DirtyFLRestaurant Inspection Data

BLUE STAR GRILL

With 10 documented inspections, BLUE STAR GRILL in HIGH SPRINGS has achieved a 2.2/5 food safety rating. Food safety practices have remained consistent.

Last inspection: 2 weeks ago · 10 reports on file

23352 NW 186 AVE SITE 50, HIGH SPRINGS 32643

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 10 health inspection reports

All Inspection Reports

4/1/2026· 2w ago

Visit ID: 13532172

Met Inspection Standards

4 high, 2 int, 7 basic

  • 36-36-4:Basic - Ceiling tile missing. 2 tiles missing above single service storage in side storage room. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 drinks on top of reach in cooler on cooks line, manager moved below. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Gasket torn on middle door of reach in cooler across from fryers.
  • 33-29-4:Basic - Grease receptacle lid open, broken, or missing. Lid open, operator closed. Corrected On-Site
  • 38-01-4:Basic - Light shield damaged/in disrepair. Above Three compartment sink/dish machine area the light shield is cracked.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Reach in cooler gaskets soiled with food debris on cooler under grill. Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach in cooler across from fryers.
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Manager cracked eggs then immediately touched spatula and clean plate and plated cooked pancakes. Spoke to employee about changing gloves and washing hands in between.
  • 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. Manager had one gloved hand, rolled omelet burrito with both hands one hand no glove. Spoke to employee about wearing gloves on both hands in this situation.
  • 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. Mac n cheese in walk in cooler dated 3/23.
  • 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Butter pats labeled as 9-3, written plan states item is held on 4 hour time control, server rewrote label to 9-1. Corrected On-Site
  • 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator has quaternary ammonia for Three compartment sink but also has a chlorine dish machine no strips for machine, inspector gave operator a few strips until he orders some. **Corrective Action Taken**
  • 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. 1 employee working in the kitchen for 6 months.

9/26/2025· 6mo ago

Visit ID: 10878734

Met Inspection Standards

4 high, 3 int, 4 basic

  • 36-36-4:Basic - Ceiling tile missing. Above walk in cooler/storage area.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. 2 pairs on tongs on oven door handle. Knife in between ticket printer and shelf on cook line. Employees moved items to correct locations. Corrected On-Site Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom portion of prep table in back area, operator cleaned. Reach in cooler drawer gasket soiled on cooks line. **Corrective Action Taken** Repeat Violation
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans in dry storage not inverted, operator flipped over. Corrected On-Site
  • 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. 0ppm,operator primed line and retested 50ppm. Corrected On-Site
  • 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. Meatballs dated 6/28 and chicken dated 9/17, operator stated those items were made a few days ago but container has old labels. Operator put correct labels on containers. Corrected On-Site
  • 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. Butter at front counter, operator placed time mark on butter. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb outside back door no Backflow preventer.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Apple juice nozzle. Interior ice machine. Interior microwave. Employees started cleaning all items. **Corrective Action Taken**
  • 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. 2 employees working longer than 60 days.
  • 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Deli meat sliced, portioned, frozen, then thawed no date mark. Items were pulled yesterday, operator put date marks on items. Corrected On-Site

