FARM HOUSE RESTAURANT
11077 SE 57 CT, BELLEVIEW 34420
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 10 health inspection reports
All Inspection Reports
Inspection on 4/25/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/25/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/18/2025
High Priority
6
Intermediate
8
Basic
10
Total
24
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Shelf across from three compartment sink and shelf underneath cook line grill. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on kitchen prep table. Manager removed drink during inspection. Corrected On-Site Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on shelf above three compartment sink.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station.
- 08B-38-4:Basic - Food stored on floor. Cases of cooking oil stored on floor in dry storage closet next to restroom. Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink next to back door.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill. Top of dish machine. Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Containers stored over prep table across from three compartment sink.
- 33-16-4:Basic - Open dumpster lid. Dumpster behind building. Manager closed lid. Corrected On-Site
- 08B-12-5:Basic - Stored food not covered. Potatoes stored in walk-in cooler. Setup coffee filters in wait station. Manager placed lids on all containers. Corrected On-Site Repeat Violation
- 41-07-4:High Priority - Container of medicine improperly stored. Bottle of Advil stored on shelf over reach-in cooler across from cook line grill. Manager removed bottle of Advil during inspection. Corrected On-Site
- 22-41-4: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. Dish machine in dish area, 0 ppm. Manager setup three compartment sink to sanitize dishes, 75 ppm. Repeat Violation Admin Complaint
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs, changed gloves and proceeded to handle clean plates without washing hands. Manager had employee wash hands and change gloves. **Corrective Action Taken** Repeat Violation Admin Complaint
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in dish area handled dirty dishes and proceeded to handle clean dishes without washing hands. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items held in ice bath on prep table in wait station: butter (58F - Cold Holding); creamer (62F - Cold Holding). Manager stated items were placed in ice bath one hour prior to temperature being taken. Manager added ice to ice bath to reduce temperature to 41F. **Corrective Action Taken** 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. Items hot held in pan next to cook line grill: fries (119F - Hot Holding). Manager stated fries placed in pan 20 minutes prior to temperature being taken. Manager voluntarily discarded fries. **Corrective Action Taken**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Rehydrated hash browns, 57F, in walk-in cooler and pancake batter, 56F, stored in reach-in cooler next to back door. Both items were placed in coolers at 8 am, temperatures were taken at 11:30 am. Manager moved both items to walk-in freezer to reduce temperature tp complete cooling process. Manager stated going forward they would use the freezer to help cool items.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in hand washing sink next to back door. Employee dumped ice in wait station hand washing sink. Repeat Violation
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment doesn't have a completed time as a public health control form. Establishment is using a board on kitchen wall to track time. Repeat Violation
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser above dish area hand washing sink. Repeat Violation
- 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. Establishment has two training certifications, manager stated there are nine employees.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes stored in walk-in cooler, manager stated potatoes prepared the previous morning. Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle stored on cart in wait station.
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink in dish area, 77F. Manager turned on hot water during inspection, 105F. Corrected On-Site
Food safety inspection conducted on 4/18/2025 revealed 24 total violations (6 high priority, 8 intermediate, 10 basic).
Inspection on 1/15/2025
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 25-32-4:Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Jugs cut in half and used for grits in walk in cooler. Warning - From follow-up inspection 2025-01-15: Jug cut in half and used to store food. Ketchup in cut gallon jug that previously contained mayonaise. Admin Complaint
- 12A-29-4:High Priority - - From initial inspection : 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. Male employee adjusted glasses then continued to touch clean dishes without washing hands. Repeat Violation Admin Complaint - From follow-up inspection 2025-01-15: Male employee placed raw beef, touched glasses, rinsed hands then continued to cook without washing hands and changing gloves. Admin Complaint
Food safety inspection conducted on 1/15/2025 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 11/14/2024
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 25-32-4:Basic - Reuse of single-service or single-use articles. Jugs cut in half and used for grits in walk in cooler. Warning
- 12A-29-4: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. Male employee adjusted glasses then continued to touch clean dishes without washing hands. Repeat Violation Admin Complaint
Food safety inspection conducted on 11/14/2024 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 10/28/2024
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 12A-25-4:High Priority - - From initial inspection : High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched face then continued to work without washing hands. Repeat Violation Admin Complaint - From follow-up inspection 2024-10-28: Female employee touched nose prior to putting on gloves after washing hands. Admin Complaint
- 12A-29-4:High Priority - - From initial inspection : 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. Male employee touched phone to call manager then put on gloves and continued to cook without washing hands. Repeat Violation Admin Complaint - From follow-up inspection 2024-10-28: Male employee placed dirty dishes in rack then rinsed hand with water prior to touching clean silverware. Admin Complaint
Food safety inspection conducted on 10/28/2024 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 10/22/2024
High Priority
5
Intermediate
6
Basic
13
Total
24
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-51-4:Basic - Building components, attachments or fixtures in poor repair. Hole in wall behind ice machine. Hole in wall at kitchen entrance. Cover missing over vent above ice machine.
