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Atlantic Seafood

Atlantic Seafood
724 W King St
Cocoa, FL 32922
(321)636-6226

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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3 Food Service Inspections Since July 1, 2014
Inspection For: A & M ATLANTIC SEAFOOD INC
License Number: 1506288
License ID: 5557888
Inspection Visit ID: 5403495
Inspection Date: Friday, October 24, 2014
Inspection Number: 2427785
Visit Number: 3
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 0

Inspection For: A & M ATLANTIC SEAFOOD INC
License Number: 1506288
License ID: 5557888
Inspection Visit ID: 5402551
Inspection Date: Tuesday, August 26, 2014
Inspection Number: 2427785
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Admin. complaint recommended
Total Number of Violations: 6
Number of High Priority Violations: 1
Number of Intermediate Violations: 2
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
36-39-4 Basic.Attached equipment soiled with accumulated grease. Cook line equipment.
36-74-4 Basic.Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
36-13-4 Basic.Grease accumulated under cooking equipment.
03A-16-4 High Priority.All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Callback - Cheese 46°, raw wings 47°, cooked crab 47°. Thermometer calibrated.
53B-13-4 Intermediate.Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
14-76-4 Intermediate.Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Callback - ambient thermometer reading 49°, operator states that part is on order. However, walk in cooler is still in use. Cheese 46°, raw wings 47°, cooked crab 47°. Thermometer calibrated.

Inspection For: A & M ATLANTIC SEAFOOD INC
License Number: 1506288
License ID: 5557888
Inspection Visit ID: 5332611
Inspection Date: Monday, August 25, 2014
Inspection Number: 2427785
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 16
Number of High Priority Violations: 4
Number of Intermediate Violations: 6
Number of Basic Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
36-39-4 Basic.Attached equipment soiled with accumulated grease. Cook line equipment.
36-74-4 Basic.Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
14-45-4 Basic.Cardboard used to line nonfood-contact shelves.
14-11-4 Basic.Equipment in poor repair. Cracked food container lid.
36-13-4 Basic.Grease accumulated under cooking equipment.
35B-03-4 Basic.Outer openings not protected with self-closing doors. Front door.
03A-16-4 High Priority.All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit.
35A-02-4 High Priority.Live, small flying insects in food preparation area.
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw fish 46°, raw shrimp 47° , chopped tomatoes 50°. Has bulk ice onsite for distribution, icing down product.
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. Eggs over butter in reach in.
02C-03-4 Intermediate.Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cheese
53A-05-5 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/hr/food-lodging/managercertification. Html.
53B-13-4 Intermediate.Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
14-77-4 Intermediate.Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Items in reach in cooler on cook line between 46-50°
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes, crab, etc.
14-76-4 Intermediate.Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.

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3 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: A & M ATLANTIC SEAFOOD INC
License Number: 1506288
License ID: 5557888
Inspection Visit ID: 5249219
Inspection Date: Friday, May 30, 2014
Inspection Number: 2384505
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 6
Number of High Priority Violations: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
23-06-4 Basic.Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving.
14-45-4 Basic.Cardboard used to line nonfood-contact shelves. **. Repeat Violation**
36-13-4 Basic.Grease accumulated under cooking equipment.
10-01-4 Basic.In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Bulk goods.
36-27-4 Basic.Wall soiled with accumulated food debris.
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Corrected On-Site**

Inspection For: A & M ATLANTIC SEAFOOD INC
License Number: 1506288
License ID: 5557888
Inspection Visit ID: 4963395
Inspection Date: Thursday, March 13, 2014
Inspection Number: 2289581
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 19
Number of High Priority Violations: 1
Number of Intermediate Violations: 3
Number of Basic Violations: 15
Details
ViolationObservations of Inspector [as written on inspection]
23-06-4 Basic.Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving.
23-25-4 Basic.Build-up of grease/dust/debris on hood filters. Scheduled sunday.
36-74-4 Basic.Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
14-45-4 Basic.Cardboard used to line nonfood-contact shelves.
36-18-4 Basic.Floor tiles cracked, broken or in disrepair. Under fryer.
08B-37-4 Basic.Food stored in a prohibited area. Employee food above customer food in walk in cooler. **Corrected On-Site**
10-01-4 Basic.In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Bulk goods. **Corrected On-Site**
36-62-4 Basic.Light not functioning. Under hood. Per operator, just went out
16-46-4 Basic.Old labels stuck to food containers after cleaning.
12B-13-4 Basic.Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
14-67-4 Basic.Reach-in cooler gasket torn/in disrepair.
23-09-4 Basic.Soiled reach-in cooler gaskets. With food debris.
36-27-4 Basic.Wall soiled with accumulated debris. Walk in cooler.
36-29-4 Basic.Wall soiled with accumulated dust. Soiled, back room.
36-28-4 Basic.Wall soiled with accumulated grease. By fryers.
14-15-4 High Priority.Nonfood-grade containers used for food storage - direct contact with food. For bulk dry goods.
22-28-4 Intermediate.Interior of reach-in cooler soiled with accumulation of food residue. Mild build up.
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Coleslaw, etc. **Corrected On-Site**
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled. Glass cleaner.

Inspection For: A & M ATLANTIC SEAFOOD INC
License Number: 1506288
License ID: 5557888
Inspection Visit ID: 4963396
Inspection Date: Friday, November 15, 2013
Inspection Number: 2289582
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 9
Number of High Priority Violations: 3
Number of Intermediate Violations: 2
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
36-11-4 Basic.Floors not maintained smooth and durable. Walk in cooler
10-01-4 Basic.In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Sugar and rice **Corrected On-Site**
23-05-4 Basic.Soil residue build-up on nonfood-contact surface. Big fan in kitchen area, corn meal and flour containers.
14-15-4 High Priority.Nonfood-grade containers used for food storage - direct contact with food. Fish, chicken wings
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. Raw beef **Corrected On-Site**
29-34-4 High Priority.Vacuum breaker missing at hose bibb. At prep sink.
22-28-4 Intermediate.Interior of reach-in coolers soiled with accumulation of food residue.
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled.

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Atlantic Seafood in Cocoa Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Cocoa's Atlantic Seafood.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Atlantic Seafood may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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