THE FISH DEPOT BAR AND GRILLE
511 N E 4 ST
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 9/16/2023
High Priority
2
Intermediate
2
Basic
0
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 12A-16-4:High Priority - - From initial inspection : High Priority - Cook began working with food, handling clean equipment and utensils,without first washing hands. Cook opened refrigerator and took food out.. No potable water available. Water repaired later by plumber during inspection. Repeat Violation Admin Complaint - From follow-up inspection 2023-09-16: Cook began working and setting up food containers with kimchi and salsa without washing hands. Admin Complaint
- 01B-13-4:High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Fish 43F-50F . Tuna 41F, in cooler on ice. Thawed inside package over night. Repeat Violation Admin Complaint - From follow-up inspection 2023-09-16: No vacuum packaged fish.
- 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Repeat Violation Admin Complaint - From follow-up inspection 2023-09-16: Katteal Campbell person in charge. Admin Complaint
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation Admin Complaint - From follow-up inspection 2023-09-16: 3 employees no training have been working here more than one year. Admin Complaint
Food safety inspection conducted on 9/16/2023 revealed 4 total violations (2 high priority, 2 intermediate, 0 basic).
Inspection on 9/15/2023
High Priority
4
Intermediate
7
Basic
3
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 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. Fish 43°F-50°F . Tuna 41°F, in cooler on ice. Thawed inside package over night. See stop sale. Repeat Violation Admin Complaint
- 14-11-5:Basic - Equipment in poor repair. Stand up cooler not working , rusted no food inside. Low boy next to triple sink frozen up. Foods still in temperature, may have to be moved. Repeat Violation Admin Complaint
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler next to triple sink. Warning
- 12A-16-4:High Priority - Cook began working with food, handling clean equipment and utensils,without first washing hands. Cook opened refrigerator and took food out.. No potable water available. Water repaired later by plumber during inspection. Repeat Violation Admin Complaint
- 27-12-4:High Priority - Establishment operating with no potable running water. Plumber on premises during inspection. At the end of inspection potable water provided. Corrected On-Site Repeat Violation Admin Complaint
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Fish 43°F-50°F . Tuna 41°F, in cooler on ice. Thawed inside package over night. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kimchi 48°F, salsa 51°F, coleslaw 50°F, sliced tomatoes 60°F, on counter in ice bath. Ice has melted. Cook stated items were not prepped or cooked today. He removed foods from cooler 1.5 hours ago. Recommend to fill container with fresh ice. Cook replaced ice and rechecked at the end of inspection temperatures have gone down below 45°F.Repeat Violation Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. #1: Fish 59°F, chicken 50°F, cheese 53°F, sour cream 55°F, live clams 61°F, live oysters 55°F, calamari 55°F, in Walk in cooler #1. All items in cooler over night. Not prepped or cooked today. Cooler frozen up. Repeat Violation Admin Complaint
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Conch batter in low boy next to triple sink. Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times dishes and towels in sink next to entrance. Cook removed. Corrected On-Site Warning
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Repeat Violation Admin Complaint
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at entrance. Cook provided. Corrected On-Site Repeat Violation Admin Complaint
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Warning
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation Admin Complaint
- 31B-03-4:Intermediate - No soap provided at handwash sink at entrance to kitchen. Cook provided. Corrected On-Site Repeat Violation Admin Complaint
Food safety inspection conducted on 9/15/2023 revealed 14 total violations (4 high priority, 7 intermediate, 3 basic).