DirtyFLRestaurant Inspection Data

ALLY'S COMFORT CAFE

13674 W STATE RD 84

Overall Food Safety Rating

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

All Inspection Reports

Inspection Date: 6/19/2025

Inspection #: Visit ID: 10851063

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed at front counter next to soda machine.
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed bags of bagels in plastic crate, item not 6 inches off the floor. Employee stored properly. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Observed next to ice machine - box of potatoes, case of apple juice and and case of water stored directly on the floor.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at front counter next to coffee machine.
  • 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 and the time removed from temperature control cannot be determined. Observed - Raw shell eggs, butter, mayo, cheese, lettuce, Cole slaw, cooked onions, French toast batter, pancake batter, sausage and house potatoes without proper time mark.
  • 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 at steam table in kitchen - gravy (124F - Hot Holding); brown gravy (118F - Hot Holding) as per operator items held out of temperature for approximately 1 hour. Employee reheated items up to 165F Corrected On-Site Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed on shelf across from grill, pack of cigarettes stored next to clean utensils and pita bread. Employee removed and stored properly. Corrected On-Site
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Omelette LEO (lox smoked salmon, Eggs and Onions) not marked as raw.

Inspection Date: 1/24/2025

  • N/A:No Violations Were Observed

Inspection Date: 12/13/2024

  • 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. - From follow-up inspection 2024-12-12: Same **Time Extended** - From follow-up inspection 2024-12-13: Same **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 2024-12-12: Same **Time Extended** - From follow-up inspection 2024-12-13: Same **Time Extended**

Inspection Date: 12/12/2024

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in ice bath on prepping table across from grill - ham (46F - Cold Holding); cooked sausage (54F - Cold Holding); butter (56F - Cold Holding) as per operator held out of temperature for approximately 2 hours. Operator replaced ice. **Corrective Action Taken** - From follow-up inspection 2024-12-12: Observed in ice bath on prepping table across from grill - corn beef (56F - Cold Holding); ham (49F - Cold Holding); sliced corn beef (54F - Cold Holding) as per operator items held out of temperature for approximately 3 hours. Items not portioned or prepared today. Operator replaced ice.Admin Complaint Admin Complaint
  • 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. Observed at shelve above grill - cooked rice (76F - Hot Holding); sausage (92F - Hot Holding); cooked onions (76F - Hot Holding) as per operator items held out of temperature for approximately 1 hour. Operator placed item on grill to raise temperature. **Corrective Action Taken** - From follow-up inspection 2024-12-12: Observed at steam table in kitchen - matzah ball (126F - Hot Holding) as per operator items item held out of temperature for approximately 15 minutes Admin Complaint
  • 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. - From follow-up inspection 2024-12-12: Same **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 2024-12-12: Same **Time Extended**

Inspection Date: 12/10/2024

  • 24-14-4:Basic - Clean utensils stored between equipment and wall. Observed knives stored wedged between wall and pipe In front of slicer in kitchen.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink stored on prepping table in kitchen.operator discarded drink at will.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaged in food manipulation with wearing bracelet. Employee removed item. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed in kitchen.
  • 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. Observed dishwasher machine at 00ppm after several attempts.
  • 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. Observed employee cracked eggs then proceeded to plate food without hand wash. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in ice bath on prepping table across from grill - ham (46F - Cold Holding); cooked sausage (54F - Cold Holding); butter (56F - Cold Holding) as per operator held out of temperature for approximately 2 hours. Operator replaced ice. **Corrective Action Taken**
  • 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 at shelve above grill - cooked rice (76F - Hot Holding); sausage (92F - Hot Holding); cooked onions (76F - Hot Holding) as per operator items held out of temperature for approximately 1 hour. Operator placed item on grill to raise temperature. **Corrective Action Taken**
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification.
  • 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.