15Th Street Fisheries Rest Degrades its Sanitary Rating
1900 SE 15th St
Fort Lauderdale, FL 33316
Health Inspection Reports
2/3/2017 | 12 Violations | Rating 3.25/5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not stored in a way to protect against dust contamination. **Warning**
Basic - Employee personal items stored in or above a food preparation area. Observed handbag above food storage shelf in wait station. Manager properly stored handbag. **Corrected On-Site** **Warning**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoop in standing water at wait station. Manager discarded water and properly stored ice cream scoop. **Corrected On-Site** **Warning**
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed spoons not properly stored at wait station. **Warning**
Basic - Working containers of food removed from original container not identified by common name. Observed container of four unlabeled. Manager correctly labeled container. **Corrected On-Site** **Warning**
High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Observed with cook in cookline. **Warning**
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed with cook in cookline. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed under grill in cookline: raw mahi mahi (45°F - Cold Holding); tuna steak (45°F - Cold Holding); beef patties (48-50°F - Cold Holding). **Warning**
Intermediate - Identity of food or food product misrepresented. Observed Bahamian conch fritters, salad, and chowder listed on the menu but invoice states that the conch is from Honduras. Menu states that conch chowder is made with Bahamian conch. Observed Fried BluePoint Oysters on menu, container for these oysters are from Washington state. Oyster container reads " Harvested in Washington". **Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in downstairs bar. **Warning**
Intermediate - No soap provided at handwash sink. Observed in downstairs bar. **Warning**
Intermediate - Refrigerated drawers not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Observed in cooler under the grill in cookline of the downstairs kitchen. Observed ambient air temperature of 45-50°F in reach in cooler Under grill in cookline: raw mahi mahi (45°F - Cold Holding); tuna steak (45°F - Cold Holding); beef patties (48-50°F - Cold Holding). Manager asked repairman to fix it. **Corrective Action Taken** **Warning**
8/10/2016 | 11 Violations | Rating 4/5
Basic - Clean utensils stored between equipment and wall. Knives between coolers .placed in dish area **Corrective Action Taken**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In wait station area on clean table .placed on bottom shelvings **Corrected On-Site**
Basic - Employee personal items stored in or above a food preparation area. In several areas in kitchen
Basic - Equipment in poor repair. Rusted shelves in dish area
Basic - Exterior door has a gap at the threshold that opens to the outside.
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Found in 0 ppm in salad station .replaced with fresh sanitizer and rechecked found in 200 ppm quat **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name. Oil and sauces in kitchen .properly labeled **Corrected On-Site**
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. In 2 doors reach in cooler EBC brand in fryer station . Found shrimp and calamari in 52 f due to the door left open for long period of time .manager transfer items to walk in cooler until unit will go back below 41f .manager will monitor reach in cooler temperature **Corrective Action Taken**
High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. In cook line . Employee switching gloves without washing hands .manager ironed employee to wash hands properly when switching gloves .employee washed hands properly **Corrective Action Taken**
High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. In dish area employee handling dirty dishes and then clean dishes without washing hands .manager informed employee to wash hands properly before handling clean dishes **Corrective Action Taken**
High Priority - Raw animal food stored over ready-to-eat food. In 2 doors reach in cooler in cook line raw steak over salsa .raw steak placed under salsa **Corrected On-Site**
4/6/2016 | 3 Violations | Rating 4.75/5
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Shrimp **Corrected On-Site**
Basic - Food not stored at least 6 inches off of the floor. Shrimp **Corrected On-Site**
Intermediate - Employee used handwash sink as a dump sink. Ice
10/28/2015 | 4 Violations | Rating 4.5/5
Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. **Corrected On-Site**
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Removed and placed elsewhere **Corrected On-Site**
4/1/2015 | 2 Violations | Rating 4.75/5
Basic - Wet mop not stored in a manner to allow the mop to dry.
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
11/5/2014 | 2 Violations | Rating 4.75/5
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
6/26/2014 | 0 Violations | Rating 5/5
No Violations Were Observed
4/29/2014 | 2 Violations | Rating 5/5
Basic - Wet mop not stored in a manner to allow the mop to dry.
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
12/3/2013 | 2 Violations | Rating 5/5
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
7/26/2013 | 0 Violations | Rating 5/5
No Violations Were Observed
5/8/2013 | 10 Violations | Rating 4.25/5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Walk in cooler
Basic - Stored food not covered in walk-in cooler.
Basic - Food stored on floor.
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**
Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
Basic - No handwashing sign provided at a hand sink used by food employees.
10/16/2012 | 10 Violations | Rating 3.75/5
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper REACH IN COOLER IN THE KITCHEN AT 2nd FLOOR
Critical - Displayed food not properly protected from contamination. DRY STORAGE AREA
Critical - Observed uncovered food in holding unit/dry storage area.
Observed employee with no hair restraint. Corrected On Site.
Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Corrected On Site.
Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
Critical - Observed buildup of slime on soda dispensing nozzles.
Observed attached equipment soiled with accumulated dust.
