How many health inspections has King Seafood LLC in Marathon had?

King Seafood LLC in Marathon has had 0 inspections on record with Florida DBPR, averaging 0 violations per inspection, below the statewide average of 5.2.

Has King Seafood LLC in Marathon ever been shut down?

No, King Seafood LLC in Marathon has no emergency closures on record with Florida DBPR.

How many inspections has King Seafood LLC in Marathon had?

King Seafood LLC in Marathon has 1 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of King Seafood LLC in Marathon find?

King Seafood LLC in Marathon was most recently inspected by FDACS on August 21, 2023 (Met Inspection Requirements).

Has King Seafood LLC in Marathon had any stop-sale or stop-use orders?

No, King Seafood LLC in Marathon has no stop-sale or stop-use orders on record with Florida FDACS.

King Seafood LLC in Marathon

10925 Overseas Hwy, Marathon, FL 33050

Monroe County · Food Service
DBPR License: MFD5453355
FDACS Estab #: 345427

Overview

King Seafood LLC in Marathon, FL has 0 inspections on record with 0 total violations (0 per inspection) and 0 emergency closures (plus 1 FDACS inspections).

0Inspections

0Violations

0Closures

1FDACS Insp.

Last inspected FDACS: August 21, 2023

King Seafood LLC in Marathon: Comparison to Monroe County Averages

This Facility 0 violations / inspection 0 violations per inspection

Monroe County Avg 7.04 violations / inspection 7.04 county average

This Facility 0 emergency closures 0 closures

Monroe County Avg 0.08 closures / facility 0.08 county average

King Seafood LLC in Marathon: FDACS Inspection History (1)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2023 — 1 inspection

Aug 21, 2023 — Met Inspection Requirements· 15 violations· Met Requirements

Inspector: PATRICIA DIAZ, ENVIRONMENTAL SPECIALIST II

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. Guidance for written procedures for the clean-up of vomiting and diarrheal events document, Dish washing guide, Employee Health Guidelines and reporting agreement provided.

Risk-Based Violations

3-203.12 Shellstock tags or labels do not remain attached to the original container until the container is empty; date when the last shellstock from the container is sold or served not recorded on the tag or label; identity of the source of shellstock not maintained by retaining shellstock tags or labels for 90 calendar days from the last date sold or served in chronological order; or shellstock removed from its tagged or labeled container commingled with shellstock from another container before being ordered by the consumer. 3-203.12 PfPf

Some shellstock tags missing sold, served or discard date. Shellstock tags not maintained in chronological order. Shellstock tags placed in chronological order.

4-602.12 Food-contact surface of cooking or baking equipment not cleaned at least every 24 hours, or cavity or door seals of microwave oven not cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. 4-602.12

Kitchen area: old food/ carbon buildup on food contact surfaces of two sandwich press machines.

4-601.11(A) Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf

Kitchen area: Old food buildup on Deli slicer. COS: Deli slicer cleaned and sanitized during inspection.

4-602.11(E) Surface of utensil or equipment contacting food that is not time/temperature control for safety food not cleaned at any time when contamination may have occurred; at least every 24 hours for iced tea dispensers and consumer-self service utensils; before restocking consumer self-service equipment or utensils; or in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tunes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. 4-602.11(E)

Outside storage area: Black mold-like buildup in ice maker ice bin at ice dispensing chute. COS: Ice bin interior top section cleaned and sanitized during inspection.

2-102.11(C)(2)-(3) Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) PfPf

Person in charge does not correctly respond to questions relating to foodborne illness. Employee health guide provided. o

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP

Kitchen area: Internal temperatures of ready to eat pork, ham and Swiss cheese held in sandwich prep cooler measures 52-53 F. Desert processing area: Internal temperatures of Butter, cream cheese and cooked apples Held in display cooler measures 48 F. COS: All mentioned foods quick chilled in freezer before placing in proper refrigeration. Service technician on site repairing coolers during inspection. x

3-501.17(B) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24 hours, to indicate the date or day by which the food shall be consumed, sold, or discarded when held at 41°F or less for a maximum of 7 days; or the day the original container is opened onsite not counted as day 1. 3-501.17(B) PfPf

Kitchen area and coffee preparation area: No date marking on two gallons of milk opened 24 hours prior, pork Cooked 24 hours prior, and ham opened over 24 hours prior. All mentioned foods properly date marked during inspection. x

2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf

Establishment does not have written procedures for employees to follow when responding to vomiting and diarrheal events. Required components for written procedures reviewed with person in charge.

