FLAGLER FISH COMPANY
180 South Daytona Avenue
Florida, 32136
Flagler Beach Trailer Park
Flagler County County
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 9 health inspection reports
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All Inspection Reports
Inspection on 8/30/2024
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 8/30/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/29/2024
High Priority
1
Intermediate
0
Basic
12
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Kitchen ice machine has black mold substance on all sides. Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile throughout kitchen are soiled.
- 35A-03-4:Basic - Dead roaches on premises. Observed 9 dead roaches in storage area behind restaurant. Person in charge swept up and discarded. **Corrective Action Taken** Warning
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Grease behind fryers.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor tiles throughout kitchen, dish washing area and ice area are missing/cracked trapping water. Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Both chest freezers in storage have ice buildup.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 128F. Person in charge reheated to proper temperature. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on outside of cook line is soiled.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sign next to dish machine is faded out.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on lettuce/desert cooler are soiled. Repeat Violation
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer buckets at 200+ ppm. Person in charge remade and it tested at 75ppm. Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. 2 sanitizer buckets on floor. Person in charge stored properly. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp thawing under running water 66F. Person in charge placed in freezer. **Corrective Action Taken** Repeat Violation
Food safety inspection conducted on 8/29/2024 revealed 13 total violations (1 high priority, 0 intermediate, 12 basic).
Inspection on 2/21/2024
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 2/21/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/19/2024
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler on cookline overnight; Cheese 50F, slaw 44F, salsa 44F, lettuce 49F, calamari 47F, shrimp, oysters 48F, green tomatoes, chive cheese, grits 49F, cooked shrimp 45F; ( - Cold Holding) In walk in cooler overnight; Butter, beef, steak 47F, calamari, crab cakes, slaw 45F, ; ( - Cold Holding) Repeat Violation Admin Complaint - From follow-up inspection 2024-02-19: In reach in cooler; Cheese, tomatoes slaw, lettuce, lobster, chicken, shrimp 61-63F. Admin Complaint
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cookline overnight; Cheese 50F, slaw 44F, salsa 44F, lettuce 49F, calamari 47F, shrimp, oysters 48F, green tomatoes, chive cheese, grits 49F, cooked shrimp 45F; ( - Cold Holding) In walk in cooler overnight; Butter, beef, steak 47F, calamari, crab cakes, slaw 45F, ; ( - Cold Holding) Repeat Violation Admin Complaint - From follow-up inspection 2024-02-19: In reach in cooler; Cheese, tomatoes slaw, lettuce, lobster, chicken, shrimp 61-63F. Cooler was turned off. In walk in cooler; ahi tuna, shrimp, steaks 36F. Admin Complaint
Food safety inspection conducted on 2/19/2024 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 2/12/2024
High Priority
5
Intermediate
3
Basic
13
Total
21
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice machines have black/mold like substance inside. 1 in server area and 1 in back storage area.
- 36-36-4:Basic - Ceiling tile missing. Ceiling tiles in kitchen are soiled. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table. Person in charge removed phone. Corrected On-Site Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Gaskets on large reach in cooler on cookline are torn. Door comes off when opened on left side of salad cooler.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor tiles throughout kitchen, dishwasher and server area have tiles and grout missing. Repeat Violation
- 36-11-4:Basic - Floors not maintained smooth and durable. Floors in back storage area not smooth and easily cleanable. Chunks of concrete on floor where they've knocked down a wall.
- 08B-38-4:Basic - Food stored on floor. Soda boxes on floor in dry storage area.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White reach in freezer on cookline has ice buildup. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs hanging from oven door. Person in charge removed. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on salad cooler are moldy.
