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Molly's Seafood Shack

Molly's Seafood Shack
1580 E Merritt Island Cswy
Merritt Island, FL 32952
(321)412-2376
(321)453-1288

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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, 2014
Inspection For: MOLLY'S SEAFOOD SHACK
License Number: 1506066
License ID: 3739625
Inspection Visit ID: 5419497
Inspection Date: Monday, December 08, 2014
Inspection Number: 2452603
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Administrative complaint recommended - Existence of critical violations found in an initial inspection require administrative action to ensure compliance.
Total Number of Violations: 19
Number of High Priority Violations: 3
Number of Intermediate Violations: 6
Number of Basic Violations: 10
Details
ViolationObservations of Inspector [as written on inspection]
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. By freezer. **. Repeat Violation**
01C-06-4 Basic.Clams/mussels/oysters removed from original container for long-term storage.
40-07-4 Basic.Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Jacket and umbrella on tray with pitchers. **Corrected On-Site**
36-41-4 Basic.Fan cover in walk-in cooler has accumulation of dust/debris.
08B-27-4 Basic.Food placed in soiled container/equipment. Cheese on shelf in reach in cooler. **Corrected On-Site**
10-08-4 Basic.Ice scoop handle in contact with ice.
10-20-4 Basic.In-use tongs stored on equipment door handle between uses.
36-24-4 Basic.Many Holes in walls, prep area **. Repeat Violation**
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. 3 units in kitchen.
33-16-4 Basic.Open dumpster lid.
22-41-4 High Priority.Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm **Admin Complaint** **. Repeat Violation**
41-11-4 High Priority.Toxic substance/chemical stored by or with single-service items. Spray bottle of bleach by gloves at oyster bar. **Corrected On-Site**
29-34-4 High Priority.Vacuum breaker missing at hose bibb. 2 Under dish area sink
31A-13-4 Intermediate.Employee used handwash sink as a dump sink. Prep area, ice in it.
16-35-4 Intermediate.No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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.
31B-03-4 Intermediate.No soap provided at handwash sink. Prep area. **Corrected On-Site**
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled. Blue liquid at bar. **. Repeat Violation**
29-29-4 Intermediate.Water filter not changed according to manufacturer's instructions. Above rear ice machine May 08.

Inspection For: MOLLY'S SEAFOOD SHACK
License Number: 1506066
License ID: 3739625
Inspection Visit ID: 5305822
Inspection Date: Wednesday, September 17, 2014
Inspection Number: 2409492
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: 21
Number of High Priority Violations: 5
Number of Intermediate Violations: 5
Number of Basic Violations: 11
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. Cup in bread crumbs **Corrected On-Site**
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. By freezer. **. Repeat Violation**
14-45-4 Basic.Cardboard used to line nonfood-contact shelves. **Corrected On-Site**
13-04-4 Basic.Employee with no beard guard/restraint while engaging in food preparation. **. Repeat Violation**
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation.
10-20-4 Basic.In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. Dish area and outside bar. **. Repeat Violation**
36-24-4 Basic.Several small Holes in walls dish area and by rook access ladder.
08B-26-4 Basic.Stored food not covered in chest freezer. Ice cream **Corrected On-Site**
29-17-4 Basic.Waste line missing at soda gun holster. Outside bar **Corrected On-Site**
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. Bread crumbs **Corrected On-Site**
22-41-4 High Priority.Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. O ppm
12A-07-4 High Priority.Employee failed to wash hands before putting on gloves to work with food.
41-08-4 High Priority.Toxic substance/chemical stored by or with clean or in-use utensils. Satin shine by equipment. **Corrected On-Site**
41-02-4 High Priority.Toxic substance/chemical stored by or with food. Window cleaner on shelf condiments. And in walk in cooler. **Corrected On-Site**
29-34-4 High Priority.Vacuum breaker missing at hose bibb. Under beer cooler at bar under sink dish area (2) **. Repeat Violation**
01C-10-4 Intermediate.Clams/mussels/oysters tag removed from original container prior to container being emptied. **Corrected On-Site**
31A-11-4 Intermediate.Handwash sink used for purposes other than handwashing. Filling bottle.
16-35-4 Intermediate.No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. Kitchen by office **Corrected On-Site** **. Repeat Violation**
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled. Blue liquid in walk in cooler. **Corrected On-Site** **. Repeat Violation**

