BROTULAS SEAFOOD HOUSE AND STEAMER
210 HARBOR BLVD #D
Overall Food Safety Rating
★★★½☆ (3.5/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 4/15/2025
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 36-36-4:Basic - Ceiling tiles missing and in disrepair. Down stairs prep area Repeat Violation
Food safety inspection conducted on 4/15/2025 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 11/21/2024
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 11/21/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/12/2024
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Lower food preparation and storage area. Above upstairs dish machine.
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Heat sanitizing dishwasher less than 180F at manifold and less than 160F at dish surface x 3 attempts. Warning
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Lower level walk in freezer Repackaged raw chicken over raw seafood. Raw chicken relocated during the inspection Corrected On-Site
Food safety inspection conducted on 11/12/2024 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 4/5/2024
High Priority
2
Intermediate
2
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles throughout downstairs prep area not smooth/non-porous. Tiles missing at bottom of downstairs kitchen stairwell. Repeat Violation
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at left side of kitchen door leading to outside. Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on floor of walk in freezer. One whole package of processed ham has ice buildup. Item was thrown away by managers.
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Ice buildup on floor of walk in freezer. One whole package of processed ham has ice buildup. Item was thrown away by managers.
- 01B-04-5:High Priority - Stop Sale issued due to food originating from an unapproved source. Raw shucked oysters on speed rack in walk in cooler do not have proper label. Employee stated label was thrown away.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. No tags from last 90 days marked with last date served.
- 01C-04-4:Intermediate - Container of raw pre-shucked clams/mussels/oysters does not have a proper label. See stop sale. Raw shucked oysters on speed rack in walk in cooler do not have proper label. Employee stated label was thrown away.
Food safety inspection conducted on 4/5/2024 revealed 7 total violations (2 high priority, 2 intermediate, 3 basic).
Inspection on 2/13/2024
High Priority
0
Intermediate
0
Basic
4
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 36-36-4:Basic - Ceiling tiles missing. Ware-wash area and bottle hallway at door. Repeat Violation
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Bottom hallway door
- 36-22-4:Basic - Floor area(s) covered with standing water. Floor at cook line ice machine- in close proximity to electrical Box / feeds. Standing water removed during the inspection. Discussion conducted with manager's reference potential shock hazard.
- 14-69-4:Basic - Ice buildup in bottom walk-in freezer. Heavy ice buildup observed.
Food safety inspection conducted on 2/13/2024 revealed 4 total violations (0 high priority, 0 intermediate, 4 basic).
Inspection on 12/14/2023
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 12/14/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/7/2023
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-56-4:Intermediate - - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature . Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Manifold temperature less than 180F , dish surface less than 160F / Chlorine 0 ppm Warning - From follow-up inspection 2023-12-07: Upon callback O ppm chlorine Max temperature per gage 140F Heat strip indicator showing less than 160 at dish surface. Operator advised to set up a sanitizer station at triple sink . D6DM notified **Time Extended**
Food safety inspection conducted on 12/7/2023 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 11/29/2023
High Priority
1
Intermediate
4
Basic
1
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-36-4:Basic - Ceiling tiles missing above ware wash area and downstairs hall . Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line low boys - grit cakes 44/45, crab cakes 46/50F less than 4 hrs. Items iced to facilitate rapid cooling during the inspection. **Corrective Action Taken**
- 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature . Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Manifold temperature less than 180F , dish surface less than 160F / Chlorine 0 ppm Warning
- 01C-03-4:Intermediate - Oyster tags not marked with last date served and not maintained in chronological order.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tuna dip in walk in cooler Confirmed less than 7 days Advised operator to place accurate dat markings
- 01C-04-4:Intermediate - Trays of raw pre-shucked oysters do not have a proper label. Expo and cook line Oyster tags on hand - stop sale no required
Food safety inspection conducted on 11/29/2023 revealed 6 total violations (1 high priority, 4 intermediate, 1 basic).