CARL'S SEAFOOD TAMARAC
5726 N UNIVERSITY DRIVE
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 5 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).
Inspection on 4/30/2024
High Priority
3
Intermediate
2
Basic
0
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 01A-05-4:High Priority - Food/ice received from unapproved source/no invoice provided to verify source. 2 containers of cooked pepper shrimp in 2 door glass front cooler. Operator unable to provide invoice. See Stop Sale. Corrected On-Site Repeat Violation Admin Complaint
- 01B-04-5:High Priority - Stop Sale issued due to food originating from an unapproved source. Food/ice received from unapproved source/no invoice provided to verify source. 2 containers of cooked pepper shrimp in 2 door glass front cooler. Operator unable to provide invoice. Repeat Violation Admin Complaint
- 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)On kitchen stove: escabeche sauce (98F - Hot Holding), per operator food not left out over 4hrs. Used to top fish as needed. Operator reheated to 165F. 2)On front line: potatoes, cooked (110F - Hot Holding), per operator food not left out over 4 hrs. On steam table, under no temperature control, unit off. Operator reheated to 165F Corrected On-Site Repeat Violation Admin Complaint
- 14-16-4:Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Sneeze guard for front line cracked on left side. Repeat Violation
- 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. Fried fish Printed copy of TPHC. **Corrective Action Taken**
Food safety inspection conducted on 4/30/2024 revealed 5 total violations (3 high priority, 2 intermediate, 0 basic).
Inspection on 4/8/2024
High Priority
4
Intermediate
4
Basic
4
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. In back storage area observed multiple food items stored in direct contact on floor.
- 36-24-5:Basic - Hole in wall located in back storage area, left side.
- 29-08-4:Basic - Plumbing system in disrepair. Hand wash sink at kitchen entry, water slow to drain.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket front line steam table 0ppm. Operator added another sanitizing tab to adjust to proper 100ppm Corrected On-Site
- 01A-05-4:High Priority - Food/ice received from unapproved source/no invoice provided to verify source. 20 containers of cooked pepper shrimp, in 2 door glass front cooler. Operator disposed of the food. See Stop Sale.
- 01B-04-5:High Priority - Stop Sale issued due to food originating from an unapproved source. Food/ice received from unapproved source/no invoice provided to verify source. 20 containers of cooked pepper shrimp, in 2 door glass front cooler. See Stop Sale.
- 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. Commercially packaged foods. Operator unable to determine time on commercially packaged cooked pepper shrimp.
- 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)Fried Fish (130F - Hot Holding); cooked fish (126F) in front of store food warmer, warmer temperature too low. Operator reheated both to above 165F and placed in another food warmer. 2)Escabeche sauce hot held at 110F on kitchen stove top, per operator food not left out for more than 4hrs, used to top fish as needed. Operator reheated to 167F Corrected On-Site Repeat Violation
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Operator unable to determine time on commercially packaged cooked pepper shrimp. See stop sale.
- 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. A poster was given. Corrected On-Site Repeat Violation
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4 employees no manager present. Carla Dixon
- 14-16-4:Intermediate - Sneeze guard for front line steam table not smooth, cracked on left side.
Food safety inspection conducted on 4/8/2024 revealed 12 total violations (4 high priority, 4 intermediate, 4 basic).