DirtyFLRestaurant Inspection Data

SEAFARERS CAFE BY BIG CHEF

SEAFARERS CAFE BY BIG CHEF in FORT LAUDERDALE has 3 health inspections on record with an overall food safety rating of 2.3/5. Recent inspections indicate some food safety concerns.

1800 SE 32 ST, FORT LAUDERDALE 33316

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 9/30/2025

Inspection #: Visit ID: 10938466

  • 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. Observed raw salmon, partially thawed, inside packaging indicating removal upon thawing in lowboy cooler at cook line. Employee removed fish from packaging to allow oxygen flow. Corrected On-Site Repeat Violation Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on cooler door gaskets at cook line. Warning
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 10ppm) at front counter. Employee added more sanitizer and corrected to 50ppm. Corrected On-Site Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on hair net and then put on gloves, no hand wash. Employee then grabbed dirty dishes from cook line to dish pit, then begin food prep; no hand wash or glove change. Educated employee on proper hand washing. Employee removed gloves and washed hands. **Corrective Action Taken** Warning
  • 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Observed jug of salsa with mold like growth inside. Operator discarded. See stop sale. Warning
  • 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. Observed lowboy cooler// corned beef (45F - Cold Holding). Per operator, food not prepped or portioned today. Food stored in cooler overnight. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed lowboy cooler// corned beef (45F - Cold Holding). Per operator, food not prepped or portioned today. Food stored in cooler overnight. See stop sale. Repeat Violation Admin Complaint
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed food manager certification expired for Emmanuel Calambichis. Certification expired as of 04-08-2020. Warning
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4 employees engaged in food prep, no certified food manager present at time of inspection. Warning

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