DirtyFLRestaurant Inspection Data

THE EAT SHOP

61 SE 1 AVE

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 11/1/2023

Inspection #: Visit ID: 8540509

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles dusty over bane Marie Vents in walk in cooler Warning - From follow-up inspection 2023-11-01: **Time Extended**
  • 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2023-11-01: **Time Extended**

Inspection Date: 10/31/2023

Inspection #: Visit ID: 8454191

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles dusty over bane Marie Vents in walk in cooler Warning
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi Removed Corrected On-Site Warning
  • 08B-38-4:Basic - Food stored on floor. Onions on floor back storage area Warning
  • 08B-12-5:Basic - Stored food not covered. Chicken wings in Walk in cooler Warning
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Hand sink in kitchen Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately seven flies at hand sink in kitchen Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna salad (48F - Cold Holding); chicken wings(48F - Cold Holding); raw chicken (48F - Cold Holding); raw scallop (48F - Cold Holding); grouper (48F - Cold Holding); cooked chicken breast (48F - Cold Holding); pork (48F - Cold Holding) marinated raw chicken (50F - Cold Holding) cheddar cheese (50F - Cold Holding) in walk in cooler. Per operator food not prepped or portioned today. In unit overnight. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna salad (48F - Cold Holding); chicken wings(48F - Cold Holding); raw chicken (48F - Cold Holding); raw scallop (48F - Cold Holding); grouper (48F - Cold Holding); cooked chicken breast (48F - Cold Holding); pork (48F - Cold Holding) marinated raw chicken (50F - Cold Holding) cheddar cheese (50F - Cold Holding) in walk in cooler. Per operator food not prepped or portioned today. In unit overnight. Repeat Violation Admin Complaint
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine Warning
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Warning
  • 53B-01-5: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. Warning
  • 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. Warning

Inspection Date: 7/26/2023

Inspection #: Visit ID: 8454034

  • N/A:No Violations Were Observed

Inspection Date: 7/25/2023

Inspection #: Visit ID: 8340801

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under and between equipment and prep tables
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in freezer, the raw Philly meat was stored over cooked gyro meat. Employee removed gyro meat to another freezer. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler, cheese (45F - Cold Holding); wings (45F - Cold Holding); raw chicken (45F - Cold Holding); butter (46F - Cold Holding). The operator turned down the thermostat of the unit to chill the items and cold hold. In the flip top cooler, cheese (52F - Cold Holding); raw chicken (52F - Cold Holding). Items moved to the cooler less than 4 hours ago. The items were moved to another cooler to chill and cold hold. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the grill station, hamburger (95F - Hot Holding). The hamburgers were stored at room temperature for less than 1 hour. The owner will start using TPHC. Time mark applied. Paperwork emailed **Corrective Action Taken** Warning
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 53B-01-5: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. Warning