8245 S US HWY 17-92, Fern Park, FL 32730
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
Basic - Bathroom facility in disrepair. -unisex bathroom door does not fit properly. Difficult to open and close.
Basic - Covered waste receptacle not provided in women's bathroom.
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. -spoons near cereal not handle up. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -for Kathy.
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. -per State Fire Marshall website, boiler certificate expired 11/18/24.
Routine - Food
Inspection Completed - No Further Action
Basic - Single-service articles improperly stored. -case of coffee cups stored on floor in storage room. Corrected On-Site
Routine - Food
Call Back - Complied
Intermediate - - From initial inspection : 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. -provided blank copy to food employee. Corrected On-Site - From follow-up inspection 2023-03-30: Time Extended
Routine - Food
Warning Issued
Intermediate - Manager or person in charge lacking proof of food manager certification. -employee scheduled to take class and exam in February.
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Intermediate - No probe thermometer provided to measure temperature of food products.
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. -over night staff sets up breakfast area. Person in charge will provide food handler training after passing exam.
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. -provided blank copy to food employee. Corrected On-Site
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. -per website boiler certificate expired 12/30/22. Operator states inspection completed.
Food-Licensing Inspection
Inspection Completed - No Further Action
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -milk, single service butters, yogurt in small black refrigerator in breakfast area.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -single serve butter (52F - Cold Holding); milk (49F - Cold Holding); yogurt (ambient 52F - Cold Holding). Ambient temperature in cooler 52°f.
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -small black refrigerator in breakfast area set on maximum cold, ambient 52°f. Store all food required to be held at 41°f or below in white refrigerator until unit repaired or replaced.
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -in white refrigerator where milk, yogurt and butter are stored.
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. -single service spoons must be stored with handle facing down.