DirtyFLRestaurant Inspection Data

THE_DINER

19726 Santa Fe Boulevard
Florida, 32643
Alachua County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 2/8/2024

Inspection #: Visit ID: 8530133

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on prep table over reach in freezer. Removed Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. French fries in kitchen Meat and bacon in walk in cooler Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Bottom reach in cooler on cook line
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Meat thawing in standing water in triple sink Turned on running water Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. In mop sink
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. In kitchen Corrected On-Site
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking Corrected On-Site
  • 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. Milk in walk in cooler opened two days ago
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine

Inspection Date: 10/19/2023

Inspection #: Visit ID: 8529633

  • N/A:No Violations Were Observed

Inspection Date: 10/18/2023

Inspection #: Visit ID: 8358179

  • 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 Operator removed from package Corrected On-Site Repeat Violation
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed deep covered containers inside walk in cooler with rice soup at 9:10am (67°F cooling) overnight, minestrone Soup at 9:10am(67°F cooling) overnight Per operator both products cooling since last night. Products did not cool to 41°F within 6 hours. See stop sale
  • 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. Observed dishwasher handling dirty dishes followed by handling clean cups Employee washed hands Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler Observed raw pooled eggs over cheese Operator stored properly Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler Observed raw tenderized beef stored above raw fish Raw pooled eggs over raw bacon and corn beef Reach in freezer Raw chicken over raw beef Operator stored properly Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed deep covered containers inside walk in cooler with rice soup at 9:10am (67°F cooling) overnight, minestrone Soup at 9:10am(67°F cooling) overnight Per operator both products cooling since last night. Products did not cool to 41°F within 6 hours. See stop sale
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line seating out of cooler. Cut lettuce 64F( cold holding), raw bacon (50F - Cold holding) raw shell eggs (70F - Cold Holding); pancake mix with dairy(70F - Cold Holding). Per operator items stored for approximately 1 hour. Per operator items not prepared or portioned today. Operator moved items to time control for the remaining time of 3 hours. Emailed form to operator Corrected On-Site 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. Observed seating on cook line Partially cook bacon (104F - Hot Holding). Per operator stored for approximately 1 hour. Operator added to time control for the remaining time of 3 hours. Emailed time as a public health control form to operator Corrected On-Site
  • 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. Observed cooked sausage, blanched potatoes, French toast batter on time with not procedure Emailed form to operator **Corrective Action Taken**
  • 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. Gravy chicken more than 24 hours , since Sunday. Operator labeled. Corrected On-Site