NORTHSIDE SEAFOOD RESTAURANT
With 7 documented inspections, NORTHSIDE SEAFOOD RESTAURANT in CHATTAHOOCHEE has achieved a 3.9/5 food safety rating. Food safety practices have remained consistent.
Last inspection: 2 months ago · 7 reports on file
Main Street
Florida, 32324
Gadsden County County
Overall Food Safety Rating
★★★½☆ (3.9/5)
Based on 7 health inspection reports
All Inspection Reports
2/2/2026· 2mo ago
Visit ID: 13578798
Met Inspection Standards- N/A:No Violations Were Observed
11/18/2025· 4mo ago
Visit ID: 10907313
Met Inspection Standards- N/A:No Violations Were Observed
4/30/2025· 11mo ago
Visit ID: 8724797
Met Inspection Standards2 basic
9/5/2024· 1y 7mo ago
Visit ID: 8881161
Met Inspection Standards3 basic
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap between screen doors in back exit door.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in reach in freezers.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled with grease and food throughout kitchen.
3/8/2024· 2y 1mo ago
Visit ID: 8531253
Met Inspection Standards1 high, 1 int, 2 basic
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jacket, and purse on prep table in kitchen. Operator removed jacket, and purse during time of inspection. Corrected On-Site
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed grease accumulated on ceiling hood.
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee wash hands for 7 seconds.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
10/23/2023· 2y 5mo ago
Visit ID: 8533355
Met Inspection Standards- N/A:No Violations Were Observed
10/19/2023· 2y 6mo ago
Visit ID: 8387839
Follow-up Inspection Required4 high, 5 basic
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated with dust.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. To go plates not inverted in back prep area.
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed grease dripping on the edge of hood. Operator cleaned grease off hood during time of inspection. Corrected On-Site Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish, shrimp, chicken thawing in ice. Operator placed shrimp, chicken, fish in cooler during time of inspection. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on prep table. Operator placed wiping cloth in sanitizing solution during time of inspection. Corrected On-Site
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License made current during time of inspection.Corrected On-Site Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed chicken over mullet in deep freezer.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomatoes 50F Coleslaw 49F less than 4 hours. Operator iced tomatoes and coleslaw during time of inspection. **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. Observed cooked onions at 116F less than 4 hours. Operator placed onions on stove for hot holding during time of inspection. **Corrective Action Taken**