HOUSE JAMAICAN PASTRY
17240 S TAMIAMI TRAIL, UNIT 2
Overall Food Safety Rating
★★★☆☆ (3.2/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 11/8/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 14-13-4:Basic - Food-contact surface not smooth and easily cleanable. Observed nick marks on knife. Operator discarded knife. Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer.
Food safety inspection conducted on 11/8/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 8/13/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 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. Operator completed form. Corrected On-Site
Food safety inspection conducted on 8/13/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 12/20/2023
High Priority
1
Intermediate
1
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 14-69-4:Basic - Ice buildup in reach-in freezer. Educated operator on importance of defrosting reach in freezer. Repeat Violation
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed precooked foods in reach in cooler not date marked. Educated operator on importance of date marking foods. Repeat Violation
Food safety inspection conducted on 12/20/2023 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 9/6/2023
High Priority
4
Intermediate
4
Basic
2
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-69-4:Basic - Ice buildup in reach-in freezer.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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. Observed employee cut cabbage with barehands. Educated operator. Operator educated employee. Employee put on gloves. Corrected On-Site
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with plantains in reach in freezer.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over cucumber and garlic in reach in cooler. Operator fixed. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cut cabbage 55F cold hold less than 4 hours. Operator turned down reach in cooler. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed sponge stored in front service hand wash sink.
- 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. Operator completed forms before leaving inspection. Corrected On-Site
- 22-38-5:Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator went to store to buy bleach sanitizer. Corrected On-Site
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed soups and peas not date marked. Educated operator on proper date marking. Repeat Violation
Food safety inspection conducted on 9/6/2023 revealed 10 total violations (4 high priority, 4 intermediate, 2 basic).