PHILLIPPI CREEK VILLAG OYS BAR
5353 S TAMIAMI TRL
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 4/16/2025
High Priority
4
Intermediate
0
Basic
7
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed a metal dish with no handle used as a scoop for cooked rice on the cook line. The operator removed the dish. **Corrected On-Site** **Repeat Violation**
- 06-09-1:Basic - Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the tuna. **Corrected On-Site**
- 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 above a food preparation table in the prep kitchen. Observed employee wallet and keys stored above food on the cook line. The employees properly stored the personal belongings. **Corrected On-Site**
- 08B-38-4:Basic - Food stored on floor. Observed bagged onions stored on the floor in the produce cooler. The operator properly stored the onions. **Corrected On-Site**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 12B-13-4:Basic - Opened employee beverage containers glass door reach in cooler near the entrance to the kitchen with food to be served to customers. The operator properly stored the beverages. **Corrected On-Site**
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor in the prep kitchen. The operator properly stored the sanitizer bucket **Corrected On-Site**
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed a non-food grade barrel used to stored ice at the oyster kitchen.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over garlic bread in the singe-door reach in cooler on the cook line. The operator properly stored the raw shrimp. Observed raw shell eggs stored over uncooked pasta in the walk in cooler. The operator properly stored the cooked pasta. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter packets (50F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the server expo line. The operator stated the butter had been held for approximately 1 hour. The operator emptied half of the contents and stored in the lower portion of the cooler. **Corrective Action Taken**
- 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 cooked rice (131F - Hot Holding); cooked potatoes (127F - Hot Holding) on the cook line. The operator reheat the cooked potatoes (167F - Hot Holding); cooked rice (170F - Hot Holding) within 30 minutes. **Corrected On-Site**
Food safety inspection conducted on 4/16/2025 revealed 11 total violations (4 high priority, 0 intermediate, 7 basic).
Inspection on 3/17/2025
High Priority
3
Intermediate
1
Basic
5
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed a foil cup with no handle used as a scoop for cottage cheese. The operator removed the cup. **Corrected On-Site** **Repeat Violation**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils on the cook line. The operator properly stored the employee beverage. **Corrected On-Site**
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Observed an ice scoop stored touching a bottle of juice behind the bar. The operator properly stored the ice scoop. **Corrected On-Site**
- 29-49-6:Basic - Standing water in bottom of fish 4-door reach-in-cooler. The operator cleaned up the standing water. **Corrected On-Site** **Repeat Violation**
- 29-17-4:Basic - Waste line missing at soda gun holster near the entrance to the bar.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over mango salsa in the single door reach in cooler on the cook line. The operator properly stored the raw beef. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (47F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator stated the pasta had been held for approximately 30 minutes. The operator emptied half of the contents and stored in the lower portion of the reach in cooler. **Corrective Action Taken**
- 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 garlic butter (85F - Hot Holding) on the cook line. The operator stated the butter had been held for approximately 1.5 hours. The operator was emailed a time as public health control form.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris in the handwashing sink in the kitchen.
Food safety inspection conducted on 3/17/2025 revealed 9 total violations (3 high priority, 1 intermediate, 5 basic).
Inspection on 12/5/2024
High Priority
4
Intermediate
2
Basic
5
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed a plastic portion cup with no handle used as a scoop for salsa at the salad station. The operator removed the portion cup. **Corrected On-Site**
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public in the glass door cooler on the server expo line. The operator properly stored the employee food. **Corrected On-Site**
- 08B-38-4:Basic - Food stored on floor. Observed plastic bottles of juice stored on the floor behind the bar.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning in the dish area. **Repeat Violation**
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler at the oyster bar.
- 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 potato salad prepared on site date marked 11/27. The operator discarded the potato salad. **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 potato salad prepared on site date marked 11/27. The operator discarded the potato salad. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter packets (47F - Cold Holding) in the reach in cooler at the server expo line. The operator put ice on the butter. **Corrective Action Taken**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb near the handwashing sink at the oyster bar.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed some oyster tags with no date marks.
