LEVEROCK'S SEAFOOD HOUSE
840 S PASADENA AVE
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/3/2025
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 36-73-4:Basic - Floor soiled/has accumulation of debris.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish. Management properly separated items. Corrected On-Site
Food safety inspection conducted on 3/3/2025 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 11/4/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on clean shelves in dish area wet nesting.
Food safety inspection conducted on 11/4/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 4/22/2024
High Priority
3
Intermediate
3
Basic
8
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted properly. Manager inverted buckets properly. Corrected On-Site
- 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. Tuna and tilapia in walk-in cooler. Employee cut hole in bags. Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table. Manager moved items. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler on salad area line.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor in dish area. Employee moved bucket off floor.
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee placed dirty dishes in machine then placed clean dishes on rack. Inspector educated manager on hand proper hand washing
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. House tartar sauce (50F - Cold Holding); tiger sour cream dressing (50F - Cold Holding). Manager stated no temperature was taken.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (50F - Cold Holding); ranch dressing (50F - Cold Holding) Manager placed items in freezer. Ranch 39F ,Butter 41F. sour cream dressing (50F - Cold Holding); home made tartar sauce (50F - Cold Holding); items prepared moved then 24 hours in stand up cooler by salad area. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on cook line
- 01C-10-4:Intermediate - Oysters tag removed from original container prior to container being emptied. Invoice from oyster were 4-16-2024.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled on cook line. Employee labeled bottle oil. Corrected On-Site
Food safety inspection conducted on 4/22/2024 revealed 14 total violations (3 high priority, 3 intermediate, 8 basic).
Inspection on 11/27/2023
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under cook line - From follow-up inspection 2023-11-27: **Time Extended**
Food safety inspection conducted on 11/27/2023 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 11/15/2023
High Priority
3
Intermediate
2
Basic
4
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Metal bins on storage racks
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under cook line
- 14-69-4:Basic - Ice buildup in walk-in freezer.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Oven door handles, removed Corrected On-Site
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine in kitchen and at bar 0ppm, operator set up triple sink Quat 200ppm **Corrective Action Taken**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. ribs (48F - Cold Holding); rice (45F - Cold Holding) walk in cooler, prepared more than 24 hrs prior, no temperature taken since previous day.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced Swiss (52F - Cold Holding), moved to bottom of cooler ribs (48F - Cold Holding); rice (45F - Cold Holding) walk in cooler, prepared more than 24 hrs prior, no temperature taken since previous day. **Corrective Action Taken**
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 11/15/2023 revealed 9 total violations (3 high priority, 2 intermediate, 4 basic).