DirtyFLRestaurant Inspection Data

MI FONDITA RESTAURANT CORP

1917 Drew Street
Clearwater, Florida, 33765
Hacienda Gardens Scientology Berthing
Pinellas County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 13 health inspection reports

All Inspection Reports

Inspection Date: 1/18/2025

Inspection #: Visit ID: 8855280

  • N/A:No Violations Were Observed

Inspection Date: 10/21/2024

Inspection #: Visit ID: 8855276

  • 53B-01-5:Intermediate - - From initial inspection : 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. Employee working 3 months no training. Repeat Violation Admin Complaint - From follow-up inspection 2024-08-09: **Time Extended** - From follow-up inspection 2024-08-09: **Time Extended** - From follow-up inspection 2024-10-21: Admin Complaint

Inspection Date: 8/9/2024

Inspection #: Visit ID: 8855052

  • 35A-23-4:High Priority - - From initial inspection : High Priority - Roach excrement and/or droppings present. Excrement from roaches observed in ac handler area, wall, door hinges. - From follow-up inspection 2024-08-09: **Time Extended* ** **Time Extended** - From follow-up inspection 2024-08-09: **Time Extended**
  • 12A-03-4:Intermediate - - From initial inspection : Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 compartment sink. - From follow-up inspection 2024-08-09: **Time Extended** - From follow-up inspection 2024-08-09: **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : 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. Employee working 3 months no training. Repeat Violation Admin Complaint - From follow-up inspection 2024-08-09: **Time Extended** - From follow-up inspection 2024-08-09: **Time Extended**

Inspection Date: 8/9/2024

Inspection #: Visit ID: 8854025

  • 35A-03-4:Basic - - From initial inspection : Basic - Dead roaches on premises. 1 dead roach under soap dispenser in kitchen 3 dead roaches on floor in dining room under tables 25 dead roaches in hinge of door to kitchen from hall 5 dead roaches under and behind reach in coolers 1 dead roach on floor under 3 compartment sink 1 dead roach on shelf next to stove 1 dead roach on floor under reach in cooler 3 dead roaches on wall near microwave 3 dead roaches on floor in hall area 1 dead roach inside reach in cooler in hall Repeat Violation - From follow-up inspection 2024-08-09: 10 dead roaches in the hinges of the door between the dining area and the kitchen 4 dead roaches on the frame of the back door kitchen 4 dead roaches sticker in black tape under pass shelf, front counter 2 dead roaches on pipe under hand wash sink in kitchen **Time Extended**
  • 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 5 live roaches in the crack of the dream table in front counter 1 live roach on wall in dining room 4 live roaches in kitchen over door to hall 2 live roaches on floor under 3 compartment sink 1 live roach on pipe over reach in cooler 3 live roaches in hand sink in kitchen Repeat Violation - From follow-up inspection 2024-08-09: 1 live roach in crown molding above reach in cooler in kitchen. 1 live roach under pass shelf by stove. 1 live roach in door hinge indoor kitchen 1live roach in hinge of door frame **Time Extended**
  • 35A-23-4:High Priority - - From initial inspection : High Priority - Roach excrement and/or droppings present. Excrement from roaches observed in ac handler area, wall, door hinges. - From follow-up inspection 2024-08-09: **Time Extended* ** **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salsa verde (47F cold holding) raw chicken (48F - Cold Holding) employee moved to reach in freezer to quick chill. Retemped salsa verde 39 F and raw chicken 43F **Corrective Action Taken** Repeat Violation - From follow-up inspection 2024-08-09: Temperatures re taken at 11:03 am: season chicken 43f, shredded cooked chicken 45f, , green salsa 45f, moved to freezer green salsa 43f Cut melon 43f Recheck temps: shredded chicken at 40f, green salsa 44f Admin Complaint **Corrective Action Taken**
  • 12A-03-4:Intermediate - - From initial inspection : Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 compartment sink. - From follow-up inspection 2024-08-09: **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : 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. Employee working 3 months no training. Repeat Violation Admin Complaint - From follow-up inspection 2024-08-09: **Time Extended**

