5850 14TH STREET WEST, Bayshore Gardens, FL 34207
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 - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Racio
Basic - Garbage on the ground and/or pad around dumpster.
Basic - Open dumpster lid.Person in charge closed lid. Corrected On-Site
Routine - Food
Administrative complaint recommended
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed in display case on counter ham and cheese pastry (66F - Cold Holding); spinach and cheese (68F - Cold Holding). Educated Person in charge on cold holding.Person in charge stated it had Ben out for approximately 1 hour and placed all in reach in cooler.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Corrective Action Taken Repeat Violation Admin Complaint
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Matell
Basic - Employee with no hair restraint while engaging in food preparation.employee put on hair restraint and washed hands. Corrected On-Site
Basic - Food stored on floor.observed in kitchen area soda and a container of icing stored on floor. Person in charge removed from floor. Corrected On-Site
Routine - Food
Administrative complaint recommended
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in back kitchen area raw shell eggs over cooked pastry.educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout in English and Spanish. Person in charge removed raw shell eggs. Corrected On-Site
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in front kitchen area egg and cheese tart (55F - Cold Holding). Educated Person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Person in charge stated that the tart had been out on the counter for approximately 1 hour and placed it back in the reach in cooler. Corrective Action Taken Repeat Violation Admin Complaint
Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Person in charge stated it was all purpose cleaner and labeled accordingly. Corrected On-Site
Basic - No copy of latest inspection report available.
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in front kitchen display case Spinach and cheese tarts (64F - Cold Holding); Cut Fruit (62F - Cold Holding). Educated Person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Person in charge stated that they had been in the display case for approximately 1 hour and placed both item in reach in cooler. Corrective Action Taken
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed in main kitchen area food slicer soiled with dried food particles. Person in charge stated it had not been used today. Person in charge cleaned and sanitized slicer. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Person in charge printed and posted consumer advisory. Corrected On-Site
Basic - Food stored on floor. Observed in back kitchen area bottled water stored on floor. Person in charge removed from floor. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in Reach in cooler in back kitchen area raw Chicken over salad mix and cheese. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of safe refrigerator storage. Person in charge removed raw Chicken. Corrected On-Site
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed in back kitchen area food slicer soiled with dried food particles. Person in charge stated the slicer was not used today. Person in charge cleaned and sanitized slicer. Corrected On-Site
Routine - Food
Call Back - Complied
Routine - Food
Administrative complaint recommended
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine Sanitizer in 3cs over 300ppm. Person in charge diluted and retested at 100ppm. Corrected On-Site
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed Chicken salad date marked 7/24/23. Educated Person in charge on food date marked more than 7 days. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Person in charge discarded Chicken Salad. Corrected On-Site Repeat Violation Admin Complaint
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee preparing food and talking on cell phone, after talking on cell phone employee failed to remove soiled gloves and wash hands. Educated Person in charge on glove use and hand washing. Employee removed gloves, washed hands and put on clean gloves. Corrected On-Site Warning
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Educated Person in charge and emailed a copy to Person in charge. Warning
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. Educated Person in charge and emailed Person in charge a copy. Warning
Routine - Food
Inspection Completed - No Further Action
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in Reach in cooler in back area of kitchen Cooked Ground Beef date marked 1/4/23 and Beef Stroganoff date marked 12/26/22. Educated Person in charge on food Shelf life and date marking. Person in charge voluntarily discarded all items. Corrected On-Site
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed in Reach in cooler in back area of kitchen Cooked Ground Beef date marked 1/4/23 and Beef Stroganoff date marked 12/26/22. Educated Person in charge on food Shelf life and date marking. Person in charge voluntarily discarded all items.
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed Milk in Reach in cooler in front area of kitchen not date marked. Person in charge stated that they opened it on 1/18/23 Educated Person in charge on date marking. Person in charge date marked the Milk 1/18/23 - As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation
Basic - No copy of latest inspection report available. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cut marinated tomatoes. Person in charge removed Shell Eggs. Corrected On-Site
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Spinach and cheese Tart (68F - Cold Holding) Person in charge stated it had been out for approximately 1 hour. Educated Person in charge on cold holding food. Person in charge move tart to Reach in cooler. Corrective Action Taken
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed Milk in Reach in cooler in front area of kitchen not date marked. Person in charge stated that they opened it on 9/24/22. Educated Person in charge on date marking. Person in charge date marked milk 9/24/22. Corrected On-Site
Basic - Current Hotel and Restaurant license not displayed.
Basic - Employee eating in a food preparation or other restricted area. Observed employee eating in food preparation area. Person in charge removed food. Corrected On-Site
Basic - No copy of latest inspection report available.
Routine - Food
Inspection Completed - No Further Action
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. See stop sale.Spinach and ricotta pastries cooked early in the morning still in room temperature display case. Educated operator about time as a public health control.
Intermediate - Handwash sink used for purposes other than handwashing. Observed clean baking pans stored in the Hand washing sink. Operator corrected by removing the pans. Corrected On-Site
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.