TIMOTI'S SEAFOOD SHAK
21 North 3rd Street
Florida, 32034
Nassau County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 2/25/2025
High Priority
2
Intermediate
1
Basic
6
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. In upstairs storage area, blue tank in storage area not secured.
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employees at front counter drinking out of open cans. Drinks poured into cups and lids placed on cups. **Corrected On-Site**
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Two cooks working on cook line in kitchen.
- 36-24-5:Basic - Hole in or other damage to wall. Wall by rear exit door in kitchen. **Repeat Violation**
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Single use boxes at front counter area. Boxes moved and stored correctly. **Corrected On-Site**
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Concrete floor in kitchen. **Repeat Violation**
- 01B-19-5:High Priority - Time/temperature control for safety food controlled by time is beyond its four hour limit. See stop sale. Container of white rice stored on back prep table time marked at 1100. Inspector notes product still in use at 1530. Rice discarded.
- 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Container of white rice stored on back prep table time marked at 1100. Inspector notes product still in use at 1530. Rice discarded.
- 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. In front reach in cooler, ranch dressing date marked 2/8. Manager states that ranch dressing was incorrectly date marked and dressing was actually prepared 2/22. Dressing properly dated. **Corrected On-Site**
Food safety inspection conducted on 2/25/2025 revealed 9 total violations (2 high priority, 1 intermediate, 6 basic).
Inspection on 9/30/2024
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 9/30/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/24/2024
High Priority
3
Intermediate
0
Basic
6
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. No rinse step being utilized correctly. Rinse sink step up to be used in proper order. **Corrected On-Site**
- 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in upstairs dry storage area.
- 36-24-5:Basic - Hole in or other damage to wall/ceiling. Ceiling in upstairs storage area. Walls in upstairs restroom.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cabinet area below drink dispenser in dining area.
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Entire kitchen floor is unsealed.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour in prep area. Manager labeled. **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In front counter reach in cooler, ranch dressing, coleslaw stored overnight 51F. Items discarded. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In front counter reach in cooler, ranch dressing, coleslaw stored overnight 51F. Items discarded. See stop sale. On cook line in kitchen, chicken, cut lettuce, cut cabbage, beans 49F. All items placed into service approximately 2.75 hours prior. All items moved to walk in cooler to cool. **Warning**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter steam well, two (2) containers of soup 107F. Soup began hot holding approximately 2.5 hours prior. Soup removed to be reheated. **Corrective Action Taken**
Food safety inspection conducted on 9/24/2024 revealed 9 total violations (3 high priority, 0 intermediate, 6 basic).