Inspection Date: 8/8/2024

Inspection #: Visit ID: 8782758

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Portion cup in salt. Employee removed portion cup. Corrected On-Site
  • 35A-03-4:Basic - Dead roaches on premises. 1 dead roach under soap dispenser in kitchen 3 dead roaches on floor in dining room under tables 25 dead roaches in hinge of door to kitchen from hall 5 dead roaches under and behind reach in coolers 1 dead roach on floor under 3 compartment sink 1 dead roach on shelf next to stove 1 dead roach on floor under reach in cooler 3 dead roaches on wall near microwave 3 dead roaches on floor in hall area 1 dead roach inside reach in cooler in hall 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 keys on shelf over reach in cooler. Employee removed keys. Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors soiled throughout restaurant and kitchen
  • 08B-38-4:Basic - Food stored on floor. Sugar and oil on the floor in hall and kitchen. Employee moved off floor. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with food debris.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign in kitchen hand sink. Provided sign to operator and she displayed. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in kitchen soiled.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of white powder not labeled. Employee labeled salt. Corrected On-Site
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 5 live roaches in the crack of the dream table in front counter 1 live roach on wall in dining room 4 live roaches in kitchen over door to hall 2 live roaches on floor under 3 compartment sink 1 live roach on pipe over reach in cooler 3 live roaches in hand sink in kitchen Repeat Violation
  • 35A-23-4:High Priority - Roach excrement and/or droppings present. Excrement from roaches observed in ac handler area, wall, door hinges.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salsa verde (47F cold holding) raw chicken (48F - Cold Holding) employee moved to reach in freezer to quick chill. Retemped salsa verde 39 F and raw chicken 43F **Corrective Action Taken** Repeat Violation
  • 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 opened 8-7 no date mark. Employee dated milk
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 compartment sink.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in kitchen inaccessible due to live roaches inside.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in front counter and kitchen. Employee refilled paper towels. Corrected On-Site Repeat Violation
  • 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. Employee working 3 months no training. Repeat Violation Admin Complaint
  • 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. Repeat Violation

Inspection Date: 8/8/2024

Inspection #: Visit ID: 8687391

  • 03D-01-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Pork 88 F at 10:55 am cooked at 5:30 am - Reviewed with manager proper cooling procedures . - From follow-up inspection 2024-06-04: Nothing cooling **Time Extended** - From follow-up inspection 2024-06-04: Nothing cooking this visit **Time Extended** - From follow-up inspection 2024-08-08: No cooling at time of inspection **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : 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. Employee Maria hired over 60 days. - From follow-up inspection 2024-06-04: **Time Extended** - From follow-up inspection 2024-06-04: **Time Extended** - From follow-up inspection 2024-08-08: employee 3 months no employee training Admin Complaint
  • 11-26-1: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. - From follow-up inspection 2024-06-04: **Time Extended** - From follow-up inspection 2024-06-04: **Time Extended** - From follow-up inspection 2024-08-08: Admin Complaint

Inspection Date: 6/4/2024

Inspection #: Visit ID: 8687157

  • 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Employees not wearing hair restraints - From follow-up inspection 2024-06-04: No one cooking at this visit **Time Extended** - From follow-up inspection 2024-06-04: No one cooking at this visit **Time Extended**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation - From follow-up inspection 2024-06-04: **Time Extended** - From follow-up inspection 2024-06-04: **Time Extended**
  • 03D-01-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Pork 88 F at 10:55 am cooked at 5:30 am - Reviewed with manager proper cooling procedures . - From follow-up inspection 2024-06-04: Nothing cooling **Time Extended** - From follow-up inspection 2024-06-04: Nothing cooking this visit **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : 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. Employee Maria hired over 60 days. - From follow-up inspection 2024-06-04: **Time Extended** - From follow-up inspection 2024-06-04: **Time Extended**
  • 11-26-1: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. - From follow-up inspection 2024-06-04: **Time Extended** - From follow-up inspection 2024-06-04: **Time Extended**

