RED SNAPPER SEAFOOD AND MORE
5023 CRAWFORDVILLE RD #5
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 2/7/2025
High Priority
3
Intermediate
0
Basic
9
Total
12
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.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle inside coleslaw.
- 36-36-4:Basic - Ceiling tile missing. Observed ceiling tile missing above three compartment sink.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting board in kitchen area.
- 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 on prep table.
- 08B-38-4:Basic - Food stored on floor. Observed French fries stored on floor inside office.
- 10-08-5:Basic - Ice scoop handle in contact with ice. Observed ice scoop touching ice in ice machine.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed accumulation of food debris inside microwave.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed following food items improperly thawing inside kitchen: Snapper Grouper Salmon. Fish items were thawed without being properly opened. *See stop sale
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed following food items improperly thawing inside kitchen: Snapper Grouper Salmon. Fish items were thawed without being properly opened.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Mullet cold holding at 46F for more than 4 hours.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mullet holding at 46F for more than 4 hours. See stop sale
Food safety inspection conducted on 2/7/2025 revealed 12 total violations (3 high priority, 0 intermediate, 9 basic).
Inspection on 9/11/2024
High Priority
1
Intermediate
4
Basic
4
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling leaking near expo and 3 compartment sink.
- 33-09-4:Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.
- 10-08-5:Basic - Ice scoop handle in contact with ice. Observed ice scoop handle touching ice in ice machine.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents soiled with grease.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp 46°F, per manger placed 35 minutes ago, manager placed in ice. **Corrective Action Taken**
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in 3 compartment sink.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed trash can blocking hand wash sink near employee entrance. Manager moved trash can during inspection. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap at hand washing sink near employee entrance.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed fabulouso in spray bottle no label near 3 compartment sink.
Food safety inspection conducted on 9/11/2024 revealed 9 total violations (1 high priority, 4 intermediate, 4 basic).
Inspection on 6/6/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
Food safety inspection conducted on 6/6/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 3/18/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vent with accumulation of grease and dust. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed fry batters, flour, cornmeal removed from original container not labeled with common name. Repeat Violation
Food safety inspection conducted on 3/18/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 8/11/2023
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 8/11/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/10/2023
High Priority
4
Intermediate
2
Basic
5
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed cardboard soiled on floor by fryers, stove.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents covered in grease and debris.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing in standing water.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed flour, fish fry, shrimp fry in containers no labeling.
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee come from outside the establishment and not was hands before touching equipment.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 3-501.14(B) FC: (B) Time/temperature control for safety food shall be cooled within 4 hours to 41 degrees Fahrenheit or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna.
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed tilapia 49F, red snapper 53F, grouper 45F per manager taken out cooler and thawed in then put into expo at 930a it is now 230p Warning
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
Food safety inspection conducted on 8/10/2023 revealed 11 total violations (4 high priority, 2 intermediate, 5 basic).