7-201.11 Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic material by spacing or partitioning, or locating the poisonous or toxic material in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-201.11 PP

Dish storage area: Dishwashing liquid stored over cups. COS: Dish detergent moved to safe storage. x Print Date: 8/21/2023 Page 2 of 4

6-301.11 Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf

Employee restroom: No soap or paper towels available at handwashing sink. COS: Soap and paper towels supplied at hand sink.

5-202.12(A) Handwashing sink not equipped to provide hot water at a temperature of at least 100°F through a mixing valve or combination faucet. 5-202.12(A) PfPf

Employee restroom: Hot water not available at handwashing sink. COS: Hot water supplied to handwashing sink during inspection.

Good Retail Practice Violations

3-304.12(C)-(F) During pauses in food preparation or dispensing, utensil not stored on a clean portion of the food preparation table or cooking equipment; in running water of sufficient velocity to flush particles to the drain when used with moist foods; in a clean, protected location when used only with food that is not time/temperature control for safety food; or in a container of water maintained at 135°F or greater. 3-304.12(C)-(F)

Drink service area: Ice cream scoops stored in room temperature stagnant water. COS: Spoons cleaned and sanitized before storing in freezer with ice cream.

3-304.12(B) During pauses in food preparation or dispensing, utensil stored in food that is not time/temperature control for safety food not stored with their handles above the top of the food within containers or equipment that can be closed. 3-304.12(B)

Prep area: Container without handle stored in flour and used as a scoop. COS: Container removed from flour.

4-904.11(A)-(B) Cleaned and sanitized utensils handled, displayed or dispensed without protection from contamination of food- and lip-contact surfaces; or knives, forks or spoons that are not prewrapped are not presented so that only the handles are touched by employees or consumers. 4-904.11(A)-(B)

Kitchen area: Soiled spoons and spatula stored as clean hanging over handwashing sink. COS: Utensils placed at warewashing sink for cleaning and sanitizing before properly storing.

5-205.15(B) Plumbing system not maintained in good repair. 5-205.15(B)

Warewashing area: Hot and cold water handles missing at warewashing sink.

King Seafood LLC in Marathon: Frequently Asked Questions

How many health inspections has King Seafood LLC in Marathon had?: King Seafood LLC in Marathon has had 0 inspections on record with Florida DBPR, averaging 0 violations per inspection, below the statewide average of 5.2.
Has King Seafood LLC in Marathon ever been shut down?: No, King Seafood LLC in Marathon has no emergency closures on record with Florida DBPR.
When was King Seafood LLC in Marathon last inspected?: King Seafood LLC in Marathon was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on August 21, 2023. Inspection type: Met Inspection Requirements.
How many inspections has King Seafood LLC in Marathon had?: King Seafood LLC in Marathon has 1 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of King Seafood LLC in Marathon find?: King Seafood LLC in Marathon was most recently inspected by FDACS on August 21, 2023 (Met Inspection Requirements).
Has King Seafood LLC in Marathon had any stop-sale or stop-use orders?: No, King Seafood LLC in Marathon has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at King Seafood LLC in Marathon?: The most frequently cited FDACS violations at King Seafood LLC in Marathon are: 2-102.11(C)(2)-(3): Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) Pf; 6-301.11: Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 Pf; 5-202.12(A): Handwashing sink not equipped to provide hot water at a temperature of at least 100°F through a mixing valve or combination faucet. 5-202.12(A) Pf.