SHARKS UNDERWATER GRILL
7007 SEA WORLD DR
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 11/15/2024
High Priority
2
Intermediate
2
Basic
0
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 08A-20-5:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground beef over who,e muscle beef in walk-in Corrected On-Site - From follow-up inspection 2024-11-15: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (49F - Cold Holding); American cheese (50F - Cold Holding). True glass door reaching near grill. Pan blocking air flow. Operator discarded - From follow-up inspection 2024-11-15: **Time Extended**
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2024-11-15: **Time Extended**
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At pizza station - From follow-up inspection 2024-11-15: **Time Extended**
Food safety inspection conducted on 11/15/2024 revealed 4 total violations (2 high priority, 2 intermediate, 0 basic).
Inspection on 11/7/2024
High Priority
3
Intermediate
2
Basic
0
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 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. Glasswear machine Warning
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground beef over who,e muscle beef in walk-in Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (49F - Cold Holding); American cheese (50F - Cold Holding). True glass door reaching near grill. Pan blocking air flow. Operator discarded
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At pizza station
Food safety inspection conducted on 11/7/2024 revealed 5 total violations (3 high priority, 2 intermediate, 0 basic).
Inspection on 1/22/2024
High Priority
2
Intermediate
0
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
- 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. In grated parm Corrected On-Site
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 0ppm Corrected On-Site
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0ppm. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw salmon Corrected On-Site
Food safety inspection conducted on 1/22/2024 revealed 5 total violations (2 high priority, 0 intermediate, 3 basic).
Inspection on 7/19/2023
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler, cooler drawer on cookline Four door cooler on cookline Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground beef over whole muscle beef in walk-in Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (43-44F - Cold Holding) operator states in unit less than four hours, discarded product **Corrective Action Taken**
Food safety inspection conducted on 7/19/2023 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).