WALTS FISH MARKET SOUTH
4144 S TAMIAMI TRL
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/25/2025
High Priority
0
Intermediate
0
Basic
7
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged raw 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 in the fish walk in cooler. The operator discarded the tuna. Corrected On-Site
- 12B-07-4:Basic - Employee beverage containers on a food preparation table or over/next to clean equipment/utensils. The operator properly stored the beverage containers. Corrected On-Site Repeat Violation
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee wearing a bracelet while engaged in food handling.
- 10-20-4:Basic - In-use tongs stored on oven door handle between uses. The operator properly stored the tongs. Corrected On-Site Repeat Violation
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed the scoop handle used for cooked rice at the steam table not stored above the food. The operator properly stored the scoop. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 81F standing water on the cook line. The operator removed the knives from the water. Corrected On-Site Repeat Violation
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Observed plastic cocktail forks stored food contact surface up on the server expo line.
Food safety inspection conducted on 4/25/2025 revealed 7 total violations (0 high priority, 0 intermediate, 7 basic).
Inspection on 11/12/2024
High Priority
5
Intermediate
1
Basic
11
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed multiple portion cups with no handles used as scoops in the prep area. The operator removed the portion cups. Corrected On-Site
- 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 wrapped straws stored underneath the soap dispenser in the server station. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils near the cook line. The operator properly stored the beverages. 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 employee keys, wallet, and cell phone stored on a shelf above a food preparation table in the prep area. The operator properly stored the personal belongings. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Observed boxes of waffle fries stored on the floor in the walk in freezer.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. The operator removed the knives for cleaning. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on the oven door handle on the cook line between uses. Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 83F standing water. The operator removed the utensils from the standing water. Corrected On-Site
- 24-08-4:Basic - Plastic beverage cups not properly air-dried - wet nesting at the server station. Repeat Violation
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored with containers of breading in the prep area. The operator properly stored the sanitizer bucket. Corrected On-Site
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Observed cocktail forks on the expo line stored with the food contact surface up. The operator properly stored the forks. Corrected On-Site 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 cooked rice (46F - Cooling) in the walk in cooler. The rice was cooked the day prior and held overnight. The operator discarded the rice. 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 rice (46F - Cooling) in the walk in cooler. The rice was cooked the day prior and held overnight. The operator discarded the rice. 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 potatoes in the reach in cooler near the reach in freezer on the cook line. An employee properly stored the shrimp. Corrected On-Site
- 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. Observed no time markings on butter and tomatoes on the expo line. The operator properly time marked the above foods. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed a bottle of eye drops stored on a shelf above a food preparation table in the prep area. The operator properly stored the eye drops. Corrected On-Site
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation
Food safety inspection conducted on 11/12/2024 revealed 17 total violations (5 high priority, 1 intermediate, 11 basic).
Inspection on 7/16/2024
High Priority
5
Intermediate
5
Basic
9
Total
19
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 wrapped straws stored underneath a soap dispenser at the server station. The operator properly stored the straws. Corrected On-Site
- 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed drinking cups stored near a handwashing sink exposed to splash behind the bar. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee beverage containers stored on or above food prep areas in the kitchen and prep area. The operator properly stored the beverage containers. Corrected On-Site Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal containers wet nesting in the kitchen. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed in-use tongs stored hanging from an oven door on the cook line. The operator properly stored the tongs. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 81F standing water on the cook line. Repeat Violation
- 35B-02-4:Basic - Insect control device installed over food preparation table in the prep area.
- 24-17-4:Basic - Observed dishware pulled from the dishmachine dried with a cloth.
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Observed plastic forks stored with the food contact surface upright on the server exposed line. The operator properly stored the forks. Corrected On-Site
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves after handling raw ground beef then handling clean tongs.
