POPPY'S SEAFOOD & HAMMERHEADS
138 FISHERMANS COVE
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 2/26/2025
High Priority
1
Intermediate
3
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. ROP Mahi 37F thawed inside packaging. See stop sale. **Repeat Violation**
- 36-17-5:Basic - Floor tiles missing and/or in disrepair between stove and make bar on cook line.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees on cook line. Provided a hand wash sign to establishment. **Corrected On-Site**
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Walk in cooler- ROP Mahi 37F thawed inside packaging. **Repeat Violation**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line. **Repeat Violation**
- 31B-03-4:Intermediate - No soap provided at handwash sink on cook line. **Repeat Violation**
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Held on time at room temperature- milk bath 67F (12:00-4:00).
Food safety inspection conducted on 2/26/2025 revealed 7 total violations (1 high priority, 3 intermediate, 3 basic).
Inspection on 1/24/2025
High Priority
2
Intermediate
4
Basic
11
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Small amount of build up on interior of ice machine. Outer lip touches outer rust on equipment.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable at make bar. **Repeat Violation**
- 35B-01-4:Basic - Exterior door has a gap at the side that opens to the outside in kitchen. **Repeat Violation**
- 36-22-4:Basic - Floor area(s) covered with standing water on cook line near fryers, and flat top. **Repeat Violation**
- 36-11-4:Basic - Floors not maintained smooth and durable on cook line.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer on floor. **Repeat Violation**
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle stored in pan of Cole slaw in upright glass cooler. Chef discarded Cole slaw and sent scoop to warehouse washing area.. **Corrected On-Site** **Repeat Violation**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees on cook line.
- 21-10-4:Basic - Soiled dry wiping cloth stored on flat top and cutting board on cook line. Chef removed cloths from food contact surfaces. **Corrected On-Site**
- 08B-12-5:Basic - Stored food not covered. Portioned Cole slaw stored in upright glass cooler not covered. Hush puppies and alligator hushpuppies stored in upright freezer not covered. **Repeat Violation**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. ROP house tuna dip 39F, ROP mahi 38F, ROP grouper 37F, ROP red fish 36F. Thawed inside packaging. See stop sale.
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. ROP house tuna dip 39F, ROP mahi 38F, ROP grouper 37F, ROP red fish 36F. Thawed inside package.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Lobster bisque 118F, chicken gumbo 127F (12:00-1:30). Chef had employee reheat food above 165 to hot hold. Recheck- bisque 189F, gumbo 191F. **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Scrubber stored in sink bar breading station. Chef removed scrubber from sink. **Corrected On-Site** **Repeat Violation**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line.
- 31B-03-4:Intermediate - No soap provided at handwash sink on cook line.
- 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. In house ROP tuna dip. See stop sale.
Food safety inspection conducted on 1/24/2025 revealed 17 total violations (2 high priority, 4 intermediate, 11 basic).