SUGARCREEK RESTAURANT
2226 NW 6 ST
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 9/11/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 9/11/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/8/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Facility Temporarily Closed
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 9/8/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/7/2023
High Priority
2
Intermediate
2
Basic
3
Total
7
Disposition: Facility Temporarily Closed
Inspection Details:
- 35A-03-4:Basic - - From initial inspection : Basic - Dead roaches on premises. Observed: 1 dead roach under the Tuscan mural in the dining area. 2 dead roaches under the Monkey mural, dining. 2 dead roaches by the 7 top, dining. 1 dead roach in a bowl on the floor by the bread rack. 1 dead roach by the dish wash machine, kitchen. Warning - From follow-up inspection 2023-09-07: No dead roaches **Time Extended**
- 14-10-4:Basic - - From initial inspection : Basic - Equipment or utensils not designed or constructed in a durable manner. Observed the lower shelf on the dish pit drain board is rusted through. - From follow-up inspection 2023-09-07: No change **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the dish racks have an accumulation of grease and soil. - From follow-up inspection 2023-09-07: No change **Time Extended**
- 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed: 1 fly by the swinging doors. 1 fly on a syrup container in the dining area, East wall. Warning - From follow-up inspection 2023-09-07: No flys Observed: **Time Extended**
- 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed: 1 live roach on the floor by the bread rack, went under the baseboard. Warning - From follow-up inspection 2023-09-07: Observed: 1 live roach along the wall on the cook line. This was swept up. Not approved to vacate from Emergency Order of Suspension of License per Cindy Ross at 2:13 **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the can opener with an accumulation of food debris on the blade. ALSO, the soda nozzles have an abundance of foreign substance on the diffusers. ALSO, the ice machine bin has rust on the sides. - From follow-up inspection 2023-09-07: Soda nozzles have been addressed, but need further cleaning. Rust on the sides is still visible **Time Extended**
- 53B-02-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed: 2 certified, others over 60 days do not have verification on hand. - From follow-up inspection 2023-09-07: No change **Time Extended**
Food safety inspection conducted on 9/7/2023 revealed 7 total violations (2 high priority, 2 intermediate, 3 basic).
Inspection on 9/6/2023
High Priority
9
Intermediate
6
Basic
9
Total
24
Disposition: Facility Temporarily Closed
Inspection Details:
- 24-03-4:Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Observed food pans with an accumulation of grease stored on the second shelf of the Shake mixer table, with old stickers still attached.
- 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed small ware stored in soiled pans, metal syrup containers, knives and spatula.
- 35A-03-4:Basic - Dead roaches on premises. Observed: 1 dead roach under the Tuscan mural in the dining area. 2 dead roaches under the Monkey mural, dining. 2 dead roaches by the 7 top, dining. 1 dead roach in a bowl on the floor by the bread rack. 1 dead roach by the dish wash machine, kitchen. Warning
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 1 drink on a microwave table in the kitchen.
- 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. Observed the lower shelf on the dish pit drain board is rusted through.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed: a scoop stored in 85F water next to the shake mixers.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the dish racks have an accumulation of grease and soil.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed: 2 reach-in cooler in the kitchen with an accumulation of water pooling inside, the one by the dish it drips on the floor.
- 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Observed: floor and baseboard in the dining area with an accumulation of grease and food debris. ALSO, in the kitchen, an abundant accumulation of food and debris along the baseboards, under the equip and on the shelves.
- 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: the dish wash machine at 0 ppm for chlorine. Repeat Violation Admin Complaint
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed: 1 fly by the swinging doors. 1 fly on a syrup container in the dining area, East wall. Warning
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed the license expired on 6-1-2023. Admin Complaint
- 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed: household ant and roach spray stored on the bulk sodas. It was moved outside. Corrected On-Site
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed: raw shell eggs stored over unprepared potatoes, in a bus pan on the floor in the walk-in cooler.
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed: 1 live roach on the floor by the bread rack, went under the baseboard. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed: flip top #2 chop ham 47, shredded cheese 54, chop chicken 54, slice cheese 55, pooled eggs 57F. ALSO, in flip top #1: pork 46, slice ham 54, hash 54F. Slice cheese was above the pans on a plate. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: flip top #2 chop ham 47, shredded cheese 54, chop chicken 54, slice cheese 55, pooled eggs 57F. ALSO, in flip top #1: pork 46, slice ham 54, hash 54F. Slice cheese was above the pans on a plate. This was placed in a chest freezer. **Corrective Action Taken** Repeat Violation Admin Complaint
- 07-08-5:High Priority - Time/temperature control for safety food re-served to customers. Observed: butter packs left on multiple tables frozen solid reuse by next guest. Inspector had staff remove from the table just seated and replace. Corrected On-Site Repeat Violation Admin Complaint
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed: a plan was not visible when requested.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the can opener with an accumulation of food debris on the blade. ALSO, the soda nozzles have an abundance of foreign substance on the diffusers. ALSO, the ice machine bin has rust on the sides.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed: the cook line hand wash sink had a metal container and utensils in it. These were removed. Corrected On-Site Repeat Violation
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed: 2 certified, others over 60 days do not have verification on hand.
- 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. Observed employees lacking certification do not have verification they have been informed to report if they are ill.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap, paper towels at the cook line hand wash sink.
Food safety inspection conducted on 9/6/2023 revealed 24 total violations (9 high priority, 6 intermediate, 9 basic).
