SEAFARERS CAFE BY BIG CHEF
1800 SE 32 ST, FORT LAUDERDALE 33316
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection Date: 2/28/2025
Inspection #: Visit ID: 10789021
- N/A:No Violations Were Observed
Inspection Date: 2/27/2025
Inspection #: Visit ID: 10756860
- 06-09-1:Basic - Commercially processed reduced oxygen packaged mahi mahi and salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Stop sale.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) Observed raw shell eggs stored above grits inside left low boy cooler at cook line. Employee removed. 2) Observed raw salmon stored above Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged mahi mahi and salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed Coca Cola cooler// milk (51F - Cold Holding); cream cheese (46F - Cold Holding); cheddar cheese (46F - Cold Holding) in hallway prep area. Per operator, amount of time out of temperature is unknown. Stop sale. 2) Observed right low boy cooler// raw burger patty (46F - Cold Holding); raw mahi mahi (45F - Cold Holding); raw salmon (46F - Cold Holding). Per operator, foods not prepped or portioned today. Raw burger patties stored out of temperature for approximately 2 hours. Operator put burger patties inside walk in freezer to quick chill. Stop sale for raw mahi mahi and raw salmon due to improper thawing. **Corrective Action Taken**
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed flip top cooler// sliced tomatoes (45F - Cooling) since 8:30am, at 9:36am. 44F at 10:31am; tuna salad (50F - Cooling) since 8:30am, at 9:36am. 47F at 10:31am. Per cooling calculator, foods would not reach 41F for cold holding in allotted time. Operator turned temperature of cooler down. **Corrective Action Taken**
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200ppm) stored at front counter. Operator remade to 50ppm. Corrected On-Site