GARCIA SEAFOOD GRILLE&FISH MKT Inspection – October 12, 2026

High Priority 2

#7High Priority12A-10-4

High Priority – Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

#8High Priority08A-20-5

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak and shell eggs over raw scallops located at cook line area near stove. Operator reorganized during inspection. **Corrected On-Site**

Corrected On-Site

Intermediate 2

#9Intermediate01C-03-4

Intermediate – Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**

Repeat Violation

#10Intermediate11-27-4

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Repeat Violation**

Repeat Violation

Basic 6

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

#2Basic50-09-4

Basic – Current Hotel and Restaurant license not displayed.

#3Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellular phone and glasses on top of the prep table at cook line area.

#4Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at 90°f, operator discard the water solution. **Corrected On-Site**

Corrected On-Site

#5Basic21-04-4

Basic – In-use wet wiping cloth/towel used under cutting board. Paper towel under cutting board located cook line area.

#6Basic29-49-6

Basic – Standing water in bottom of reach-in-cooler.

Florida Food Watch