J-RO-NASA SEAFOOD SHACK Inspection – October 12, 2025

High Priority 1

#4High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. – Shredded cheese 50F, sliced cheese 51F in small black cooler less than 4 hours. – Raw fish floured and held in flour container until order 59F **Warning**

Warning

Intermediate 3

#5Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Used to store portioned sauces **Corrected On-Site** **Warning**

Corrected On-SiteWarning

#6Intermediate53B-01-5

Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Jimmy **Warning**

Warning

#7Intermediate11-26-1

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning**

Warning

Basic 3

#1Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on wax paper **Corrected On-Site** **Warning**

Corrected On-SiteWarning

#2Basic35B-01-4

Basic – Exterior door has a gap at the threshold that opens to the outside. Back door **Repeat Violation** **Warning**

Repeat ViolationWarning

#3Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops **Corrected On-Site** **Warning**

Corrected On-SiteWarning

Florida Food Watch