DirtyFLRestaurant Inspection Data

TIN FISH BOCA

9101 LAKERIDGE BLVD STE 1-3

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 8/1/2024

Inspection #: Visit ID: 8729740

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.
  • 06-09-1:Basic - 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 tuna still partially frozen thawing in sealed commercially processed ROP, operator opened packaging Corrected On-Site
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employee eating in ware washing area. Discussed with operator
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handling raw shrimp with bare hands then proceed to handle cut cabbage with bare hands without first washing hands. Discussed with operator, operator discarded cabbage and instructed employee to wash hands.
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handling raw shrimp with bare hands then proceed to handle cut cabbage with bare hands without first washing hands. Discussed with operator, operator discarded cabbage and instructed employee to wash hands. See Stop Sale
  • 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handling raw shrimp with bare hands then proceed to handle cut cabbage with bare hands without first washing hands.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. All soda guns at bar soiled.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used as prep sink in prep area. Operator removed prep items. Discussed with operator. Observed employee using cook line hand wash sink to wash lettuce. Discussed with operator
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection. Operator ordered at time of inspection **Corrective Action Taken** Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line hand wash sink. Operator refilled Corrected On-Site
  • 53B-13-5:Intermediate - 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.

Inspection Date: 3/14/2024

Inspection #: Visit ID: 8631039

  • 53A-03-7:Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Jose Anselmi 3-5-19 Warning - From follow-up inspection 2024-03-14: Next unannounced **Time Extended**
  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection Warning - From follow-up inspection 2024-03-14: Next unannounced **Time Extended**

Inspection Date: 3/12/2024

Inspection #: Visit ID: 8594093

  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator called for service **Corrective Action Taken** Warning
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment serves wild caught snapper raw for ceviche. Operator unable to provide parasite destruction at time of inspection Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored above ready to eat mushrooms in 4 drawer cook line cooler. Operator reorganized. Raw fish stored above cooked egg plant in 1 door stainless reach in cooler. Operator reorganized Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic in oil (68F); butter (74F) being held at room temperature on cook line. Operator states items have been out for more than 4 hours. Discussed TPHC with operator. Provided written procedure. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic in oil (68F); butter (74F) being held at room temperature on cook line. Operator states items have been out for more than 4 hours. Discussed TPHC with operator. Provided written procedure. See Stop Sale Warning
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Jose Anselmi 3-5-19 Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection Warning
  • 02A-01-4:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided to operator and operator posted Corrected On-Site Warning