HAPPY SNAPPER SEAFOOD Inspection – October 16, 2026

High Priority 1

#9High Priority08A-20-5

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw burger over raw snapper in cooler. Operator removed **Corrected On-Site**

Corrected On-Site

Intermediate 2

#10Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Both cutting boards on prep tables

#11Intermediate16-37-1

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic 8

#1Basic32-04-4

Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

#2Basic24-05-4

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on shelf above small prep table

#3Basic14-11-5

Basic – Equipment in poor repair. Walk-in cooler ambient temperature is 73F no food and cooler operator has repair schedule

#4Basic36-73-4

Basic – Floor soiled/has accumulation of debris. Under coolers and equipment at cook line

#5Basic14-69-4

Basic – Ice buildup in reach-in freezer and/or walk-in freezer. In big chest freezer

#6Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -under microwave -Shelf under grill -Shelf above chest freezer and small prep cooler – in between fryer

#7Basic22-16-4

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. -Interior gaskets and rim of chest freezer

#8Basic25-05-4

Basic – Single-service articles improperly stored. to go containers and tin pans. Operator inverted **Corrected On-Site**

Corrected On-Site

Florida Food Watch