SEASIDE SPRINGS RETIREMENT COMMUNITY
1251 S TAMIAMI TRAIL
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 1/17/2025
High Priority
1
Intermediate
1
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 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 a shelf near clean equipment and above a food prep table near the rear exit of the kitchen. The operator properly stored the cell phone. **Corrected On-Site**
- 10-20-4:Basic - In-use tongs stored on the oven door handle between uses. The operator properly the tongs. **Corrected On-Site**
- 35B-02-4:Basic - Insect control device installed over a storage area for clean coffee mugs. The operator properly stored the coffee mugs. Observed an insect control device above a food prep table near the rear exit of the kitchen. The operator removed the control device. **Corrected On-Site**
- 25-05-4:Basic - Single-service articles improperly stored. Observed a box of foam cups stored on the floor in the storage area.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (47F - Cold Holding) in the cold holding unit at the front counter. The operator stated the cheese has been held for approximately 2 hours. The operator moved the cheese to another cold holding unit. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed ice inside the handwashing sink at the server station.
Food safety inspection conducted on 1/17/2025 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).
Inspection on 8/20/2024
High Priority
7
Intermediate
0
Basic
2
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 24-28-4:Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Observed clean dishware stored underneath the paper towel dispenser at the handwashing sink behind the front counter. The operator properly stored the clean dishware. **Corrected On-Site**
- 33-38-4:Basic - No waste receptacle installed at handwash sink provided with disposable towels near the employee lockers. **Repeat Violation**
- 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 chili (49F - Cooling) cooked and held overnight in the walk in cooler. The operator discarded the chili. **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 chili (49F - Cooling) cooked and held overnight in the walk in cooler. The operator discarded the chili. **Corrected On-Site**
- 12A-19-4:High Priority - Employee washed hands with cold water at the hand sink near the walk in cooler. Educated the employee on proper handwashing procedures.
- 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 cut lettuce date marked 8/12 in the single door reach in cooler behind the front counter. The operator discarded the cut lettuce. **Corrected On-Site**
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed cut lettuce date marked 8/12 in the single door reach in cooler behind the front counter. The operator discarded the cut lettuce. **Corrected On-Site**
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee handle a wet wiping cloth then handle clean glassware without changing gloves in the dining area. The employee washed their hands and replaced the glassware.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (52F - Cold Holding) in the single door reach in cooler behind the front counter. The operator stated the butter had been held at room temperature for approximately 1.5 hours. The operator was emailed a time for public health control form. **Corrective Action Taken**
Food safety inspection conducted on 8/20/2024 revealed 9 total violations (7 high priority, 0 intermediate, 2 basic).