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

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Business Info

Restaurant: SEABREEZE RESTAURANT
Address: On Dock, Cedar Key, FL 32625
Type: Permanent Food Service
License #: 4800291
Total inspections: 13
Last inspection: 01/04/2011

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Inspection findings

Inspection Date

Type

Disposition

  • 1) 3A-07-1 OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD AT GREATER THAN 41 F. HUPPY MIX 49,POTATOES 49 BOTH SITTING ON COUNTER.
01/04/2011Routine - FoodAdmin. Complaint Callback Not Complied
  • Critical. Ready-to-eat potentially hazardous food not consumed/sold after thawing when pre and post thawing refrigeration time exceeds 7 days. Food may not be served cottage cheese dated 11/29 you must discard.
  • Critical. Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation blue cheese 12/18
  • Critical. Observed food with mold-like growth blue cheesE crumbles.
  • Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening cream cheese spread, ham, boiled eggs.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit potatoes 49, hush puppy mix 49 both sitting in counter. boiled eggs 44 in reachin Repeat Violation.
  • Critical. Observed raw animal food stored over ready-to-eat food chicken wings above desserts, raw hamburger over marinara sauce, raw eggs over potatoes and soup
  • Critical. Observed food stored on floor. oil jugs
  • Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit for hush puppy scoop.
  • Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands before putting on gloves. Corrected On Site.
  • Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure cook touched lettuce.
  • Critical. Observed employee eating in a food preparation or other restricted area yougart on prep shelf.
  • Observed cutting boards grooved/pitted and no longer cleanable.
  • Critical. Observed equipment and utensils washed in mop sink.
  • Critical. Observed accumulation of debris on drainboards or equivalent.
  • Critical. Equipment food-contact surfaces and utensils not sanitized. washing dishes in double sink, then rinsing them
  • Wiping cloth chlorine sanitizing solution not at proper minimum strength. none
  • Critical. Observed interior of microwave soiled.
  • Critical. Observed buildup of slime in the interior of ice machine.
  • Critical. Observed encrusted material on can opener.
  • Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. ovens
  • Observed build-up of grease on nonfood-contact surface. top of grease trap coated with grease
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface. in-use reachins and unused reachins. handsinks, rolling cart
  • Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
  • Critical. Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
  • Critical. No handwashing sign provided at a handsink used by food employees at all sinks.
  • Critical. Handwashing cleanser lacking at handwashing lavatory. cookline, dish area
  • Inadequate number of trash receptacles for the establishment outside. numerous bags of garbage outside of restaurant on dock
  • Garbage in receptacles not protected from insects and rodents. no lids on the 2 cans. garbage bags ripped open
  • Critical. Observed toxic item stored by food on food shelf.
  • Critical. Observed unlabeled spray bottle bleach water.
  • Observed unnecessary items on the premise. lots of unused equipment in kitchens and throughout
  • Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering in sink.
  • Critical. Hotel and Restaurant license not properly displayed.
  • No copy of latest inspection report.
  • Critical. No Certified Food Manager for establishment oner expired.
  • Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
01/04/2011Complaint FullAdministrative complaint recommended
  • Inadequate number of trash receptacles for the establishment. Numerous bags of garbage outside of restaurant on dock.
  • Garbage in receptacles not protected from insects and rodents.No lids on cans. Garbage has been ripped open and scattered on dock and walk area.
  • Observed garbage on the ground and/or pad around side of building.
11/09/2010Complaint PartialWarning Issued
  • Critical. Violation is complied. Owner delivered Money Order in the amount of $735.00 to the District Office.
10/01/2010Routine - FoodCall Back - Complied
  • Critical. Operating without a current Food Service license. License expired 06/01/2010.
09/29/2010Routine - FoodAdministrative determination recommended
  • Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. hot dip dated 6-28. Repeat Violation. Repeat Violation.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. egg wash 49 on counter. fish 52, crab 50, stuffed clam 66, top of cookline reachin. potatos 69, upright reachin. Repeat Violation.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in walkin cooler, alfredo sauce 49, cottage cheese 48, housemade bleu cheese 47, fish spread 47. Repeat Violation.
  • Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. butter, garlic butter 99-108 in kitchen
  • Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walkin cooler at 60
  • Critical. Observed potentially hazardous food thawed in standing water. gator
  • Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. no barrier between handsink and breading station
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. hushpuppy spoon Repeat Violation.
  • Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. in triple sink
  • Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
  • Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
  • Observed gaskets/seals on cold holding unit in poor repair. upright reachin
  • Critical. Dishmachine chlorine sanitizer not at proper minimum strength. none
  • Critical. Observed interior of microwave soiled.
  • Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. prep table, wait station
  • Critical. Observed interior of reach-in ice cream freezer soiled with accumulation of food residue.
  • Critical. Observed interior of reach-in coolers soiled with accumulation of residue. upstairs bar
  • Observed residue build-up on nonfood-contact surface. cookline handsink
  • Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. clean cups stored on paper
  • Critical. Water pressure lacking at fixtures that require the use of water. no water at downstairs kitchen handsink
  • Observed leaking pipe at plumbing fixture. downstairs kitchen handsink
  • Critical. Handwash sink not accessible for employee use at all times. bucket of sanITIZER in it. Repeat Violation.
  • Critical. Hand wash sink lacking proper hand drying provisions.
  • Critical. Handwashing cleanser lacking at handwashing lavatories, kitchen