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3 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: MOLLY'S SEAFOOD SHACK
License Number: 1506066
License ID: 3739625
Inspection Visit ID: 5261393
Inspection Date: Tuesday, June 17, 2014
Inspection Number: 2387955
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: 14
Number of High Priority Violations: 2
Number of Intermediate Violations: 5
Number of Basic Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. Outside bar
01C-06-4 Basic.Clams/mussels/oysters removed from original container for long-term storage.
13-04-4 Basic.Employee with no beard guard/restraint while engaging in food preparation.
10-06-4 Basic.In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Pitcher in chicken base **. Repeat Violation**
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. Outside bar
29-17-4 Basic.Waste line missing at soda gun holster. Outside bar.
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. Gray buckets of flour, seasonings etc. **Corrected On-Site**
29-43-4 High Priority.No vacuum breaker on fitting/splitter added to mop sink faucet. **. Repeat Violation**
41-05-4 High Priority.Pesticide/insecticide labeled for household use only present in establishment. **Corrected On-Site**
31A-11-4 Intermediate.Handwash sink used for purposes other than handwashing. Rinsing of jar and wringing out towels.
53A-05-4 Intermediate.No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Certified food manager showed up during inspection. **Corrected On-Site**
31B-02-4 Intermediate.No paper towels or mechanical hand drying device, soap, provided at handwash sink. Outside bar
02B-02-4 Intermediate.Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed operator, printed, posted. **Corrected On-Site**
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled. Yellowish substance at inside bar. **Corrected On-Site**

Inspection For: MOLLY'S SEAFOOD SHACK
License Number: 1506066
License ID: 3739625
Inspection Visit ID: 5015992
Inspection Date: Thursday, February 27, 2014
Inspection Number: 2325841
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: 12
Number of High Priority Violations: 4
Number of Intermediate Violations: 3
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
14-09-4 Basic.Cutting boards has cut marks and is no longer cleanable.
16-55-4 Basic.Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Ecolab showed up during inspection. **Corrected On-Site**
40-07-4 Basic.Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cell phone on slicer **Corrected On-Site**
10-19-4 Basic.In-use tongs stored on oven door handle.
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. Metal plate to scoop flour, chicken and seafood breading. **Corrected On-Site**
01B-37-4 High Priority.Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked sweet potatoes 49° chicken corn chowder 6 pans ranging from 48-50°, 4 pans of cheesy grits ranging from 48-50° cooked rice 50°
29-43-4 High Priority.No vacuum breaker on fitting/splitter added to mop sink faucet.
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
12A-09-4 High Priority.Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Prep person touched drink cup and proceeded back to work.
01C-03-4 Intermediate.Clam/mussel/oyster tags not marked with last date served.
16-35-4 Intermediate.No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Corrected On-Site**
03D-16-4 Intermediate.Potentially hazardous (time/temperature control for safety) food covered while cooling.

Inspection For: MOLLY'S SEAFOOD SHACK
License Number: 1506066
License ID: 3739625
Inspection Visit ID: 5015991
Inspection Date: Thursday, December 19, 2013
Inspection Number: 2325840
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: 4
Number of High Priority Violations: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
14-05-4 Basic.Cardboard used to line food-contact shelves. The ketchup shelf has a cardboard shelf lining
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. Bar inside
14-29-4 Basic.Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. There are thank younbags on the shrimp in the prep box
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled. Blue clear behind the bar is not labeled

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Molly's Seafood Shack in Merritt Island 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 Merritt Island's Molly's Seafood Shack.

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 Molly's Seafood Shack 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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