CAJUN JIMMYS SEAFOOD SELLER LLC
300 SE US HWY 19 STE 300
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 11/8/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2024-09-05: **Time Extended** - From follow-up inspection 2024-11-08: **Time Extended**
Food safety inspection conducted on 11/8/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 9/5/2024
High Priority
0
Intermediate
3
Basic
4
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-06-4:Basic - - From initial inspection : Basic - 63 dead flies on floor in refrigerated food storage trailer. Operator cleaned and sanitized during inspection. **Corrected On-Site** - From follow-up inspection 2024-09-05: 15 dead flies in refrigerated food trailer. Operator cleaned and sanitized the area. **Time Extended** **Corrected On-Site**
- 14-38-4:Basic - - From initial inspection : Basic - Food storage container cracked or broken. Multiple food storage containers in poor condition throughout kitchen area - From follow-up inspection 2024-09-05: **Time Extended**
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2024-09-05: **Time Extended**
- 29-11-4:Basic - - From initial inspection : Basic - Water leaking from faucet in kitchen prep area. - From follow-up inspection 2024-09-05: **Time Extended**
- 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. - From follow-up inspection 2024-09-05: **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No employees have proof of employee reporting agreement - From follow-up inspection 2024-09-05: **Time Extended**
- 16-53-4:Intermediate - - From initial inspection : Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Water temperature 86F recheck 130F **Corrected On-Site** - From follow-up inspection 2024-09-05: 90F **Time Extended**
Food safety inspection conducted on 9/5/2024 revealed 7 total violations (0 high priority, 3 intermediate, 4 basic).
Inspection on 9/4/2024
High Priority
4
Intermediate
4
Basic
10
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-06-4:Basic - 63 dead flies on floor in refrigerated food storage trailer. Operator cleaned and sanitized during inspection. **Corrected On-Site**
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Souffle cup in rice in cook line area
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink stored on top of dish machine. Employee removed . Employee drink in reach in cooler. Employee removed. **Corrected On-Site**
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Lunchbox in cooler. Employee moved. **Corrected On-Site**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food in cook line area
- 14-38-4:Basic - Food storage container cracked or broken. Multiple food storage containers in poor condition throughout kitchen area
- 08B-38-4:Basic - Food stored on floor. Multiple cases in refrigerated trailer storage area. Employee moved to shelf. **Corrected On-Site**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Multiple tongs hung on oven and fryer door handle. Operator removed. **Corrected On-Site**
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 29-11-4:Basic - Water leaking from faucet in kitchen prep area.
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes then started putting clean dishes away without handwashing. Discussed with employee who washed hands. **Corrective Action Taken**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cream cheese stuffing with gator and crawfish (53F - Cold Holding); cooked onions and peppers (54F - Cold Holding); roast beef (54F - Cold Holding); cooked pasta (60F - Cold Holding); raw bacon (51F - Cold Holding); shredded Colby jack (54F - Cold Holding); provolone (49F - Cold Holding); mahi (49F - Cold Holding); grouper (51F - Cold Holding); shrimp (50F - Cold Holding); raw chicken breasts (49F- Cold Holding); raw hamburger patties (48F - Cold Holding); raw shrimp (54F - Cold Holding); New York strips (48F - Cold Holding) shredded lettuce (49F - Cold Holding); shucked oysters (48F - Cold Holding); crab claws (50F - Cold Holding); shredded crab meat (48F - Cold Holding) butter pads (53F - Cold Holding) butter (46F - Cold Holding); New York strips (49F - Cold Holding); shredded cabbage (46F - Cold Holding); canned crab (48F - Cold Holding)
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler drawers under grill, see stop sale- Cream cheese stuffing with gator and crawfish (53F - Cold Holding); cooked onions and peppers (54F - Cold Holding); roast beef (54F - Cold Holding); cooked pasta (60F - Cold Holding); raw bacon (51F - Cold Holding); shredded Colby jack (54F - Cold Holding); provolone (49F - Cold Holding); mahi (49F - Cold Holding); grouper (51F - Cold Holding); shrimp (50F - Cold Holding); raw chicken breasts (49F- Cold Holding); raw hamburger patties (48F - Cold Holding); raw shrimp (54F - Cold Holding); New York strips (48F - Cold Holding) In refrigerated trailer see stop sale- shucked oysters (48F - Cold Holding) ;butter (46F - Cold Holding); beef loin (49F - Cold Holding); shredded cabbage (46F - Cold Holding); canned crab (48F - Cold Holding) shredded lettuce (49F - Cold Holding); crab claws (50F - Cold Holding); shredded crab meat (48F - Cold Holding) On counter in cook line area- raw shrimp (51F - Cold Holding); crab stuffing (52F - Cold Holding); stuffing recheck 40F (53F - Cold Holding); chicken wings recheck 43F (53F - Cold Holding); cut green tomatoes recheck 44F (53F - Cold Holding) operator states items were removed from refrigeration at 11am. Employee moved items to freezer to rapidly chill. Wait station cooler see stop sale- butter pads (53F - Cold Holding)
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine sanitizer bucket over 200ppm. Employee emptied bucket. **Corrective Action Taken**
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- 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.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No employees have proof of employee reporting agreement
- 16-53-4:Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Water temperature 86F recheck 130F **Corrected On-Site**
Food safety inspection conducted on 9/4/2024 revealed 18 total violations (4 high priority, 4 intermediate, 10 basic).