5/1/2025· 11mo ago

Visit ID: 10827005

Met Inspection Standards
  • N/A:No Violations Were Observed

4/25/2025· 11mo ago

Visit ID: 10825513

Follow-up Inspection Required

8 high, 4 int, 9 basic

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Flat of home grown eggs over eggs to be sold to the public, operator stated those are used just for employees, he decide to take the eggs home. Corrected On-Site
  • 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. 2 strips over prep tables in the back kitchen, operator discarded strips. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Jug of oil on floor on cooks line, operator placed up off of floor. Corrected On-Site Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. 2 pairs of tongs on oven door handles, operator moved. Corrected On-Site
  • 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 piece attached to wall on cooks line not sealed.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Repeat Violation
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Avocado cut with the original sticker on skin of avocado.
  • 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Screwdriver on shelf above stove range, employee moved. Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. On cooks line.
  • 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. potatoes overnight (45-47F - Cooling) see stop sale.
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs on grill, changed gloves, then grabbed bread. No Handwash occurred. Repeat Violation Admin Complaint
  • 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 washing dishes put dirty dishes in dish machine then immediately started putting clean dishes away. Warning
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee cracked eggs then washed hands for no more than 5 seconds. Warning
  • 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. One cooked beef patty in same container as raw beef patties. Raw pork over biscuits in reach in cooler on cooks line. Cooked gyro meat in same container as raw Philly meat. Operator discarded the ready to eat foods. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. potatoes overnight (45-47F - Cooling)
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cottage cheese (44F - Cold Holding); tuna (46F - Cold Holding); chicken (46F - Cold Holding); ham (45F - Cold Holding) items in salad bar, operator stated the items were added to salad bar then the bar was turned on, items there for 1 hour, operator added ice. Cottage cheese 43, other items same temp. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 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. Raw shell eggs on cooks line no time mark, item out for 3 hours. Operator time marked. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine. Interior ice chute in server area. Cutting board on reach in cooler stained.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee on cooks line rinsed spatula at Handwash sink on cooks line. Spatula in Handwash sink by dish area.
  • 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. 5 employees working at the time of inspection. Repeat Violation
  • 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. All foods in walk in cooler (Mac n cheese, noodles, chili, potatoes, etc) operator dated items with varies dates from the past couple of days. Corrected On-Site Repeat Violation

1/15/2025· 1y 3mo ago

Visit ID: 8839196

Follow-up Inspection Required

4 high, 4 int, 7 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Small cup in red pepper flakes, croutons, and coleslaw in the salad area. Employee removed cups. Corrected On-Site Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 drinks on ledge next to nuts on cooks line, employee moved nuts. Employee food on top of reach in cooler on cooks line, operator moved food. Corrected On-Site Repeat Violation
  • 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 jacket and drill on top of salt bin, operator moved items. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Multiple items (beef, salami, etc.) on floor in walk in freezer.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest reach in freezer by ice machine.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods above cooks line. Repeat Violation
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with/over ready-to-eat food. Peppers and lettuce in original cardboard boxes over cooked potatoes, cut onions/peppers, and noodles in walk in cooler, operator moved all unwashed to the bottom. Corrected On-Site
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw eggs on cooks line, grabbed clean plate and with spatula put cooked pancakes on plate, operator stopped employee and had him change gloves and wash hands. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter pats (68F - Cold Holding) items sitting on counter, operator stated items were brought out of cooler at 9am, operator filled out time as a public health control application and time marked butter. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Wd40 can on back prep table, operator moved. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb outside back door of kitchen with green hose attached.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine. Ice chute on drink machine in lobby. Oj dispensing nozzle. Cutting board on cooks line reach in cooler stained. 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. 1 employee serving. Repeat Violation
  • 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. Multiple employees.
  • 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. Meatloaf, chicken wings, and deli meats in reach in coolers on cooks line, operator stated items were made Monday. Repeat Violation

7/24/2024· 1y 8mo ago

Visit ID: 8781942

Follow-up Inspection Required

4 high, 4 int, 7 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In rice container inside walk in cooler. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees cup of coffee on clean cutting board in prep area, operator moved item. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Cutting board on cooks line with cut marks. Ice build up in chest reach in freezer.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. In dry storage area.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven door handle on cooks line.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled on cooks line. Can opener table attachment soiled. Interior reach in freezer on cooks line.
  • 08B-12-5:Basic - Stored food not covered. Cooked potatoes in walk in cooler made previous day. Operator covered. Corrected On-Site
  • 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. 0ppm, Sanitizer line and rinse aid line were in wrong buckets, operator changed lines around and primed line, retested at 100ppm. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw egg French toast batter over ready to eat sauces in walk in cooler. Operator moved eggs mix to the bottom. Corrected On-Site Repeat Violation Admin Complaint
  • 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. Cheesecakes marked 6/6, employees stated they go through cheesecake every 4 days and did not update date mark, cheesecake was dated 7/23. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (70F - Cold Holding) items at room temperature on cooks line, operator he uses time control but no time mark or filled out application. Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior oven at end of cooks line. Tea urn nozzle and oj nozzle. Cutting board on cooks line stained. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sink near dish washing area, operator replaced paper towels. Corrected On-Site
  • 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. 2 servers working at time of inspection.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle hanging in cart by server station no label, employee stated it is sanitizer. Repeat Violation

