Question 1

How many health inspections has HIP HOP SEAFOOD AND CHICKEN had?

Accepted Answer

HIP HOP SEAFOOD AND CHICKEN has had 4 inspections according to Florida DBPR records.

Question 2

Has HIP HOP SEAFOOD AND CHICKEN ever been shut down?

Accepted Answer

No, HIP HOP SEAFOOD AND CHICKEN has no emergency closures on record.

Question 3

What are the most common violations at HIP HOP SEAFOOD AND CHICKEN?

Accepted Answer

The most frequently cited violations at HIP HOP SEAFOOD AND CHICKEN are: Proper ventilation, Premises clean, Clean multi-use utensils.

Question 4

What does Florida violation V31 (Clean multi-use utensils) mean?

Accepted Answer

BACTERIAL BIOFILM: Improperly cleaned multi-use utensils develop bacterial biofilms within 24 hours. These biofilms protect pathogens (Listeria, Salmonella, E. coli) from routine sanitizing — requiring physical scrubbing to remove. Each use of a contaminated utensil transfers pathogens to food. Improperly cleaned cutting boards harbor 200x more bacteria than a toilet seat. Clean and sanitize all multi-use utensils using the 3-compartment sink method: Wash in hot soapy water (110°F minimum), rinse in clean water, sanitize in approved solution (50-100 ppm chlorine or 200-400 ppm quaternary ammonium for 30 seconds), air dry. Or use properly functioning commercial dishwasher. Clean utensils at least every 4 hours during continuous use.

Question 5

What does Florida violation V36 (Proper ventilation) mean?

Accepted Answer

AIR QUALITY: Inadequate ventilation allows accumulation of grease-laden vapors, carbon monoxide, smoke, steam, and odors. Grease deposits on surfaces attract pests and create fire hazards. Poor ventilation promotes mold growth, which produces allergenic spores and mycotoxins. Carbon monoxide from gas equipment causes headaches, dizziness, and can be fatal at high levels. Provide adequate mechanical ventilation to remove cooking fumes, smoke, steam, and odors. Maintain hood systems with clean filters — degrease monthly. Ensure adequate makeup air to prevent negative pressure. Provide sufficient lighting: 50 foot-candles at food preparation surfaces, 20 foot-candles in equipment/utensil areas, 10 foot-candles in walk-ins and storage.

HIP HOP SEAFOOD AND CHICKEN

Inspection History (4)

Intermediate Violations

High Priority Violations

Intermediate Violations

Basic Violations

High Priority Violations

Intermediate Violations

Basic Violations

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