DirtyFLRestaurant Inspection Data

RED SNAPPER SEAFOOD AND MORE

RED SNAPPER SEAFOOD AND MORE maintains a 2.8/5 food safety rating based on 9 health department inspections in TALLAHASSEE. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 9 reports on file

5023 CRAWFORDVILLE RD #5

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 9 health inspection reports

All Inspection Reports

1/28/2026· 1mo ago

Visit ID: 13487495

Follow-up Inspection Required

2 int, 3 basic

  • 36-36-4:Basic - Ceiling tile missing. Observed ceiling tile missing above three compartment sink.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on food prep table.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed salmon thawed still in its original packaging. **see stop sale**
  • 53A-02-7:Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Manager on duty: Moyed Sehwail 7/16/2025 Warning
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

8/27/2025· 6mo ago

Visit ID: 13486762

Met Inspection Standards
  • N/A:No Violations Were Observed

8/7/2025· 7mo ago

Visit ID: 10959868

Follow-up Inspection Required

3 high, 1 int, 2 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents soiled with grease and food debris.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed Salmon thawed while still inside packaging. *See stop sale*
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed Salmon thawed while still in packaging.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed following food items cold holding for more than 4 hours: Chicken wings 58F Swai 50F.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed following food items cold holding for more than 4: Chicken wings 58F Swai 50F. Observed following food items cold holding less than 4 hours: Shrimp 50F Snapper 52F. Operator placed food items inside walk in cooler freezer. **Corrective Action Taken** Warning
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Observed expired Certified Food Manager certification for Moyed Sehwail 7/16/2020.

2/7/2025· 1y 1mo ago

Visit ID: 8886910

Met Inspection Standards

3 high, 9 basic

  • 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

9/11/2024· 1y 6mo ago

Visit ID: 8775050

Met Inspection Standards

1 high, 4 int, 4 basic

  • 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.

6/6/2024· 1y 9mo ago

Visit ID: 8687484

Met Inspection Standards

1 high

  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.

3/18/2024· 1y 11mo ago

Visit ID: 8469421

Met Inspection Standards

2 basic

  • 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

8/11/2023· 2y 7mo ago

Visit ID: 8469130

Met Inspection Standards
  • N/A:No Violations Were Observed

8/10/2023· 2y 7mo ago

Visit ID: 8390033

Follow-up Inspection Required

4 high, 2 int, 5 basic

  • 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