GEMMA FISH + OYSTER
2039 HENDRICKS AVE UNIT 111
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 1/24/2025
High Priority
4
Intermediate
5
Basic
8
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls on storage shelf **Repeat Violation**
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At bar above ice machine **Repeat Violation**
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook cooking **Repeat Violation**
- 14-11-5:Basic - Equipment in poor repair. Gasket is torn in drawer unit, 2 torn baskets **Repeat Violation**
- 10-08-5:Basic - Ice scoop handle in contact with ice. Ice machine and ice bin, employee moved handle from ice **Corrected On-Site**
- 08B-12-5:Basic - Stored food not covered. Cooked carrots from 22, employee placed lid on, walk in cooler **Corrected On-Site**
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cooked grabbed raw mussels, removed gloves and scooped crab mix, explained to him and he washed hands **Corrected On-Site**
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Grabbed bread to toast, hot to 140f, explained to him and he placed it back, got to 145f **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 47f French toast mix and cooked veggies 50f, all sitting on ice, cook added more ice, got to 40f **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 848 ddbsa in bucket and triple sink, employee diluted it to 700 ddbsa **Corrected On-Site**
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For triple sink and bucket
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. 1 managers here for more than 2 months couldn't locate it in email **Repeat Violation** **Admin Complaint**
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. A few employees without training, not on agreement list, they all read and signed it **Corrected On-Site** **Repeat Violation**
- 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. Approx 5 employee here for more than 2 months **Repeat Violation** **Admin Complaint**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. By mop sink, cleaner by employee **Corrected On-Site**
- 48-04-4:Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 5 by side entrance
Food safety inspection conducted on 1/24/2025 revealed 18 total violations (4 high priority, 5 intermediate, 8 basic).
Inspection on 7/31/2024
High Priority
Intermediate
Basic
Total
Disposition: Administrative complaint recommended
This inspection identified null intermediate and null basic violations that needed improvement. The establishment was required to make corrections.