- 03B-15-5:High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed alfredo sauce (116F - Hot Holding) at the steam well stored on top of another container on the cook line. The operator voluntarily discarded the alfredo sauce. Corrected On-Site
- 01D-03-5:High Priority - No proof of parasite destruction or aquaculture documentation for fish served raw or undercooked. The operator provided proof of parasite destruction from the seafood vendors. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed butter (73F - Cold Holding) in the prep area. The operator stated the butter had been held for longer than 4 hours. 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 butter (73F - Cold Holding) in the prep area. The operator stated the butter had been held for longer than 4 hours. The operator discarded the butter. Corrected On-Site
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed the handwashing sink blocked by a trash can in the dish area. The operator moved the trash can. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed the handwashing sink at the server station used as a dump sink.
- 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Observed housemade Caesar dressing containing raw shell eggs not identified on the menu. The operator is placing asterisks on the menu directing customers to the consumer warning. **Corrective Action Taken**
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed written plan for time for public health control not filled out. The operator filled out the required information during the inspection. Corrected On-Site
Food safety inspection conducted on 7/16/2024 revealed 19 total violations (5 high priority, 5 intermediate, 9 basic).
Inspection on 12/7/2023
High Priority
4
Intermediate
1
Basic
10
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed plastic portion cups with no handles used as scoops in the kitchen. The operator discarded the scoops with no handles. Corrected On-Site Repeat Violation
- 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed plastic cups exposed to splash from the handwashing sink behind the bar.
- 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 fish walk in cooler. The operator discarded the tuna. Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages stored on shelving near food in the dry storage area. The operator properly stored the beverages. Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees engaged in food preparation wearing bracelets. The employees removed the bracelets. Corrected On-Site
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed an in-use knife stored between a shelf and wall in the prep area. The operator removed the knife for sanitization. Corrected On-Site
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handle not stored above hush puppy mix in the reach in cooler at the cook line. The operator removed the scoop. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use knives stored in 75F standing water near the reach in cooler at the cook line. The operator removed the knives from the water. Corrected On-Site Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign for the hand sink near the ice machines.
- 14-33-4:Basic - glass mug reach-in cooler shelves with rust that has pitted the surface behind the bar.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed raw shrimp stored in non-food grade bags in the walk in cooler. The operator properly stored the raw shrimp. Corrected On-Site
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired 12/1/2023.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese sauce (60F - Cold Holding) in the reach in cooler at the entrance to the cook line. The time the cheese sauce was held out of temperature was undetermined. The operator discarded the cheese sauce. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed spray sanitizer stored on railing above raw fish at the front counter. The operator properly stored the spray sanitizer. Corrected On-Site
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
Food safety inspection conducted on 12/7/2023 revealed 15 total violations (4 high priority, 1 intermediate, 10 basic).
Inspection on 7/26/2023
High Priority
3
Intermediate
0
Basic
9
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed a scoop with no handle used for ice behind the bar.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed carbon dioxide tank in storage are near the bar not secured. Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards on cook line with cut marks. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee beverages stored on food prep areas in the kitchen. The operator properly stored the employee beverages. 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 employee cell phone, wallet, and keys stored above a food prep table in the back prep area. The operator properly stored the employee items. Corrected On-Site
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop at the wait station stored stored on a soiled surface. The operator removed the ice scoop for cleaning. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed knives on the cook line stored in standing water at 86F. The operator removed the knives from the standing water. Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board in the back prep area. The operator removed the wet cloth. Corrected On-Site
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored on a food prep area near the front counter. The operator properly stored the sanitizer bucket. Corrected On-Site
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee was knives in three compartment sink without sanitizing after rinsing. The operator wash and sanitized the knives. Corrected On-Site
- 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. Observed a raw shell egg stored with ready to eat lettuce on the cook line. The operator properly stored the raw shell egg. 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 ready to eat potatoes in a reach in cooler at the front line. The operator properly stored the raw shrimp. Corrected On-Site
Food safety inspection conducted on 7/26/2023 revealed 12 total violations (3 high priority, 0 intermediate, 9 basic).