- 31B-03-4:Intermediate - No soap provided at handwash sink behind the bar. The operator provided soap for the hand sink. **Corrected On-Site**
Food safety inspection conducted on 12/5/2024 revealed 11 total violations (4 high priority, 2 intermediate, 5 basic).
Inspection on 9/30/2024
High Priority
3
Intermediate
1
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 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 thawed tuna not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing in the outside walk in cooler. The operator discarded the tuna. **Repeat Violation**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored on a food preparation table in the salad station. The operator properly stored the employee beverage. **Corrected On-Site**
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scissor handles not stored above lemons in the server station. The operator properly stored the scissors. **Corrected On-Site**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning in the dish area.
- 29-03-4:Basic - Water draining onto floor surface from the three compartment sink. The operator fixed the drain pipe. **Corrected On-Site**
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed a chlorine sanitizer bucket at the server station at 0ppm. The operator replaced the chlorine solution to 100ppm. **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 cooked shrimp (48F - Cooling) in the inside walk in cooler. The shrimp was prepared 9/29. The operator discarded the shrimp. **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 cooked shrimp (48F - Cooling) in the inside walk in cooler. The shrimp was prepared 9/29. The operator discarded the shrimp. **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over cooked floured in the 4-door reach in cooler in the kitchen. The operator properly stored the cooked flounder. **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed an employee filling a metal container with water from the handwashing sink.
Food safety inspection conducted on 9/30/2024 revealed 10 total violations (3 high priority, 1 intermediate, 6 basic).
Inspection on 7/25/2024
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed a torn gasket on the reach in cooler at the center of the cook line. - From follow-up inspection 2024-07-25: **Time Extended**
- 38-01-4:Basic - - From initial inspection : Basic - Light shield damaged/in disrepair in the prep area. - From follow-up inspection 2024-07-25: **Time Extended**
- 01C-10-4:Intermediate - - From initial inspection : Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed oyster tags missing from original box in the walk in cooler when oysters are taken to the line for service. - From follow-up inspection 2024-07-25: **Time Extended**
Food safety inspection conducted on 7/25/2024 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 7/24/2024
High Priority
3
Intermediate
1
Basic
7
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 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 thawed tuna not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. The operator discarded the tuna. **Corrected On-Site**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable on the cook line.
- 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 employee cell phones stored on shelves above the reach in coolers on the cook line. The employees properly stored the cell phones. **Corrected On-Site** **Repeat Violation**
- 14-11-5:Basic - Equipment in poor repair. Observed a torn gasket on the reach in cooler at the center of the cook line.
- 08B-38-4:Basic - Food stored on floor. Observed bagged ice stored on the floor in the walk in cooler. **Repeat Violation**
- 38-01-4:Basic - Light shield damaged/in disrepair in the prep area.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler behind the bar.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee wearing gloves go outside then return to work and handle clean food containers without changing gloves.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed butter blend (81F - Cold Holding) out of refrigeration on the cook line. The operator discarded the butter. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Entrance of cook line: shucked oysters (48F - Cold Holding); seafood stuffing (47F - Cold Holding); raw shrimp (48F - Cold Holding) Center of cook line: raw chicken (49F - Cold Holding); raw ground beef (51F - Cold Holding); (51F - Cold Holding). The operator stated the reach in coolers on the line were restocked from other cold holding units less than 1 hour prior. The operator placed bags of ice for rapid cooling. Observed butter blend (81F - Cold Holding) out of refrigeration on the cook line. The operator discarded the butter. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 01C-10-4:Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed oyster tags missing from original box in the walk in cooler when oysters are taken to the line for service.
Food safety inspection conducted on 7/24/2024 revealed 11 total violations (3 high priority, 1 intermediate, 7 basic).