DirtyFLRestaurant Inspection Data

ANGELO'S SEAFOOD RESTAURANT

Food safety records indicate ANGELO'S SEAFOOD RESTAURANT in PANACEA has 4 inspections with a 2.5/5 overall rating. Recent inspections indicate some food safety concerns.

5 MASHES SANDS RD, PANACEA 32346

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 4/4/2025

Inspection #: Visit ID: 8721940

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.
  • 08B-27-4:High Priority - Food placed in soiled container/equipment. Meat stored on wire shelf in reachin cooler. Properly stored during inspection.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. On shelf above cook line.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at any of the sinks.
  • 31B-03-4:Intermediate - No soap provided at handwash sink.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.

Inspection Date: 6/14/2024

Inspection #: Visit ID: 8344118

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 36-73-4:Basic - Floor soiled/has accumulation of grease on the cook line.
  • 14-73-4:Basic - No container installed for catching grease from hood drip tray.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Fish room
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar container not identified by common name. Manager place the name on the container.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.cutting board on the cook line.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Fish room and prep area.

Inspection Date: 10/23/2023

Inspection #: Visit ID: 8443111

  • N/A:No Violations Were Observed

Inspection Date: 7/12/2023

Inspection #: Visit ID: 8439005

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed fish in cooks area that is ROP thawing.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License current 6/1/2024
  • 29-18-4:Basic - Drain cover(s) missing. Observed drain cover missing in back kitchen area
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed several employees eating and drinking in food prep areas.
  • 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 half smoked cigar, keys and phone in cooks station.
  • 08B-38-4:Basic - Food stored on floor. Observed frozen shrimp stored on the floor in freezer.
  • 06-06-5:Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed fish thawing in seafood prep area sink at room temperature.
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Observed green onions being prepped to cut without washing.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed squid in seafood prep area thawing in standing water.
  • 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. Observed chlorine level at 10 ppm
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw eggs stored over fruit in produce walk in cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter in front prep area 68°
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed bleach on sink with fish thawing.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed several sinks throughout kitchen without hose Bibb.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer buckets and cleaning cloths and food in hand washing sinks throughout kitchen.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  • 27-06-4:Intermediate - No hot running water at three-compartment sink.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed all hand sinks in kitchen without paper towels.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottles in multiple areas of the kitchen.
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.