1932 US HWY 19, Holiday, FL 34691
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 - 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. Emailed to operator. Operator received. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Nonfood-grade hose conveying potable water.
High Priority - Raw animal food stored over or with unwashed produce. Raw bacon over vegetables in reach in cooler by truck entrance employee removed to proper storage. Corrected On-Site
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.
Intermediate - Nonself-sufficient mobile food dispensing vehicle operator failed to submit a Commissary Notification form to the division for each commissary prior to use. Employee filled out new commissary paperwork at time of inspection and emailed to inspector. Corrected On-Site
Routine - Food
Administrative complaint recommended
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator using bleach that is unapproved for food contact surfaces. Operator had someone bring approved bleach during inspection. Corrected On-Site Admin Complaint
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.
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.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 78F water. Manager put water from container on grill to heat to 135F before adding utensils in. Corrected On-Site
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm. Manager fixed to 50ppm. Corrected On-Site
Routine - Food
Call Back - Complied
Intermediate - - From initial inspection : Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2022-06-08: Time Extended
Basic - - From initial inspection : Basic - No copy of latest inspection report available. - From follow-up inspection 2022-06-08: Time Extended
Routine - Food
Warning Issued
High Priority - Roach activity present as evidenced by live roaches found . One live roach on counter near triple sink and one live roach under prep table - operator removed roaches Corrected On-Site
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs in silver refrigerator, ambient temperatures 59F. Manager moved eggs to reach in cooler with ambient temperature of 40F Corrected On-Site
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter in silver refrigerator 53F, manager move to freezer, rechecked : butter 35F Corrected On-Site
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with bleach not labeled, manager labeled spray bottle. Corrected On-Site
Basic - Current Hotel and Restaurant license not displayed.
Basic - No Heimlich maneuver/choking sign posted.
Basic - No copy of latest inspection report available.