DirtyFLRestaurant Inspection Data

THE SEA SOUTHEAST ASIAN BISTRO

16950 JOG ROAD STE 101S

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 5/29/2025

Inspection #: Visit ID: 10848880

  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm). Operator remade to Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler raw chicken stored above cooked eggs. Operator stored eggs properly. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in Flip top cooler #3 ; tofu (51F); chicken wontons (47F). Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator moved foods to walk in cooler to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 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 at fryer shrimp tempura 115F, stored under no temperature control. Operator placed shrimp tempura back into oven and reheated to 165F or higher. **Corrective Action Taken**

Inspection Date: 3/31/2025

Inspection #: Visit ID: 8894122

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in kitchen near dry storage area.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed opened employee container of coffee in reach in cooler with food for the store. Operator removed. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at cook line Raw tuna stored over ready to eat avocado. Operator stored properly. Observed at sushi bar low top cooler raw tuna stored over spicy mayo. Operator stored properly. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler #1 raw chicken (43-51F); raw beef (41-55F). Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator placed ice on foods. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed in handwashing sink scrubber found inside. Operator removed. Corrected On-Site

Inspection Date: 12/12/2024

Inspection #: Visit ID: 10741584

  • 24-14-4:Basic - Clean utensils stored between equipment and wall. Observed at sushi bar station long round utensil stored between wall and table. Operator removed. Corrected On-Site
  • 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 phone stored above bar station reach in cooler. Operator removed. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler across from stove shredded cabbage (52F - Cold Holding). Per operator food not prepared or portioned today. Food held in unit less than 4 hours. Operator removed food back to walk in cooler to quick chill. **Corrective Action Taken**
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit for dish machine.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for sushi rice. Provided operator with time as a public health control sheet.

Inspection Date: 9/19/2024

Inspection #: Visit ID: 8718829

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed throughout. Discussed with operator. Operator removed Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoops in standing of 77F. Operator discarded water and cleaned and sanitized utensils Corrected On-Site
  • 10-02-4:Basic - In-use utensil stored on soiled surface in between uses. Tongs stored in trash can in between uses. Operator moved tongs to ware washing area and cleaned and sanitized Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked egg (83F - Hot Holding) being held on cook line with no temperature control. Operator states egg was cooked 2.5 hours ago. Operator discarded cooked noodles (125F - Hot Holding) being held at room temperature for service. Operator states item has prepared less than 1 hour ago. Discussed with operator. Operator added to TPHC written procedure and time marked item to be discarded at the end of 4 hours Corrected On-Site

Inspection Date: 6/17/2024

Inspection #: Visit ID: 8694708

  • 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. Raw tuna, raw escolar commercially processed ROP thawing in sealed package. Items started thawing today, still partially frozen. Operator opened up packaging Corrected On-Site
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Staff meal being stored on expo line on cook line. Operator removed Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees personal items stored with clean cutting boards in ware washing area. Operator removed items, washed rinses and sanitized cutting boards Corrected On-Site
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked noodles cooked at 12:00 (2:45) (83F - Cooling); cooked chicken cooked at 12:00 (2:45) (78F - Cooling). Per operator items were cooked at 12:00 and have been held at room temperature. See Stop Sale.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked noodles cooked at 12:00 (2:45) (83F - Cooling); cooked chicken cooked at 12:00 (2:45) (78F - Cooling). Per operator items were cooked at 12:00 and have been held at room temperature.
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Sushi rice stored in dry storage temped at 90F at 3:10pm. Operator states item was prepared at 12:40. Operator time marked item to be discarded at 4:40 Corrected On-Site Repeat Violation Admin Complaint
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at sushi expo line. Operator provided Corrected On-Site

Inspection Date: 2/21/2024

Inspection #: Visit ID: 8608572

  • N/A:No Violations Were Observed

Inspection Date: 2/8/2024

Inspection #: Visit ID: 8477208

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food dust. Observed above cook line Warning
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0ppm. Operator called for service Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored on top of sauces, raw salmon stored above cooked ribs in 2 door stainless cook line reach in cooler. Operator reorganized Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sprouts in water (69F - Cold Holding) being held on cook line. Operator states sprouts have been out for 1 hour. Operator iced sprouts **Corrective Action Taken** Warning
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Sushi rice in prep area and at sushi line has no time marking. Operator states rice was cooked 2.5 hours ago. Operator time marked rice Corrected On-Site Warning
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM arrived at time of inspection Corrected On-Site Warning

Inspection Date: 8/18/2023

Inspection #: Visit ID: 8340584

  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.