BOULEVARD FAMILY RESTAURANT

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, corrected to 50 ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line - canned beets (46F); canned garbanzo beans (46F - Cold Holding);temperatures taken last night , all foods were 41F or less, operator discarded Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink in kitchen

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On counter at expo line, moved to bucket Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. On cook line- 0 ppm, corrected to 50 ppm Corrected On-Site

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb. Outside of back door next to mop sink Warning - From follow-up inspection 2025-08-14: Time Extended

Basic - - From initial inspection : Basic - No hot running water at mop sink. only 1 spigot with hose attached Repeat Violation Warning - From follow-up inspection 2025-08-14: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line counter - hydrated hash browns (68F - Cold Holding) out of refrigeration for 2 hours, moved to cooler , shell eggs on counter ( - Cold Holding), removed from refrigeration 2 hours ago, moved to cooler. Corrective Action Taken Warning - From follow-up inspection 2025-06-05: No food out Time Extended

Intermediate - - From initial inspection : 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. Repeat Violation Warning - From follow-up inspection 2025-06-05: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. In dry storage area outside of back door, large holes in ceiling. Repeat Violation Warning - From follow-up inspection 2025-06-05: Time Extended

Basic - - From initial inspection : Basic - No hot running water at mop sink. No faucet at mop sink, only 1 spigot with hose attached Repeat Violation Warning - From follow-up inspection 2025-06-05: Time Extended

Intermediate - - From initial inspection : 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. 6 expired Repeat Violation Warning - From follow-up inspection 2025-06-04: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. In dry storage area outside of back door, large holes in ceiling. Repeat Violation Warning - From follow-up inspection 2025-06-04: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. In dry storage area outside of back door. Only chemicals stored in room. Possible leak in pipe, Operator has called for repair, operator began to use shop vac to vacuum water. Corrective Action Taken Warning - From follow-up inspection 2025-06-04: Still standing water in storage room, approximately 70 small flies in room chemicals have been removed Admin Complaint

Basic - - From initial inspection : Basic - No hot running water at mop sink. No faucet at mop sink, only 1 spigot with hose attached Warning - From follow-up inspection 2025-06-04: Time Extended

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook rubbed hands 8 seconds, discussed proper hansh with person in charge. Cook washed hands properly Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket on prep table touching bowls, next to waffle maker, greater than 200 ppm, corrected to 50 ppm, bucket at wait station, greater than 200 ppm, corrected to 50 ppm Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Bucket on prep table touching bowls, next to waffle maker, greater than 200 ppm, corrected to 50 ppm, moved to crate Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 2 cooks, dishwasher, 3 servers, manager arrived during inspection. Corrected On-Site

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. For some employees, emailed employee health agreement (5030-103)

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. 2 employee training certificates posted in server area, 5 employees need certificates.

Basic - Employee with ineffective hair restraint while engaging in food preparation. Cook out hair under hat Corrected On-Site

Basic - Floor area(s) covered with standing water. In closet outside of back door Repeat Violation

Basic - Food stored on floor. 3 Bus tubs Potatoes on floor in walk in cooler , operator moved to shelf Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On prep table over food in back of kitchen, operator moved to bottom shelf Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. 113F on dish machine gauge, 110.4 on thermoworks thermometer Warning - From follow-up inspection 2024-08-28: 113F Time Extended - From follow-up inspection 2024-08-29: 115F Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. In chemical storage closet outside of back door. Warning - From follow-up inspection 2024-08-28: Time Extended - From follow-up inspection 2024-08-29: Time Extended

Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados in drop in cooler on cook line are cut, still have stickers on. Discussed with manager on duty. Unwashed produce over pickles in walk in cooler Repeat Violation Warning - From follow-up inspection 2024-08-28: No avocados in cooler Time Extended - From follow-up inspection 2024-08-29: Unwashed produce over cheese and other ready to eats foods Time Extended

High Priority - Container of medicine improperly stored. At wait station over clean plates and spoons, operator removed

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. 2 servers, brought back dirty plates, total hand was les than 15 seconds

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table - grits (118F - Hot Holding); operator discarded potato leek (109F - Hot Holding)operator discarded. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Cigarettes on top of bag in box soda in dish room, per removed Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Slicer Cutting boards on cook line stained

