Walt'z Fish Shak entered the industry of Seafood Restaurants in 2004 and has grown to employ 1 to 4 people, generating an annual revenue of $100.000 to $499.999. The NAICS classifies this business under the code 7225111, which describes it as a Seafood Restaurants. For further clarification, the SIC classifies this business under the code 5812 and described it as a Seafood Restaurants. The business provides service to the B2C market.
To acquire more information, please contact A Susan by calling (727) 395-0732 during business hours. You can also write to the business’ Single Location at 224 Boardwalk Place East, Saint Petersburg, Florida FL 33708. You can also visit the company’s website at johnspass.com. View this business’ social media profiles on Twitter or on Facebbok .
Company: | Walt'z Fish Shak |
Representative: | A Susan |
Place of Business: | 224 Boardwalk Place East, Saint Petersburg, FL 33708 |
Contact Number: | (727) 395-0732 |
Website: | johnspass.com |
Type of Service: | Seafood Restaurants |
SIC Number: | 5812 |
NAICS Number: | 7225111 |
Locality: | Single Location |
Market Type: | B2C (Business to Consumer) |
Began: | 2004 |
Income/Year: | $100.000 to $499.999 |
Laborers: | 1 to 4 |
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Walt'z Fish Shak is a company operating from Pinellas, Florida providing professional Seafood Restaurants and relevant B2C variables. It was founded in 2004 and registered with the SIC code 5812 as Seafood Restaurants, and with the NAICS code 7225111 as Seafood Restaurants.
With a current employee count of 1 to 4, Walt'z Fish Shak has gone to report making $100.000 to $499.999 per annum on its journey towards growth. This company invites you to contact its representative A Susan at (727) 395-0732 for related queries, or to locate its Single Location using the coordinates 27.784775,-82.782479.
The Single Location can also be found at the street address 224 Boardwalk Place East in Saint Petersburg, Florida 33708 and can be engaged online through the company website at johnspass.com, the company Twitter , and Facebook page .