CARL'S SEAFOOD TAMARAC

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed hotel and restaurant license expired on 12/01/2025 Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked fish hot held in front line warmer at 125F. Per operator, fish fried and place in unit 2 hours prior to the inspection. Operator increase the temperature on the unit. -Observed beef patties hot held at 119F at front line warmer. Per operator, patties reheat and place in unit 1 hour before the inspection. Advise operator to increase the temperature on unit for fast reheating. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -Observed chlorine sanitizer solution in sanitizer bucket exceeds 200 ppm. Operator correct solution to 50 ppm. Corrected On-Site Warning

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

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certificate food manager available at this time. Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Observed 2 wet wiping cloths on food preparation table not stored in sanitizer solution between use. Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizer solution in sanitizer bucket exceeds 200 ppm. Operator correct solution to 50 ppm. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door Traulsen cooler; red beans (71F - Cold Holding); raw fish (56F - Cold Holding). Per operator foods in unit more than 4 hrs. Foods not portioned or prepared today. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door Traulsen cooler; red beans (71F - Cold Holding); raw fish (56F - Cold Holding). Per operator foods in unit more than 4 hrs. Foods not portioned or prepared today. See stop sale. Warning

High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Pepper shrimp in 2 door glass front cooler, bought from outside source, labeled with no packaging date. See stop sale. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Stove top; cooked bananas (129F - Hot Holding); Hot display box; fried fish (110F - Hot Holding) Hot table; cooked bananas (127F - Hot Holding). Per operator foods in units less than 4hrs. Operator pulled all foods to reheat 165F. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked red beans in 2 door cooler Warning

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Sneeze guard on front food line, left side cracked. Repeat Violation Warning

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Pepper shrimp in 2 door glass front cooler, bought from outside source, labeled with no packaging date. See stop sale. Warning

High Priority - Food placed in soiled container/equipment. -Observed raw rice pastored in dirty containers. -Observed bone fragments in container with raw rice . See stop sale. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects landing on container with prep carrots. See stop sale. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw fish stored over cooked peas in refrigerator. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed bone fragments in container with raw rice Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw chicken cold held at 46-51°F in Traulsen refrigerator. Chicken stored in refrigerator from yesterday. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed raw chicken cold held at 46-51°F in Traulsen refrigerator. Chicken stored in refrigerator from yesterday. See stop sale. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -At 10.00 a.m. Observed oxtail hot held in oven at 112 degrees Fahrenheit. As per operator, item placed in unit at 7.00 a.m. . Advice operator to reheat item to 191°F and place in steam table. At 10:15, observed ackee and fish hot held at 108°F at front line. As per operator, items placed in unit at 8:15 a.m.. Operator to reheat item 182°F. Corrected On-Site Warning

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. A poster has been given to the operator. Corrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on cooked rice and pasta stored in refrigerator. Per operator, both items were cooked on 03/20/2023 Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Warning

Basic - Food contaminated by flying insects . Observed 2 live flying insects landing on container with prep carrots. See stop sale. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation soiled residue buildup on shelf underneath prep table. -Observed accumulation of black mold like substance buildup on Traulsen refrigerator gasket. -Observed accumulation of grease buildup on deep fryer. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Observed accumulation of old food residue buildup inside Traulsen refrigerator. Operator clean and sanitizer refrigerator. Corrected On-Site Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Observed accumulation of old food residue buildup on wall between refrigerator and freezer. Warning

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee engaged in taking cash from customers then proceeded to get clean containers and serve guest without washing hands.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employees in food serving touching dirty surfaces, tongs and engaging in food service.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 live flies flying around uncovered fish on prep table in prep are landing on wet wiping cloth next to fish Observed one live fly flying around prep table located at 3 compartment sink landing on cutting board used to prep fish. Observed 1 live fly flying directly around dish ware area with uncovered prep onions.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish stored over scotch bonnet pepper in reach in standing cooler Observed raw shrimp stored with cooked vegetables in reach in cooler located by 3 compartment sink. Observed balmy stored with raw fish in reach in cooler.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw oxtails not packaged.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed wiping chlorine solution more than 200 ppm.

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Operator has no knowledge of Big 6 food borne illness

Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Observed employees handling ready to eat foods, raw foods, utensils without wearing gloves.

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Observed employee with artificial nails working with exposed food and not wearing gloves.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board used to prep fish with mold like substance . Observed cutting boards at prep line

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink inaccessible due to food lid in sink.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink located by 3 compartment sink and 3 compartment sink used as a dump sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed rice cooked more than 24 hours per operator not labeled in reach in cooler.

Basic - Bowl or other container with no handle used to dispense food. Observed no handle scoop used to dispense all purpose seasoning rice, in buckets at shelf by dish ware area.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed equipment door handles and reach in cooler gaskets with mold build up.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed soiled cardboard on floors by 3 compartment sink.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed hoods above jerk pit with build up grease.

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed to go silverware stored in boxes on floor at server line

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed parrot fish being thawed in prep sink in Rop packaging

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee head phones on bulgar container located in dis ware area. Observed employee open beverage being stored on condiment shelf located next to 3 compartment sink. Observed employee beverages in reach in coolers throughout establishment.

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 keys on cutting boards on cutting board of reach in cooler located at server line.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee in food preparation wearing dangling jewelry., watches.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap beneath exterior back door

Basic - Floor soiled/has accumulation of debris. Observed floor drains throughout establishment soiled with food build up.

Basic - Food not stored at least 6 inches off of the floor. Observed plastic bottled of beverages on the floor in dining room.

Basic - Food stored on floor. Observed salt mackerel stored on floor directly under 3 compartment sink.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop in rice bin at dishwashing area with scoop directly touching rice.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handle of tongs directly touching coleslaw on server line.

Basic - No Heimlich maneuver/choking sign posted. Observed no choking poster in establishment.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at hand washing sink located beside 3 compartment sink.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler shelves and interior of coolers with food build up and mold on shelves.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish in sink not under running water being thawed incorrectly.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls by reach in cooler soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizing solution at prep area by 3 compartment sink.

Basic - Working containers of food removed from original container not identified by common name. Observed corn starch on prep shelf located on prep table by dish ware area not labeled.

Observed electrical wiring in disrepair. For reporting purposes only. Observed electrical wiring outlet exposed over 3 c