DirtyFLRestaurant Inspection Data

HOME STYLE KITCHEN

490 SE 10 CT

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 1/23/2025

  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board, located at preparation area. During the inspection employee removed the towel.
  • 35B-02-4:Basic - Insect control device installed over food preparation area. By the preparation table. During the inspection operator removed item.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed garbage can stored in front of the sink, located at preparation area.

Inspection Date: 7/31/2024

  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef over cooked chicken stored inside the walk in cooler. Employee removed items and placed them correctly.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken over limes and lemons stored inside the walk in cooler. Employee removed items and placed them correctly. Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cooked beef held for more than 24 hours with no date marked at reach in cooler. Employee labeled it with the correct date. Corrected On-Site

Inspection Date: 6/14/2024

Inspection #: Visit ID: 8637004

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food preparation without hair restraint.
  • 08B-38-4:Basic - Food stored on floor. Observed 5 plastic containers with oil stored on the floor by the entrance. Operator removed items and placed them correctly. Corrected On-Site
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Discussed with operator and provided handout.
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Discussed and coached employee in proper methods.
  • 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. Discussed with operator and provided email handout.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Inspection Date: 5/30/2024

Inspection #: Visit ID: 8636711

  • N/A:No Violations Were Observed

Inspection Date: 3/20/2024

Inspection #: Visit ID: 8338217

  • 03G-54-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed cooked beef, cooked beet, reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed comodoro sauce (50/49F - Cooling) from the day before as per operator. Warning
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Warning
  • 12A-20-4:High Priority - Employee washed hands with no soap. Observed employee washed hand without soap. Instructed operator regarding the hand washing procedure. Corrected On-Site Warning
  • 03G-05-5:High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell over komodoro sauce inside walk in cooler, operator properly stored it. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed comodoro sauce (50/49F - Cooling) from the day before as per operator. Warning
  • 03G-09-5:Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed cooked beef, cooked beet, reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Soap was replaced during inspection. Warning
  • 03G-55-1:Intermediate - Reduced oxygen packaged sous vide or cook-chill food transported to a satellite location of the same business entity without being equipped with electronic monitoring devices. Warning