17 N SAFFORD AVE, Tarpon Springs, FL 34689
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 - Food-contact surface stained. Cutting board at cook line lift top
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Quaternary ammonium sanitizer at server area > 400 ppm, corrected to 200 ppm. Corrected On-Site
Routine - Food
Call Back - Complied
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. 0 ppm ran 3x Warning
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked lamb shanks inside reach in freezer dated April inside reduced oxygen packaging. - observed ROP machine Warning
High Priority - Time/temperature control for safety food packaged using a reduced oxygen method under a HACCP plan not discarded after 30 days have passed since the food was packaged not counting the time the food was maintained frozen. Observed cooked lamb shanks inside reach in freezer dated April inside reduced oxygen packaging. - observed ROP machine Warning
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Warning
Routine - Food
Inspection Completed - No Further Action
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Triple sink quaternary over 400ppm. Strip turned blue. Operator diluted. Second test 200ppm. Corrected On-Site
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. Robert expired in 2024.
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken above raw beef in cooler, raw chicken moved to bottom shelf Corrected On-Site
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary sanitizer bucket on cook line too strong, test strip turned blue, manager changed out sanitizer bucket, now at 200PPM Corrected On-Site
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine sanitizer 0ppm
Routine - Food
Inspection Completed - No Further Action
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Routine - Food
Inspection Completed - No Further Action
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor on cook line, manager double bucket the sanitizer bucket Corrected On-Site
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. 0 ppm operator replaced chlorine still not workin, operator will use 3 compartment sink to sanitize until repairs are completed. Corrected On-Site
Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment.
Basic - Floor soiled/has accumulation of debris. Floors under equipment soiled and floor drains
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment in kitchen
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In kitchen.
Basic - Single-service articles improperly stored. Plastic wrap on floor.Employee moved.
Routine - Food
Inspection Completed - No Further Action
High Priority - Container of medicine improperly stored. Observed stored inside cook equipment on cookline Corrected-observed employee remove Corrected On-Site
High Priority - Spray hose at dish sink lower than flood rim of sink. Observed at 3-compartment sink Corrected-observed Employee hang Corrected On-Site
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle filled with bleach not labeled Corrected-observed employee label Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar
Basic - Equipment and utensils not properly air-dried - wet nesting.
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives in between hood of reach in cooler
Routine - Food
Call Back - Complied