GEMMA FISH + OYSTER
2039 HENDRICKS AVE UNIT 111
Overall Food Safety Rating
★★★☆☆ (3.3/5)
Based on 5 health inspection reports
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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.
Inspection on 2/7/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 2/7/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/6/2024
High Priority
9
Intermediate
9
Basic
9
Total
28
Disposition: Follow-up Inspection Required
Inspection Details:
- 21-05-5:Basic - Cloth used as a food-contact surface. Employee removed it Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep area, mgr moved it Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees food on shelf above fries in freezer by cook line, employee rearranged Corrected On-Site
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cutting foods
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cutting food
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 80f water for wisk on cart by cook line
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Employee peeling carrots, package doesn't state are washed
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table, employee placed it in sanitizer Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. By prep sink, employee placed it on crate Corrected On-Site
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed hamburger then changed gloves and grabbed bread, explained to him and he washed hands Corrected On-Site Warning
- 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. Cutting cooked lobster, he got gloves Corrected On-Site Warning
- 12A-21-4:High Priority - Employee working with food, clean equipment or utensils, or unwrapped single-service items has visibly soiled hands, arms or fingernails. Employees grabbed dirty dishes to load dish machine then cleaned dishes, explained to her and she washed hands Corrected On-Site Warning
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For salmon and hamachi Warning
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Uncooked chicken-open bag on shelf above fries, freezer by cook line, employee rearranged Corrected On-Site
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked octopus on 1/25 Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 53f cooked veggies not touching ice bath, employee rearranged, 50f cooked funnel, cut lettuce, cooked beats, cut tomatoes, wrote time, explained time as public health control **Corrective Action Taken** Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 66f bullion on stove off, 70f cooked onions, employee wrote time, explained time as public health control **Corrective Action Taken** Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Cleaner above box of food and plastic wrap for food on shelf by walk in, mgr moved it Corrected On-Site
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. A few in January have no dates
- 53A-04-6:Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Mgr here left it at other restaurant and nobody is there to text a pic
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Mgr stated salmon is always medium, 140f and salmon has no * on it to inform customer, employees doesn't ask how they want it cooked, wrote * on menus Corrected On-Site Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Bar dish machine Repeat Violation
- 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. All new employees except one that has employees training
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP is done for cooked octopus and kept for more than 48 hrs Warning
- 02A-01-4:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. In office, mgr placed it at front counter area Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At bar, labeled sanitizer by mgr 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. Bar, 2nd floor
Food safety inspection conducted on 2/6/2024 revealed 28 total violations (9 high priority, 9 intermediate, 9 basic).
Inspection on 12/11/2023
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink in kitchen, operator placed them Corrected On-Site
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. For bar heat machine
Food safety inspection conducted on 12/11/2023 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).