5476 BROWN ST, Graceville, FL 32440
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
High Priority - Pesticide/insecticide labeled for household use only present in establishment. 3 Cans of RAID household spray on back prep table by exit door.
Basic - Food stored on floor. Packages of spaghetti in box stored on floor in walk in cooler. Manager moved product to proper storage area. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker at hose bibb on mop sink.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink with lid stored on dough mixer. Food handler removed cup and placed with other employee items. Corrected On-Site
Basic - Single-service articles improperly stored. Observed box of single-service forks stored on ground behind front counter.
Routine - Food
Inspection Completed - No Further Action
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee cup on food prep table. Employee moved cups to proper storage area. Corrected On-Site
Basic - Food stored on floor. Observed bag of onions stored on floor in walk in cooler.
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Toxic substance/chemical improperly stored. Observed spray bottle of glass cleaner on food prep table in back kitchen area.
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. Warning
Routine - Food
Inspection Completed - No Further Action
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.