SEAFOOD HOUSE
3415 West Vine Street
Kissimmee, Florida, 34741
Osceola County County
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 4 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 3/17/2025
High Priority
1
Intermediate
1
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. C02 tanks not chained together or chained to a fixed structure at the back of premise. - From follow-up inspection 2025-03-17: **Time Extended**
- 22-41-4:High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish-machine sanitizing at 0ppm. Advised operator to use triple sink until machine has been fixed. **Warning** - From follow-up inspection 2025-03-17: Tested dish machine 7 time. Dish machine sanitizing at 0ppm. **Admin Complaint**
- 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink at bar has brushes and other cleaning supplies in sink. - From follow-up inspection 2025-03-17: **Time Extended**
Food safety inspection conducted on 3/17/2025 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 3/7/2025
High Priority
4
Intermediate
2
Basic
4
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. C02 tanks not chained together or chained to a fixed structure at the back of premise.
- 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 purses and phone stored on shelf and on top of single serve items. Employee meals not segregated in Walk-in cooler. **Corrected On-Site**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Calamari thawing at room temperature in triple sink. Educated operator on proper thawing. **Corrected On-Site**
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Faucet dripping at triple sink in bar area.
- 41-07-4:High Priority - Container of medicine improperly stored. Observed medicine on shelf over reach in cooler on cooks line Observed me five n shelf with dry goods at prep area **Corrected On-Site**
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 2 cans/ 14lbs of ketchup in dented cans.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish-machine sanitizing at 0ppm. Advised operator to use triple sink until machine has been fixed. **Warning**
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee removed gloves to remove medicine from shelf then proceeded to blow air into the same gloves and place them back onto hands. Advised operator on proper glove changing procedures.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink at bar has brushes and other cleaning supplies in sink.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Expired test strips.
Food safety inspection conducted on 3/7/2025 revealed 10 total violations (4 high priority, 2 intermediate, 4 basic).
Inspection on 7/12/2024
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 7/12/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/12/2024
High Priority
1
Intermediate
1
Basic
5
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic soup bowl used as scoop.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 36-22-4:Basic - Floor area(s) covered with standing water. Employee restroom.
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Old glass front cooler at back door area, used for dry storage.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Advised to cool on single layer. Pork sausage cooling in deep pan for approx 3 hours temped at 50f. Cooked shrimp cooling for 2 plus hours temped at 57 f.
- 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. Number of certificates do not match number working. Several certificates observed are for people who no longer work at this facility.
Food safety inspection conducted on 7/12/2024 revealed 7 total violations (1 high priority, 1 intermediate, 5 basic).