TIMOTI'S SEAFOOD SHAK
152 Capital Green Drive
Florida, 32081
Saint Johns County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/17/2025
High Priority
1
Intermediate
1
Basic
5
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In men's bathroom.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inside cabinet under soda machine at drink station in dining area. Repeat Violation
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting avocados before washing them on cook line. Repeat Violation
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In reach in cooler at bar.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumber and tomatoes stored over prepared coleslaw in walk in cooler, coleslaw moved.
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 broken raw shell egg in walk in cooler.
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. In men's bathroom
Food safety inspection conducted on 2/17/2025 revealed 7 total violations (1 high priority, 1 intermediate, 5 basic).
Inspection on 7/11/2024
High Priority
3
Intermediate
3
Basic
4
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in cooler at end of cook line.
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Employees in prep area cutting spinach and onions before washing them in prep area in back of kitchen.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Racks inside reach in cooler on cook line next to fryers.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Stacks of to go lids at front counter, employee corrected during inspection Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mango and bell pepper dressing (45F - Cold Holding) sitting out on counter next to grill on cook line, per employee dressing has been consistently taken in and out of cooler for less then 1 hour, dressing placed back in cooler. ranch (55F - Cold Holding); butter (51F - Cold Holding); cilantro ranch (51F - Cold Holding) in small reach in cooler at front counter near register, per manager doors have been consistently open for 1 hour, all items moved to walk in freezer, all items retemp at or below 41F **Corrective Action Taken**
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Establishment holding hush puppy batter and egg wash on time control and per written procedures time should be marked on the container, but it is not, per manager they set up and discard both items the same time every day, manager switched to holding items on a specific time frame. 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. rice (89F - Hot Holding) in rice cooker on cook line, cooker turned off, per employee rice was made approximately 1 hour prior, cooker turned on. **Corrective Action Taken**
- 53A-04-6:Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ The operator, Leyla Bascombe, does not have any manager certification.
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 7 food handlers present and no one on site is a certified food manager.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 employees on site that have been working less then 60 days, employees signed agreement during inspection Corrected On-Site
Food safety inspection conducted on 7/11/2024 revealed 10 total violations (3 high priority, 3 intermediate, 4 basic).
Inspection on 12/12/2023
High Priority
1
Intermediate
0
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored with seasonings on rack in prep area in back of kitchen, drink discarded. Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under equipment on make line and cook line in kitchen.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Around walk in freezer door. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under microwaves above service window on make line. Repeat Violation
- 12A-08-4:High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Hot water at hand wash stations at bar and cook line take over 5 minutes of constant running for temperature to reach 85F.
Food safety inspection conducted on 12/12/2023 revealed 5 total violations (1 high priority, 0 intermediate, 4 basic).
Inspection on 7/14/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 7/14/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/13/2023
High Priority
3
Intermediate
2
Basic
5
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk ice bin in prep area has mold like substance spots on the front of the deflector plate.
- 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. Cook line reach in cooler under the flat top grill has separating door gaskets preventing a seal when the cooler drawers are closed. Ambient air temperature at 45F during inspection.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean metal containers stacked while wet. Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has build up of ice around the door preventing the door from sealing.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gaskets have build up of mold like substance. Hood system in prep area not in use has build up of dust. Repeat Violation
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. One live roach observed at the front service counter at the entrance to the bar area. Operator was able to kill and remove the roach from the establishment. **Corrective Action Taken** Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the cook line reach in cooler under the flat top grill; salmon (50F - Cold Holding); flounder (48/50F - Cold Holding); taco fish (49F - Cold Holding); shrimp (47/48F - Cold Holding); mahi (48F - Cold Holding); crab cakes (50F - Cold Holding); lobster salad (52F - Cold Holding); chicken (48/50F - Cold Holding); cooked chicken (49F - Cold Holding) all stored in the reach in cooler overnight. Operator began removing the product to be discarded. **Corrective Action Taken** Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cook line reach in cooler under the flat top grill; salmon (50F - Cold Holding); flounder (48/50F - Cold Holding); taco fish (49F - Cold Holding); shrimp (47/48F - Cold Holding); mahi (48F - Cold Holding); crab cakes (50F - Cold Holding); lobster salad (52F - Cold Holding); chicken (48/50F - Cold Holding); cooked chicken (49F - Cold Holding) all stored in the reach in cooler overnight. Operator began removing the product to be discarded. **Corrective Action Taken** Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on the main cook line has build up of food residue staining. Repeat Violation
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At time of inspection 5 employees present and actively working with food with no certified food manager present.
Food safety inspection conducted on 7/13/2023 revealed 10 total violations (3 high priority, 2 intermediate, 5 basic).