How many health inspections has TJ'S SEAFOOD SHACK had?

TJ'S SEAFOOD SHACK has had 22 inspections according to Florida DBPR records.

Has TJ'S SEAFOOD SHACK ever been shut down?

No, TJ'S SEAFOOD SHACK has no emergency closures on record.

What are the most common violations at TJ'S SEAFOOD SHACK?

The most frequently cited violations at TJ'S SEAFOOD SHACK are: Food contact surfaces, Proper ventilation, Chemical properly stored.

What does Florida violation V08 (Proper hand/arm washing) mean?

TECHNIQUE FAILURE: Improper handwashing technique leaves pathogens on hands even when a handwashing attempt is made. Studies show 95% of people wash hands incorrectly — most don't scrub for 20 seconds or miss fingertips, thumbs, and between fingers. Incomplete washing creates a false sense of security while still transferring E. coli, Norovirus, and Salmonella to food. Correct technique requires: wet hands with clean warm water, apply soap, lather and scrub for 20+ seconds covering all surfaces including fingertips/nails/between fingers/back of hands, rinse thoroughly, dry with single-use towel. Use towel to turn off faucet. Do NOT use hand sanitizer as substitute for handwashing.

What does Florida violation V11 (Food in good condition) mean?

FOOD QUALITY HAZARD: Food in poor condition — spoiled, contaminated, mislabeled, or adulterated — can cause foodborne illness, allergic reactions, or poisoning. Spoiled food may contain dangerous levels of histamine (causes scombroid poisoning from fish), Listeria (grows during refrigeration), or toxin-producing molds. Mislabeled food can trigger fatal allergic reactions in sensitive individuals. Inspect all food upon delivery and regularly during storage. Reject food that is: spoiled, damaged, at incorrect temperature, past expiration, improperly labeled, or from unverified sources. Date-mark all ready-to-eat TCS foods — use within 7 days if held at 41°F or below. Discard any food of questionable quality.

What does Florida violation V16 (Proper cooking temps) mean?

PATHOGEN SURVIVAL: Undercooking is a leading cause of foodborne illness. Salmonella in poultry survives below 165°F — causes 1.35 million US infections annually. E. coli O157:H7 in ground beef survives below 155°F — causes bloody diarrhea and kidney failure. Trichinella in pork survives below 145°F. Proper cooking is the critical kill step that destroys these pathogens. Cook to minimum internal temperatures: Poultry/stuffing/reheated foods: 165°F for 15 seconds. Ground meats: 155°F for 15 seconds. Pork/beef/fish/eggs (immediate service): 145°F for 15 seconds. Whole roasts: 145°F for 4 minutes. Verify with calibrated probe thermometer in thickest part. Microwave cooking: 165°F, rotate, stand 2 minutes.

TJ'S SEAFOOD SHACK

197 E MITCHELL HAMMOCK RD, Oviedo, FL 32765

Seminole County · Permanent Food Service · Owner: DJ SEAFOOD LLC · License: SEA6904671

TJ'S SEAFOOD SHACK in Oviedo, FL has 22 inspections on record with 158 total violations (7.2 per inspection) and 0 emergency closures.

22Inspections

158Violations

0Closures

Data current as of April 10, 2025

Inspection History (22)

Apr 10, 2025 — Routine - Food· 11 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V08 Proper hand/arm washing

V11 Food in good condition

V16 Proper cooking temps

V22 Consumer advisory

V23 Chemical properly stored

Intermediate Violations

V35 Single-use items

V36 Proper ventilation

Nov 5, 2024 — Routine - Food· 5 violations (2 high priority)· Inspection Completed - No Further Action

TJ'S SEAFOOD SHACK

Inspection History (22)

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