5/17/2012 | 9 Violations | Rating 3.75/5
Critical - Reheated food for hot holding not reaching 165 degrees , rice in a steam table in the downstairs kitchen Corrected On Site by reheating.
Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
In-use utensil not stored with handle above the top of potentially hazardous food and the container. Spoons stored in caviar with handles touching caviar. Upstairs salad reachin coolers.Corrected On Site.
Observed cutting board grooved/pitted and no longer cleanable. Downstairs kitchen .
Critical - Observed encrusted material on can opener. Downstairs kitchen Corrected On Site.
Observed build-up of grease on nonfood-contact surface. Shelving above stoves in the upstairs kitchen.
Waste line missing at soda gun holster. Downstairs bar.Corrected On Site.
Critical - Observed unlabeled spray bottle. Bottle with liquid in it ontop of the dryer. upstairs Corrected On Site.
Critical - Observed unlabeled spray bottle. Downstairs dishroom, Corrected On Site.
7/7/2011 | 37 Violations | Rating 0/5
Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.crab meat on kelvinator refrigerator . Corrected On Site.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.less than 4 houres, foods moved other cooler. Corrected On Site.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures reach in cooler 1st floor in cookline and 2nd floor cross from victory refrigerator in cookline . Corrected On Site.
Critical - No conspicuously located thermometer in holding unit reach in cooler, coffee station in 1st floor . Corrected On Site.
Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.raw fish next to and touching smoke bacon. Corrected On Site.
Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods raw fish next to salad in walking cooler . Corrected On Site.
Critical - Observed raw animal food stored over cooked food.raw fish over chorizo. Corrected On Site.
Critical - Observed food stored on floor.crab meat boxes,fish boxes and ice cream bucket in walking freezer. Corrected On Site.
Critical - Observed uncovered food in holding unit/dry storage area.ice cream bucket in walking freezer . Corrected On Site.
Critical - Observed uncovered food in holding unit/dry storage area.saseme seeds in dry storage area Corrected On Site.
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.in kitchen 1st floor
Observed scoop with handle in contact with flower .
Hood filters are not tight-fitting and firmly held in place - leaving open spaces 1st floor in kitchen . For reporting purposes only.
Observed nonfood-contact equipment in poor repair kelvinator refrigerator in dry storage area by office .
Observed nonfood-contact equipment in poor repair rusted shelf in dishwasher area,1st floor.
Observed Kelvinator refrigerator gasket soiled .
Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
Critical - Observed soil residue in foods storage containers.walking cooler
Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.
Critical - Observed encrusted, soiled material on dicer.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.cutting boards
Observed build-up of dust or dirt on nonfood-contact surface.A/C vents in 1st floor and 2nd floor dishwasher area. Repeat Violation.
Observed build-up of dust or dirt on nonfood-contact surface fan 1st and 2nd floor in kitchen Corrected On Site.
Observed soda gun holster with accumulated slime/debris in 1st floor bar. Corrected On Site.
Observed clean utensils/equipment stored in employee ladys rest room
Critical - Hot water not provided/shut off at employee hand wash sink by hobart mixer 2nd floor in kitchen . Corrected On Site.
Critical - Hot water not provided/shut off at employee hand wash sink 1st floor in kitchen.
Faucet/handle missing at plumbing fixture.3 compertment sink, 2nd floor
Observed leaking pipe at plumbing fixture.preparation sink,2nd floor
Critical - Observed handwash sink used for purposes other than handwashing. utensils container stod in handwashing sink in cookline, 1st floor. Corrected On Site. Repeat Violation.
Critical - Observed missing partition and/or door for bathroom with more than 1 toilet facility.employees man bathroom
Critical - Observed small flying insects in service bar area in kitchen, 2nd floor.Repeat Violation.
Observed hoot filter soiled with accumulated grease in kitchen ,1st floor
Critical - Observed toxic item stored by utensils in emplyee rest room.
Critical - Observed toxic item stored by utensils.lighter fluied in dry storage area. Corrected On Site.
Critical - Portable fire extinguisher not fully charged. For reporting purposes only.
Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. Corrected On Site.
3/28/2011 | 14 Violations | Rating 2.25/5
Critical - No conspicuously located thermometer in holding unit. lower kitchen reach-in cooler on cookline.
Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. lower kitchen. Corrected On Site.
Observed employee with no hair restraint. Corrected On Site.
Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. no chlorine test kit in lower dishwash station.Corrected On Site.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. lower kitchen griddle surfaces.
Observed build-up of dust and mold-like substance on surface of nonfood-contact surface. fan guard in upper walk-in cooler. Repeat Violation.
Observed build-up of dust or dirt on nonfood-contact surface. A/C vents in lower dishwash area.Repeat Violation.
Critical - Hot water not provided/shut off at employee hand wash sink. lower kitchen handwash sink.
Critical - Handwash sink not accessible for employee use at all times. utensils container stod in handwash sink on lower cookline. Corrected On Site.Repeat Violation.
Critical - No handwashing sign provided at a handsink used by food employees.lower cookline .