  • Floors not maintained smooth and durable. bare wood is exposed
  • Observed unnecessary items on the premise. excessive amount of clutte and unused items in downstairs kitchen Repeat Violation.
  • Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. wads of souled towels left in dish area, on handsink, in prep sink
  • Critical. Establishment operating without a current Hotel and Restaurant license.
  • No copy of latest inspection report.
07/06/2010Routine - FoodAdministrative complaint recommended
  • Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. DATE MARKED 03/30/10 .Food may not be served.
  • Critical. Observed food with mold-like growth.WIC DISCARDED .
  • Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. MILK AND CREAM IN WIC. Repeat Violation.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
  • Critical. No conspicuously located thermometer in holding unit.
  • In-use utensil not stored with handle above the top of potentially hazardous food and the container. SLAW.
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • Observed employee with no hair restraint.
  • Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Observed build-up of grease on nonfood-contact surface.HOOD FILTERS . Repeat Violation.
  • Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.STORED FOOD END UP.
  • Critical. Vacuum breaker missing at hose bibbs of hws and mop sink.
  • Critical. Observed dead roaches on premises. Corrected On Site.
  • Observed wall soiled with accumulated grease.HOOD.
  • Wet mop not hung to dry.
  • Observed unnecessary items on the premise.NOT KEPT CLEANED OR DISCARDED .
  • Critical. Hotel and Restaurant license not properly displayed. Repeat Violation.
  • Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
  • Critical. Person in charge failed to insure employees are properly sanitizing equipment.
  • Critical. Observed expired Food Manager Certification.OWNER OPERATOR.
4/19/2010Routine - FoodAdministrative complaint recommended
  • Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. turkey, ham.at callback, corn.
  • Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pasta, potatos, red soup. at callback, potatos.
  • Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fish 50, scallops 48, housemade dressings 50-52, fish dip 50, fresh garlic butter 80-85. containers of butter on counter at 100. 1000 island dressing 47, cottage cheese 47. at callback, in seafood reachin, all raw seafood & seafood dip at 75-80.
  • Violation: 14-27-1 Water treatment device has not been inspected or serviced according to manufacturer's instructions.
  • Violation: 14-33-1 Observed equipment in poor repair. reachin cooler shelving very rusted
  • Violation: 18-04-1 Observed old labels stuck to food containers after cleaning.
  • Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. oven
  • Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. area under fryers
  • Violation: 24-08-1 Equipment and utensils not properly air-dried.
  • Critical. Violation: 31-09-1 Handwash sink not accessible for employee use at all times. two on cookline
11/16/2009Routine - FoodCall Back - Admin. complaint recommended
  • Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. turkey, ham
  • Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pasta, potatos, red soup
  • Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fish 50, scallops 48, housemade dressings 50-52, fish dip 50, fresh garlic butter 80-85. containers of butter on counter at 100. 1000 island dressing 47, cottage cheese 47.
  • Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit. salad reachin
  • Critical. Violation: 08A-27-1 Observed raw animal food stored over cooked food. eggs Corrected On Site.
  • Critical. Violation: 12A-22-1 Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
  • Violation: 14-27-1 Water treatment device has not been inspected or serviced according to manufacturer's instructions.
  • Violation: 14-33-1 Observed equipment in poor repair. reachin cooler shelving very rusted
  • Violation: 18-04-1 Observed old labels stuck to food containers after cleaning.
  • Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. oven
  • Critical. Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue.dead roach and dirty water in seafood reachin, food debris buildup on shelving in cookline reachin.
  • Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. area under fryers
  • Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. cookline handsink
  • Violation: 24-08-1 Equipment and utensils not properly air-dried.
  • Critical. Violation: 27-04-1 Cold water not provided/shut off at employee handwash sink. bar
  • Critical. Violation: 31-09-1 Handwash sink not accessible for employee use at all times. cookline
  • Critical. Violation: 50-08-1 Establishment operating without a current Hotel and Restaurant license.
9/23/2009Routine - FoodCall Back - Admin. complaint recommended
  • Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. turkey, ham
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pasta, potatos, red soup
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fish 50, scallops 48, housemade dressings 50-52, fish dip 50, fresh garlic butter 80-85.
  • Critical. No conspicuously located thermometer in holding unit. salad reachin
  • Critical. Observed raw animal food stored over cooked food. eggs Corrected On Site.
  • Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
  • Water treatment device has not been inspected or serviced according to manufacturer's instructions.
  • Observed equipment in poor repair. reachin cooler shelving very rusted
  • Observed old labels stuck to food containers after cleaning.
  • Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. oven
  • Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
  • Observed build-up of grease on nonfood-contact surface. area under fryers
  • Observed residue build-up on nonfood-contact surface. cookline handsink
  • Equipment and utensils not properly air-dried.
  • Critical. Cold water not provided/shut off at employee handwash sink. bar
  • Critical. Handwash sink not accessible for employee use at all times. cookline
  • Critical. Establishment operating without a current Hotel and Restaurant license.
  • Critical. Employees have not received training related to their assigned duties. dishwasher did not know how to check saniTIZER in dishMACHINE
9/15/2009Routine - FoodAdministrative complaint recommended
No report available. 4/28/2009Routine - FoodCall Back - Complied
No report available. 2/18/2009Routine - FoodWarning Issued
No report available. 9/5/2008Routine - FoodInspection Completed - No Further Action

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