5740 7 ST, Zephyrhills, FL 33542
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 - No paper towels or mechanical hand drying device provided at handwash sink. Operator replaced paper towels at hand sinks in ware washing area and in prep area. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed dirty dishes and without washing hands returned to kitchen and handled clean and sanitized dishes. Discussed with operator who washed hands Corrected On-Site
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Operator cooked sausage (102F - Hot Holding) operator washed and rinsed off metal pan and did not sanitize, discussed with operator to re wash and sanitize.
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen on top of flat top stove cooked sausage (102F - Hot Holding) per operator product prepared approximately 20 minutes prior and placed on stove to hold until served, discussed hot holding with operator who moved product back to grill to reheat. Corrective Action Taken
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink located next to cook line no paper towels, discussed with operator who provided paper towels. Corrected On-Site
Intermediate - No soap provided at handwash sink. At hand washing sink located next to cook line no soap, discussed with operator who provided soap. Corrected On-Site
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in freezer house made Mac and cheese sauce not date marked, per operator product as made 5 days ago and placed in freezer, operator added date mark label of date prepared and date frozen. Corrected On-Site Repeat Violation
Basic - Equipment in poor repair. Walk in cooler and walk in freezer not working and storing trash can and buckets of water. Discussed with operator to repair unit.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of walk in cooler has black mold like substance on walls and condenser fan. Discussed with operator to clean and sanitize.
Routine - Food
Inspection Completed - No Further Action
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice and brisket in cooler on cook line prepared on 11/30, date added Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
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 Corrective Action Taken Repeat Violation
Basic - Equipment in poor repair. Observed leaking ceiling in walk in cooler
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.
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.
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.
Routine - Food
Call Back - Admin. complaint recommended
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. 1 employee expired. - From follow-up inspection 2023-06-23: Observed no employee food handlers card. Admin Complaint
Routine - Food
Warning Issued
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Brown rice 82 f cooked at 10:30 am did not cool from 135 f to 70 f in two hours. Tested temperature at 82 f at 1:45 pm.
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touch ribs with bare hand and began working with food prep, discussed with operator the importance of wearing gloves. Operator washed hands and put on gloves. Corrective Action Taken
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. at 72 f observed operator discarded water. Corrected On-Site
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat spinach raw eggs were removed from shelf of cooler.
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Brown rice 82 f cooked at 10:30 am did not cool from 135 f to 70 f in two hours. Tested temperature at 82 f at 1:45 pm.
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cook ribs and chicken in pan on counter at room temperature below 135 f covered with aluminum foil. Operator moved to walk in cooler.
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. 1 employee expired.
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Raw shell eggs reach in white cooler by kitchen entrance. Operator removed. Corrected On-Site
Basic - Insect control device installed over food preparation area. Food zapper over hot holding unit by back exit door.
Routine - Food
Inspection Completed - No Further Action
Intermediate - Handwash sink used for purposes other than handwashing. Observed the line hand washing sink used to store the sanitizer buckets. Discussed with the operator that a hand washing sink can only be used for hand washing. The sanitizer bucket was relocated to the bottom shelf of the adjacent preparation table. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoops in standing water. Scoops were removed from the standing water, washed rinsed and sanitized, and stored clean and dry. Corrected On-Site