CHICKEN TIME
10819 SE US HWY 441
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 3/5/2025
High Priority
3
Intermediate
2
Basic
8
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-37-5:Basic - Ceiling and floor not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Floor near triple sink has bare concrete. Ceiling tiles are acoustic tiles and are porous.
- 14-74-7: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. Make table has an ambient temperature of 54F. All Time/Tempurature Control for Safety food removed from unit. **Corrective Action Taken**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and wallets on top of case containing bread crumbs.
- 14-38-4:Basic - Food storage container/container lid cracked or broken. In use lid cracked on top of beans in reach in cooler. **Repeat Violation**
- 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Spatula between sandwich press and table.
- 51-18-6:Basic - No copy of latest inspection report available.
- 29-08-4:Basic - Plumbing system in disrepair. Pipe under triple sink leaking and faucet leaking.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel. **Repeat Violation**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in three door cooler: pan of raw pork on shelf over pan of pork fat. Moved during this inspection. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in make table: pork 52F, chicken 52F. Items were moved to different cooler: reach in make table has an ambient temperature of 54F. **Repeat Violation** **Admin Complaint**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table: beans 119-124F. Employee began reheating. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Pink and black substance on deflector plate of table top ice machine.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Sink in kitchen. Soap added. **Corrected On-Site**
- 48-04-4:Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Near back door in reach in cooler storage room.
Food safety inspection conducted on 3/5/2025 revealed 14 total violations (3 high priority, 2 intermediate, 8 basic).
Inspection on 9/19/2024
High Priority
4
Intermediate
2
Basic
6
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank on floor next to soda boxes at end of cook line. Manager secured tank to shelf boxes are stored on. **Corrected On-Site**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to cook line steam table. Manager removed drink during inspection. **Corrected On-Site**
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Containers stored over three compartment sink.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer next to kitchen reach-in cooler.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around soda nozzles on dining room soda machine.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cook line prep table. Manager placed wiping cloth in sanitizer bucket. **Corrected On-Site**
- 41-07-4:High Priority - Container of medicine improperly stored. Antibiotics stored over iced tea in cook line reach-in cooler. Manager moved antibiotics to area where employee personal items are stored. **Corrected On-Site**
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee moved gas container and proceeded to handle clean utensils on cook line without washing hands. Inspector stopped employee and had employee wash hands. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in kitchen reach-in cooler: chicken (48F - Cold Holding). Manager stated chicken was placed in cooler one hour prior to temperature being taken. Manager stated employee getting ready to prep chicken, chicken will then be stored in reach-in freezer.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Gas container stored on floor in front of reach-in freezers in back storage area. Manager removed gas can during inspection. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on kitchen reach-in cooler.
- 53B-13-5: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. One employee is missing employee training.
- 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher stored in cabinet across from kitchen entrance from dining room.
Food safety inspection conducted on 9/19/2024 revealed 13 total violations (4 high priority, 2 intermediate, 6 basic).