GRAFFITI SEAFOOD AND MORE
1532 S PINE AVE
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 1/15/2025
High Priority
1
Intermediate
3
Basic
8
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to hold crack lid on rice container
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Floors soiled around dry goods storage area and rice cooker as well as in walk-in-cooler and under grill and fryer.
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked lid on rice container
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door and exterior of reach in cooler and microwave on cook line soiled with food. Back of monitor on cookline soiled with accumulated dust.
- 08B-12-5:Basic - Stored food not covered. Sugar bag open and not protected. Cajun spice and garlic container do not have lid and are not protected
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe under prep table across from ice machine
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop not in use stored in wringing device.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle on dry goods storage area with oil not labeled.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook wearing gloves handled raw shrimp then breaded shrimp, then handled cooking equipment to fry shrimp, then changed gloves without washing hands,then opened reach in cooler with soiled handles then handled the out tray. Discussed with Manager and they spoke to cook. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Rice grains in hand wash sink in kitchen
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in dispenser or available at hand wash sink on cook line or at takeout window hand wash sink. Manager stocked papers towels at hand wash sinks Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked eggs and pasta made the day before with no date mark.
Food safety inspection conducted on 1/15/2025 revealed 12 total violations (1 high priority, 3 intermediate, 8 basic).
Inspection on 7/2/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 10-08-5:Basic - Ice scoop handle in contact with ice. Observed ice scoop handle touching ice at the drive-thru window.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance on ice deflector in ice machine
Food safety inspection conducted on 7/2/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 1/5/2024
High Priority
0
Intermediate
2
Basic
6
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, employee moved. Corrected On-Site
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Reach-in cooler near drive thru area, employee personal food stored above customers food, manager moved and stored property. Corrected On-Site
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Bulk container lids cracked.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. At the cook line, interior and exterior of microwave heavily soiled, Manager moved microwave to cleaning area, also can opener blade soiled. **Corrective Action Taken**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment and Hot holding equipment soiled.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall near service window soiled, also floor under equipment and triple sink.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the end of the cook line, chicken wings no date ,raked, per employee wings were cooked 01/03/2024.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At the triple sink, spray bottle with purple liquid not labeled. Repeat Violation
Food safety inspection conducted on 1/5/2024 revealed 8 total violations (0 high priority, 2 intermediate, 6 basic).
Inspection on 8/8/2023
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 8/8/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/7/2023
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler at the cook line (make table), ambient temperature of 56F. Warning - From follow-up inspection 2023-08-07: Ambient temperature of 57F, per operator compressor and fan stop working around 2:00pm. Admin Complaint
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line (make table): Cold holding: boiled eggs 50F, sausage 57F and 56F, eggs 51F, mushrooms 48F and 47F, alfredo 50F, cheese 56F, gyro sauce 56F, mussels 56F, noodles 56F Warning - From follow-up inspection 2023-08-07: Reach-in cooler at the cook line, sausage 51F, noodles 57F, cheese 65F, mushrooms 65F, per manager cooler was fixed on 08/01/23 around 2:00pm, cooler started having issues with keeping food cold, manager moved items to freezer. Admin Complaint **Corrective Action Taken**
Food safety inspection conducted on 8/7/2023 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 8/1/2023
High Priority
4
Intermediate
3
Basic
6
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler at the cook line (make table), ambient temperature of 56F. Warning
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At the drive thru area, opened employee drink above customers food, employee discarded. Corrected On-Site
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line soiled.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. At the drive thru area and prep area, togo containers not inverted, manager inverted. Corrected On-Site
- 08B-12-5:Basic - Stored food not covered. In walk-in freezer, gizzard tray not covered.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Seasoning containers not labeled, manager labeled. Corrected On-Site Repeat Violation
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. June 1, 2023
- 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Wasp spray bottle above soda bags, manager moved. Corrected On-Site
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. In walk-in cooler, raw chicken container stored above limes, employee moved. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line (make table): Cold holding: boiled eggs 50F, sausage 57F and 56F, eggs 51F, mushrooms 48F and 47F, alfredo 50F, cheese 56F, gyro sauce 56F, mussels 56F, noodles 56F Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the end of the cook line, metal container stored inside sink, employee removed. Corrected On-Site
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For three employees.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At the three compartment sink, spray bottles not labeled, manager labeled sanitizer and degreaser. Corrected On-Site
Food safety inspection conducted on 8/1/2023 revealed 13 total violations (4 high priority, 3 intermediate, 6 basic).