- Basic - Bathroom facility in disrepair. Toilet missing seat in employee bathroom.
- Basic - Drain cover(s) missing. A bowl used as drain cover next to ice machine.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink sitting on top of salad prep cooler next to reach in freezer, manager removed. **Corrected On-Site**
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Dipper well in salad prep area barely running, multiple spatulas, ice cream scoops stored inside. Manager turned up water. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. On large bulk containers under prep table across from dishwashing area.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Multiple shelves throughout- reach in cooler across from girll, reach in cooler in salad bar prep left side.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp gravy 47°, butter 48°, in reach in cooler prep end of cook line, items came directly from walk in cooler, corrective action, added ice to products.
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Individual butters next to bread oven, melted butter, marked for 24 hours.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Crab legs over top of French fries in reach in cooler across from grill, storage corrected by manager. In walk in freezer - opened box of raw shrimp stored overtop of plastic container of peanuts, manager corrected storage. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. At least 2 mussel tags in past 2 months not marked with date last served.
- Intermediate - Handwash sink not accessible for employee use due to items on top of the sink. Hand sink across from ice machine had pan on top, partially blocking sink. Prep chef removed. **Corrected On-Site**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Shrimp ceviche (not cooked to 145° according to manager) needs to be identified on bar menu. Manager stated he would print new menu today.
|
09/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Case of single service cups on floor in walk in storage shed by dumpster. **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom. Bathroom used by men and women employees back of kitchen.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to stove along cookline. **Corrected On-Site** **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in Breading station in standing water 73°, removed from water.
- Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink in employee restroom.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Employee worked at raw item Breading station then changed gloves to work at prep area without washing hands. explained proper hand washing techniques. **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. On non chemical side. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Mango salsa 48° along prep table top across from cook line by stand up reach in cooler, corrective action, added ice. Batter 65° on Breading station, corrective action, added ice. Cooked potato 58°, cooked spinach 50° on prep above reach in cooler across from stove, cooked Potato, pasta 49-50° reach in cooler under prep table across from stove. Corrective action, moved items to walk in cooler. Recommended Time as a Public Health Control for items along prep table top. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice 113°, potato 130° on steam table across from cook line. Corrective action, turned up temperature. Lobster bisque 130° in hot box roaster.
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Shrimp 53°, squid 47°, cod 45° reach in cooler drawers under cook line. Corrective action, cooked squid immediately and put ice on cod and shrimp. White fish with crab topping 45° in reach in cooler under prep across from stove, corrective action, move to walk in cooler.
- High Priority - Small flying insects in bar area. Multiple flies in bar area and in dining area, corrective action, manager has proof of pest control visiting yesterday.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Bucket on top of cutting board on prep table top across from cook line. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Ice bin in server area in kitchen.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reach in cooler in prep area across from stove along cook line has an ambient temperature of 50°. Corrective action, manager states that repair personnel en route to come and fix.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Cooked spinach 78° cooling in walk in cooler wrapped in Saran Wrap made 2 hours prior.
- Intermediate - Slicer blade guard soiled with old food debris. Slicer on storage shelf next to ice machine has lettuce left on blade,
|
4/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Paper cup used to dispense salt from bulk container. **Corrected On-Site**
- Basic - Clean equipment stored on floor. Make table lids stored on floor next to ice machine. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink with lid/straw in make table at prep line. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting bins on dish rack.
- Basic - Faucet/handle missing at plumbing fixture. Cold water faucet handle missing at mop sink.
- Basic - Ice scoop stored on top of dirty ice machine between uses. Ice paddle stored on top of dirty ice machine in kitchen. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops water at steam table at 108°. Operator removed extra pan underneath water pan. **Corrected On-Site**
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Dipperwell not running in salad prep area. Operator turned on dipperwell.
- Basic - In-use wet wiping cloth/towel used under cutting board. Cloth under cutting board in bar area. **Corrected On-Site** **Repeat Violation**
- Basic - Old food stuck to clean dishware/utensils. Food residue on knives in rack next to fish walk in cooler. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth bucket on floor in bar area and in salad prep area. **Corrected On-Site**
- Basic - Wood food-contact surface not properly sealed. Wood underneath ice crusher next to ice machine.
- Basic - Working containers of food removed from original container not identified by common name. Bulk container of salt not labeled on dry storage rack.
- High Priority - Food container stored in ice used for drinks. Bottle of wine stored in drink ice at bar area. Operator instructed to change ice. **Corrected On-Site**
- High Priority - Live flies in kitchen. Flies throughout restaurant in kitchen, bar area, and dining area.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. Need vacuum breaker on hose side of splitter. Also need vacuum breaker at hose bib near fish walk in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hard boiled eggs 47° in salad prep area. Also whipped butter at prep line 45°. Operator discarded items.
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags not marked with date last served. Also not in chronological order.
- Intermediate - Employee used handwash sink as a dump sink. Hand wash sink in server area used to dump ice.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sinks throughout kitchen.
- Intermediate - No soap provided at handwash sink. No soap provided at hand wash sinks throughout kitchen.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. No written plan for butters used for bread.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
12/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
4/30/2013 | Routine - Food | Call Back - Complied |
- 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. Glass of soda **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Scallops on speed rack **Corrected On-Site**
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon can be cooked to order no documentation for exemption. **Warning**
- High Priority - Small flying insects in bar area.
