WALTS FISH MARKET SOUTH
4144 S TAMIAMI TRL
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
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).