How many health inspections has CAPTAIN D'S SEAFOOD #3398 had?

CAPTAIN D'S SEAFOOD #3398 has had 23 inspections according to Florida DBPR records.

Has CAPTAIN D'S SEAFOOD #3398 ever been shut down?

No, CAPTAIN D'S SEAFOOD #3398 has no emergency closures on record.

What are the most common violations at CAPTAIN D'S SEAFOOD #3398?

The most frequently cited violations at CAPTAIN D'S SEAFOOD #3398 are: Proper ventilation, Chemical properly stored, Consumer advisory.

What does Florida violation V01 (Management awareness) mean?

MANAGEMENT FAILURE: CDC data shows establishments without active managerial control have 3x more critical violations. The person in charge must demonstrate knowledge of foodborne illness prevention, HACCP principles, and Florida food safety law. Without oversight, violations go uncorrected, creating compounding risk of multi-pathogen outbreaks. Person in charge must be present during ALL hours of operation and must demonstrate knowledge of: foodborne illness risk factors, proper cooking temperatures, handwashing procedures, allergen management, and employee health policy. Must hold a valid Food Manager Certification per Florida Statute 509.039.

What does Florida violation V03 (Employee health reporting) mean?

OUTBREAK ENABLER: Food workers who fail to report illness symptoms are the #1 cause of multi-victim outbreaks. Norovirus is shed in billions of viral particles per gram of stool — as few as 18 particles cause infection. One symptomatic worker can infect hundreds of customers before detection. CDC links 70% of Norovirus outbreaks to infected food handlers. Employees must immediately report: vomiting, diarrhea, jaundice, sore throat with fever, infected wounds or boils. Must also report diagnosed illness with Salmonella Typhi, Shigella, E. coli O157:H7, Hepatitis A virus, or Norovirus. Person in charge must exclude or restrict employees per FDA Food Code guidelines.

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.

CAPTAIN D'S SEAFOOD #3398

2514 FRENCH AVE, Sanford, FL 327735320

Seminole County · Permanent Food Service · Owner: CAPTAIN D'S LLC · License: SEA6901165

CAPTAIN D'S SEAFOOD #3398 in Sanford, FL has 23 inspections on record with 103 total violations (4.5 per inspection) and 0 emergency closures.

23Inspections

103Violations

0Closures

Data current as of March 5, 2025

Inspection History (23)

Mar 5, 2025 — Routine - Food· 7 violations (3 high priority)· Inspection Completed - No Further Action

High Priority Violations

V01 Management awareness

V03 Employee health reporting

CAPTAIN D'S SEAFOOD #3398

Inspection History (23)

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How Does This Facility Compare?

Frequently Asked Questions

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