FENWAY HOTEL
453 Edgewater Drive
Florida, 34698
Heath Side Villas
Pinellas County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 3/14/2025
High Priority
3
Intermediate
2
Basic
0
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 03G-04-5:High Priority - - From initial inspection : High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Salmon ROP done on site not kept frozen, delivered fresh RPO packaged and kept not frozen See stop sale **Warning** - From follow-up inspection 2025-03-14: Salmon in reduced oxygen packaging in the walk in cooler half thawed in reduced oxygen packaging. See stop sale. **Admin Complaint**
- 03G-05-5:High Priority - - From initial inspection : High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. See Stop Sale **Warning** - From follow-up inspection 2025-03-14: Salmon in reduced oxygen packaging done on site only has date marked on package. No label stating to keep fish frozen until time of use on package. **Admin Complaint**
- 01B-13-4:High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Salmon and eel ROP packaging no approved HACCP or process waiver. See stop sale **Warning** - From follow-up inspection 2025-03-14: Stop sale issued for salmon in reduced oxygen packaging. **Time Extended**
- 03G-19-5:Intermediate - - From initial inspection : Intermediate - Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature. **Warning** - From follow-up inspection 2025-03-14: Operator has purchased monitoring system but it is not installed yet. **Time Extended**
- 03G-43-2:Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. **Warning** - From follow-up inspection 2025-03-14: Operator is placing cooked salmon in reduced oxygen packaging on site and does nitrogen have an approved process waiver. They have submitted a HACCP plan, but it is not yet approved. **Admin Complaint**
Food safety inspection conducted on 3/14/2025 revealed 5 total violations (3 high priority, 2 intermediate, 0 basic).
Inspection on 1/10/2025
High Priority
4
Intermediate
4
Basic
0
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Salmon ROP done on site not kept frozen, delivered fresh RPO packaged and kept not frozen See stop sale **Warning**
- 03G-05-5:High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. See Stop Sale **Warning**
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. **Warning**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Salmon and eel ROP packaging no approved HACCP or process waiver. See stop sale **Warning**
- 03G-19-5:Intermediate - Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature. **Warning**
- 03G-09-5:Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. **Warning**
- 03G-43-2:Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. **Warning**
- 03G-18-5:Intermediate - Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food. **Warning**
Food safety inspection conducted on 1/10/2025 revealed 8 total violations (4 high priority, 4 intermediate, 0 basic).