TONIOS SEAFOOD SHACK INC Inspection – May 13, 2026

High Priority 3

#3High Priority08A-20-5

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over fish in front display counter

#4High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. scallops ; (45*F – Cold Holding); shrimp (46*F – Cold Holding) Ice was added to the top of scallops and shrimp , lid was closed on the unit **Corrective Action Taken**

Corrective Action Taken

#5High Priority29-34-4

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate 3

#6Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Sanitation bucket in kitchen handwashing sink

#7Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**

Corrected On-Site

#8Intermediate53B-14-5

Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Tracey .

Basic 2

#1Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation.

#2Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses.

Florida Food Watch