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The Shack Seafood Restaurant

The Shack Seafood Restaurant
4845 Dixie Hwy NE
Palm Bay, FL 32905
(321)676-9995

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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, 2011
Inspection For: THE SHACK RESTAURANT
License Number: 1500269
License ID: 4087755
Inspection Visit ID: 4531506
Inspection Date: Wednesday, March 07, 2012
Inspection Number: 2120774
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 1
Total Number of Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
14-37-1 Violation: 14-37-1Observed cutting board moderately grooved/pitted and no longer cleanable. /cutting boards on order

Inspection For: THE SHACK RESTAURANT
License Number: 1500269
License ID: 4087755
Inspection Visit ID: 4377830
Inspection Date: Thursday, January 05, 2012
Inspection Number: 2120774
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.
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 11
Total Number of Violations: 16
Details
ViolationObservations of Inspector [as written on inspection]
13-04-1 Observed employee with no beard guard/restraint.
14-37-1 Observed cutting board moderately grooved/pitted and no longer cleanable.
14-53-1 Can opener blade not kept sharp - observed metal shavings. Repeat Violation.
15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
22-19-1 Critical. Observed interior of both microwaves moderately soiled.
22-20-1 Critical. Observed heavy buildup of slime in the interior of both ice machines. Repeat Violation.
22-22-1 Critical. Observed heavily encrusted material on can opener.
23-03-1 Observed build-up of heavy grease on hood filters
27-16-1 Critical. Hot water not provided/shut off at employee hand wash sink. /employee handwashing sink cook line 82 degrees f
29-09-1 Faucet/handle missing at plumbing fixture. /employee handwashing sink cook line (cold water). Repeat Violation.
29-17-1 Waste line missing at soda gun holster. Corrected On Site.
35A-06-1 Critical. Observed the accumulation of insects, in control devices.
36-10-1 Observed soiled floors under storage shelving and ice machines Corrected On Site.
36-10-1 Observed sticky soda build up on floors/bar area
37-11-1 Observed ceiling light shields soiled with accumulated dust. /grease
38-10-1 Light not functioning. /under hoods

Inspection For: THE SHACK RESTAURANT
License Number: 1500269
License ID: 4087755
Inspection Visit ID: 4439266
Inspection Date: Wednesday, August 10, 2011
Inspection Number: 2142364
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
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: 7
Number of Noncritical Violations: 2
Total Number of Violations: 9
Details
ViolationObservations of Inspector [as written on inspection]
03D-01-1 Critical. Observed food being cooled by nonapproved method. /rice tightly wrapped Corrected On Site.
05-08-1 Critical. No thermometer provided to measure temperature of food product. /have 2 both broken
12A-16-1 Critical. Observed employee engage in food preparation,failed to wash hands after switching gloves from raw to ready to eat Corrected On Site.
14-53-1 Can opener blade not kept sharp - observed metal shavings.
20A-10-1 Critical. Dishmachine chlorine sanitizer not at proper minimum strength. / tech coming with in the hr to fix. MUST MANUALLY SANITIZE UNTIL PROPER PPM DISPENSES
22-20-1 Critical. Observed moderate buildup of slime in the interior of ice machine.
27-04-1 Critical. Cold water not provided/shut off at employee handwash sink. /employee handwashing sink grill area knob missing
29-15-1 Observed waste line passing through ice machine. Corrected On Site.
41B-03-1 Critical. Observed unlabeled spray bottle. /window cleaner waite station

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3 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: THE SHACK RESTAURANT
License Number: 1500269
License ID: 4087755
Inspection Visit ID: 3987119
Inspection Date: Friday, February 18, 2011
Inspection Number: 1979190
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: 4
Number of Noncritical Violations: 0
Total Number of Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
03B-03-1 Critical. Cream sauce not held at 135 degrees Fahrenheit or above. Recommend to reheat to 165F. H,h at 135F. Corrected On Site. Repeat Violation.
22-16-1 Critical. Observed soiled reach-in cooler shelves. Server station
22-20-1 Critical. Observed light buildup of slime in the interior of ice machine. Repeat Violation.
41B-03-1 Critical. Observed unlabeled spray bottle. Blue solution. Corrected On Site.

Inspection For: THE SHACK RESTAURANT
License Number: 1500269
License ID: 4087755
Inspection Visit ID: 4111082
Inspection Date: Tuesday, November 09, 2010
Inspection Number: 1979191
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 1
Total Number of Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
15-32-1 Violation: 15-32-1Observed salad RIC gasket BADLY torn/in disrepair.