- High Priority - Toxic substance/chemical improperly stored. Over single service containers **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
|
1/24/2013 | Routine - Food | Warning Issued |
- Equipment and utensils not properly air-dried. plastic tubs stacked wet Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. can of red bull under prep table
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. bar tender bare handing mint for mojito Corrected On Site. mint to be washed
- Observed cutting board grooved/pitted and no longer cleanable. on cookline
- Critical - Observed encrusted material on can opener.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit ladle in 63'F water Corrected On Site.
- Critical - Observed live flies in kitchen.
- Observed personal care item stored with food. keys on top of microwave Corrected On Site.
- Observed residue build-up on nonfood-contact surface. ice scoop holder
|
8/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. metal pans stacked wet on dish rack
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs on grill and reach in cooler handles Corrected On Site.
- In-use utensil not stored with handle above the top of food and the container. bulk wondra flour Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. reach in cooler across from pan rack on cookline
- Critical - Working containers of food removed from original container not identified by common name. bulk brown sugar Corrected On Site.
|
1/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
9/22/2011 | Routine - Food | Call Back - Complied |
- Equipment or utensils not designed or constructed in a durable manner. towel under cutting board
- Critical - Handwash sink not accessible for employee use at all times. dishes in sink
- Critical - Handwashing cleanser lacking at handwashing lavatory. warewash area Repeat Violation.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. oven handle, low
- Critical - No oyster warning sign with required language provided. Corrected On Site.
- Observed equipment in poor repair. reach-in cooler door
- Critical - Observed food being cooled by nonapproved method. covered Corrected On Site.
- Critical - Observed food with mold-like growth. blackberries Corrected On Site.
- Observed gaskets with slimy/mold-like build-up. reach-in on cookline
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. scoop, 55'F Repeat Violation.
- Observed old labels stuck to food containers after cleaning. Repeat Violation.
|
9/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. tongs hanging from oven door Repeat Violation.
- Equipment and utensils not properly air-dried. pans on storage rack Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. cookline sink Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory. cookline sink Repeat Violation.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - No conspicuously located thermometer in holding unit. salad/pantry table Corrected On Site.
- No copy of latest inspection report.
- 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
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. NON EXEMPT FISH MAY NOT BE SERVED RAW OR UNDERCOOKED 4/11/11-salmon, halibut, talipia
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. over prep area, cold holding rail Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical - Observed cloth used as a food-contact surface. under cutting boards in seafood cutting room
- Critical - Observed encrusted material on can opener. and holder Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. pan and utensils sitting in handwash sink Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. batter station
- Observed old labels stuck to food containers after cleaning. Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. goat cheese/pantry area
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. crab cake per KM made 4/11 Corrected On Site.
|
4/12/2011 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. clarified butter; on top of steamer Corrected On Site- manager to use by 2pm
- Critical. Observed raw animal food stored over ready-to-eat food. raw beef tenderlion over andouille sausage
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
- Critical. Observed a designated employee eating/drinking/smoking/talking on cell phone area located in a food preparation or other restricted area.
- Critical. Observed a designated employee eating/drinking/smoking area located in a food preparation or other restricted area. Corrected On Site.
- Equipment or utensils not designed or constructed in a durable manner. wooden cutting boards , chipped and damaged
- Observed old labels stuck to food containers after cleaning.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed encrusted material on can opener.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Fan
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. tongs hanging from oven door
- Equipment and utensils not properly air-dried.
- Critical. Observed handwash sink used for purposes other than handwashing.ice bucket storage Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Floors not maintained smooth and durable. tile damaged in dish room
|
7/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. crab alfredo
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Lemons at waitess station
- Observed old labels stuck to food containers after cleaning.
- Critical. Observed soiled reach-in cooler gaskets. batter station
- Critical. Observed encrusted material on can opener.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. tongs hanging from oven door
- Observed utensils stored in crevices between equipment. knives stored in crevices Repeat Violation.
- Critical. Unlabeled toxic container does not bear the manufacturer's label. sanitizing buckets
|
2/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
2/15/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;
- Critical. Handwashing Facility. Conveniently Located. A handwashing facility shall be located: (A) To allow convenient use by EMPLOYEES' in FOOD preparation, FOOD dispensing, and WAREWASHING areas; and (B) In, or immediately adjacent to, toilet rooms.
- (1) The operator of each public food service establishment to be newly constructed, remodeled, converted, or reopened shall submit properly prepared facility plans and specifications to the division for review and approval in accordance with the provisions of Chapter 509, FS, and rule Chapters 61C-1 and 61C-4, FAC. Such plans must be approved by the division prior to construction, remodeling, conversion, scheduling of an opening inspection and licensing.
|
10/12/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. salmon purchased fresh
- Critical. Working containers of food removed from original container not identified by common name. sauce bottles , bulk items
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. poultry -low boy
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw pan seared tuna over cooked shrimp
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice cone Corrected On Site.
- Observed utensils stored in crevices between equipment. Repeat Violation.
- Critical. Hand sink missing in food preparation room or area. 2 on line removed - 1 added back
- Critical. Observed handwash sink used for purposes other than handwashing. Rice cone used then placed in water in sink where hands are washed
- Critical. No handwashing sign provided at a handsink used by food employees.
- No plan review submitted and renovations in progress. cookline, hot wells added/changed, handwash sink changed
|
8/10/2009 | Routine - Food | Warning Issued |
| No report available. | 3/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/10/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Mitchell's Fish Market, 5205 Big Island Dr, Jacksonville, FL »