SEASIDE SUBS
1645 SE 3 CT
Overall Food Safety Rating
★★★★☆ (4.2/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 4/3/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/3/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/1/2024
High Priority
0
Intermediate
2
Basic
2
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable at the flip top cooler in the kitchen. Warning
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board and slicer in the kitchen. Corrected On-Site
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator conducting souls vide roast beef, no HACCP or variance. Repeat Violation Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled, near the hand-sink at the front counter. Operator labeled bleach. Corrected On-Site
Food safety inspection conducted on 2/1/2024 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).
Inspection on 11/8/2023
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Coleslaw, macaroni salad, and potato salad in the self serve reach in cooler in the dining room.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth by the hand sink at the front counter. Operator removed. Corrected On-Site
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Per operator establishment conducts soups vide in roast beef. Provided special process guidance.
Food safety inspection conducted on 11/8/2023 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).