CARL'S SEAFOOD TAMARAC
5726 N UNIVERSITY DRIVE
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 3/31/2025
High Priority
2
Intermediate
2
Basic
3
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed water bottle next to dry goods on shelf opposite triple sink.
- 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Juices at front grab and go cooler missing basic label information.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on fliptop lower cooler foods and upright reach in cooler in back prep area soiled.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) At front counter HOT CASES x 2 - RIGHT - (fried chicken 128F - Hot Holding); beef patties (117F - Hot Holding) LEFT - whole fried fish (130F - Hot Holding); baked fish (128F - Hot Holding). 2) On holding shelf above stovetop, cooked bulgar (125F - Hot Holding). 3) On grill, jerk pork (122F - Hot Holding). Per manager, all items prepared between 11:00am and 12:30pm. Manager and employee began reheating all items. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket reading 500ppm quaternary. Employee corrected to 200ppm quaternary. **Corrected On-Site**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Container of soup in reach in freezer not date marked from when produced.
Food safety inspection conducted on 3/31/2025 revealed 7 total violations (2 high priority, 2 intermediate, 3 basic).
Inspection on 7/11/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 14-16-4:Intermediate - - From initial inspection : Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Sneeze guard on front food line, left side cracked. **Repeat Violation** **Warning** - From follow-up inspection 2024-07-11: Observed at callback inspection same. **Time Extended**
Food safety inspection conducted on 7/11/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 7/10/2024
High Priority
4
Intermediate
2
Basic
1
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Pepper shrimp in 2 door glass front cooler, bought from outside source, labeled with no packaging date. See stop sale. **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door Traulsen cooler; red beans (71F - Cold Holding); raw fish (56F - Cold Holding). Per operator foods in unit more than 4 hrs. Foods not portioned or prepared today. See stop sale. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door Traulsen cooler; red beans (71F - Cold Holding); raw fish (56F - Cold Holding). Per operator foods in unit more than 4 hrs. Foods not portioned or prepared today. See stop sale. **Warning**
- 01B-17-5:High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Pepper shrimp in 2 door glass front cooler, bought from outside source, labeled with no packaging date. See stop sale. **Warning**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Stove top; cooked bananas (129F - Hot Holding); Hot display box; fried fish (110F - Hot Holding) Hot table; cooked bananas (127F - Hot Holding). Per operator foods in units less than 4hrs. Operator pulled all foods to reheat 165F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked red beans in 2 door cooler **Warning**
- 14-16-4:Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Sneeze guard on front food line, left side cracked. **Repeat Violation** **Warning**
Food safety inspection conducted on 7/10/2024 revealed 7 total violations (4 high priority, 2 intermediate, 1 basic).