168 S MAIN ST, Crestview, FL 32536
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Complaint Full
Inspection Completed - No Further Action
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit: Scoop for macaroni and cheese and ladle for pancake mix in standing water of 81° F. Cook removed them both from the line immediately. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together: Sanitizer bucket on right side of cook line had both soap and sanitizer in it. Employee changed out for sanitizer only. Corrected On-Site
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit: shredded cheddar cheese 48° F, diced ham 56° F, sausage patties 66° F, diced tomatoes 57° F. All items less than 2 hours. Items removed from unit and placed in walk-in cooler. Corrective Action Taken Warning
Routine - Food
Inspection Completed - No Further Action
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink: - hand-wash sink in kitchen no paper towels; - hand-wash sink in prep/dish room no paper towels.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit: - scoop for macaroni and cheese in pan of water with a temperature of 68° F. Explained to employee about the need for the water to be at a minimum temperature of 135° F.
Routine - Food
Inspection Completed - No Further Action
Intermediate - Handwash sink not accessible for employee use at all times. - hand-wash sink at prep/dish room has a bussing tub sitting on top of it. Catering Manager moved. Corrected On-Site
Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - two employee training records are from ServSafe.
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - walk-in cooler in the restaurant has a dirty vent cover with white stuff on it.
Routine - Food
Inspection Completed - No Further Action
Routine - Food
Inspection Completed - No Further Action
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - flat surface around the nozzles on the soda machine. Employee cleaned immediately during inspection. Corrected On-Site
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. - water turned off at hand-wash sink in kitchen on the cook line. Employee turned on. Corrected On-Site