Inspection Date: 6/4/2024

Inspection #: Visit ID: 8686227

  • 35A-03-4:Basic - - From initial inspection : Basic - Dead roaches on premises. 1 dead roach on floor next to hand wash sink in front of food station area 1 dead roach on floor under steam table in front of restaurant . 1 dead roach on the floor by beverage station. 1 dead roach on shelf top by the counter. 4 dead roaches in between cold holding units in storage area 2 dead roaches by the hot water tank in hallway area. 1 dead roach on the floor under sink area in the kitchen 1 dead roach on the floor by the stove/oven - From follow-up inspection 2024-06-04: 1 dead roach on side of freezer 2 dead roach on floor by hand wash sink at front counter 3 dead roaches on top of door frame at back door Admin Complaint
  • 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Employees not wearing hair restraints - From follow-up inspection 2024-06-04: No one cooking at this visit **Time Extended**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation - From follow-up inspection 2024-06-04: **Time Extended**
  • 03D-01-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Pork 88 F at 10:55 am cooked at 5:30 am - Reviewed with manager proper cooling procedures . - From follow-up inspection 2024-06-04: Nothing cooling **Time Extended**
  • 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on the floor by beverage station in front counter area. 2 live roaches on the floor by front counter area - From follow-up inspection 2024-06-04: 1 live by vertical freezer in hallway 2 live roaches on wall by hand wash sink in kitchen 2 live roaches in bathroom Operator killed all, will sanitize area. Admin Complaint
  • 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2024-06-04: **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : 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. Employee Maria hired over 60 days. - From follow-up inspection 2024-06-04: **Time Extended**
  • 11-26-1: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. - From follow-up inspection 2024-06-04: **Time Extended**
  • 05-10-4:Intermediate - - From initial inspection : Intermediate - Probe thermometer not used to ensure proper food temperatures. - From follow-up inspection 2024-06-04: No cooking observed **Time Extended**

Inspection Date: 6/3/2024

Inspection #: Visit ID: 8481555

  • 35A-03-4:Basic - Dead roaches on premises. 1 dead roach on floor next to hand wash sink in front of food station area 1 dead roach on floor under steam table in front of restaurant . 1 dead roach on the floor by beverage station. 1 dead roach on shelf top by the counter. 4 dead roaches in between cold holding units in storage area 2 dead roaches by the hot water tank in hallway area. 1 dead roach on the floor under sink area in the kitchen 1 dead roach on the floor by the stove/oven
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in food prep area
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in cooler in the storage area
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employees not wearing hair restraints
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation
  • 25-05-4:Basic - Single-service articles improperly stored. -Handles of spoons up at front counter - box of to go cups on floor in front counter area
  • 35A-02-6:High Priority - 1 live flying insect in dinning area. 1 dead flying insect on the floor in storage area 1 live fly inside the restroom
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Pork 88 F at 10:55 am cooked at 5:30 am - Reviewed with manager proper cooling procedures .
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Pork 88 F at 10:55 am cooked at 5:30 am - Reviewed with manager proper cooling procedures .
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license License expired on 2/01/2024 Admin Complaint
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on the floor by beverage station in front counter area. 2 live roaches on the floor by front counter area
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken (45F - Cold Holding); Beef (47F - Cold Holding); Pork (48F - Cold Holding); sausage (46F - Cold Holding), beef 45 F , pork 53 F salsa 46 F , cooked vegetables and pork 47 F, , cut melon 44 F , cooked vegetables 48:F , mozzarella cheese 58:F , cooked chicken 51 F , pork tortillas 58 F in cooler in storage area no temperatures taken this morning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cooked chicken (45F - Cold Holding); Beef (47F - Cold Holding); Pork (48F - Cold Holding); sausage (46F - Cold Holding), beef 45 F , pork 53 F salsa 46 F , cooked vegetables and pork 47 F, , cut melon 44 F , cooked vegetables 48:F , mozzarella cheese 58:F , cooked chicken 51 F , pork tortillas 58 F in cooler in storage area no temperatures taken this morning
  • 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.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in restroom
  • 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. Employee Maria hired over 60 days.
  • 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.
  • 31B-03-4:Intermediate - No soap provided at handwash sinks .Manager bought soap , soap available in all hand sinks areas Corrected On-Site
  • 31A-09-4:Intermediate - No water in hand wash sink in kitchen .Manager turned water on Corrected On-Site
  • 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.
  • 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in kitchen

