Seabreeze Restaurant, 310 Dock St, Cedar Key, FL - Restaurant inspection findings and violations

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Business Info

Name: SEABREEZE RESTAURANT
Type: Permanent Food Service
Address: 310 Dock St, Cedar Key, FL 32625
License #: 4800291
Total inspections: 10
Last inspection: 09/22/2014

Primary contact: Donna Miller
Cuisine: Seafood
Reservations: Not accepted

Restaurant representatives - add corrected or new information about Seabreeze Restaurant, 310 Dock St, Cedar Key, FL »

Inspection findings

Inspection Date

Type

Disposition

  • Basic - Accumulation of debris on drainboards or equivalent. Dishes at triple sink draining on soiled cloth. **Corrected On-Site**
  • Basic - Equipment and utensils not properly air-dried - wet nesting. Beverage glasses
  • Basic - Food employee not using hand antiseptic after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact with ready-to-eat food. Cook
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. Left in handsink **Corrected On-Site**
  • High Priority - Employee washed hands with no soap. Cook
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pancake batter at 57°. Returned to refrigeration. Cheese at 46° in top of reachin. Styrofoam removed from beneath cheese
  • High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw chicken and hamburger over ready to eat foods in reachin freezer, end of cookline **Corrected On-Site**
  • High Priority - Toxic substance/chemical stored by or with food. Cleaners stored with soda boxes **Corrected On-Site**
  • High Priority - Toxic substance/chemical stored by or with single-service items. Cleaners stored by coffee filters **Corrected On-Site**
  • Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Lime build up on prep sink
  • Intermediate - Spray bottle containing toxic substance not labeled. Mgr stated it was bleach **Corrected On-Site**
09/22/2014Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
6/25/2014Complaint FullAdmin. Complaint Callback Complied
  • Intermediate - Food manager certification expired.Mary Ann expired 7/13
4/2/2014Complaint FullEmergency Order Callback Complied
  • Basic - Dead roaches on premises throughout kitchen and storage areas including, but not limited to, large wad of dead roaches under triple prep sink, 6-8 dead roaches in drawers under prep table, dead roaches in pan storage cabinet, dead roaches in cabinet under handsinks in ladies room. At call back: 2 under Reach in cooler near upstairs bar sink. 2 under triple sink. 20-30 in motor area of cook line Reach in cooler.
  • High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches noted on triple prep sink. 1 live roach in utensil storage drawer. 2 live roaches noted on underside of prep table by triple sink. Approximately 11 live roaches noted in motor area of cookline salad reachin. Approximately 10-12 live roaches noted around and between used jugs of oil at end of cookline. Approximately 6-8 live roaches noted on wall behind wait station salad reachin. 1 live roach noted in front of ice machine. AT CALLBACK: 1 live under clean dish area. 4-5 on each side reach in cooler doors at far side of kitchen. 7-10 on each side of reach in cooler door at Reach in cooler in corner next to freezer.
  • Intermediate - Food manager certification expired.Mary Ann expired 7/13
4/1/2014Complaint FullEmergency Order Callback Not Complied
  • Basic - Accumulation of food debris/soil residue on handwash sink. Cookline
  • Basic - Build-up of grease/dust/debris on hood filters.
  • Basic - Carbon dioxide/helium tanks not adequately secured. Downstairs bar
  • Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean pans in dirty cabinet. Clean utensils in soiled container
  • Basic - Cutting boards have cut marks and are no longer cleanable.
  • Basic - Dead roaches on premises throughout kitchen and storage areas including, but not limited to, large wad of dead roaches under triple prep sink, 6-8 dead roaches in drawers under prep table, dead roaches in pan storage cabinet, dead roaches in cabinet under handsinks in ladies room.
  • Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, over cookline, by soda boxes **Corrected On-Site** **Repeat Violation**
  • Basic - Employee personal items stored in or above a food preparation area. Purses on soda boxes **Corrected On-Site**
  • Basic - Food placed in soiled container/equipment. Container of fish thawing in mop sink. **Corrected On-Site**
  • Basic - Food storage container/container lid cracked or broken.several cambro pans
  • Basic - Heavy grease and food debris accumulated under cooking equipment. Fryers
  • Basic - Large amount of unused equipment/supplies present.