Inspection on 7/10/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 7/10/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/7/2023
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from grill: ham (45F - Cold Holding); sausage (46F - Cold Holding); cheese (47F - Cold Holding). Manager stated items were at proper temperature at opening. Manager placed items in reach-in freezer to reduce temperature to 41F. Items in reach-in cooler next to three compartment sink: cheese (49F - Cold Holding); boiled eggs (48F - Cold Holding); ham (47F - Cold Holding). Manager stated items were at proper temperature at opening. Manager placed items in reach-in freezer to reduce temperature to 41F. Warning - From follow-up inspection 2023-07-07: Reach-in cooler next to three compartment sink: tomatoes 44F, pepper jack cheese 48F, feta cheese 47F, American cheese 48F. Manager stated items placed out two hours prior to temperature being taken. Manager moved items to ice bath to reduce temperature to 41F. 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. Item held on cook line stove top: eggs (97F - Reheating). Manager stated eggs cooked 15 minutes prior to temperature being taken. Manager placed eggs on grill to reheat. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2023-07-07: No items being hot holding during inspection **Time Extended**
Food safety inspection conducted on 7/7/2023 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 7/6/2023
High Priority
13
Intermediate
6
Basic
29
Total
48
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop salsa in reach-in cooler across from grill.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks stored in dry storage area across from ice machine. Repeat Violation
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Cardboard on old oven next to kitchen entrance.
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Doors in between front counter and kitchen.
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee eating biscuit in kitchen. Manager had employee stop eating and discard food. **Corrective Action Taken**
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee tuna fish stored on shelf in walk-in cooler.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on Reach-in cooler next to three compartment sink. Employee coat on box of ketchup located on shelf across from kitchen entrance.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stored behind front counter.
- 14-11-5:Basic - Equipment in poor repair. Outside of ice machine rusty.
- 36-22-4:Basic - Floor area(s) covered with standing water. Floor next to three compartment sink.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor in between dish area and cook line.
- 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly tape hanging over reach-in cooler across from oven. Manager removed tape. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Bag of onions and cooking oil stored on floor on cook line. Repeat Violation
- 33-23-4:Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster behind building.
- 36-24-5:Basic - Hole in or other damage to wall. Hole in wall beneath hand washing sink next to soda box stand.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer across from fryer.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on fryer handle.
- 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach-in cooler across from grill. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood above cook line greasy. Pipes underneath three compartment sink soiled. Top of dish machine soiled. Pass through shelf next to grill greasy. Fan covers in walk-in cooler dusty. Walk-in cooler gasket. Area behind soda nozzles. Fan above three compartment sink greasy. Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Pans stored on shelf beneath prep table across from walk-in cooler.
- 33-16-4:Basic - Open dumpster lid. Dumpster behind building. Dumpster also missing drain plug.
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back door to kitchen.
- 14-17-4:Basic - Shelf with rust that has pitted the surface. Shelf underneath dish dropoff table.
- 25-05-4:Basic - Single-service articles improperly stored. To go containers stored on floor in dry storage area across from dining room. To go containers stored on shelf in back of kitchen not inverted. Repeat Violation
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler next to kitchen entrance.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in dish area.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Pipe beneath hand washing sink across from grill. Repeat Violation
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop bucket next to three compartment sink.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth on prep table across from walk-in cooler.
- 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. Dish machine, 0 ppm. Manager stated dishes and pans would sanitized in three compartment sink. Repeat Violation Admin Complaint
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began handling plates without washing hands. Manager had employee wash hands. **Corrective Action Taken** Warning
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes. **Corrective Action Taken** Warning
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and handled pancakes without washing hands. Manager had employee wash hands and reheat pancakes. **Corrective Action Taken** Warning
- 12A-09-4:High Priority - Hands not washed as needed after changing tasks. Employee went from eating food to handling clean plates without washing hands. Manager had employee wash hands. **Corrective Action Taken** Warning
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies in area behind front counter. Observed two flies in kitchen area.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Hash browns in reach-in freezer across from ice machine stored in to go bag.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 6/1/2023.
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Coleslaw in walk-in cooler dated 6/20, manager stated item should be dated 6/30. Manager placed proper date on item. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from grill: ham (45F - Cold Holding); sausage (46F - Cold Holding); cheese (47F - Cold Holding). Manager stated items were at proper temperature at opening. Manager placed items in reach-in freezer to reduce temperature to 41F. Items in reach-in cooler next to three compartment sink: cheese (49F - Cold Holding); boiled eggs (48F - Cold Holding); ham (47F - Cold Holding). Manager stated items were at proper temperature at opening. Manager placed items in reach-in freezer to reduce temperature to 41F. Warning
- 07-08-5:High Priority - Time/temperature control for safety food re-served to customers. Butters left on tables in between customers to be reused. Manager discarded butters. **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. Item held on cook line stove top: eggs (97F - Reheating). Manager stated eggs cooked 15 minutes prior to temperature being taken. Manager placed eggs on grill to reheat. **Corrective Action Taken** Repeat Violation Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. First aid kit stored on top of soda boxes. Manager moved first aid box to shelf with chemicals. Corrected On-Site
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedure available. Inspector provided operator with written procedure. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on prep table. Mixer heads of table top mixer on prep table next to walk-in cooler. Cutting board stored underneath prep table across from walk-in cooler. Microwave on prep table across from grill. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pans stored in hand washing sink across from grill.
- 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. No proof of employee reporting agreements. Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand washing sink across from grill.
- 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. Establishment has proof of training for two employees. Establishment has five employees.
Food safety inspection conducted on 7/6/2023 revealed 48 total violations (13 high priority, 6 intermediate, 29 basic).