Inspection For: THE SHACK RESTAURANT
License Number: 1500269
License ID: 4087755
Inspection Visit ID: 3987120
Inspection Date: Thursday, September 09, 2010
Inspection Number: 1979191
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.
Number of Critical/Risk Violations: 9
Number of Noncritical Violations: 8
Total Number of Violations: 17
Details
ViolationObservations of Inspector [as written on inspection]
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Clarified butter 85F on top of oven melting for to hours. Recommend to rapidly melt and hot hold at 135F
05-06-1 Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. Black thermometer off 32F. ,silver off 2 degress Corrected On Site.
08A-26-1 Critical. Observed raw pork loin stored over bags of bread in walkin freezer. Corrected On Site.
08A-28-1 Critical. Observed bags of ice stored on floor of walkin freezer. Corrected On Site. Repeat Violation.
14-37-1 Observed cutting board lightly grooved/pitted and no longer cleanable. Repeat Violation.
15-32-1 Observed salad RIC gasket BADLY torn/in disrepair.
15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelf at server station
22-16-1 Critical. Observed lightly soiled reach-in cooler shelves. 2 door RIC at server station
22-20-1 Critical. Observed moderate buildup of slime in the interior of ice machine shei d.
22-22-1 Critical. Observed HEAVY encrusted material on can opener.
23-03-1 Observed heavy build-up of grease on hood filters
24-05-1 Clean plates and bowls not stored inverted or in a protected manner. Cook line stored over night
24-08-1 Equipment and utensils not properly air-dried. Ice bucket
30-02-1 Critical. Vacuum breaker mising at hose bibbs at mop sink.
36-11-1 Several Floor tiles broken on cook line and in front of 3 bay sink,walkin freezer along with grout missing. Repeat Violation.
51-09-1 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. PROVIDED A SEATING EVALUATION FORM This violation must be corrected by : 11/9/2010. LICENSED FOR 160 SEATS HAS 185
53A-09-1 Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.

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2 Food Service Inspections for July 1, 2009 - June 30, 2010
Inspection For: THE SHACK RESTAURANT
License Number: 1500269
License ID: 4087755
Inspection Visit ID: 3871913
Inspection Date: Tuesday, June 01, 2010
Inspection Number: 1918307
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Number of Critical/Risk Violations: 1
Number of Noncritical Violations: 2
Total Number of Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
14-37-1 Violation: 14-37-1Observed cutting board BADLY grooved/pitted and no longer cleanable. Waitstaff. On order
14-37-1 Violation: 14-37-1Observed cutting boards badly grooved/pitted and no longer cleanable. Cook line. On order
35B-04-1 Critical. Violation: 35B-04-1Outer openings of establishment cannot be properly sealed when not in operation. Back door has a gap. Getting new threshold

Inspection For: THE SHACK RESTAURANT
License Number: 1500269
License ID: 4087755
Inspection Visit ID: 3774580
Inspection Date: Monday, March 29, 2010
Inspection Number: 1918307
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.
Number of Critical/Risk Violations: 24
Number of Noncritical Violations: 11
Total Number of Violations: 35
Details
ViolationObservations of Inspector [as written on inspection]
01B-16-1 Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
01B-16-1 Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
02-07-1 Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Opened bodies of corn beef,ham,roast beef,turkey in the walkin cooler.
02-13-2 Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked twice baked potatoes in the walkin cooler
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese cake 48F,butter packets 52F,sour cream 51F in the waitstaff RIC
03D-01-1 Critical. Observed food being cooled by nonapproved method. Cooked riced placed in 2 gallon container and placed in the walkin cooler.
03D-05-1 Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Baked potatoes 46F in the waitstaff RIC
03D-05-1 Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice cooling over night 45F in the walkin cooler
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 2 door glass RIC at the waitstaff station ambient temperature 48F. No 24 hour warning issued due to other RIC's maintaing 41F or below.
05-08-1 Critical. No thermometer provided to measure temperature of food product.
05-09-1 Critical. No conspicuously located thermometer in holding unit. Waitstaff 2 door glass RIC
05-09-1 Critical. No conspicuously located thermometer in holding unit. Waitstaff RIC by icemachine
08A-11-1 Critical. Observed food stored in ice used for drinks. Bottle of wine Corrected On Site.
08A-26-1 Critical. Observed rolls of raw beef and raw crabs stored over bags of ice in the walkin frezzer. Corrected On Site.
08A-28-1 Critical. Observedbags of ice stored on floor of walkin freezer. Corrected On Site.
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Suffle cup being used as a scoop in the seafood salad
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Cook line
14-37-1 Observed cutting board BADLY grooved/pitted and no longer cleanable. Waitstaff
14-37-1 Observed cutting boards badly grooved/pitted and no longer cleanable. Cook line
14-51-1 Observed nonfood-grade containers used for food storage. Plastic recycle bag being used for a storage bag in waitstaff RIC
14-51-1 Observed plastic recycle bags being used as food storage bags for bread
22-20-1 Critical. Observed heavy buildup of slime in the interior of ice machine sheild. Waitstaff area next to kitchen
22-20-1 Critical. Observed heavy buildup of slime in the interior of ice machine. By waitstaff RIC
29-03-1 Observed water draining onto floor surface under 3 bay sink
35B-04-1 Critical. Outer openings of establishment cannot be properly sealed when not in operation. Back door has a gap.
36-10-1 Observed broken tiles infront of walkin freezer
36-11-1 Broken Floor tiles in front of 3 bay sink
37-13-1 Observed hole in ceiling above waitstaff RIC.
40-04-1 Observed employee jacket next to slicer
41B-03-1 Critical. Observed unlabeled spray bottle. Corrected On Site.
51-11-1 Carbon dioxide/helium tanks not adequately secured. Bar
51-13-1 No Heimlich maneuver sign posted. Corrected On Site.
53A-01-2 Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 05/31/2010.
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. Pro This violation must be corrected by : 05/31/2010.

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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 The Shack Seafood Restaurant, Palm Bay 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 The Shack Seafood Restaurant, Palm Bay.

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 The Shack Seafood Restaurant, Palm Bay 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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