DAVID'S CATFISH HOUSE

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed shredded cheddar 66f, cooked shrimp 55f, coleslaw cups 61f in kitchen area of establishment (less than 4 hours per manager). Also observed raw popcorn shrimp 44f, boiled shrimp 45f, coleslaw 48f, hush puppy batter 48f, coleslaw cups 44f in walk-in cooler (over 4 hours per manager). Repeat Violation Warning - From follow-up inspection 2026-04-15: Upon callback, observed cooked shrimp 46f, coleslaw cups 44f (both items less than 4 hours per employees) in kitchen area. Also observed raw popcorn shrimp 44f, boiled shrimp 45f, coleslaw 51f, coleslaw cups 44f in walk-in cooler (all items in walk-in cooler over 4 hours per manager, see stop sale). Also observed hush puppy batter 67f (ambient cooling approximately 1 hour per manager) in walk-in cooler. Time Extended - From follow-up inspection 2026-04-16: Upon callback, observed boiled shrimp 46f (less than 4 hours per employee), coleslaw cups 38f in kitchen area at establishment. Also observed raw popcorn shrimp 39f, boiled shrimp 40f, coleslaw 45f (over 4 hours per manager, see stope sale), coleslaw cups 36f, hush puppy batter 50f (ambient cooling approximately 2 hours and 45 minutes per manager) in walk-in cooler. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed shredded cheddar 66f, cooked shrimp 55f, coleslaw cups 61f in kitchen area of establishment (less than 4 hours per manager). Also observed raw popcorn shrimp 44f, boiled shrimp 45f, coleslaw 48f, hush puppy batter 48f, coleslaw cups 44f in walk-in cooler (over 4 hours per manager). Repeat Violation Warning - From follow-up inspection 2026-04-15: Upon callback, observed cooked shrimp 46f, coleslaw cups 44f (both items less than 4 hours per employees) in kitchen area. Also observed raw popcorn shrimp 44f, boiled shrimp 45f, coleslaw 51f, coleslaw cups 44f in walk-in cooler (all items in walk-in cooler over 4 hours per manager, see stop sale). Also observed hush puppy batter 67f (ambient cooling approximately 1 hour per manager) in walk-in cooler. Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Upon inspection, observed raw popcorn shrimp 44f, boiled shrimp 45f, coleslaw 48f, hush puppy batter 48f, coleslaw cups 44f in walk-in cooler (over 4 hours per manager). Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed shredded cheddar 66f, cooked shrimp 55f, coleslaw cups 61f in kitchen area of establishment (less than 4 hours per manager). Also observed raw popcorn shrimp 44f, boiled shrimp 45f, coleslaw 48f, hush puppy batter 48f, coleslaw cups 44f in walk-in cooler (over 4 hours per manager). Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Upon inspection, observed cooked rice 126f (less than 4 hours per manager) in kitchen area of establishment.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Upon inspection, observed sliced green tomatoes 44f stored in reach-in cooler for more than 4 hours per employee. Employee discarded tomatoes during inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed coleslaw 45f (less than 4 hours per employee), cut green tomatoes 44f (over 4hours per employee), raw chicken 46f (less than 4 hours per employee), stuffed crab shells 44f (less than 4 hours per employee). Employee added ice to lower bin of coleslaw for cooling. Employee also moved all items that were held at greater than 41f for less than 4 hours to colder holding unit during inspection. Corrective Action Taken Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Upon inspection, no proof of employee training at establishment. Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Upon inspection, observed case of unwashed tomatoes stored above pre-made salads in walk-in cooler.