SAILFISH BREWING COMPANY
130 N 2 ST
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 3/5/2025
High Priority
1
Intermediate
3
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Oven door handle.
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Found at 0ppm. Reran and primed and found at 0ppm. Informed employee to use three compartment sink until dish machine can be serviced.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed and posted. **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. Cooked chicken tenders 101F finished cooked. Advised employee to cook to 165F. Rechecked and found at 175F. **Corrected On-Site**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked mushrooms and cooked chicken sitting out on cooling rack. Informed employee of proper cooling methods once foods have started cooling process.
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. M.G. Hired in October.
- 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. Chicken wings and beer cheese. **Corrected On-Site**
Food safety inspection conducted on 3/5/2025 revealed 7 total violations (1 high priority, 3 intermediate, 3 basic).
Inspection on 7/17/2024
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Outside door of oven.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor under equipment on cooks line and under hand sink.
- 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs stored on oven door handle.
Food safety inspection conducted on 7/17/2024 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).