NORMA D'S KITCHEN
224 N MAIN ST
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 4/2/2025
High Priority
3
Intermediate
3
Basic
7
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-03-4:Basic - Dead roaches on premises. One dead roach in side storage room beside employee restroom. Employee removed and discarded dead roach during inspection. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Two rubber spatulas above triple sink have pieces missing from food contact surface. Repeat Violation
- 36-73-4:Basic - Floor/wall/ceiling /vents soiled/has accumulation of debris. Fan guards in stand up reach in cooler in kitchen have dust. Ceiling above table top flat grill with heavy soiling. Floor under fryers with grease build up.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No employee handwash sign at sink at kitchen swing door.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach in freezer by fryer is soiled. Repeat Violation
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of flip top reach in cooler at prep area.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solutions at kitchen and front counter both tested at 25ppm chlorine. Employee remade both to 50ppm chlorine. Corrected On-Site
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer in triple sink tested at 0ppm chlorine. Employee remade solution to 75ppm chlorine. Corrected On-Site
- 35A-02-7:High Priority - Live, small flying insects found. One live flying insect at kitchen entrance. One live flying insect at front counter area.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Open pan of raw beef and shell eggs stored over carrots and peppers in stand up reach in cooler in kitchen. Cook rearranged to proper storage. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dump bucket of water and refill in handwash sink at wait station.
- 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. No proof of employee food handler training for Debra. Repeat Violation Admin Complaint
- 11-26-1:Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Per manager, missing three reporting agreements.
- 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. Side exit door in banquet room blocked by chairs.
- 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. For reporting purposes only. Establishment has a flat top table griddle with oil/grease observed in grease trap. Ceiling above shows evidence of grease vapor soiling.
Food safety inspection conducted on 4/2/2025 revealed 15 total violations (3 high priority, 3 intermediate, 7 basic).
Inspection on 1/24/2025
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 1/24/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/22/2024
High Priority
1
Intermediate
2
Basic
7
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on food prep counter next to pass through window. Employee relocated the beverage. Corrected On-Site Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Sliding door reach in cooler with tear in door gasket visibly moving when door is slid.
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Hood filter missing on cook line.
- 51-18-6:Basic - No copy of latest inspection report available. No copy of the last inspection available.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of dust on cook line hood filters. Underside of waitstation soda dispenser has mold like substance on the plate around the nozzles.
- 33-16-4:Basic - Open dumpster lid. Dumpster lid open at time of inspection.
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Accumulation of old equipment stored behind building. Repeat Violation
- 01B-07-4:High Priority - Food with mold-like growth. See stop sale. In the reach in cooler at the kitchen entrance, container of strawberries with mold like substance. Employee unsure if washed, discarded the container of strawberries. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener hanging off the main cook line with food debris on the blade. Repeat Violation
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any employee food handler training. Warning
Food safety inspection conducted on 11/22/2024 revealed 10 total violations (1 high priority, 2 intermediate, 7 basic).
Inspection on 7/31/2024
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 7/31/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 5/30/2024
High Priority
2
Intermediate
3
Basic
4
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on the prep table in front of the microwave on the main cook line. Employee relocated the beverage. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelves opposite the three compartment sink, clean metal containers stacked while wet. Repeat Violation
- 21-10-4:Basic - Soiled dry wiping cloth in use. Wiping cloth on cutting board with stain and food debris on the cloth. Operator switched out the wiping cloths. Corrected On-Site
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Large amount of discarded equipment behind the establishment.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the storage area reach in freezer, raw frozen chicken on a sheet tray over frozen butter in a box. Operator switched the storage levels. Corrected On-Site
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer solution at the pass through window area 200+ ppm chlorine, test strip changed black. Operator resent the sanitizer bucket. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the cook line flip top reach in cooler has food residue staining. Per operator will clean at end of shift. **Corrective Action Taken**
- 53A-07-6:Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At time of inspection no proof of a food manager for the establishment. Per the operator, recently took position at the location and in the process of acquiring food manager certification. Warning
- 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. Establishment holding undercooked raw bacon on time as public health control with no written procedures. Discussed with employee on the cook line and operator. Provided written procedures. **Corrective Action Taken** Repeat Violation
Food safety inspection conducted on 5/30/2024 revealed 9 total violations (2 high priority, 3 intermediate, 4 basic).
Inspection on 10/9/2023
High Priority
3
Intermediate
4
Basic
3
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket stored in kitchen on microwave. Person in charge moved to appropriate location. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed stacked clean dishware with large amount of water present.
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water on floor in hallway by restrooms.
- 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. Observed employee grab shirt multiple times with gloved hands, then return working with ready to eat ham without hand wash. Person in charge spoke to employee during inspection. **Corrective Action Taken**
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Tuna salad made in house dated 9/27. Pastries with homemade cream cheese frosting at 68F out at room temperature since Saturday.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pastries with homemade cream cheese frosting at 68F out at room temperature since Saturday. Recommend holding on time. Repeat Violation Admin Complaint
- 03C-90-4:Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Per person in charge establishment parcooks bacon to 100F, then cools overnight to use next day held on time. No paperwork available during inspection. Provided to operator. **Corrective Action Taken** Repeat Violation
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Two managers working at establishment longer than 30 days with no proof of CFM.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test strips provided by operator, wet/ moldy. Unusable.
- 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. Items for breakfast held on time with no time paperwork. Provided to operator during inspection. **Corrective Action Taken** Repeat Violation
Food safety inspection conducted on 10/9/2023 revealed 10 total violations (3 high priority, 4 intermediate, 3 basic).