CASABLANCA SEAFOOD BAR & GRILL Inspection – September 18, 2024

High Priority 1

#6High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp (48F – Cold Holding); fish (47F – Cold Holding) located reach in cooler kitchen. Operated ad bags of ice.

Intermediate 4

#7Intermediate01C-03-4

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

#8Intermediate11-27-4

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.

#9Intermediate16-37-1

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

#10Intermediate53B-13-5

Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manuel Fernandez, Gabriel Garcia, Ellen Melendez.

Basic 5

#1Basic14-74-7

Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Kitchen.

#2Basic14-11-5

Basic – Equipment in poor repair. Door walk in cooler.

#3Basic05-09-4

Basic – No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler kitchen.

#4Basic14-73-4

Basic – No container installed for catching grease from hood drip tray.

#5Basic12B-13-4

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. Observed bottle of water located reach in cooler ceviche area. Operator discarded during inspection. **Corrected On-Site**

Corrected On-Site

Florida Food Watch