Sebastians Steak House

Year by year

Inspections

1. Dec 9, 2025 Routine · 1 priority foundation, 2 core
   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink was observed being used as a food preperation sink during the inspection.

     Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing. The handwashing sink may only be used for handwashing. During the inspection, the employee moved food preperation to the food prep sink.

     Code 5-205.11 (B)

   • Not serious Core

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     The true 2-door prep cooler, True 1-door cooler, and the farthest of the two beverage air 1-door coolers are not equipped with an integral or permanently affixed thermometer.

     Correction: Provide a integral or permanently affixed thermometer for these coolers to monitor the temperature of the equipment.

     Code 4-204.112 (B)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The walk-in freezer is not maintained in good repair. The ceiling of the walk-in freezer has an accumulation of ice droplets covering more than 50 % of the total surface area. It is observed that there are large chunks of ice built up on the floor from the ice dropping down from the ceiling.

     Correction: Repair equipment to good condition.

     Code 4-501.11 (A)

2. Mar 28, 2024 Re-inspection · No items found

   No violations cited.

3. Mar 20, 2024 Routine · 5 priority, 3 priority foundation, 4 core, 7 repeat
   • Serious Priority Repeat Corrected on site

     NO BARE HAND CONTACT WITH RTE-FOODS

     Server observed handling ready-to eat foods (lemons) with their bare hands.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Serious Priority Repeat

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     In various coolers the following was observed: 1. Raw salmon stored over cooked prime rib 2. Raw bacon stored over potato sinks 3. Raw fillet steaks over various sauces such as shrimp cocktail sauce

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     Various food items such a sour cream, cheese, broccoli and various sauces were observed on the prep counter at room temperature.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Corrected on site

     DATE MARKING - DISPOSITION

     Various trays of prime rib in the walk-in cooler were observed without a date mark.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Serious Priority

     TOXIC SUBSTANCES - STORAGE

     Various chemical such as soap, stainless steel cleaner and glass cleaner are stored above the food prep sinks and a cutting board that is used for food prep.

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

     Code 7-201.11 (B)

   • Not serious Priority Foundation Repeat

     THAWING - REDUCED OXYGEN PACKAGED FISH

     Salmon is being improperly thawed in its ROP package.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (E)

   • Not serious Priority Foundation Repeat Corrected on site

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     The True 2 door salad cooler (48-50 degrees) and True 1 door cooler (46-50) are not sufficient in capacity to hold foods at 41 degrees or below.

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

     Code 4-301.11

   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     The following food contact surfaces are visibly soiled with mold/mildew, food reside/debris: 1. Ice machine maker 2. The slicer 3. Interior of all coolers, freezers, warming drawers, etc 4. Quesadilla makers

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     1. Ice cream scoop observed improperly stored in a cup of water. 2. Tong stored on top of lettuce in the lettuce bin. 3. Plastic measuring scoops stored inside of dry ingredients such as flour.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The Beverage Air 1 door cooler's door is broken allowing a large gap and is not maintained in good repair.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of fryers, ovens, coolers such as handles, door panels etc are soiled with /grease debris.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     FOOD CONTACT SURFACES - MICROWAVE CLEANED

     The interior of the microwave at the server station is soiled with food residue.

     Correction: Clean and maintain microwave at least every 24 hours.

     Code 4-602.12 (B)