10535 GANDY BLVD N, St. Petersburg, FL 33702
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. Women rest room. Employee replaced Corrected On-Site
Basic - Carbon dioxide/helium tanks not adequately secured. Back rear restroom side of employee walk way.
Routine - Food
Inspection Completed - No Further Action
High Priority - Dented/rusted cans present. See stop sale. 3lb can cream of chicken soup is dented at seam. Located on shelf in kitchen.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler at 10:45am. Operator placed items in ice bath. Re checked at 11:15am a. fresh garlic in mayo (47F - Cold Holding) 43f b. cut lettuce (46f - Cold Holding); 42f c. sliced cheese (44F - Cold Holding) 40f Corrected On-Site
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. Commercially processed potato salad opened and portioned more than 24 hours ago is not date marked.
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Commercial vegetable cutter on bottom shelf of prep table on cooks line used more than 4 hours ago is soiled with food debris.
Intermediate - No proof provided that two recently 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 - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Establishment has three-compartment sink setup. Quat sanitation reading 200ppm.
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave oven used more than 24 hours ago soiled with food debris stuck inside microwave.
Basic - No Heimlich maneuver/choking sign posted. Will email DBPR Form 5030-105. Choking First Aid Procedures.
Basic - Reach-in cooler on cooks line shelves have accumulation of soil residues.
Basic - Soiled dry wiping cloth in use on top of cutting board on reach-in cooler on cooks line.
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 signage to operator for printing and displaying at mop sink.
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer has food debris build up. Cutting boards stained on deli reach in cooler on cook line side. Soda machine soda nozzles soiled with mold like substance.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Grilled onions made on 2/28/24 inside walk in cooler not date marked. Employee dated onions. Corrected On-Site
Intermediate - Spray bottle containing toxic substance not labeled. Employee discarded chemical. Corrected On-Site
Basic - Current Hotel and Restaurant license not displayed.
Routine - Food
Inspection Completed - No Further Action
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, no sanitizer chemical set up, replaced 50ppm Corrected On-Site
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pooled eggs (57F - Cold Holding), held less than 4 hours, placed in cooler Corrective Action Taken Repeat Violation
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. tomato bisque (82F - Hot Holding) on steam table, reheated in microwave to minimum 165F Corrected On-Site
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dish machine
Basic - Bowl or other container with no handle used to dispense food. Portioning cup in roasted peppers on prep line, removed Corrected On-Site
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on shelf next to seasoning bins, removed Corrected On-Site
Basic - Employee with ineffective hair restraint while engaging in food preparation. Male employee in kitchen
Basic - Food stored on floor. Bag of bread on floor of walk-in cooler, moved to shelf Corrected On-Site
Basic - Unclean building components, attachments or fixtures. Fan covers soiled in walk in cooler
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Flat top on rear counter used to cook raw beef for Philly sandwiches and reheat precooked sausage with no hood system
Routine - Food
Call Back - Complied
High Priority - - From initial inspection : 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. Operator set up three compartment sink Warning - From follow-up inspection 2023-05-12: Dish machine 0ppm, operator set up three compartment sink. Time Extended Corrected On-Site
Routine - Food
Warning Issued
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. Operator set up three compartment sink Warning
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Ham dated 02/28 in double door reach-in cooler of line should've been used or discarded 03/06 midnight Warning
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ham dated 02/28 in double door reach-in cooler of line should've been used or discarded 03/06 midnight Warning
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Cracked raw shell egg in flats of eggs inside of tall single door reach-in cooler near walk-in cooler. Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Double door reach-in cooler across rolling toaster: shredded chicken 51 degrees F, turkey 51 degrees F Employee cut portions and moved to bottom half of cooler. Re-temps: shredded chicken 43 degrees F, turkey 43 degrees F Starbucks cooler: Half and half creamer 46 degrees F. Creamer moved to functioning cooler Corrective Action Taken 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. Warning
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Dish machine added near three compartment sink, and additional reach-in coolers on front line and by walk-in cooler 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. Warning
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Potato salad not dated from yesterday in display cooler Warning
Basic - Damaged/spoiled/recalled food not properly segregated. Cracked raw shell egg in flats of eggs inside of tall single door reach-in cooler near walk-in cooler. Warning
Basic - Unwashed fruits/vegetables stored over ready-to-eat food. Unwashed strawberries over ready-to-eat peeled boiled eggs in tall single door reach-in cooler by walk-in cooler. Discussed proper food storage Warning
Food-Licensing Inspection
Inspection Completed - No Further Action
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler: cooked pork 47 degrees F, cooked chicken 47 degrees F. Left cooling over night wrapped with foil.
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler: cooked pork 47 degrees F, cooked chicken 47 degrees F. Left cooling over night wrapped with foil.
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Buffalo cauliflower dated 10/05 should've been used or discarded by 10/11 midnight. Tortellini salad dated 10/05 should've been used or discarded by 10/11 midnight. Caprese salad dated 10/05 should've been used or discarded by 10/11 midnight.
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Buffalo cauliflower dated 10/05 should've been used or discarded by 10/11 midnight. Tortellini salad dated 10/05 should've been used or discarded by 10/11 midnight. Caprese salad dated 10/05 should've been used or discarded by 10/11 midnight.
Basic - Carbon dioxide/helium tanks not adequately secured. By mop sink
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Mop sink has standing water