BROTULAS SEAFOOD HOUSE AND STEAMER

210 HARBOR BLVD #D

★★★½☆ (3.5/5)

Based on 8 health inspection reports

All Inspection Reports

Inspection #: Visit ID: 10718091

36-36-4:Basic - Ceiling tiles missing and in disrepair. Down stairs prep area Repeat Violation

Inspection #: Visit ID: 10717746

Inspection #: Visit ID: 8737545

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

Inspection #: Visit ID: 8647634

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.

Inspection #: Visit ID: 8561555

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.

Inspection #: Visit ID: 8568743

Inspection #: Visit ID: 8561400

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**

Inspection #: Visit ID: 8358657

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