The Great Catch
18421 US Hwy 41 Ste 18, Lutz, FL 33549 · Permanent Food Service · License 3912281
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 28 routine inspection4 high priority (2 fixed by the Oct 30 follow-up, 2 fixed on the spot, 1 repeat), 4 intermediate (2 fixed on the spot, 1 repeat), 5 basic (1 repeat)-31
- Administrative complaint on Oct 28, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score57
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
More time given
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Basic2
Code 14, Food-contact surfaces designed and maintained: Interior of refrigerator or freezer in disrepair/has exposed insulation.
More time given
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.interior soled and black mold like substance buildup.
More time given
- First visitOct 28, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
ROP packaged grouper defrosted completely, date marked 10/27, without removing original packaging in walk in cooler. See stop sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Raw fish (44°F - Cold Holding); raw shrimp (48°F - Cold Holding); in reach in cooler on cook line across from fryers, raw haddock (45°F - Cold Holding); raw shrimp (47°F - Cold Holding) top rail of reach in cooler across from stove on cook line. Operator put ice bag on top to chill quickly
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee rubbed hands together for less than 10-15 seconds while washing hands.
Employee rubbed hands together for 7 seconds, discussed proper hand washing procedure with employee
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Polisher on shelf with ss plates in cooking line, plates removed
Fixed on the spot
Intermediate4
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Provided printed poster to operator
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade soiled and grease buildup Cutting boards stained in kitchen Soda gun interior soiled and black mold like substance buildup
Repeat violation
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
No hot water on hand sink by dish machine and water temperature 76°F, employee turned hot water valve on, water temperature 86°F
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
All food safety training certificates are photo copy from hand book
Basic5
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. ROP packaged grouper defrosted completely, date marked 10/27, without removing original packaging in walk in cooler. See stop sale
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employees no hair restraint while engaging food preparation
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Interior of refrigerator or freezer in disrepair/has exposed insulation.
Reach in cooler across from stove
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.interior soled and black mold like substance buildup.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler by prep area
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.