TIN FISH BOCA
9101 LAKERIDGE BLVD STE 1-3
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 2 health inspection reports
All Inspection Reports
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