- 29-08-4:Basic - Plumbing system in disrepair. Hand washing sink in back storage area is missing a connecting pipe to plumbing.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. French fries and potatoes thawing and not on time control. Person in charge time stamped. Shrimp, calamari thawing n standing water. Person in charge turned water on. Corrected On-Site Repeat Violation
- 36-04-5:Basic - Utility lines are unnecessarily exposed. Pipes at hand washing sink in back storage area are exposed.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed person on cook line place gloves on without washing his hands first. Addressed immediately and person washed hands and put gloves on. Corrected On-Site Repeat Violation
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler on cookline overnight; Cheese 50F, slaw 44F, salsa 44F, lettuce 49F, calamari 47F, shrimp, oysters 48F, green tomatoes, chive cheese, grits 49F, cooked shrimp 45F; ( - Cold Holding) In walk in cooler overnight; Butter, beef, steak 47F, calamari, crab cakes, slaw 45F, ; ( - Cold Holding) Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cookline overnight; Cheese 50F, slaw 44F, salsa 44F, lettuce 49F, calamari 47F, shrimp, oysters 48F, green tomatoes, chive cheese, grits 49F, cooked shrimp 45F; ( - Cold Holding) In walk in cooler overnight; Butter, beef, steak 47F, calamari, crab cakes, slaw 45F, ; ( - Cold Holding) Repeat Violation Admin Complaint
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Hash browns and potatoes thawing at room temperature with no time mark. Person in charge time stamped. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes 129F hot holding.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Some tags missing last date sold.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand washing sink in back storage area.
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment can not provide employee training for anyone. Repeat Violation Admin Complaint
Food safety inspection conducted on 2/12/2024 revealed 21 total violations (5 high priority, 3 intermediate, 13 basic).
Inspection on 1/11/2024
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 1/11/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/10/2024
High Priority
3
Intermediate
1
Basic
10
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Not secured in next door storage area.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles throughout kitchen, dish area and server area are soiled.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker on prep counter. Person in charge removed. Corrected On-Site
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Tile floors throughout kitchen and prep areas are cracked of missing.
- 08B-38-4:Basic - Food stored on floor. Cases of oil on floor in next door dry storage. Person in charge moved oil to store properly. Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In next door storage area chest freezers have ice buildup. Repeat Violation
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In bottom of salad cooler. Person in charge wiped clean. Corrected On-Site
- 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. Floor drain under dish washer is draining onto floor. Person in charge shop vacuumed drain out. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Fries slacking at room temperature. Added to time control and documented. Corrected On-Site
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Mop face down in mop bucket. Person in charge hung up to dry. Corrected On-Site
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed person handle phone and not wash hands. Addressed immediately and person washed hands and placed gloves on. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler overnight; Shrimp, oysters, calamari, chicken, lobster, grits 50F,green tomatoes, tomatoes, salsa, Parmesan, cheddar, slaw, lettuce 45F; ( - Cold Holding) Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler overnight; Shrimp, oysters, calamari, chicken, lobster, grits 50F,green tomatoes, tomatoes, salsa, Parmesan, cheddar, slaw, lettuce 45F; ( - Cold Holding) Cheese 49F. Cheese was above fill line. Admin Complaint
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No new staff have been trained since 2022.
Food safety inspection conducted on 1/10/2024 revealed 14 total violations (3 high priority, 1 intermediate, 10 basic).
Inspection on 8/10/2023
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 8/10/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/4/2023
High Priority
2
Intermediate
2
Basic
12
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Several employees have beards and no beard guards.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean dishes are wet stacked on clean dish rack.
- 14-11-5:Basic - Equipment in poor repair. Gaskets on reach in cooler #1 are torn on left door.
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Floor has grease on it behind cookline.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor tiles are cracked/missing throughout kitchen. Repeat Violation
- 06-06-5:Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. French fries slacking at room temperature. Person in charge discarded.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. All reach in freezer have ice buildup.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. 2 pairs of tongs hanging from oven door. Person in charge removed. Corrected On-Site Repeat Violation
- 38-01-4:Basic - Light shield damaged/in disrepair. Light shield in dish area is hanging down.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing at front and back sinks in kitchen and next door in dry storage.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Personal drink in salad cooler. Person in charge removed. Corrected On-Site
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor has exposed concrete.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. #2; pasta, greens beans, corn, blue cheese 52F; ( - Cold Holding). Cooler is out. Items out 45 minutes. Placed into walk in cooler. **Corrective Action Taken** Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter 124F; ( - Hot Holding). Person in charge reheated to 135F. Corrected On-Site Repeat Violation
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Last date sold missing from a lot of tags. Repeat Violation
- 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. Cooked shrimp in end cooler not dated. Person in charge dated Corrected On-Site Repeat Violation
Food safety inspection conducted on 8/4/2023 revealed 16 total violations (2 high priority, 2 intermediate, 12 basic).