CONFETTIS
301 W BAY ST UNIT 110
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 8/29/2024
High Priority
5
Intermediate
4
Basic
7
Total
16
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. Above cooking equipment, employee moved it Corrected On-Site Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Making sandwiches, he got a hat Corrected On-Site Repeat Violation
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked container for cold cut upright cooler
- 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Crack on interior door in prep cooler
- 51-18-6:Basic - No copy of latest inspection report available. Had to give him my name to find it in his email
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Counter behind hand sink and door frame on prep cooler, vent in upright cooler for drink, customer area, shelf by ice machine Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior bottom in upright cooler Repeat Violation
- 22-46-4:High Priority - Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized. Employee spraying cutting board because it doesn't fit in triple sink, he has a small one, talked to Linda,
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Soup
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 122-140f grits in burner at 90f, tuned it up and added hot water, got to 165f Corrected On-Site Repeat Violation Admin Complaint
- 03E-03-5:High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. 70-120f soup placed in warmer at 6:30 am, it's 9:00am, stop sale Repeat Violation Admin Complaint
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 chl in spray bottle, test strip got white with a blue line when I sprayed it, cutting board at triple sink being sprayed, explained to operator
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For chlorine spray bottle
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Hot dogs opened on Tuesday,
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Around nozzle
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures. When reheating soups Repeat Violation
Food safety inspection conducted on 8/29/2024 revealed 16 total violations (5 high priority, 4 intermediate, 7 basic).
Inspection on 2/13/2024
High Priority
4
Intermediate
2
Basic
6
Total
12
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. Above to go containers, mgr moved it, storage shelf Corrected On-Site Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking Corrected On-Site Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Gasket torn in prep cooler by toaster Repeat Violation
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Mgr place it by triple sink to be washed Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Triple sink area and shelf above triple sink Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelves in prep unit by storage area Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked sausage that is not fully cooked (cook throughly to165f in package) on shelf above cheese in upright cooler, Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 128f grits on one burner off, mgr turned it on **Corrective Action Taken**
- 03E-03-5:High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. 128f soup (1st reheat) in the middle reheating since 6:30 am it is 8:45f, reheated rapidly to 160f Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Hand soap on top of soda syrup box by hand sink next to triple sink, mgr moved it Corrected On-Site Repeat Violation Admin Complaint
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures. When reheating
- 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. Cooked chicken on Saturday, mgr write date on Corrected On-Site
Food safety inspection conducted on 2/13/2024 revealed 12 total violations (4 high priority, 2 intermediate, 6 basic).
Inspection on 11/6/2023
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 11/6/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/5/2023
High Priority
5
Intermediate
6
Basic
9
Total
20
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. Above food and above to go containers, front counter and storage area, employee removed it Corrected On-Site
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Scooping soup Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Making sandwiches and scooping soup Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Gasket in prep cooler, Repeat Violation
- 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Cold water handle in hands in by triple sink,
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door frame in prep area
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Prep unit by storage area
- 36-30-4:Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. By one burner next to triple sink
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table, employee placed it in sanitizer Corrected On-Site
- 41-07-4:High Priority - Container of medicine improperly stored. Above food, employee removed it Corrected On-Site
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 6/1/23 Admin Complaint
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. One cracked, employee removed it Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f cooked chicken in prep cooler, employee placed them in another cooler **Corrective Action Taken** Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Soap on top of soda syrup box, employee moved it Corrected On-Site
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened on Friday
- 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. Emailed one Corrected On-Site Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Employee has tray on it, employee moved it 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. Two employees here that touch food for more than 4 months 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. Two employees here, mgr couldn't find their training
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Mgr does not what it is because it belongs to the cleaning crew that comes at night, by mop sink, soapy solution
Food safety inspection conducted on 9/5/2023 revealed 20 total violations (5 high priority, 6 intermediate, 9 basic).