DirtyFLRestaurant Inspection Data

SEAFOOD HOUSE

3415 West Vine Street
Kissimmee, Florida, 34741
Osceola County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 3/17/2025

Inspection #: Visit ID: 10794680

  • 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**

Inspection Date: 3/7/2025

Inspection #: Visit ID: 8828034

  • 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.

Inspection Date: 7/12/2024

Inspection #: Visit ID: 8786999

  • 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.

Inspection Date: 7/12/2024

Inspection #: Visit ID: 8698664

  • N/A:No Violations Were Observed

Inspection Date: 4/12/2024

Inspection #: Visit ID: 8511179

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup in rice on shelf near alarm Cup in raw seafood at cookline..
  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Adjacent to prep sink.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee slicing lemons.
  • 14-11-5:Basic - Equipment in poor repair. Upright 3 door unit at cookline gaskets.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor under racks at back door.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken and smoked sausage thawing in ambient air. Advised to thaw under running water or in reach in cooler.
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Old equipment, pallets etc in back of building enclosure. Repeat Violation
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Lemons washed and returned to produce box they were received in.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on April 1. Please renew your license as soon as possible to avoid further actions.

Inspection Date: 9/27/2023

Inspection #: Visit ID: 8385817

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Corrected On-Site
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Several foods, white powders and grainy substance Repeat Violation
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters heavily soiled. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Lid to several chest freezers heavily rusted. Repeat Violation
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site
  • 33-16-4:Basic - Open dumpster lid. Corrected On-Site Repeat Violation
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Old kitchen equipment etc in back enclosure area.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour in buckets and at least 4 other Unlabelled buckets. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp 56f advised rapid cool to 41f or colder.
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. All tags stuffed into a bucket.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing sponge in handwash sink. Repeat Violation

Inspection Date: 8/2/2023

Inspection #: Visit ID: 8306440

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Lid to chest freezers heavily rusted. - From follow-up inspection 2023-08-02: Heavy rust. **Time Extended**
  • 03D-07-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Raw chicken wings cooling temped at 68f, all heaped into 1 bus pan, with varying temps, advised cooling flat sheet pan, single layer. - From follow-up inspection 2023-08-02: No wings to temp at this time. **Time Extended**
  • 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Monthly packs of tags with many tags missing last date served. - From follow-up inspection 2023-08-02: Not in order or dated. **Time Extended**
  • 11-27-4:Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. - From follow-up inspection 2023-08-02: No bodily fluid clean up kit. **Time Extended**
  • 11-26-1:Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-08-02: Must be complied at next inspection to avoid administrative actions. **Time Extended**
  • 53B-13-5:Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-08-02: No proof for some at callback. Operator states she is working on them. **Time Extended**