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Lining shelves throughout kitchen. Repeat Violation
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on top of make table on cook line. Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses in server station. Plastic pans on clean dish shelf.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. In walk in cooler: two cases of eggs on floor. In walk in freezer: case of croissants on floor.
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle in flour and sugar in kitchen area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in cooler near back door soiled with food debris. Hood filters soiled with grease. Repeat Violation
- 25-32-4:Basic - Reuse of single-service or single-use articles. Several plastic containers being cut in half and reused to store gravy. Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Gravy in walk in cooler not covered.
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Floor under ice machine soiled. Ceiling in ware wash area has a black substance. Uncovered vent soiled with dust over ice machine.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm in bucket in prep sink. Employee stated towels are used to wipe food contact surfaces.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour has no label.
- 22-41-4: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. Establishment is out of chemical for dish machine. Triple sink was set up with chlorine 100 ppm. **Corrective Action Taken** Repeat Violation Admin Complaint
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Female employee entered server station and placed gloves on hands then placed toast on plate without washing hands. Repeat Violation Admin Complaint
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched face then continued to work without washing hands. Repeat Violation Admin Complaint
- 12A-29-4: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. Male employee touched phone to call manager then put on gloves and continued to cook without washing hands. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter on ice in server station 65F. Manager added to Time as a Public Health Control (TPHC) documents. Repeat Violation Admin Complaint
- 02C-03-5: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. In reach in make table on cook line: Tuna prepared two days prior with no date mark. Bologna opened yesterday morning with no date mark. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of oven soiled with grease.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sink in kitchen has dish inside. Moved during this inspection. Corrected On-Site Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. Sink in ware wash area. Repeat Violation
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. DBPR forms on site but are not filled in. Times are documented on a board in kitchen area. Repeat Violation
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Sink in ware wash area.
Food safety inspection conducted on 10/22/2024 revealed 24 total violations (5 high priority, 6 intermediate, 13 basic).
Inspection on 3/15/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/15/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/13/2024
High Priority
7
Intermediate
6
Basic
10
Total
23
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above reach-in cooler across from cook line grill. Manager removed drink from shelf. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on kitchen prep table. Manager removed phone from kitchen prep table. Corrected On-Site
- 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. Containers in dish area held together with duct tape. Manager placed containers outside to discard. **Corrective Action Taken** Repeat Violation
- 29-11-4:Basic - Faucet/handle in disrepair. Cold water handle not working for kitchen hand washing sink.
- 33-11-4:Basic - Missing drain plug at dumpster. Dumpster behind building.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in wait station.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler gasket. Fan covers in back part of walk-in cooler. Hand washing sink in dish area. Repeat Violation
- 16-48-4:Basic - Old food stuck to clean dishware/utensils. Bus pans stored above three compartment sink.
- 25-32-4:Basic - Reuse of single-service or single-use articles. Margarine on cook line is stored in reused can of tomato sauce. Gravy in walk-in cooler is stored in jugs that are cut in half. Repeat Violation
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves. Shelves in dish area.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dish machine is repaired and sanitizing properly. Dish machine in dish area, 0 ppm. Manager primed the dish machine, 50 ppm. 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 entered kitchen from outside and began handling clean dishes without washing hands. Manager had employee wash hands. **Corrective Action Taken** Repeat Violation Admin Complaint
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked eggs and proceeded to handle clean plate without washing hands. Manager had employee wash hands and use new plate. **Corrective Action Taken** Repeat Violation Admin Complaint
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes from the dining room and proceeded to handle clean dishes in ware washing area without washing hands. Manager had employee wash hands and rewash dishes. **Corrective Action Taken** Repeat Violation Admin Complaint
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee adjusted glasses on cook line and handled clean plates without washing hands. Manager had employee wash hands. **Corrective Action Taken** Repeat Violation Admin Complaint
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Shell eggs stored over tomatoes in walk-in cooler. Manager moved eggs to bottom shelf. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from cook line grill: cheese (53F - Cold Holding). Manager stated item placed in cooler thirty minutes prior to temperature being taken. Manager moved item to reach-in freezer to reduce temperature to 41F. Manager stated gaining forward cheese would be stored in reach-in cooler pans instead of on top of the pans. Items stored in back part of walk-in cooler: eggs (ambient) (46F - Cold Holding); cheese (45F - Cold Holding); lettuce (44F - Cold Holding). Manager stated items were at proper temperature at opening and the door had been propped open for truck delivery. Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on kitchen prep table. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Brush stored in dish area hand washing sink. Employee removed brush from sink. Corrected On-Site
- 11-26-1: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. No proof of employees being informed of reporting responsibility. Repeat Violation
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan available for items held using time as a public health control.
