HIP HOP SEAFOOD AND CHICKEN Inspection – April 2, 2026

High Priority 2

#5High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chicken 45f cold holding – Cookline cooler chicken gizzards,fish ,shrimp ,chicken liver 45f to 47f per manager Less than 1 hour. Anager adjusted cooler temperature ,per manager cooler is in defrost

#6High Priority03F-02-5

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -chicken not marked less then 4 hours **Corrected On-Site**

Corrected On-Site

Intermediate 1

#7Intermediate53A-05-6

Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Corrected On-Site**

Corrected On-Site

Basic 4

#1Basic50-09-4

Basic – Current Hotel and Restaurant license not displayed. **Corrected On-Site**

Corrected On-Site

#2Basic22-54-4

Basic – Employee just washed and rinse tubs no sanitizer. Advised operator the tubs need to be sanitized prior to being used.

#3Basic14-38-4

Basic – Food storage container/container lid cracked or broken. -Lids cracked on flour containers

#4Basic29-49-6

Basic – Standing water in bottom of reach-in-cooler. -cookline ,per manager it's from cleaning

Florida Food Watch