7230 PLANTATION RD, Ferry Pass, FL 32504
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Routine - Food
Inspection Completed - No Further Action
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towel dispenser in kitchen empty upon inspection. Paper towels replaced during inspection. Paper towel dispenser is located in adjoining room from hand washing sink. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in back of kitchen highest temperature is 79f.
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer located in reach-in cooler by dishmachine.
Routine - Food
Call Back - Complied
Routine - Food
Call Back - Extension given, pending
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-03-05: Operator has books ordered and going through training with employees when able. Time extended to original callback date. Time Extended
Routine - Food
Warning Issued
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Minimum temperature achieved 158.2f. Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Folded eggs in reach in cooler at 44f for 3 hours. Asked to keep fridge closed. After 20 minutes folded eggs at 43f. Corrected On-Site
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Egg patties and ham in hot holding unit at 95f for 1 hour.
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
Food-Licensing Inspection
Inspection Completed - No Further Action