that has pitted the surface.
Jul 16, 2024■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 26 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 Intermediate13 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. Dishmachine chlorine sanitizer reading 10ppm. Operator setup three-compartment sink. Chlorine sanitizer reading 50ppm
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee checking sanitizer in dishmachine return to cooks line and engage in food preparation, touching clean utensils. Discussed with operator proper hand-hygiene techniques. Will email DBPR Form 5030-159. Wearing Gloves The Right Way.
Roach activity present as evidenced by live roaches found. 8 live roaches on storage shelf in corner of kitchen. 2 live roaches behind food warmer on cooks line.
Roach excrement and/or droppings present. 1 roach excrement on storage shelf in corner of kitchen.
Rodent activity present as evidenced by rodent droppings found. 2 rodent droppings on floor underneath table in warewashing area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in coolers on cooks line at 1:45 p.m. Establishment is in the process of closing. Operator moved items to walk-in cooler. a. raw shrimp (52F - Cold Holding); b. raw calamari (47F - Cold Holding); c. cut tomatoes (47F - Cold Holding) d. cooked lobster (53F - Cold Holding); e. cooked pork sausage (52F - Cold Holding); f. cooked crab (52F - Cold Holding); g. raw oysters (54F - Cold Holding) Will email DBPR Form HR 5030-106. Cold Holding
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. From cooks line at 1:50pm. Establishment is in the process of closing. Operator placed item in walk-in cooler a. cooked corn (75F - Hot Holding) Discussed time as a public health control as an option. Will email DBPR Form 5022-090. Time As A Public Health Control.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water hose connected to y-splitter at mop sink without vacuum breaker.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 1. Greg Feron hired more than 30 days ago without CFM.
Handwash sink used for purposes other than handwashing. Hand wash sink at wait station has ice dumped inside bowl.
No paper towels or mechanical hand drying device provided at handwash sink next to prep sink in kitchen.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1. Kamella Rojas hired more than 60 days ago.
No proof provided that recently hired food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Will email DBPR Form 5030-103. Employee Health Food Reporting Agreement.
All reach-in coolers interior/shelves have accumulation of soil residues.
Bowl or other container with no handle used to dispense food. Single-serve bowls without handles used as scoops in multiple containers of flour, rice, and cornmeal on storage shelf in corner of kitchen.
Cardboard used to line bottom shelf of prep table on cooks line.
Ceiling tile shows damage or is in disrepair in dry-storage room.
Cutting board on reach-in cooler on cooks line across from fat-fryers has cut marks and is no longer cleanable.
Dead roaches on premises. 1 dead roach behind ice machine at wait station. 2 dead roaches behind warmer on cooks line. 11 dead roaches on floor in dry-storage room.
Equipment in poor repair. Bottom shelves of all prep tables in kitchen are rusted.
No conspicuously located ambient air temperature thermometer in holding unit across from boiler on cooks line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in coolers doors on cooks line.
Reach-in cooler across boiler shelves with rust that has pitted the surface.
Three ceiling tiles missing in dry-storage room.
Unwrapped single-service utensils stored at to-go station not presented so that only the handles are touched.
Walk-in cooler shelves with rust that has pitted the surface.
Mar 22, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on hose bib to the left of hand wash sink on kitchen line.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table has built up food debris.
Oyster tag removed from original container prior to container being emptied.
Oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Oyster tags not marked with last date served.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in chest freezer in kitchen.
Walk-in cooler and walk in freezer shelves with rust that has pitted the surface.
Mar 19, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 15 violations recorded, 2 high priority.
2 High priority6 Intermediate7 Basic
Show 15 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler: calamari (48F - Cold Holding); raw shelled eggs (48F - Cold Holding); raw chicken (48F - Cold Holding) Manager moved items to walk in freezer. On cook line: milk ( - Cold Holding)
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on hose bib to the left of hand wash sink on kitchen line.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked chicken, cooked corn and cooked potatoes cooling in walk in cooler covered by Saran Wrap.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table has built up food debris.
Handwash sink used for purposes other than handwashing. Hand wash sink on cook line used to dump ice.
Oyster tag removed from original container prior to container being emptied.
Oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Oyster tags not marked with last date served.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in server station area has mold like substance.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 53 dead and trapped flies in light control,device by back door. Employee removed and sanitized.
Covered waste receptacle not provided in women's bathroom.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in chest freezer in kitchen.
Walk-in cooler and walk in freezer shelves with rust that has pitted the surface.
Wet mop not stored in a manner to allow the mop to dry in mop bucket at server station area.
Working containers of food removed from original container not identified by common name. Flour removed from original container in kitchen not labeled.