Critical - Hand wash sink lacking proper hand drying provisions. lower bar.
Critical - Observed small flying insects in lower dishwash area and in upper server drink station by kitchen.
Critical - Observed toxic item stored by utensils and food. blue liquid / windex spraybottle on top of microwave in lower server / expo window.Corrected On Site.
Critical - Observed unlabeled spray bottle. blue liquid in lower server / expo station and upper server station.
10/27/2010 | 11 Violations | Rating 4.25/5
Critical - Observed raw animal food stored over ready-to-eat food. eggs over whipped topping in upper walk-in cooler
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
Observed soiled dry wiping cloth in use. cookline
Observed build-up of grease on nonfood-contact surface. stovetop upper kitchen
Observed build-up of grease on nonfood-contact surface. hoodfilters
Observed build-up of dust and mold-like substance on surface of nonfood-contact surface. A/C vents lower kitchen / dishwash area
Observed build-up of dust or dirt on nonfood-contact surface. fan guards in upper walk-in cooler
Observed build-up of dust or dirt on nonfood-contact surface. A/C vents upper kitchen / dishwash area
Observed gaskets with black debris build-up. reach-in cooler by liquor room
Critical - Handwash sink not accessible for employee use at all times. bucket in it by handwash sink in lower dishwash area Corrected On Site.
Lights missing the proper shield, sleeve coatings or covers. upper dry storage room
6/8/2009 | 48 Violations | Rating 0/5
Critical - Covered waste receptacle not provided in women's bathroom.
Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.
Critical - Hand wash sink lacking proper hand drying provisions. mens rest room
Critical - Hot water not provided/shut off at employee hand wash sink. 2nd floor dishwashing area
Critical - Hot water not provided/shut off at employee hand wash sink. employees ladies rest room
Lights missing the proper shield, sleeve coatings or covers. dry food storage area
Critical - No handwashing sign provided at a handsink used by food employees. bar
Critical - No oyster warning sign with required language provided.
Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 08/08/09.
Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
Critical - Observed a designated employee eating area located in a food preparation or other restricted area.dishwashing area
Observed attached equipment soiled with accumulated dust. a/c vent walkin cooler
Observed build-up of food debris, dust or dirt on nonfood-contact surface. air curtain
Observed build-up of food debris, dust or dirt on nonfood-contact surface. air curtain walkin cooler
Critical - Observed buildup of soiled material on racks in the reach-in cooler. dried blood on shelves in reachin cooler 44
Critical - Observed dead roach on premises. 1 dead roach in bucket on liquor cart in dry storage area by walkin cooler
Critical - Observed dented/rusted cans.
Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. bartender drinking at bar area
Observed employee with soiled clothing. cook
Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. bartender
Critical - Observed food stored on floor. rice walkin cooler
Critical - Observed food stored on floor.oyster and juice in dry storage by manager office
Critical - Observed food stored on floor.oyster box in walkin freezer
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board
Critical - Observed interior of microwave soiled.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. reachin cooler 44 in dry storage area
Observed nonfood-contact equipment in poor repair hobart mixer
Observed nonfood-contact equipment in poor repair rusted table in salad prep area
Critical - Observed raw animal food stored over cooked food. reachin 44
Critical - Observed raw animal food stored over ready-to-eat food. fish over veggies in reachin cooler by prep table
Critical - Observed raw animal food stored over ready-to-eat food.fish stored over vegetable in turbo air reachin cooler at cookline
Observed single-service articles improperly stored.utensils in dish rack by dry storage area
Observed single-service articles stored without protection from contamination. straws at bar
Observed single-service items stored on floor.cups on floor in dry storage room by managers office
Critical - Observed small flying insects in bar area.
Critical - Observed small flying insects throughout
Critical - Observed soiled reach-in cooler shelves.walkin cooler
Critical - Observed the presence of insects. ants near employee restroom.
Critical - Observed uncovered food in holding unit/dry storage area. ice cream in true freezer and chest freezer
Critical - Observed unlabeled spray bottle. dishwashing area 1st floor
Observed wall soiled with accumulated grease. in by dry storage by by manager office
Plumbing system in disrepair. first floor urinal
Plumbing system in disrepair. hot water handle broken men restroom
Critical - Portable fire extinguisher in a locked cabinet with no means of access. For reporting purposes only. dry storage area
Wall not smooth and easily cleanable.in dry storage
Wet wiping cloth not stored in sanitizing solution between uses. cookline
Wiping cloth quat. sanitizing solution not at proper minimum strength. at cookline also tested with chlorine 0 ppm
Critical - Working containers of food removed from original container not identified by common name.
10/27/2008 | 8 Violations | Rating 4/5
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils-
Critical - Observed buildup of mold-like residue in the interior of ice machine.
Observed gaskets/seals on cold holding unit in poor repair-Victory 4 door coolers.
Observed gaskets/seals on cold holding unit in poor repair-glenco star ric downstairs.
Observed hole in wall-near white rif.
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
Critical - Observed interior of microwave soiled.
Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface-dishwasher.