SEAFOOD ISLAND BAR & GRILLE
1959 San Marco Boulevard
Jacksonville, Florida, 32207
San Marco
Duval County County
Overall Food Safety Rating
★★★½☆ (3.5/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 11/18/2024
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 11/18/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/7/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 31A-04-4:Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink at cook line has no water at all, employee stated it hasn't been working for a while and thought the other hand sink in a different room was sufficient **Warning** - From follow-up inspection 2024-11-07: Same **Time Extended**
Food safety inspection conducted on 11/7/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 11/6/2024
High Priority
5
Intermediate
10
Basic
16
Total
32
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In spices by cook line, removed by employee **Corrected On-Site**
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. By ice machine **Repeat Violation**
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls, storage shelf **Repeat Violation**
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, employee moved it **Corrected On-Site** **Repeat Violation**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food on shelf above customer food, employee rearranged **Corrected On-Site** **Repeat Violation**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Working with open foods **Repeat Violation**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 88f water for knife used to cut baked potatoes, employee discarded water, **Corrected On-Site**
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed one **Corrective Action Taken**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink by dish machine, emailed one **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan at cook line and triple sink area
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In prep cooler by stove **Repeat Violation**
- 14-12-4:Basic - Utensils in poor condition. Strainer in green beans, employee discarded it **Corrected On-Site**
- 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, employee got new solution, 300 ppm **Corrected On-Site**
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. By cook line
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Grabbed raw shrimp and oyster then grabbed fries, explained to him and he cooked fries to 170f and washed hands, hand sink at cook line has no water at all, no soap, no paper towels **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Baked potatoes
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 53f coleslaw mix, cut lettuce mix, and ranch, in glass 3 door cooler, my thermometer reading 53f, arrived a couple of hrs ago, relocated by employee, ranch made here overnight, stop sale, **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. For cut kale, employee wrote time on **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 105f green beans hot holding on stove off, employee turned it back on and reached 165f, baked potatoes 88f left in beach cooler overnight and didn't keep 135f or above, stop sale, discarded by employee **Corrected On-Site**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
- 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink at cook line has no water at all, employee stated it hasn't been working for a while and thought the other hand sink in a different room was sufficient **Warning**
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. 1 manager here couldn't locate their certificates
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at cook line
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 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. For one new employee here and 1 manager that I couldn't see cards for **Repeat Violation**
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink at cook line
- 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. One employee here for 2 years, manager couldn't find it
- 01C-07-4:Intermediate - Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service. Not in chronological order
- 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. Rice made yesterday morning, crab cake mixed yesterday morning, dated by employee **Corrected On-Site** **Repeat Violation**
- 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. By rear door
Food safety inspection conducted on 11/6/2024 revealed 32 total violations (5 high priority, 10 intermediate, 16 basic).