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Bonackers Seafood

Bonackers Seafood
490 E Eau Gallie Blvd
Indian Harbour Beach, FL 32937
(321)622-4232

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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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2 Food Service Inspections Since July 1, 2011
Inspection For: BONACKERS LLC
License Number: 1505974
License ID: 4106259
Inspection Visit ID: 4379092
Inspection Date: Thursday, January 19, 2012
Inspection Number: 2121759
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.
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 1
Total Number of Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sausage 44f
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter 45f Corrected On Site.
12A-09-1 Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet/watch
22-17-1 Critical. Observed soiled reach-in cooler gaskets. Corrected On Site.
37-04-1 Observed wall soiled with accumulated black debris in dishwashing area.
53B-08-1 Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. New

Inspection For: BONACKERS LLC
License Number: 1505974
License ID: 4106259
Inspection Visit ID: 4379093
Inspection Date: Tuesday, July 19, 2011
Inspection Number: 2121760
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.
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 0
Total Number of Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese 53f,sour cam 51f
22-21-1 Critical. Observed soil buildup inside ice bin. Cold prep rim on server station
53B-08-1 Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Cook

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2 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: BONACKERS LLC
License Number: 1505974
License ID: 4106259
Inspection Visit ID: 4046881
Inspection Date: Monday, February 21, 2011
Inspection Number: 2020600
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.
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 0
Total Number of Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
01B-16-1 Critical. Stop Sale issued on potentially hazardous food due to temperature abuse. Salmon 74f discarded by opeator
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham 67f CH,half and half 72f, Refrigeration man called
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter 55f Corrected On Site. Repeat Violation. Sour cream 54f
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Large prep on line
41B-03-1 Critical. Observed unlabeled spray bottle.

Inspection For: BONACKERS LLC
License Number: 1505974
License ID: 4106259
Inspection Visit ID: 4046882
Inspection Date: Friday, November 05, 2010
Inspection Number: 2020601
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.
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 1
Total Number of Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sour cream 52f Corrected On Site.
12A-09-1 Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
24-07-1 Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Butter scoo

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1 Food Service Inspection for July 1, 2009 - June 30, 2010
Inspection For: BONACKERS LLC
License Number: 1505974
License ID: 4106259
Inspection Visit ID: 3792101
Inspection Date: Friday, January 29, 2010
Inspection Number: 1919957
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.
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 2
Total Number of Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sour cream 50 Corrected On Site.
12A-22-1 Critical. Observed food employee touching ready-to-eat food with their bare hands. Bar lemons
22-28-1 Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Gaskets
38-07-1 Lights missing the proper shield, sleeve coatings or covers. Walk in
51-11-1 Carbon dioxide/helium tanks not adequately secured. Corrected On Site.

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No (0) Food Service Inspections for July 1, 2008 - June 30, 2009
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No (0) Food Service Inspections for July 1, 2007 - June 30, 2008
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No (0) Food Service Inspections for July 1, 2006 - June 30, 2007

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

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.

In general, critical violations are those that, if not corrected, are more likely to contribute directly to food contamination, illness or environmental damage. Although the Department of Business and Professional Regulation (DBPR) use the industry-standard term "critical", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Bonackers Seafood, Indian Harbour Beach may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure the public health and safety.

Noncritical violations do not directly relate to foodborne illness risk, but are preventive measures that include practices and procedures which effectively control environmental conditions. Left uncorrected, noncritical violations can 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 "critical/noncritical" designation.


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