DEEP LAGOON SEAFOOD AND OYSTER HOUSE
482 Blackburn Point Road
Florida, 34229
Sarasota County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 12/16/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 33-11-4:Basic - - From initial inspection : Basic - Missing drain plug at dumpster. - From follow-up inspection 2024-12-16: **Time Extended**
Food safety inspection conducted on 12/16/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 12/13/2024
High Priority
7
Intermediate
2
Basic
6
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on the top exterior of warewashing machine.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored on the server exposed line. The operator properly stored the cell phone. **Corrected On-Site**
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed the scoop handle used for mashed potatoes in the steam well not stored above the food. The operator removed the scoop. **Corrected On-Site**
- 33-11-4:Basic - Missing drain plug at dumpster.
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Observed in-use forks stored food contact surface up at the salad station. The operator placed the forks in the dish area. **Corrected On-Site**
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor behind the bar. The operator properly stored the sanitizer bucket. **Corrected On-Site**
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed lobster bisque (54F - Cooling) in the walk in cooler date marked 12/12. The operator discarded the lobster bisque. **Corrected On-Site**
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed lobster bisque (54F - Cooling) in the walk in cooler date marked 12/12. The operator discarded the lobster bisque. **Corrected On-Site**
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed 2 dented cans of mandarin oranges, 1 can pomodoro sauce, 1 can ketchup, and 1 can cream of coconut. The operator segregated the cans for return. **Corrected On-Site**
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the chlorine sanitizer solution for the bar dishmachine at 0ppm due to the solution tube being broken. The operator fixed the tube. The chlorine solution measured 100ppm. **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw lobster stored over cooked pasta in the reach in cooler on the cook line nearest the dish area. The operator properly stored the raw lobster. **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked rice (78F - Cold Holding) in the reach in cooler underneath the steam table on the cook line. An employee stated the rice was removed from the walk in within the hour. The operator discarded the rice. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw in shell oysters ambient (55F - Cold Holding) at the front counter. The operator covered the oysters with ice. Observed cooked rice (78F - Cold Holding) in the reach in cooler underneath the steam table on the cook line. An employee stated the rice was removed from the walk in within the hour. The operator discarded the rice. Observed blue cheese stuffed olives (58F - Cold Holding) on the bar. The bartender stated the olives had been on the bar for approximately 1 hour. The operator placed the olives in the reach in cooler behind the bar. Observed cooked pasta (55F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line nearest the dish area. The operator emptied half the contents and stored in the lower portion of the reach in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed oyster tags marked with the date when removed from the box not last date served. **Repeat Violation**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed a to go box blocking access to the handwashing sink behind the bar. The operator removed the to go box. **Corrected On-Site**
Food safety inspection conducted on 12/13/2024 revealed 15 total violations (7 high priority, 2 intermediate, 6 basic).
Inspection on 8/6/2024
High Priority
3
Intermediate
2
Basic
3
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 10-17-4:Basic - In-use knife/knives stored in cracks between a reach in cooler and a table behind the bar. The operator properly stored the knife. **Corrected On-Site**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 33-16-4:Basic - Open dumpster lid. The operator closed the dumpster lid. **Corrected On-Site**
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed seafood gumbo prepared on site date marked 7/28. Observed lobster bisque prepared on site date marked 7/28. The operator discarded the above foods. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in-shell oysters ambient (54F - Cold Holding) at the front counter. The operator placed ice on top of the oysters. **Corrected On-Site**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed clarified butter (119F - Hot Holding) on the expo line. The operator placed the butter in the steam table. The operator was emailed a time for public health control form.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed oyster tags marked with the date removed from the box not the last date served.
- 27-09-4:Intermediate - No running water at the handwashing sink near the three compartment sink.
Food safety inspection conducted on 8/6/2024 revealed 8 total violations (3 high priority, 2 intermediate, 3 basic).