CHEFFREY'S FOOD TRAILER AND SPECIAL EVENTS

High Priority - Live, small flying insects found. 1 fly flying in food truck.

Intermediate - Handwash sink used for purposes other than handwashing. 2 containers of arugula and one empty plastic container in Handwash sink, employee moved items. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Manager certification expired J.Allen 3/21/2026. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee who has been employed longer than 60 days. Warning

Basic - Floor soiled/has accumulation of debris. With grease/old food debris under grill. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelf under prep table across from grill soiled with grease and old food debris. Repeat Violation

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door wide open, all windows open no screens being used with 1 fly flying in truck.

Basic - Single-service articles improperly stored. Box of Togo containers on floor by back door, operator placed 6 inches off of floor. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor soiled with grease under flat top. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of flat top soiled with grease.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator has printed paper but employee (cashier) has not signed. Repeat Violation

Basic - Equipment in poor repair. The side of small reach in freezer lid has exposed insulation. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Under grill. Wall soiled under grill.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee was outside then stepped inside and immediately started taking orders and hanging tickets no handwashing occurred.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee topped burger with feta cheese, tomato, and lettuce with bare hands.

High Priority - Live, small flying insects found. 1 flying insect in food truck.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pickled onions heat treated (45F - Cold Holding); cheese (50F - Cold Holding) items in small reach in cooler by Handwash sink. Ambient thermometer states 45F. Items not in cooler longer than 4 hours, operator moved all time/temperature control for safety food to reach in cooler that's ambient temp is below 41F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Pickled onions heat treated no time mark, item was out 40 minutes.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Catch plate inside reach in cooler under flip top food containers. Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 employee.

Basic - Equipment in poor repair. Chest reach in freezer lid has exposed insulation exterior by back door. Black cutting board with cut marks.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In small cooler by Handwash sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Chest reach in freezer gasket and door jam area. Repeat Violation

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door propped open with one flying insect in food truck.

Basic - Wash/Rinse/Sanitizing solution not maintained clean. Sanitizing solution in Three compartment sink soiled.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked onions (77F - Cold Holding); cut cabbage (73F - Cold Holding) items sitting on counter for 1 hour, operator placed in cooler. corned beef (51F - Cold Holding); cheese (51F - Cold Holding); raw beef (50F - Cold Holding); pork (53F - Cold Holding) items in reach in cooler, operator stated he had a busy lunch rush the cooler was held open and some items taken out of cooler very frequently. Warning - From follow-up inspection 2024-09-13: Cooked onions 46, corned beef 46. Admin Complaint

Basic - Cutting board has cut marks and is no longer cleanable. On reach in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior containers holding extra equipment. Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly flying around reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (64F - Cold Holding) operator chose to discard. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions (76F - Hot Holding) spoke to operator about keeping item on time as a public health control.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained.

Intermediate - Handwash sink used for purposes other than handwashing. Items in Handwash sink blocking sink. Manager moved items. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary ammonia. Repeat Violation

Basic - Equipment in poor repair. Cutting boards with deep cut marks.

Basic - Floor soiled/has accumulation of debris. Under cooking equipment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Side of fryers.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door open.

Basic - Single-service articles not stored inverted or protected from contamination. Togo containers on top shelf over reach in cooler, operator turned over. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item on shelf across oven: butter (52F - Cold Holding). Owner stated item on shelf for one hour prior to temperature being taken. Owner stated item will be placed in reach-in freezer to reduce temperature to 41F. Owner stated he would use time as a public health control for item going forward. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment has no quaternary test kit.

Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored on shelf across from oven. Owner turned containers over. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Observed accumulation of oil below grill

Basic - Food stored on floor. Cooking oil stored on floor next to reach-in cooler.

Basic - Working containers of food removed from original container not identified by common name. Salt and pepper containers not labeled.