Inspection Date: 10/23/2023

Inspection #: Visit ID: 8482052

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside in back kitchen area
  • 36-11-4:Basic - Floors not maintained smooth and durable in front counter area- per manager, she is to replace the flooring in this area Repeat Violation
  • 08A-02-6:High Priority - Raw animal food ( raw pork) stored over or with ready-to-eat food ( potatoes) in a freezer - not all products commercially packaged.- manager rearranged food Corrected On-Site
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation
  • 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 rice, beans, pork not date marked in refrigerator in storage area - manager date marked food items Corrected On-Site

Inspection Date: 10/23/2023

Inspection #: Visit ID: 8481993

  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Emailed to operator the licensing paperless hand out - From follow-up inspection 2023-08-24: **Time Extended** - From follow-up inspection 2023-10-23: **Time Extended**
  • 36-10-4:Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors - floor covering in front counter area peeling from surface and is not smooth and easily cleanable - From follow-up inspection 2023-08-24: **Time Extended** - From follow-up inspection 2023-10-23: **Time Extended**
  • 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - reviewed temperature monitoring with manager - From follow-up inspection 2023-08-24: **Time Extended** - From follow-up inspection 2023-10-23: **Time Extended**

Inspection Date: 8/24/2023

Inspection #: Visit ID: 8480918

  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Emailed to operator the licensing paperless hand out - From follow-up inspection 2023-08-24: **Time Extended**
  • 36-10-4:Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors - floor covering in front counter area peeling from surface and is not smooth and easily cleanable - From follow-up inspection 2023-08-24: **Time Extended**
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked eggs 89 F , cooked beans 110 F , cooked chicken 125 F at steam table in the front counter area - From follow-up inspection 2023-08-24: Reviewed with manager the hot holding procedures and temperature monitoring **Time Extended**
  • 11-27-4:Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-08-24: **Time Extended**
  • 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - reviewed temperature monitoring with manager - From follow-up inspection 2023-08-24: **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-08-24: **Time Extended**
  • 11-26-1: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. - From follow-up inspection 2023-08-24: **Time Extended**

Inspection Date: 8/23/2023

Inspection #: Visit ID: 8379738

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Emailed to operator the licensing paperless hand out
  • 35A-03-4:Basic - Dead roaches on premises. 17 dead roaches on floor in front counter area , 2 dead roaches inside reach in cooler in top section in the front counter area , 3 dead roaches on floor next to reach in freezer , 4 dead roaches on floor in kitchen Repeat Violation
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit in refrigerator in front counter area
  • 36-10-4:Basic - Worn, torn and/or soiled floors - floor covering in front counter area peeling from surface and is not smooth and easily cleanable
  • 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. -Manager entered the kitchen , handled food without washing hands -Employee preparing food without washing hands. Reviewed importance of hand washing with operator
  • 27-12-4:High Priority - Establishment operating with no potable running water. Water turned off at the establishment. Operator left to make payment
  • 22-48-5:High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - two flies in kitchen area Repeat Violation
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Two live roaches on floor under hand wash sink in front counter area Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw chicken 55 F , milk 57 F in refrigerator in front counter area - no temperatures taken this day Cooked eggs 89 F , cooked beans 110 F , cooked chicken 125 F at steam table in the front counter area - no temperatures taken this day
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - raw chicken 55 F , milk 57 F in refrigerator in front counter area - no temperatures taken this day
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked eggs 89 F , cooked beans 110 F , cooked chicken 125 F at steam table in the front counter area
  • 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.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. - reviewed temperature monitoring with manager
  • 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.
  • 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.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled in dishwashing and front counter areas