Intermediate - Handwash sink not accessible for employee use at all times. Ice tea urn blocking hand wash sink at wait station, operator moved urn Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hash browns in hand wash sink in kitchen

Basic - Building components, attachments or fixtures in poor repair. Walk in cooler door does not close

Basic - Carbon dioxide/helium tanks not adequately secured. By bag in box soda in dish room

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cooler on cook line, and in reach in cooler, and wait station above clean cups , in dish room on top of bag in box soda operator removed Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 2 cooks, removed bracelet and watch Corrected On-Site

Basic - Equipment in poor repair. Gasket of 3 door cooler closest to grill torn Vertical glass door cooler at wait station gasket Repeat Violation

Basic - Floor soiled/has accumulation of debris. Kitchen Walls soiled with black substance in dish room. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook line Walk in cooler fan guards Pvc pipes under hand wash sink

Basic - Raw fruits/vegetables not washed prior to preparation. Avocados washed but stickers not removed before washing, discussed with operator.

Basic - Soiled dry wiping cloth in use. Used as pot holder on handle of skillet, heavily soiled

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over cooked potatoes in walk in cooler .

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At wait Staion and on cook line, moved to bucket Corrected On-Site Repeat Violation

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Hood system not working.

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. 0ppm dish machine sanitizer, hose not all the way in the sanitizer bucket, ran machine after putting line in bucket, now at 100ppm Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs then touched clean plate without changing gloves or washing hands

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer put dirty dishes in dish machine then touched clean dishes without washing hands Repeat Violation

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Dish machine being used at 0ppm, test kit as in the office, dishwasher did not check sanitizer

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer Can opener Microwave

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.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle in dish area not labeled, manager properly labeled spray bottle Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. On reach in coolers Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Plates next to steam well

Basic - Equipment in poor repair. Reach in cooler gaskets torn

Basic - Floor area(s) covered with standing water. Under dish machine area

Basic - Floor soiled/has accumulation of debris. Floor under and around fryer

Basic - Food stored on floor. 2 containers of oil on floor in kitchen, manager put oil on shelf Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in white freezer in kitchen Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of fryers soiled Top of stove soiled Sides of grill soiled Reach in cooler gaskets soiled

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Pipe under dish machine leaking

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on prep table next to slicer, removed Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No manager on duty with 2 cooks and 3 servers on Warning - From follow-up inspection 2022-08-25: Manager on duty is Sam Papadimitriou manager certification expired 12/17/2019 Time Extended - From follow-up inspection 2022-08-26: Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2022-08-25: Time Extended - From follow-up inspection 2022-08-26: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2022-08-25: Time Extended - From follow-up inspection 2022-08-26: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer Repeat Violation Warning - From follow-up inspection 2022-08-25: Time Extended - From follow-up inspection 2022-08-26: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled Warning - From follow-up inspection 2022-08-25: Time Extended - From follow-up inspection 2022-08-26: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Warning - From follow-up inspection 2022-08-25: Time Extended - From follow-up inspection 2022-08-26: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning - From follow-up inspection 2022-08-25: Time Extended - From follow-up inspection 2022-08-26: Time Extended

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server place dirty dishes at the dishwasher and then go out front and continue tasks with out washing for hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced ham stocked over the metal pan at 76F for 1.5 hours. Cook removed the ham and put it in the refrigerator unit. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade with debris on the blade.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed the ice machine with mold like substance on the inside of the ice machine.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed a CO2 tank not secured.

Basic - Food stored on floor. Observed whole red potatoes stored on the floor of the walk-in cooler.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed an ice build up in the mini freezer on the back line.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed pork loin stored in water thawing out at room temperature. I had the cook put the pork under running water.

High Priority - Employee touched cracked raw shell eggs and then handled clean equipment or utensils without washing hands. Discussed proper hand washing with operator.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli turkey 46°F cold hold piled high in pan prep table, butter 65°F held on counter. Both turkey and butter out less than 3 hours. Operator placed in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Evidenced by food debris in sink. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Dry ingredient bin Corrected On-Site

Basic - Stored food not covered. Walk in cooler- fish fillet, feta cheese Corrected On-Site Repeat Violation