Chuck's Fish
Last inspected: Nov 19, 2024
90
Score
Going back to 2022, Chuck's Fish has seven inspections in the public record. The newest entry in the record is dated Nov 19, 2024. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections have turned up roughly the same number of issues each time, hovering near five violations per visit.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged three times.
Chuck's Fish's latest score is in line with the Tallahassee average of 87. Taken together, the history is a positive one.
7
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Nov 19, 2024
Complaint Full
2 minor violations.
View 2 violations
Food Received at Proper Temperature
FL-12
Personal Cleanliness
FL-40
90
Oct 10, 2024
Complaint Full
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 65°F, artichoke 61°F, cooler was unplugged, items in over night. Operator discarded.
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Items stored in sink.
31A-11-4
Intermediate - No soap provided at handwash sink.
31B-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Plates stored under hand towel dispenser.
24-07-4
64
Aug 15, 2024
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp mix 45°F in back reach in cooler, per owner stored 2 hours ago, placed into reach in freezer. **Corrective Action Taken**
03A-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for sanitizer in bar area.
16-37-1
Basic - Can opener blade not kept sharp - observed metal shavings.
14-22-4
Basic - Cloth used as a food-contact surface. Observed cloth being used as a food contact surface for tuna and ground beef.
21-05-5
Basic - Covered waste receptacle not provided in women's bathroom. Observed waste receptacle not covered in restroom for employees.
32-12-5
Basic - Food storage container/container lid cracked or broken. Observed cracked lid on shrimp mix in reach in cooler in storage area.
14-38-4
Basic - Food stored on floor. Observed rice and oil stored on the floor in storage area. **Repeat Violation**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed turbo chef oven with food debris.
22-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloths stored on prep tables and or expo coolers.
21-12-4
50
Apr 16, 2024
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed mop sink with no hose bibb.
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed spring mix 45F in expo near turbo oven, per owner placed 1 hour ago, owner placed in walk in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Container of medicine improperly stored. Observed muscle pain reliever spray stored on expo cooler.
41-07-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by trash can in sushi bar area.
31A-09-4
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. This violation addressed at previous inspection on 12/13/23.
53A-02-7
Basic - Old labels stuck to food containers after cleaning. Observed old labels on clear container in ware washing area.
16-46-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on cutting board, sushi area.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed rice, flour, sugar not labeled. Owner placed label on items. **Corrected On-Site**
02D-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates not stored inverted back of kitchen.
24-05-4
Basic - Food stored on floor. Observed rice, vinegar stored on the floor in storage area. Owner stored properly. **Corrected On-Site**
08B-38-4
41
Dec 13, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade with food debris.
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
53A-02-7
Basic - Working containers of food removed from original container not identified by common name. Observed flour, Japanese planks, rice in working containers not labeled.
02D-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee cup near cutting board in sushi bar area.
12B-07-4
74
Apr 4, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning** - From follow-up inspection 2023-04-04: **Time Extended**
02B-01-5
90
Oct 31, 2022
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed butter and sushi rice in direct contact with non food grade paper towels. Observed sushi rice being stored in a bamboo bowl.
14-15-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Observed crawfish cream and mango salsa in walk in cooler for more than 7 days today 10-31-22. Crawfish cream prepped 10-13-22, mango salsa 10-18-22. See stop sale.
01B-24-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink in left food preparation area. Observed maximum water temperature at 84F.
27-16-4
67
Frequently Asked Questions
When was Chuck's Fish last inspected?
The most recent health inspection at Chuck's Fish on file is from Nov 19, 2024. The public record contains seven inspections in total.
What is the most common violation at Chuck's Fish?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Chuck's Fish.
How does Chuck's Fish compare to other restaurants in Tallahassee?
Chuck's Fish most recently scored 90 out of 100, which is about the same as the Tallahassee average of 87.
Has Chuck's Fish's inspection record improved over time?
Results have been roughly steady. Inspections at Chuck's Fish have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Chuck's Fish means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Chuck's Fish inspected?
Based on the inspection history on file, Chuck's Fish is inspected around three times per year on average.
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