  • Basic - Leaking pipe at plumbing fixture.handwashing sink in dish area, triple sink in upstairs bar area, middle hand sink in ladies room and bus pan of very dirty water under sink
  • Basic - Missing partition and/or door for bathroom with more than 1 toilet facility. Ladies room. Door is off stall
  • Basic - Plumbing system in disrepair. Toilet out of order in ladies room.
  • Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
  • 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. None.
  • High Priority - Raw animal food stored over ready-to-eat food. Raw Philly meat over cheese **Corrected On-Site**
  • High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Chili dated 3/15. Discarded by cook
  • High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches noted on triple prep sink. 1 live roach in utensil storage drawer. 2 live roaches noted on underside of prep table by triple sink. Approximately 11 live roaches noted in motor area of cookline salad reachin. Approximately 10-12 live roaches noted around and between used jugs of oil at end of cookline. Approximately 6-8 live roaches noted on wall behind wait station salad reachin. 1 live roach noted in front of ice machine.
  • High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 200 ppm chlorine
  • Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Broken in salad bar unit
  • Intermediate - Food manager certification expired.Mary Ann expired 7/13
  • Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Wait station salad reachin
  • Intermediate - No hot running water at three-compartment sink. Upstairs bar.
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.dish area, cookline, prep line.
3/31/2014Complaint FullEmergency order recommended
  • Basic - Accumulation of debris in three-compartment sink.
  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Cookline hand sink
  • Basic - Cutting boards have cut marks and are no longer cleanable.
  • Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Sanitizer in middle compartment **Corrected On-Site**
  • Basic - Ice scoop handle in contact with ice. Bar **Corrected On-Site**
  • Basic - Leaking pipe at plumbing fixture. Middle prep line handsink
  • Basic - Single-service items stored on floor. Cups
  • High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Lettuce 51° on salad bar. Lettuce 47° in reachin.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cottage cheese 45°, dressings 51° on salad bar. More ice was added to the bar.
  • Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer broken in reachin freezer in upstairs bar
  • Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Middle prep line **Corrected On-Site**
10/10/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Handle of faucets to three compartment sink.
  • Basic - Build-up of grease on nonfood-contact surface. Grill and fryers.
  • Basic - Buildup of food debris/soil residue on equipment door handles. Handle of reach in cooler on cook line..
  • Basic - Carbon dioxide/helium tanks not adequately secured. in waitstaff and bar areas.
  • Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Top shelf in dish area.
  • Basic - Cutting board has cut marks and is no longer cleanable.
  • Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
  • Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cigarette in bar area above salt and syrup **Corrected On-Site**
  • Basic - Floor tiles missing at step of kitchen.
  • Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue.
  • Basic - Ice buildup in reach-in freezer. White reach-in cooler in wait station.
  • Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Grits and sugar. **Corrected On-Site**
  • Basic - Interior of microwave soiled with encrusted food debris. In wait staff area upstairs.
  • Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Office area with ice machine.
  • Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler in wait area.
  • Basic - No hot running water at mop sink.
  • Basic - Old labels stuck to food containers after cleaning.
  • Basic - Plumbing system in disrepair. Outside to right of entrance. Under hand wash sink in kitchen. Corrected under hand wash sink.
  • Basic - Raw animal food stored above unwashed produce. Oysters over cucumbers in downstairs walk in cooler.
  • Basic - Raw fruits/vegetables not washed prior to preparation. Oranges. **Corrected On-Site**
  • Basic - Standing water in floor drain/floor drain draining very slowly.
  • Basic - Water leaking from faucet/faucet handle. Three comp sink next to cook line.
  • Basic - Working containers of food removed from original container not identified by common name. Pudding in white reach-in in cooler.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish at 45?. Corrective action icing.