1/31/2024· 2y 2mo ago

Visit ID: 8600797

Met Inspection Standards
  • N/A:No Violations Were Observed

1/29/2024· 2y 2mo ago

Visit ID: 8600436

Follow-up Inspection Required

4 high, 6 int, 6 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed a soufflé cup used as a food scoop for red sauce in the cold make table, back kitchen.
  • 08B-38-4:Basic - Food stored on floor. Observed: bulk oil on the floor in the kitchen. ALSO, food on the floor in bags, walk-in freezer. ALSO, sacks of onions stored on the floor in dry storage. Repeat Violation
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed: a wet cloth under the cutting board in back prep.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed: plates on the front line, not protected. A plastic wrap was added to each top plate. Corrected On-Site
  • 38-05-4:Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Observed: lighting not operating by the walk-in freezer and over the ice machine area.
  • 14-06-4:Basic - Wood food-contact surface not properly sealed. Observed: unsealed wood on the front line.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed: in the walk-in cooler, raw bee and chicken in pans, stored on a shelf over ready to eat sauces. The beef and chicken were moved. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: raw shell eggs on the cook line counter, 79F, Batter on the cook line 55F, butter spread in back prep 64F. These items were then adjusted time mark to finish the 4 hour rule. Time as a public health control template has been emailed. **Corrective Action Taken** Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: breakfast potatoes on the cook line, 91F. These were discarded. Corrected On-Site Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed: a sanitizer spray bottle at the dining area wait station, pointed at tableware. The bottle was relocated. 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. Observed: lack of a plan. One was emailed.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener with dried food debris on the blade. This was cleaned 2 times. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed metal bars in the dish wash machine area hand wash sink. The bars were removed. Corrected On-Site
  • 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. Observed: lack of proof of any training. Warning
  • 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: multiple employees, no Employee Reporting form, no employee training. Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed: clear liquid(now known as sanitizer) unlabeled by the dining area wait station. A label was added. Corrected On-Site Repeat Violation

10/27/2023· 2y 5mo ago

Visit ID: 8479716

Met Inspection Standards
  • N/A:No Violations Were Observed

8/22/2023· 2y 7mo ago

Visit ID: 8381083

Follow-up Inspection Required

3 high, 8 int, 13 basic

  • 36-36-4:Basic - Ceiling tile missing. Inside storage closet.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Beverage drink on the back top part on reach in cooler.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Door to the outside from the mop sink area and employee bathroom hallway.
  • 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Flour and batter on reach in cooler right next to Handwash sink.
  • 08B-38-4:Basic - Food stored on floor. Jugs of oil on floor in the back kitchen. Owner placed all foods on shelf. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Inside the walk in freezer. Operator started cleaning ice during inspection. **Corrective Action Taken**
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. 3 pairs on the oven door handle. Operator moved tongs to a different location. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in water at 68F on front counter. Operator dumped water. Corrected On-Site
  • 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. Cardboard used as a hood filter near ovens on cooks line. Operator discarded of cardboard. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The top of the convection oven. Hood filters above fryers soiled.
  • 25-05-4:Basic - Single-service articles improperly stored. Container of Togo boxes on floor in storage closet.
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Wooden pallets and unused equipment behind building.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers attached and peppers in original cardboard box over cooked Mac n cheese, chicken, and other ready to eat foods.
  • 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 stepped outside back door then came inside put on gloves then started cooking food on cooks line.
  • 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 touching shredded cheese, plating a sandwich, and touching hamburger buns, inspector tried stopping employee but he did not speak English, owner came and stopped employee had him wash hands and put on gloves.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over biscuits in reach in cooler on cooks line. Owner moved eggs to the bottom. 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.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine. Soda machine ice chute.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee washed gloves off at Handwash sink on cooks line. Dish soap bottle and scrubbies in Handwash sink near Three compartment sink. Operator moved items. Silverware tray on top of Handwash sink behind bar. **Corrective Action Taken**
  • 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. 1 employee dish washing and puts away truck order in walk in cooler. All other employees newer than 60 days. Warning
  • 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.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Handwash sink next to Three compartment sink, employee placed soap at sink. 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. Cooked Mac n cheese, chicken, meatballs, etc in walk in cooler.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle behind bar and on rolling cart at server station. Operator labeled. Corrected On-Site