SEAWEED
2819 WEST BAY DR
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 12/3/2024
High Priority
6
Intermediate
3
Basic
9
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Located outside in rear of establishment.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. single-serv bowl without handle stored in cooked corn in reach-in cooler on cooks line. Operator removed bowl. Corrected On-Site
- 24-28-4:Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Clean plates in bar area exposed to drip when reaching for paper towels to dry hands. Employee removed paper towels from above plates. Corrected On-Site
- 14-71-4:Basic - Duct tape used to repair ice machine radiator door.
- 10-08-5:Basic - Ice scoop handle in contact with ice being served to the public in bar area. Operator removed scoop from ice. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors on cooks line.
- 14-33-4:Basic - Reach-in cooler across from gas stove on cooks line shelves with rust that has pitted the surface.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler on cooks line.
- 08B-62-4:Basic - Unprotected ice machine in a customer/nonsecure area. Located in rear establishment without lock. Discussed with operator protecting ice machine.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Two 1lb can of red peppers is dented at seams on dry-storage shelf. 20oz can of pineapple slices is dented at seam. Observe operator discard cans. Corrected On-Site
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee leave sushi bar area with gloves on to prepare wiping cloth bucket then return to bar area and begin engaging in food preparation preparing sushi with removing gloves and washing hands. Discussed with operator proper hand-hygiene techniques. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From front expo line at 4:40pm. Operator refilled container with ice. a. crab (53F - Cold Holding) **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. From cooks line at 4:25pm. Operator turned heat up on stove. Re temp at 5:15pm a. cream sauce (119F - Hot Holding) 171f b. demi-glaze sauce (123F - Hot Holding) 176f Will email DBPR Form 5030-009. Reheating For Hot Holding Procedures. Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Water hose connected to water faucet without vacuum breaker in ware washing area.
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water hose connected to water faucet at mop sink without vacuum breaker.
- 53A-04-6:Intermediate - 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/
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line are stained with black substance.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Scrub pads stored in bowl of hand wash sink at sushi bar. Employees removed scrub pads. Ice dumped inside bowl of hand wash sink in bar area. Employee burned ice. Corrected On-Site Repeat Violation
Food safety inspection conducted on 12/3/2024 revealed 18 total violations (6 high priority, 3 intermediate, 9 basic).
Inspection on 5/23/2024
High Priority
0
Intermediate
5
Basic
2
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food ( ice cream ) stored on floor in walk in cooler. Manager rearranged food Corrected On-Site
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit ( walk in freezer ) with food to be served to customers. Manager removed employee drink Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice cubes inside hand wash sink in kitchen . Reviewed with manager hand wash sinks are for washing hands only
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 01C-03-4:Intermediate - Oyster tags not marked with last date served. Reviewed with manager
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled at back kitchen area . Reviewed with manager .
Food safety inspection conducted on 5/23/2024 revealed 7 total violations (0 high priority, 5 intermediate, 2 basic).
Inspection on 10/13/2023
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at fry station Cutting boards on reach-in coolers on cook line. Repeat Violation Warning - From follow-up inspection 2023-10-13: **Time Extended**
Food safety inspection conducted on 10/13/2023 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 10/11/2023
High Priority
4
Intermediate
2
Basic
6
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine bin located outside in rear of establishment soiled with a brown like substance. Repeat Violation Warning
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl without handle stored in flour container located in dry-storage. Operator removed bowl. Corrected On-Site Repeat Violation Warning
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at fry station Cutting boards on reach-in coolers on cook line. Repeat Violation Warning
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at bar located outside in front of entrance. Emailed operator employee hand wash sign. Repeat Violation Warning
- 33-16-4:Basic - Open dumpster lid. Operator closed lid. Corrected On-Site Warning
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on reach-in coolers located on cook line not labeled by common name. Warning
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dish washer handle soiled dishes and the retrieve clean dishes from dish machine. Discussed with operator proper hand-hygiene techniques. Employee re washed and sanitized dishes. **Corrective Action Taken** Repeat Violation Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler located near fat-fryer at 5:00pm raw shrimp (70F - Cold Holding); (octopus (70F - Cold Holding); raw fish (52F - Cold Holding); raw chicken (44F - Cold Holding) Reach-in cooler located on cook line at 5:18pm cooked pasta (53F - Cold Holding) Expo area at 5:38pm blue cheese dressing (53 - Cold Holding) Operator placed items in ice bath Re temp at 6:10pm a. raw shrimp 41f b. Octopus 40f c. Raw fish 40f d. Raw chicken 36f e. Cooked pasta 38f f. Blue cheese dressing 40f g. Blue cheese dressing 41f Corrected On-Site Repeat Violation Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line at 5:28pm butter (95F - Hot Holding) Operator placed butter on stove to re heat. Discussed using time as a public health control. Re temp butter at 6:15pm a. Butter 138f Corrected On-Site Warning
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose connected to faucet without backflow preventer at mop located in rear outside of establishment. Operator placed hose on backflow preventer. Corrected On-Site Warning
- 11-27-4:Intermediate - 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 operator written procedures for clean-up of vomit and diarrheal. Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink near fat-fryer has a container with a boiled egg stored in bowl and a wet wiping cloth. Operator removed items. Discussed with operator the purpose of hand washing sinks. Hand wash sink in bar area and wait station has ice inside of bowl. Operator melted ice. Corrected On-Site Warning
Food safety inspection conducted on 10/11/2023 revealed 12 total violations (4 high priority, 2 intermediate, 6 basic).