  • High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer y not all products commercially packaged. Pork with pie in freezer in kitchen.
  • High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken over beef in downstairs walk in cooler.
  • High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Onion ring batter date marked 4/2 still on site 4/9/13. Voluntarily discarded.
  • High Priority - Toxic substance/chemical stored by or with food. In wait staff area. **Corrected On-Site**
  • Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Ice machine in office area.
  • Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Upstairs wait area. **Corrected On-Site**
  • Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • Intermediate - Cold water not provided/shut off at employee handwash sink at downstairs bar area.
  • Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
  • Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pudding in white reach-in in cooler.
  • Intermediate - Soda gun soiled. Throughout.
4/9/2013Routine - FoodInspection Completed - No Further Action
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures salad bar not able to hold products at 41.
  • Critical - Dishmachine chlorine sanitizer not at proper minimum strength at 0 DO NOT USE TILL ABLE TO SANITIZE AT 50 TO 100 PPMS. Corrected On Site.
  • Lights missing the proper shield, sleeve coatings or covers by dish washer.
  • Critical - No conspicuously located thermometer in holding unit white refrigerator downstairs.
  • Critical - Observed a designated employee eating/drinking/smoking area located in a food preparation or other restricted area drink on plate shelf. Corrected On Site.
  • Critical - Observed buildup of soiled material on racks in the walk-in cooler.
  • Critical - Observed encrusted material on can opener.
  • Critical - Observed food stored on floor oil jugs. Corrected On Site.
  • Observed ice scoop with handle in contact with ice.
  • Critical - Observed interior of microwave soiled top part server area.
  • Observed nonfood-contact equipment in poor repair freezer lid by fryers.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit shredded cheese 51 and cottahe cheese 47 at salad bar.Corrective action taken.
  • Observed single-service articles improperly stored to go boxes in server area not inverted. Corrected On Site.
  • Critical - Observed unlabeled sanitizer bucket downstairs.
  • Wet wiping cloth not stored in sanitizing solution between uses.
9/21/2012Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
4/18/2012Complaint FullCall Back - Complied
  • Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit upright for shrimp.
  • Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures makeline table by oven holding at 44-48.DO NOT USE TILL ABLE TO MAINTAIN 41 OR BELOW.
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures salad bar unable to maintain 41.DO NOT USE TILL IT IS ABLE TO MAINTAIN 41.
  • Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
  • Critical - Employees have not received training related to their assigned duties cook temps.
  • Critical - Establishment not maintaining shellstock tags for 90 days only can find 2.
  • Floors not maintained smooth and durable main kitchen missing tiles/hole in floor.
  • Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
  • In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container in sugar,croutons,bacon bits and nuts.
  • Critical - No conspicuously located thermometer in holding unit glass cooler server area.
  • Observed build-up of grease on nonfood-contact surface above char broiler.
  • Critical - Observed buildup of slime in the interior of ice machine.
  • Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands when putting on gloves.
  • Critical - Observed food stored on floor oil jugs.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit crab,shrimp,fish above fill line in makeline table 45-46,Hamburgers,philly meat, beef 44-48 in makeline table by oven. Corrected On Site. Corrected On Site.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit pasta salad,cottage cheese,shredded cheese all 46 on salad bar.
  • Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation pork oin dated 1/23/12. Corrected On Site.
  • Critical - Observed uncovered food in holding unit/dry storage area clam strips.
  • Critical - Observed unlabeled sanitizer buckets.
  • Observed unnecessary items on the premise back room.
  • Observed wall soiled with accumulated black debris in dishwashing area beam by dishmachine.
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above hush puppies in pan outside edges at 110. Corrected On Site.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked tofu,mullet dip server cooler.
2/3/2012Complaint FullWarning Issued

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