SKIP ONE SEAFOOD
15820 S TAMIAMI TRAIL
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 11/15/2024
High Priority
3
Intermediate
2
Basic
5
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of gray-like substance around interior ice chute of soda machine.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage on ceiling in back food prep area. Educated operator on fixing ceiling. Repeat Violation
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Observed outside seafood storage walk in cooler door not closing properly.
- 28-02-4:Basic - Condensation or other drainage not disposed of according to law. Observed water leaking from ceiling on to floor. Educated operator on fixing ceiling. Note: observed no water leaking on food. Repeat Violation
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area. Educated operator on having smooth and easily cleanable floors. Repeat Violation
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee pick up item from floor and begin touching clean glasses. Educated employee. Employee washed hands. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed knife stored inside sanitizer bucket. Operator removed, washed, rinsed,and sanitized knife. Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb n front of raw seafood storage outside walk in cooler. Educated operator on importance of having vacuum breaker hose bibb. Repeat Violation
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand ash sink in back food prep area. Educated operator on importance of having paper towels. Operator placed paper towels at hand wash sink. Corrected On-Site Repeat Violation
Food safety inspection conducted on 11/15/2024 revealed 10 total violations (3 high priority, 2 intermediate, 5 basic).
Inspection on 8/21/2024
High Priority
1
Intermediate
1
Basic
7
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense spice and tomato sauce at cook line. Operator removed cups. Corrected On-Site
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage on ceiling in back food prep area.
- 28-02-4:Basic - Condensation or other drainage not disposed of according to law. Observed water leaking from ceiling on to floor. Educated operator on fixing ceiling. Note: observed no water leaking on food. Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook.
- 36-73-4:Basic - Floor soiled/has accumulation of debris/grease underneath flat grill at cook line.
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line. Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb in front of raw seafood storage outside walk in cooler.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in back food prep area.
Food safety inspection conducted on 8/21/2024 revealed 9 total violations (1 high priority, 1 intermediate, 7 basic).
Inspection on 2/6/2024
High Priority
3
Intermediate
1
Basic
6
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in back food preparation area.
- 28-02-4:Basic - Condensation or other drainage not disposed of according to law. Observed water leaking from walk in cooler ceiling onto floor.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator dumped out water. Corrected On-Site
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed packaged frozen grouper thawing at room temperature. Operator turned on cool running water. Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Cook line.
- 41-07-4:High Priority - Container of medicine improperly stored on shelving near oyster crackers. Operator removed medicine. Corrected On-Site
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee touching nose and not washing hands before putting on gloves. Educated employee. Employee washed hands and put on new gloves. Corrected On-Site
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/01/23. Admin Complaint
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand wash sink in back food prep area.
Food safety inspection conducted on 2/6/2024 revealed 10 total violations (3 high priority, 1 intermediate, 6 basic).
Inspection on 11/17/2023
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at cook line. Operator supplied paper towels. Corrected On-Site
Food safety inspection conducted on 11/17/2023 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 7/21/2023
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03E-03-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Observed tomato sauce 125F reheating more than 4 hours. Stop Sale. Operator discarded tomato sauce. **Corrective Action Taken** Warning - From follow-up inspection 2023-07-21: Observed tomato sauce 118F hot hold more than 4 hours. Stop Sale. Operator discarded sauce. Admin Complaint **Corrective Action Taken**
Food safety inspection conducted on 7/21/2023 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 7/20/2023
High Priority
2
Intermediate
3
Basic
7
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense spice. Operator removed cup. Corrected On-Site Warning
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair in backfoid prep area. Warning
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook. Warning
- 14-69-4:Basic - Ice buildup in walk-in freezer. Educated operator on defrosting walk in freezer. Repeat Violation Warning
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Operator removed tongs. Corrected On-Site Warning
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator removed utensil. Corrected On-Site Warning
- 36-02-5:Basic - Unsealed concrete floor in food preparation and warewashing area. Educated operator on having a smooth and easily cleanable surface. Repeat Violation Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp 50F cold hold, raw tuna 53F cold hold, raw snapper 53F cold hold less than 4 hours in outside fish storage walk in cooler. Operator placed ice on top of fish. **Corrective Action Taken** Warning
- 03E-03-5:High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Observed tomato sauce 125F reheating more than 4 hours. Stop Sale. Operator discarded tomato sauce. **Corrective Action Taken** Warning
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with clean up procedures. Corrected On-Site Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink in back food prep area used to store metal pot. Operator removed pot. Corrected On-Site Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand wash sink in back food prep area. Operator placed soap at hand wash sink. Corrected On-Site Warning
Food safety inspection conducted on 7/20/2023 revealed 12 total violations (2 high priority, 3 intermediate, 7 basic).