DirtyFLRestaurant Inspection Data

POTATO PATCH RESTAURANT

635 S WOODLAND BLVD

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 4/24/2025

Inspection #: Visit ID: 10825846

  • 36-17-5:Basic - Floor tiles missing and/or in disrepair, in storage area. Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 67F at front counter reach in cooler . Operator instructed to discard

Inspection Date: 4/4/2025

Inspection #: Visit ID: 8995134

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair in storage area.
  • 36-27-5:Basic - Wash wall soiled with accumulated grease, food debris, and/or dust.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit Front counter cold ho,song unit Milk 44F less than 15 minutes. **Corrective Action Taken**
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Kitchen steam table sausage gravy (115F-Reheating); brown gravy (101F- Reheating);more than 2 hours. Operator instructed to discard . Operator discarded. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at kitchen handwash sink. Operator placed soap.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 10/3/2024

Inspection #: Visit ID: 8738826

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -freezer chest in storage area, gasket soiled with grime. -food container lids soiled with food debris , in storage area.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Unwashed lettuce , stored over sliced ham , in storage area reach in cooler. 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 . Pooled eggs, 1 hour l Corrected On-Site

Inspection Date: 5/8/2024

Inspection #: Visit ID: 8626522

  • N/A:No Violations Were Observed

Inspection Date: 3/6/2024

Inspection #: Visit ID: 8463421

  • 13-03-4:Basic - Food employee at cookline ,with no hair restraint while engaging in food preparation. Warning
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Warning
  • 51-18-6:Basic - No copy of latest inspection report available. Warning
  • 31B-04-4:Basic - No handwashing sign provided at employee bathrooms hand sink used by food employees. Corrected On-Site Warning
  • 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. Boiled red potatoes 98F in stock pot; in walk in cooler , placed 2.5 hours ago. Operator reduced amount. **Corrective Action Taken** Warning
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Sandwich plated at cookline with bare hands. Educated operator. **Corrective Action Taken** Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored over milk, in kitchen make table. Corrected On-Site Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs for eggs Benedict, on menu. Warning
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Meatloaf thawed 3 days ago, in kitchen make table, Corrected On-Site Warning

Inspection Date: 10/12/2023

Inspection #: Visit ID: 8519433

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Walk in door is rusted and does not shut all the way. Operator is closing it using a heavy object. Warning - From follow-up inspection 2023-10-06: **Time Extended** - From follow-up inspection 2023-10-12: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wash ware wall soiled with accumulated grease, food debris, and/or dust. Warning - From follow-up inspection 2023-10-06: **Time Extended** - From follow-up inspection 2023-10-12: **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. Cookline area -liquid eggs (71F - Cold Holding)/2.5 hours. Operator placed ice. -Kitchen reach in cooler butter (68F - Cold Holding); sour cream (68F - Cold Holding/3 hours. Placed ice. **Corrective Action Taken** Repeat Violation Warning - From follow-up inspection 2023-10-06: Liquid eggs 47F ambient cooling /1 hour, Reach in cooler Tuna Salad 52F, cut spinach 52F, sliced cheese 52F. 3 hours, Operator placed in another unit, Admin Complaint - From follow-up inspection 2023-10-12: Sour cream 55F, no other TCS / 5 hours, Operator discarded. Admin Complaint

Inspection Date: 10/6/2023

Inspection #: Visit ID: 8462893

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Walk in door is rusted and does not shut all the way. Operator is closing it using a heavy object. Warning - From follow-up inspection 2023-10-06: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Kitchen floor soiled/has accumulation of debris. Warning - From follow-up inspection 2023-10-06: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wash ware wall soiled with accumulated grease, food debris, and/or dust. Warning - From follow-up inspection 2023-10-06: **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. Cookline area -liquid eggs (71F - Cold Holding)/2.5 hours. Operator placed ice. -Kitchen reach in cooler butter (68F - Cold Holding); sour cream (68F - Cold Holding/3 hours. Placed ice. **Corrective Action Taken** Repeat Violation Warning - From follow-up inspection 2023-10-06: Liquid eggs 47F ambient cooling /1 hour, Reach in cooler Tuna Salad 52F, cut spinach 52F, sliced cheese 52F. 3 hours, Operator placed in another unit, Admin Complaint

Inspection Date: 8/3/2023

Inspection #: Visit ID: 8360110

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in kitchen ceiling , by steam tables. Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened drink on food preparation table. In kitchen. Corrected On-Site Warning
  • 14-11-5:Basic - Equipment in poor repair. Walk in door is rusted and does not shut all the way. Operator is closing it using a heavy object. Warning
  • 08B-38-4:Basic - Food stored on floor. Bucket of boiled potatoes stored on walk in cooler floor. Repeat Violation Warning
  • 36-73-4:Basic - Kitchen floor soiled/has accumulation of debris. Warning
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in walk in cooler holding unit. Warning
  • 36-27-5:Basic - Wash ware wall soiled with accumulated grease, food debris, and/or dust. Warning
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. O ppm. Corrected On-Site Warning
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Foo employee, sliced a sandwich with bare hands and plated it to be served. Warning
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food worker picked up bottled water from kitchen floor With gloves and did not change gloves and wash hands, Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline area -liquid eggs (71F - Cold Holding)/2.5 hours. Operator placed ice. -Kitchen reach in cooler butter (68F - Cold Holding); sour cream (68F - Cold Holding/3 hours. Placed ice. **Corrective Action Taken** Repeat Violation Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Brooms and dust pan placed in front of kitchen hand sink. Corrected On-Site Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at kitchen handwash sink. Corrected On-Site Warning
  • 51-14-7:Intermediate - No plan review submitted and approved -Food preparation done in storage area . Slicer and cutting board placed on top of ice chest. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. 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. Corrected On-Site Warning
  • 31B-03-4:Intermediate - No soap provided at kitchen handwash sink. Warning
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning