Basic - Employee with no hair restraint while engaging in food preparation.
23-09-4
Basic - Soiled reach-in cooler gaskets.
22-05-4
Intermediate - Cutting board(s) stained/soiled.
31A-03-4
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Squeeze bottles.
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
07/29/2015
Met Inspection Standards During This Visit
0
0
0
Violation
Observation
N/A
No Violations Were Observed
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
05/27/2015
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public.
1
6
4
Violation
Observation
14-09-4
Basic - Cutting board has cut marks and is no longer cleanable.
50-04-4
Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
51-18-4
Basic - No copy of latest inspection report available.
31B-04-4
Basic - No handwashing sign provided at a hand sink used by food employees.
03A-02-4
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Garbanzo hummus 55 f,
11-07-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
22-05-4
Intermediate - Cutting board(s) stained/soiled.
53A-01-5
Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
16-35-4
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
31B-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
05-08-4
Intermediate - No probe thermometer provided to measure temperature of food products.
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Food-Licensing Inspection
01/09/2015
Met Inspection Standards During This Visit
0
5
1
Violation
Observation
31B-04-4
Basic - No handwashing sign provided at a hand sink used by food employees.
11-07-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
53A-01-5
Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
31B-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
53B-01-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
31B-03-4
Intermediate - No soap provided at handwash sink.
45-02-4
Portable fire extinguisher gauge in red zone. For reporting purposes only.
Definitions
High Priority food service violations are those which could contribute directly to a foodborne illness or injury. High Priority lodging violations are those which could pose a direct or significant threat to the public health, safety, or welfare.
Intermediate food service violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Intermediate lodging violations are those which relate to specific actions, equipment or procedures that contribute to the occurrence of a high priority violation if left unaddressed.
Basic violations are those which are considered best practices to implement.
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