SEAWEED
2819 WEST BAY DR
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 1 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).