LOOSEYS
120 SW 1 AVE
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 2/12/2025
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. 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/. No plans on file, employees prepping in back storage room no Handwash sink present. Operator also was saying he wanted to add a prep sink, spoke to operator about submitting plans to accurately reflect the plans at establishment. **Warning** - From follow-up inspection 2025-02-12: Plans not yet submitted. **Time Extended**
Food safety inspection conducted on 2/12/2025 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 12/9/2024
High Priority
4
Intermediate
2
Basic
13
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup with no handle in seasoned flour container. **Repeat Violation**
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Wooden drop ceiling in kitchen.
- 35A-03-4:Basic - Dead roaches on premises. 2 dead roaches in cabinet under tea urn in server alley.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to mandolin slicer, employee moved drink. **Corrected On-Site**
- 36-22-4:Basic - Floor area(s) covered with standing water. In front of fryers and around drain on cooks line. **Repeat Violation**
- 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in freezer in back storage alley the interior doors have exposed insulation.
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelving in back prep/storage area. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment on cooks line. **Repeat Violation**
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Behind the bar holding canned beers. **Repeat Violation**
- 08B-12-5:Basic - Stored food not covered. Uncooked pasta container on dry storage shelves, operator covered. **Corrected On-Site**
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted on the surface.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind the dish machine area. Vents soiled above walkway into kitchen.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk container on wheels in back storage area no label, operator stated it is flour.
- 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. Employee slicing onions with bare hands, inspector spoke with employee about wearing gloves.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. buttermilk (52F - Cold Holding) item out of cooler at battering station, employee added ice. **Corrective Action Taken**
- 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. Blanched French fries at the bottom of shelf on cooks line, establishment has time as a public health control application for French fries, employee placed time on fries 30 prior to inspection. **Corrected On-Site**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Sanitizer spray bottle on shelf above flour on cooks line, operator moved chemical. Stereo fuel container on shelf above seasoning and mayo containers on dry storage shelf. Operator moved all chemicals. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler cooks line stained. **Repeat Violation**
- 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. 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/. No plans on file, employees prepping in back storage room no Handwash sink present. Operator also was saying he wanted to add a prep sink, spoke to operator about submitting plans to accurately reflect the plans at establishment. **Warning**
Food safety inspection conducted on 12/9/2024 revealed 19 total violations (4 high priority, 2 intermediate, 13 basic).
Inspection on 7/25/2024
High Priority
2
Intermediate
2
Basic
10
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup inside flour mixture on shelf in kitchen, employee removed cup. **Corrected On-Site**
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. 2 tanks in employee bathroom.
- 14-11-5:Basic - Equipment in poor repair. Reach in freezer doors have exposed insulation freezer located in back hallway. Cutting boards on cooks line and behind bar has deep cut marks. **Repeat Violation**
- 36-22-4:Basic - Floor area(s) covered with standing water. Over drain cover on cooks line. **Repeat Violation**
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor in walk in cooler towards back of cooler. Floor in back storage hallway. Wall soiled by dish area.
- 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in freezer in back hallway area.
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Installed wooden shelf holding ac unit in kitchen, employee stated that it is scheduled to be sealed. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in walk in cooler. Ceiling in walk in cooler by fans. Soiled shelf on wall hanging above small table in kitchen. Hood filters soiled. Sides of fryers. **Repeat Violation**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Plastic containers with blue tape residue still attached on shelf in back prep area.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Beer cooler behind bar.
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee cooking kept adjusting beard guard on face with gloves hands then continued touching clean spatula handles.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Sanitizer cleaner bottle on prep table above bag of flour. Employee moved bottle. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Using time as a public health control on par cooked fries on cooks line, observed time mark but no application.
Food safety inspection conducted on 7/25/2024 revealed 14 total violations (2 high priority, 2 intermediate, 10 basic).