EAST PASS SEAFOOD AND OYSTER HOUSE

56 Harbor Boulevard

Florida, 32541

Okaloosa County County

★★★½☆ (3.5/5)

Based on 6 health inspection reports

All Inspection Reports

Inspection #: Visit ID: 10819693

Inspection #: Visit ID: 10709592

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. 0 ppm chlorine x3 attempts ( max temperature 145F ) Warning

Inspection #: Visit ID: 10709380

Inspection #: Visit ID: 8756702

38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Florescent lights above ware washing area.
29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink Repeat Violation
31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Front line / Expo handwashing sink out of service . Warning

Inspection #: Visit ID: 8534930

36-36-4:Basic - Ceiling tile missing. Exterior storage room off kitchen.
29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink

Inspection #: Visit ID: 8367306

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. Walk in cooler ROP mahi and snapper 38/40F
36-22-4:Basic - Floor area(s) covered with standing water. Ware wash area
29-11-4:Basic - Water leaking from drain pipe at expo hand wash sink.
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Expo line under counter reach in cooler - Raw shucked oysters over cooked shrimp. Cooked shrimp moved during the inspection. No cross contamination observed at time of the inspection. Corrected On-Site Repeat Violation
03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Line hot hold Mashed potatoes 129/130F less than 4 hrs. Advised chef to reheat to 165F or above and hot hold at or above 135F Chef reheated potatoes during the inspection **Corrective Action Taken**