SHARKS UNDERWATER GRILL

Name: SHARKS UNDERWATER GRILL
Address: 7007 SEA WORLD DR, ORLANDO, FL, 32821, US
Rating: 1.6

7007 SEA WORLD DR

★½☆☆☆ (1.6/5)

Based on 5 health inspection reports

All Inspection Reports

Inspection #: Visit ID: 10715880

03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced mozzarella (51F - Cold Holding); sliced cheddar (52F - Cold Holding) in cooler drawer in grill room. Operator states in unit less 5hen four hours, moved to different cooler **Corrective Action Taken**
52-01-4:Intermediate - Identity of food or food product misrepresented. Kobe beef sliders, Free range chicken basil pesto sandwich. Boxes do not indicate either claim Admin Complaint

Inspection #: Visit ID: 10715367

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**

Inspection #: Visit ID: 8740437

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

Inspection #: Visit ID: 8449067

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

Inspection #: Visit ID: 8361942

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**