Flagler Fish Company
Last inspected: Aug 30, 2024
100
Score
Flagler Fish Company has been inspected seven times since 2022. The latest inspection on file is from Aug 30, 2024. A low risk tier reflects an inspection that turned up minimal issues.
The picture has gotten worse over the last few visits, with the average climbing from around five violations to closer to 11 violations.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited four times.
Flagler Fish Company's latest score of 100 sits above the Flagler Beach average of 75. The record is unremarkable in either direction.
7
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Aug 30, 2024
Routine - Food
No violations found.
100
Aug 29, 2024
Routine - Food
1 critical violation. 12 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp thawing under running water 66F. Person in charge placed in freezer. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Kitchen ice machine has black mold substance on all sides. **Repeat Violation**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile throughout kitchen are soiled.
36-34-5
Basic - Dead roaches on premises. Observed 9 dead roaches in storage area behind restaurant. Person in charge swept up and discarded. **Corrective Action Taken** **Warning**
35A-03-4
Basic - Floor not cleaned when the least amount of food is exposed. Grease behind fryers.
36-01-4
Basic - Floor tiles missing and/or in disrepair. Floor tiles throughout kitchen, dish washing area and ice area are missing/cracked trapping water. **Repeat Violation**
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Both chest freezers in storage have ice buildup.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 128F. Person in charge reheated to proper temperature. **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on outside of cook line is soiled.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sign next to dish machine is faded out.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on lettuce/desert cooler are soiled. **Repeat Violation**
23-03-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer buckets at 200+ ppm. Person in charge remade and it tested at 75ppm. **Corrected On-Site**
21-07-4
Basic - Wiping cloth sanitizing solution stored on the floor. 2 sanitizer buckets on floor. Person in charge stored properly. **Corrected On-Site**
21-38-4
47
Feb 12, 2024
Complaint Full
5 critical violations. 3 major violations. 13 minor violations.
View 21 violations
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. Hash browns and potatoes thawing at room temperature with no time mark. Person in charge time stamped. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes 129F hot holding.
03B-01-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed person on cook line place gloves on without washing his hands first. Addressed immediately and person washed hands and put gloves on. **Corrected On-Site** **Repeat Violation**
12A-07-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler on cookline overnight; Cheese 50F, slaw 44F, salsa 44F, lettuce 49F, calamari 47F, shrimp, oysters 48F, green tomatoes, chive cheese, grits 49F, cooked shrimp 45F; ( - Cold Holding) In walk in cooler overnight; Butter, beef, steak 47F, calamari, crab cakes, slaw 45F, ; ( - Cold Holding) **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cookline overnight; Cheese 50F, slaw 44F, salsa 44F, lettuce 49F, calamari 47F, shrimp, oysters 48F, green tomatoes, chive cheese, grits 49F, cooked shrimp 45F; ( - Cold Holding) In walk in cooler overnight; Butter, beef, steak 47F, calamari, crab cakes, slaw 45F, ; ( - Cold Holding) **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment can not provide employee training for anyone. **Repeat Violation** **Admin Complaint**
53B-01-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Some tags missing last date sold.
01C-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand washing sink in back storage area.
31B-02-4
Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs hanging from oven door. Person in charge removed. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on salad cooler are moldy.
23-03-4
Basic - Plumbing system in disrepair. Hand washing sink in back storage area is missing a connecting pipe to plumbing.
29-08-4
Basic - Time/temperature control for safety food thawed in an improper manner. French fries and potatoes thawing and not on time control. Person in charge time stamped. Shrimp, calamari thawing n standing water. Person in charge turned water on. **Corrected On-Site** **Repeat Violation**
06-01-5
Basic - Utility lines are unnecessarily exposed. Pipes at hand washing sink in back storage area are exposed.
36-04-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice machines have black/mold like substance inside. 1 in server area and 1 in back storage area.
22-20-5
Basic - Ceiling tile missing. Ceiling tiles in kitchen are soiled. **Corrected On-Site**
36-36-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table. Person in charge removed phone. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Gaskets on large reach in cooler on cookline are torn. Door comes off when opened on left side of salad cooler.
14-11-5
Basic - Floor tiles missing and/or in disrepair. Floor tiles throughout kitchen, dishwasher and server area have tiles and grout missing. **Repeat Violation**
36-17-5
Basic - Floors not maintained smooth and durable. Floors in back storage area not smooth and easily cleanable. Chunks of concrete on floor where they've knocked down a wall.
