Snappers Fish & Chicken — Restaurant in Florida

Eat at your own risk: ORDERED SHUT 1/24/22 17 VIOLATIONS FOUND “Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1) In back storage area at end of hallway by back door, 18 small flying insects on bottles of syrup mix for frozen drinks; 25 small flying insects on bags of dry breading mixes; 10 small flying insects on bottles of hot sauce; 2) 6-10 small flying insects around broom and dustpan in employee restroom.” “Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 1) 20 dead flying insects and 4 dead roaches on sticky pad in employee restroom, 2) dead small flying insects and roaches too numerous to count on sticky pads above and behind 3 compartment sink and on two other walls in ware washing room. 3) 30+ dead roaches on sticky pads under storage shelves in back storage area at end of hallway by back door 4) 7 dead roaches on sticky pads under storage shelf and beside water heater in ware washing room.”

“Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Metal baffle in ice machine has mold like build up. Repeat Violation.” “Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In TRUE reach in freezer containers of raw philly chicken and philly beef above containers of frozen onion rings, okra, and mozzarella sticks.” “Raw animal food stored over/not properly separated from ready-to-eat food. In True glass front cooler containers of raw oysters and chicken above container of cut lemons and cooked rice.” “Food thermometer(s) not calibrated according to manufacturer’s specifications. Probe thermometer reading 140F ambient. Unable to properly calibrate due to grime around thermometer.” “No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Manager unable to locate test kit during inspection.”

“Operating with an expired Division of Hotels and...

Manager/Owner Mr.Avil or might be different...anyway we ordered of they website when my husband went in to pick up the order it came up to $68 so i asked how could that be the Manager said because we change prices wheneva we want . The menu on google maps said large fries 2.69 he charged $10 on the menu it said 40 piece of wings $29.99 he charged us $37.99 on the menu it said shrimps 10 piece for $ 10.99 an he charged us $20.99 an they were da really small shrimps ...but anyway after he told me to show him the menu he still denied that it was his menu even doe its da same address same phone number an all ...then at the end he said ohh well go report me to whoever u want ...i was speechless for an owner to talk to his customers that way ...because without customers he wouldnt be up an running thats what he fail to realize but i will also report him to the BBB because when we ordered we askd for the amount an the girl that answered said i cnt give u prices ova the phone so now it seems like they are doin this on purpose .....(Thats false advertisement) he said everything is rite on the site except the prices ...what...

This place have good food . I don’t come often but I was shocked at what I witnessed. There’s a black boy with dreads that works there. I walked in the restaurant because I placed the order online so I was there for pick up. I saw him eating the food while making the plates for pick up. I couldn’t believe what I saw the boy was eating the food from the plate. He had no gloves on, then he turned around and saw me watching him and he looked surprise because I caught him doing something he was not supposed to do. He came to me and asked me what was my order number his mouth was stuffed with food so I couldn’t understand what he was asking me so I told him to let him finish chewing his food before he took, and then he started talking to me and he was acting awkward because I caught him, this is unacceptable. I’m glad I made it entrance without making up a lot of noise because you never know what these workers do behind closed doors to our food. This will be my last time coming to this location and I will make a...