THE VERANDA
2122 2ND ST
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 12/19/2024
High Priority
1
Intermediate
3
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance on cook line.
- 14-11-5:Basic - Equipment in poor repair. Observed reach-in cooler across from cook line gasket torn.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of flour.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler beside cook line.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw veal over raw scallops and raw salmon in reach-in cooler across from cook line. The chef moved the raw veal to bottom shelf in reach-in cooler beside the raw salmon. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled across from cook line.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled in bar.
Food safety inspection conducted on 12/19/2024 revealed 10 total violations (1 high priority, 3 intermediate, 6 basic).
Inspection on 4/16/2024
High Priority
1
Intermediate
1
Basic
5
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food (spaghetti) in reach-in cooler beside cook line. The operator removed the personal food from reach-in cooler. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Observed reach-in cooler across from cook line gasket torn.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. The wiping cloth was removed from under the cutting board. Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler beside cook line.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (47F - Cold Holding) in stand up reach-in cooler in kitchen. The operator placed ice on raw beef. **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic plates in handwashing sink near dishwashing machine. The operator removed plates from handwashing sink. Corrected On-Site
Food safety inspection conducted on 4/16/2024 revealed 7 total violations (1 high priority, 1 intermediate, 5 basic).
Inspection on 2/13/2024
High Priority
0
Intermediate
2
Basic
6
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of flour. The operator removed handle from in container. Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. The operator removed wiping cloth under cutting board. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees on cook line.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. The cook removed open drink from stand up reach-in cooler. Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor on cook line. The cook doubled bucketed sanitizer bucket. Corrected On-Site
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.
Food safety inspection conducted on 2/13/2024 revealed 8 total violations (0 high priority, 2 intermediate, 6 basic).