36-11-4
Basic - Food stored on floor. Soda boxes on floor in dry storage area.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White reach in freezer on cookline has ice buildup. **Repeat Violation**
14-69-4
18
Jan 10, 2024
Routine - Food
3 critical violations. 1 major violation. 10 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler overnight; Shrimp, oysters, calamari, chicken, lobster, grits 50F,green tomatoes, tomatoes, salsa, Parmesan, cheddar, slaw, lettuce 45F; ( - Cold Holding) Cheese 49F. Cheese was above fill line. **Admin Complaint**
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed person handle phone and not wash hands. Addressed immediately and person washed hands and placed gloves on. **Corrected On-Site**
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler overnight; Shrimp, oysters, calamari, chicken, lobster, grits 50F,green tomatoes, tomatoes, salsa, Parmesan, cheddar, slaw, lettuce 45F; ( - Cold Holding) **Warning**
01B-02-5
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. No new staff have been trained since 2022.
53B-13-5
Basic - Carbon dioxide/helium tanks not adequately secured. Not secured in next door storage area.
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles throughout kitchen, dish area and server area are soiled.
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker on prep counter. Person in charge removed. **Corrected On-Site**
40-06-5
Basic - Floor tiles missing and/or in disrepair. Tile floors throughout kitchen and prep areas are cracked of missing.
36-17-5
Basic - Food stored on floor. Cases of oil on floor in next door dry storage. Person in charge moved oil to store properly. **Corrected On-Site**
08B-38-4
Basic - Standing water in bottom of reach-in-cooler. In bottom of salad cooler. Person in charge wiped clean. **Corrected On-Site**
29-49-6
Basic - Standing water in floor drain/floor drain draining very slowly. Floor drain under dish washer is draining onto floor. Person in charge shop vacuumed drain out. **Corrected On-Site**
29-19-4
Basic - Time/temperature control for safety food thawed in an improper manner. Fries slacking at room temperature. Added to time control and documented. **Corrected On-Site**
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop face down in mop bucket. Person in charge hung up to dry. **Corrected On-Site**
42-01-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In next door storage area chest freezers have ice buildup. **Repeat Violation**
14-69-4
35
Aug 10, 2023
Routine - Food
No violations found.
100
Feb 1, 2023
Routine - Food
No violations found.
100
Aug 22, 2022
Routine - Food
3 critical violations. 7 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make 1; grits, calimari, chicken 46F; ( - Cold Holding)in walk in cooler; Slaw, beef, potato salad, heavy cream, butter, crab cakes, bacon, grits, shelll eggs, clam dip 49F; ( - Cold Holding). All items in make 1 and walk in cooler in overnight. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass case; potato salad, slaw, crab cakes, shrimp, seaweed, clam dip, fish dip 51F; ( - Cold Holding) establishment set up time control. Make 1; grits, calimari, chicken 46F; ( - Cold Holding)in walk in cooler; Slaw, beef, potato salad, heavy cream, butter, crab cakes, bacon, grits, shell eggs, clam dip 49F; ( - Cold Holding). All items in make 1 and walk in cooler in overnight. **Warning**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6.1.22. **Admin Complaint**
50-17-2
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles on prep line are soiled.
36-34-5
Basic - Equipment in poor repair. Gaskets on make #1 won't seal shut.
14-11-5
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Fries on top of table thawing and no longer frozen. Person in charge fried immediately. **Corrective Action Taken**
06-06-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven is soiled with accumulation of food debris. **Repeat Violation**
22-08-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of make #1.
29-49-6
Basic - Wiping cloth sanitizing solution stored on the floor. Person in charge moved to store properly. **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Flour not labeled. Person in charge labeled. **Corrected On-Site** **Repeat Violation**
02D-01-5
45
Frequently Asked Questions
When was Flagler Fish Company last inspected?
The most recent health inspection at Flagler Fish Company on file is from Aug 30, 2024. The public record contains seven inspections in total.
What is the most common violation at Flagler Fish Company?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Flagler Fish Company.
How does Flagler Fish Company compare to other restaurants in Flagler Beach?
Flagler Fish Company most recently scored 100 out of 100, which is higher than the Flagler Beach average of 75.
Has Flagler Fish Company's inspection record improved over time?
No. Recent inspections at Flagler Fish Company have averaged around 11 violations per visit, up from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Flagler Fish Company 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 Flagler Fish Company inspected?
Based on the inspection history on file, Flagler Fish Company is inspected around three times per year on average.
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