DirtyFLRestaurant Inspection Data

CHOWDERHEADS

2123 S US HWY 1

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 12/30/2024

Inspection #: Visit ID: 10720837

  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface- seafood cooler at cook line
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. gaspachio soup (47F - Cold Holding); homemade blue cheese (47F - Cold Holding) in three door cooler at cook line; as per operator food not prepared or portioned today ; food out of temperature for approximately 30 minutes Food moved to different cooler ; **Corrective Action Taken** Repeat Violation Admin Complaint

Inspection Date: 11/13/2024

Inspection #: Visit ID: 10717654

  • 12A-13-4:High Priority - Observed: 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. Employee used personal phone, touched clean tongs flipping food on flat top, no handwash before; educated; employee washed hands Corrected On-Site Priority: High Priority
  • 03A-02-5:High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. boiled eggs (50F - Cold Holding);in cooler at cook line; food not prepared or portioned today; food out of temperature for approximately 1 hour; food stored in double containers; suggested to place in ice bath; operator discarded food; **Corrective Action Taken** Repeat Violation Admin Complaint Priority: High Priority
  • 14-17-4:Basic - Observed: Walk-in cooler shelves with rust that has pitted the surface at cook line Repeat Violation Priority: Basic

Inspection Date: 10/30/2024

Inspection #: Visit ID: 10707817

  • 14-33-4:Basic - - From initial inspection : Observed: Reach-in cooler at cook line shelves with rust that has pitted the surface. Repeat Violation Priority: Basic - From follow-up inspection 2024-10-30: **Time Extended**

Inspection Date: 10/29/2024

Inspection #: Visit ID: 10704398

  • 35A-06-4:Basic - Observed: Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed approximately 60 dead flies in plastic containers with homemade flies solution containing vinegar and other ingredients- around the bar area / tap beer cooler 20 dead flies on sticky tape placed on the floor at the bar by tap beer cooler Operator starte Operator started to clean areas; Priority: Basic
  • 14-45-4:Basic - Observed: Cloth towels used to line nonfood-contact shelves- to line shelves used to store clean glasses at the bar; cloths heavily soiled with debris Advised operator to remove Corrected On-Site Priority: Basic
  • 35A-03-4:Basic - Observed: Dead roaches on premises. Observed approximately 3 dead roaches on sticky tape on the wall at the bar by three compartment sink and tap beer cooler; Priority: Basic
  • 12A-16-4:High Priority - Observed: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee touched clam tag submerged in clam juice and touched soup pots to poor in steam table; Educated ; employee washed hands; Corrected On-Site Priority: High Priority
  • 08B-38-4:Basic - Observed: Food stored on floor- frying oil in the floor at cook line; advised to store properly Priority: Basic 12A-16-4 Observed: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee touched clam tag submerged in clam juice and touched soup pots to poor in steam table; Educated ; employee washed hands; Corrected On-Site Priority: High Priority
  • 22-02-4:Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line Repeat Violation Priority: Intermediate
  • 22-20-5:Basic - Observed: Heavy accumulation of black/green mold-like substance in the interior of the ice machine/bin at the bar Priority: Basic
  • 35A-02-6:High Priority - Observed: Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 2 live flies at cook line 2 live flies at three compartment sink room adjacent to cook line 30 live flies at the bar area by tap beer cooler landing on clean cups and glasses
  • 14-16-4:Intermediate - Observed: Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Cracked lid used to cover flour and cracked plastic container used to store butter Priority: Intermediate
  • 14-33-4:Basic - Observed: Reach-in cooler at cook line shelves with rust that has pitted the surface. Repeat Violation Priority: Basic
  • 22-16-4:Basic - Observed: Reach-in cooler interior/shelves have accumulation of soil residues- all coolers at cook line Repeat ViolationPriority: Basic
  • 02C-02-5:Intermediate - Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Various soups made yesterday morning ( about 28 hours) in cooler by three compartment sink, not dated; advised operator to date mark Priority: Intermediate
  • 29-49-6:Basic - Observed: Standing water in bottom of reach-in-cooler at cook line Repeat Violation Priority: Basic
  • 01B-02-5:High Priority - Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna salad (46F - Cold Holding); clam stuffing (45F - Cold Holding); boiled eggs (47F - Cold Holding); clam strips (49F - Cold Holding); shacked oysters (48F - Cold Holding); scallops (48F - Cold Holding); clams (48F - Cold Holding); clam strips (48F - Cold Holding); in display case at cook line ; as per operator food not prepared or portioned today; food out of temperature for more than four hours. See Stop Sale Priority: High Priority
  • 03A-02-5:High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna salad (46F - Cold Holding); clam stuffing (45F - Cold Holding); boiled eggs (47F - Cold Holding); clam strips (49F - Cold Holding); shacked oysters (48F - Cold Holding); scallops (48F - Cold Holding); clams (48F - Cold Holding); clam strips (48F -Cold Holding); in display case at cook line ; as per operator food not prepared or portioned today; food out of temperature for more than four hours. See Stop Sale raw shrimp (55F - Cold Holding); in display case at cook line; raw shrimp (55F - Cold Holding); in Cole holding unit#1 across from stove; as per operator food thawed prior in running cold water; food no longer 41 F or below; food out of temperature for approximately 1 hour; placed in ice; **Corrective Action Taken** Priority: High Priority
  • 41-10-4:High Priority - Observed: Toxic substance/chemical improperly stored. Flat top degreaser stored next to pumpkin seeds and flour under prep table at cook line; removed Corrected On-Site Priority: High Priority

Inspection Date: 8/13/2024

Inspection #: Visit ID: 8752681

  • 14-71-4:Basic - Duct tape used to repair nonfood-contact surface- glass door at display case Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior has accumulation of soil residues- display case Repeat Violation
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface- at cook line
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler at cook line
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp bags thawing in prep sink; placed under running cold water Corrected On-Site
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. melted butter (100F - Hot Holding) on the stove; as per operator food out of temperature for approximately 30 minutes; placed back on the flat top to reheat to 165 F Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line reach in cooler Repeat Violation

Inspection Date: 2/8/2024

Inspection #: Visit ID: 8512296

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles- display cases used to hold desserts and shell fish
  • 14-71-4:Basic - Duct tape used to repair nonfood-contact surface- glass door at display case at cook line/ dining room
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues- at cook line and display case used for shell fish
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- at cook line Repeat Violation
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 01C-01-4:Intermediate - No tag on/for original container of raw, in-shell clams Operator was able to provide the invoice. Corrected On-Site

Inspection Date: 9/28/2023

Inspection #: Visit ID: 8365884

  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all cooler at cook line