SMITH AND WEBSTER 2
4372 SR 7 S
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 4/11/2025
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips **Warning** - From follow-up inspection 2025-04-11: No chlorine test strips at time of inspection time extension until next unannounced inspection **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. Form was emailed **Warning** - From follow-up inspection 2025-04-11: No proof of agreement **Time Extended**
Food safety inspection conducted on 4/11/2025 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 2/7/2025
High Priority
2
Intermediate
4
Basic
3
Total
9
Inspection Details:
- 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. Fish not frozen in the draw at cook line in sealed plastic bags. **Warning**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water on cook line. Chef removed utensils **Corrected On-Site** **Warning**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in kit hand prep area. **Warning**
- 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. Dishwasher chlorine ppm at zero. Chef changed chlorine bucket and prime machine to 100 ppm **Corrected On-Site** **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Three door cooler on cook line at (48F - Cold Holding); burgers (48F - Cold Holding); cheese (49F - Cold Holding). Chef removed items and placed in reach in freezer to cool down to below 41°f **Warning**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips **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**
- 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. Form was emailed **Warning**
- 27-17-4:Intermediate - Water pressure lacking at fixtures that require the use of water. Low water pressure at handwashing sink in kitchen **Warning**
Food safety inspection conducted on 2/7/2025 revealed 9 total violations (2 high priority, 4 intermediate, 3 basic).
Inspection on 9/4/2024
High Priority
1
Intermediate
2
Basic
3
Total
6
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign on cook line and kitchen handwashing sinks
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Bottle of water in walk in cooler. Manager discarded the bottle of water **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Six draw cooler on cook line at. Lamb chops ; (51F - Cold Holding); burgers (51F - Cold Holding), chef moved items to working cooler,said items there only one hour that location is not open yet they are just preparing
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sinks in kitchen and cook line
- 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. Form was emailed
Food safety inspection conducted on 9/4/2024 revealed 6 total violations (1 high priority, 2 intermediate, 3 basic).