SEINEYARD ROCK LANDING
SEINEYARD ROCK LANDING has 2 health inspections on file for its PANACEA location, with an overall rating of 3.0/5. Recent inspections show improving food safety practices.
99 ROCK LANDING RD, PANACEA 32346
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection Date: 1/20/2024
Inspection #: Visit ID: 8594961
- N/A:No Violations Were Observed
Inspection Date: 1/19/2024
Inspection #: Visit ID: 8388025
- 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed approximately 15 dead flies on 3 fly tapes hung over reach in freezer next to walk in cooler. Manager removed fly tapes during inspection. Corrected On-Site
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler ambient temperature 58F at kitchen area. Per manager maintenance was called for repair during inspection.
- 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Observed hand-wash sink paper towels stored above buckets of raw chicken and tilapia. Manager properly stored paper towels during inspection. Corrected On-Site
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored in soiled bin at ice machine next to walk in cooler. Manager stored scoops in clean bin during inspection. Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of food debris on walls and ceiling in walk in cooler.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cream cheese 54F, sliced tomatoes 57F, white crab mix 49F, roasted peppers 55F, crab cake mix 49F, roasted vegetables 51F, crab meat 51F.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items held over 41F at cook line/kitchen area at 1:00. Kitchen Reach in Cooler 1/2: calamari 53F, Kitchen Reach in Cooler 2/2: raw chicken 55F, scallops 55F, oysters 55F. Per manager held since 10:30. Manager stored more ice in cooler for proper cold holding. New temperature at 2:45: calamari 42F, raw chicken 41F, scallops 43F, oysters 35F. Cook Line Make Table: sliced tomatoes 53F, white crab mix 52F, roasted peppers 55F, crab cake mix 49F, Cook Line Reach in Cooler: cream cheese 54F, roasted vegetables 51F, crab meat 51F, ambient temperature 58F. Reach in cooler/make table unable to maintain temperature at 41F or below. Per manager cream cheese held overnight. All other food items at 1:15 held since 10:30 and moved to walk in cooler. New temperatures at 3:30: sliced tomatoes 57F, white crab mix 49F, roasted peppers 55F, crab cake mix 49F. See stop sale. Per manager maintenance has been called for repair during inspection. Warning