6265 OLD WATER OAK ROAD, SUITE 101, Bradfordville, FL 32312
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 - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm.
Routine - Food
Inspection Completed - No Further Action
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. Repeat Violation
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Test strips open and contaminated and unusable.
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard.
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Container covered. Corrected On-Site
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on exterior top of ice machine.
Routine - Food
Inspection Completed - No Further Action
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine.
Routine - Food
Inspection Completed - No Further Action
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta 44°F Less than 4 hours per operator.
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. And exterior.
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Routine - Food
Inspection Completed - No Further Action
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Sanitizer bucket- chlorine 10 ppm. Employee corrected sanitizer solution to 50 ppm. Corrected On-Site
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
Basic - Ceiling tile missing over dry storage at walk in cooler.
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Basic - Cutting board has cut marks and is no longer cleanable.
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle stored in flour.
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Portable fire extinguisher gauge in red zone. For reporting purposes only.
Routine - Food
Inspection Completed - No Further Action
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm.
High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaner on ice machine.
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Basic - Employee eating in a food preparation or other restricted area.
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on box of gloves.
Basic - Stored food not covered. Tray of food in reach-in freezer.
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken at 46° Hotdog at 48°, less than 4 hours per operator transferee to freezer. Corrective Action Taken
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Digital thermometer reading 35°, recorded temps 46° and 48°.
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
Routine - Food
Inspection Completed - No Further Action
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
High Priority - Raw animal food stored over ready-to-eat food. Eggs over butter. Properly stored during inspection Corrected On-Site
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta at 47° less than 4 hours per operator put in freezer to chill. Corrective Action Taken
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head.
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hotdogs and beef at 49°, less than 4 hours per operator. Transfered to walk-in. Corrective Action Taken
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reachin on line.
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
Basic - Employee food not properly identified and segregated from food to be served to the public.
Food-Licensing Inspection
Inspection Completed - No Further Action
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm.
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Cleaned during inspection. Corrected On-Site