DirtyFLRestaurant Inspection Data

DEEP LAGOON SEAFOOD AND OYSTER HOUSE

760 NORTH COLLIER BLVD 105

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 7/14/2025

Inspection #: 3622385

Inspection Date: 1/22/2025

Inspection #: Visit ID: 8859949

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. There is a unsecured carbon dioxide tank at the bar.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. The employee put on a hat. Corrected On-Site Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are utensils in 104F standing water in a pan over the flat top grill. Operator moved the pan of water with the utensils onto the grill top. **Corrective Action Taken**
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. There is a redbull drink inside the make table cooler in front of the flat top grill.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler raw fish and raw shrimp are stored over oysters that will be served raw. Operator moved items to proper storage order. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In ramekins next to the alto shaam, whipped butter (60F - Cold Holding). Per operator the butter was scooped less than two hours prior. Butter moved to the reach in cooler, operator provided with time as a public health control. **Corrective Action Taken**
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm).
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. There is a squeegee and metal scrubber inside the hand washing sink in the dish washing area. Operator cleared the hand washing sink. Corrected On-Site Repeat Violation

Inspection Date: 8/22/2024

Inspection #: Visit ID: 8859733

  • 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Employee put on a hat. Corrected On-Site Warning - From follow-up inspection 2024-08-22: Employee put on a hat. **Time Extended** Corrected On-Site

Inspection Date: 8/14/2024

Inspection #: Visit ID: 8727198

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like substance on the ceiling of the large ice machine. Warning
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee put on a hat. Corrected On-Site Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a heavy buildup of grease on the hood system over the cook line. Warning
  • 29-08-4:Basic - Plumbing system in disrepair. The cold water foot control is broken off at the hand washing sink in the dish area. Warning
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 155F), per operator dishwasher is set up for chemical sanitization, Dishwasher (Chlorine 0ppm). Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. The hand washing sink at the bar gas a soap bucket, metal scrubby and wiping cloth inside of it. Operator cleared items from the hand washing sink. Corrected On-Site Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. The hand washing sink by the salad station used as a dump sink. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. The paper towel dispenser at the hand sink neat the dee fryer is not working. Warning

Inspection Date: 3/11/2024

Inspection #: Visit ID: 8460835

  • 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. On the can rack, not segregated from undamaged cans there is one 6 pound 6 ounce can of whole peeled plum tomatoes with a dented rim. See stop sale.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the bar a wet wiping towl is stored draped over the lip of the hand washing sink. Operator moved the wiping towel to a sanitizer bucket.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. On the can rack, not segregated from undamaged cans there is one 6 pound 6 ounce can of whole peeled plum tomatoes with a dented rim.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. There is ice inside of the hand washing sink in the middle of the cook line. Operator dissolved the ice. Corrected On-Site

Inspection Date: 8/1/2023

Inspection #: Visit ID: 8348957

  • 36-36-4:Basic - Ceiling tile missing. There are missing ceiling tiles in the bach kitchen by the dish washing area.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. An employee with no hair restraint is preparing food. Employee put on a hat. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.
  • 01B-02-5:High Priority - 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. In the make table cooler in front of the range, 3 1/2 pounds of Hog Fish (59F - Cold Holding). Per the operator the the fish had been in the make table cooler for more than four hours.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler in front of the range, 3 1/2 pounds of Hog Fish (59F - Cold Holding). Per the operator the the fish had been in the make table cooler for more than four hours. See stop sale.
  • 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. There are multiple reduced oxygen packaged bags of bedf in the walk-in freezer, there is no approved HACCP PLAN. Warning