- 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. Establishment has training certification for one employee. Establishment has ten employees.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soup in walk-in cooler. Manager stated soup was prepared the previous morning.
Food safety inspection conducted on 3/13/2024 revealed 23 total violations (7 high priority, 6 intermediate, 10 basic).
Inspection on 8/24/2023
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 12A-29-4:High Priority - - From initial inspection : 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. Male employee in kitchen touched face and apron multiple times and continued to cook without washing hands. Male employee on cookline touched raw country fried steak then continued to touch utensils without washing hands. Female employee entered kitchen from dining area and scooped ice without washing hands. Female employee put on gloves and buttered toast without washing hands. Repeat Violation Admin Complaint - From follow-up inspection 2023-08-24: Female employee entered kitchen and put on gloves to place bread in toaster without first washing hands. Admin Complaint
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in make table on cookline: shredded cheese 47F-48F. Sliced cheese 46F-49F. Items are over load limit of make table. Manager moved sliced cheese to inside of unit and placed shredded cheese in shallow pans. In server station: butter packets 68F-69F in dish of ice. Manager moved into reach in cooler. Discussed TPHC with manager.**Corrective Action Taken** **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2023-08-24: Butter packets 64F in ice bath in server station. Server stated the butter is placed back in refrigerator when there is a lot of condensation. Educated operator on proper method of utilizing ice bath for temperature control. Admin Complaint
Food safety inspection conducted on 8/24/2023 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 8/22/2023
High Priority
6
Intermediate
5
Basic
8
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Three in storage shed. One in server station.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened bottle of water on shelf over make table. Drink with ice on top of make table. Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Sebveral clean dishes stacked together while wet.
- 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. Several food storage containers are broken. Several food storage containers are taped together with duct tape, Cardboard lining shelves with clean dishes and chemicals.
- 08B-37-4:Basic - Food stored in a prohibited area. In walk in cooler: Personal food on shelf over food to be served to the public. Case of Unwashed tomatoes on shelf over sliced bell peppers. Manager moved peppers to top shelf. Several containers with grits and gravy not covered. In dry storage area: case of oil stored on floor. In server station: filters with coffee not covered. Manager covered during this inspection. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have accumulation of dust.
- 25-32-4:Basic - Reuse of single-service or single-use articles. Jugs that have been cut in half are being reused to store food.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel in kitchen and one towel under tea nozzle.
- 12A-29-4: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. Male employee in kitchen touched face and apron multiple times and continued to cook without washing hands. Male employee on cookline touched raw country fried steak then continued to touch utensils without washing hands. Female employee entered kitchen from dining area and scooped ice without washing hands. Female employee put on gloves and buttered toast without washing hands. Repeat Violation Admin Complaint
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Grey thank you grocery bag covering bacon in reach in make table. Removed during this inspection. **Corrective Action Taken** Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in make table on cookline: shredded cheese 47F-48F. Sliced cheese 46F-49F. Items are over load limit of make table. Manager moved sliced cheese to inside of unit and placed shredded cheese in shallow pans. In server station: butter packets 68F-69F in dish of ice. Manager moved into reach in cooler. Discussed TPHC with manager.**Corrective Action Taken** **Corrective Action Taken** 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. On cookline: pan of hash-browns 89-109F. Discussed Time as a Public Health Control (TPHC) with operator. In steam table near heat lamp on cookline: gravy 129F. Mashed potatoes 129F. Gravy 125F. Broth 125F. Beans 129F. Gravy reheated to 171F and potatoes 170F and Water was added to table and temperature was increased. **Corrective Action Taken** Repeat Violation Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Hand sanitizer on shelf over make table in kitchen. Hand sanitizer on shelf over clean dishes in server station. Easy off on shelf over clean dishes. Hand sanitizer was moved during this inspection. **Corrective Action Taken**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Cold spigot of mop sink.
- 53B-15-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee cooking stated that potatoes are cooked and left at room temperature and she just knows how long they are good for. Employee cooking is unaware that potatoes are TCS and required to be held under temperature or Time as a Public Health Control (TPHC).
- 11-27-4: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. Provided DBPR form during this inspection. **Corrective Action Taken** Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate in ice machine has mold like substance, manager cleaned. Corrected On-Site Repeat Violation
- 11-26-1: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. Missing for four employees that have not yet been employed 60 days. Provided DBPR form during this inspection.
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In walk in freezer: multiple containers of soup frozen with no date mark. Also, soup made two days ago with no date mark. Repeat Violation
Food safety inspection conducted on 8/22/2023 revealed 19 total violations (6 high priority, 5 intermediate, 8 basic).