Feb 19, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate7 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler: cooked chicken (48F - Cold Holding); raw shrimp (48F - Cold Holding); raw chicken (48F - Cold Holding) Manager moved items to walk in freezer. Temperatures taken again: cooked chicken (40F - Cold Holding); raw shrimp (38F - Cold Holding); raw chicken (41F - Cold Holding) On cook line milk used as batter prep: milk (58F - Cold Holding) Employee put ice in milk. Temperature taken again: milk (42F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table has built up food debris. Cutting boards in reach in cooler on cook line have built up food debris.
Oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Oyster tags not marked with last date served.
Oysters tag removed from original container prior to container being emptied.
Covered waste receptacle not provided in women's bathroom.
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 table above three compartment sink where shrimp is thawing. Manager removed.
No handwashing sign provided at a hand sink used by food employees on cook line.
Time/temperature control for safety food thawed in an improper manner. Shrimp not thawing under running water at three compartment sink. Manager corrected.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution in waitresses area at 0 ppm chlorine. Manager corrected to 100 ppm chlorine.
Working containers of food removed from original container not identified by common name. Flour removed from original container in kitchen and not properly labeled.
Feb 6, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
5 High priority6 Intermediate8 Basic
Show 19 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Poultry (47F - Cooling)at 12:05 pm cooling previous afternoon in walk in cooler - see stop sale - reviewed cooling procedures and temperature monitoring with manager
Raw animal food ( raw chicken ) stored over unwashed produce in walk in cooler - Reviewed with manager. Manager rearranged food.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Poultry (47F - Cooling)at 12:05 pm cooling previous afternoon in walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - seafood 47, calamari 46 F in walk in cooler.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed at bar. Manager changed solution - recheck 100 ppm chlorine
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Reviewed with manager
Clam/mussel/oyster tags not marked with last date served. Reviewed with manager
Clams/mussels tag removed from original container prior to container being emptied in double door cooler opposite fryers at cook line. Reviewed with manager
Food-contact surface soiled with food debris, mold-like substance or slime. -Soiled can opener on prep table in back kitchen.
Handwash sink not accessible for employee use at all times. Scrub pad inside cook line hand wash sink - reviewed with manager hand wash sinks must be accessible and used for hand washing only
Handwash sink used for purposes other than handwashing. - ice cubes inside hand wash sink at beverage station and in bar area - Reviewed with manager hand wash sinks are for washing hands only
Food ( boxes of margarine ) stored on floor in center walk in cooler - Boxes of seafood on floor in walk in freezer. Reviewed food storage with manager
Accumulation of 35 dead flying insects in control devices in back kitchen area in corner area - manager removed flying insects and cleaned control device
Covered waste receptacle not provided in women's bathroom.
Current Hotel and Restaurant license not displayed.
Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler. Reviewed with manager.
No handwashing sign provided at a hand sink used by food employees at cook line
Opened employee beverage container in a cold holding unit with food to be served to customers at bar
Time/temperature control for safety food thawed in an improper manner. - frozen chicken thawing on tray in food prep area at room temperature - reviewed thawing methods with manager - chicken placed under running cold water
Jan 17, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves no hand wash. Educated employee and he washed hands.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting of plastic cups on server station.
Jan 16, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 15 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority3 Intermediate9 Basic
Show 15 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves no hand wash. Educated employee and he washed hands.
Live rodent present. Live rodent running in dining room with public present.
Rodent activity present as evidenced by rodent droppings found. 2 rodent droppings next to a open drain in ice machine area.
Clam/mussel/oyster tags not marked with last date served. Multiple tags no date mark. Educated employee on proper date tagging when done with box of oysters.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns and soda fountain soiled with black mold like debris.
Handwash sink not accessible for employee use at all times. Scratch pad in hand sink. Employee removed scratch pad.
Bowl or other container with no handle used to dispense food. Bowl used in rice no handle. Employee removed.
Drain cover(s) missing. Drain cover missing in ice machine area of kitchen.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting of plastic cups on server station.
Floor soiled/has accumulation of debris. Floor soiled in wait station ice machine area.
In-use knife/knives stored in cracks between pieces of equipment. Knife between deli reach in cooler and prep table on cook line. Employee removed knife.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop touching corn starch in bulk container in front of kitchen. Employee removed scoop.
Single-service articles not stored inverted or protected from contamination. Take out containers not inverted on cook line. Employee inverted containers.
Stored food not covered. Stored foods not covered in walk in cooler shucked half shell oysters. Employee covered
Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on cutting board in kitchen.
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.