DirtyFLRestaurant Inspection Data

GANIM'S JUNO BCH CAFE

13967 US HWY 1

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 3/13/2025

Inspection #: Visit ID: 8871506

  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer end cook line unclean
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Behind Front counter
  • 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. Chef cracking raw shell eggs and handled cooking equipment without washing hands in between.
  • 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. Dishwasher handling unclean dishes and immediately put away clean silverware without washing hands in between Educated manager on site
  • 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. Chef observed wiping hands on clothes and touching glasses. Chef immediately began handling clean cooking equipment. Hands washed in between. Educated manager on site
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Returned to kitchen from outside with unclean dishes and began handling clean cups Hands not washed in between Educated manager on site

Inspection Date: 8/26/2024

Inspection #: Visit ID: 8730906

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt or slime - Walk in shelving.
  • 29-49-6:Basic - Standing water in bottom of walk-in-cooler - operator removed during inspection. Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler all shelving rusted.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line make table lowboy reach in - mahi (45F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line make table lowboy reach in - mahi (45F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. Repeat Violation Admin Complaint

Inspection Date: 6/27/2024

Inspection #: Visit ID: 8703218

  • N/A:No Violations Were Observed

Inspection Date: 6/26/2024

Inspection #: Visit ID: 8702216

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cookline, an open Bottle of Gatorade at flip top cooler, prep area. Operator removed. Corrected On-Site Warning
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Observed cook using dry wiping cloth to wipe hands and food equipment surfaces. Repeat Violation Warning
  • 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. Cook cracking raw shell eggs, proceeded to prepare plate with ready to eat food. not washing hands. Advised operator of proper handwashing when handling raw shell eggs. Warning
  • 12A-18-4:High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee using soiled dry wiping cloth, not washing hands. Advised operator of proper hand washing. Warning
  • 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. Bare hand contact, cook touching sliced cheese, cooked egg omelette, not washing hands. Advised operator about proper handwashing. Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 live fly landing on cut ham. Operator unable to kill fly. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler, raw fish (57F - Cold Holding); raw hamburgers (48F-Cold holding); smoked salmon (57F - Cold Holding) cooked sausage(55F-Cold holding), cooked chicken(54F-Cold holding), cooked ground beef(53F-Cold holding), sliced cheese(60F-Cold holding); shredded cheese(50F-Cold holding); cooked shrimp(45F-Cold holding) not prepared or portioned today. Operator stated items held in unit since 7:00am. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler #1 sliced ham (55F@10:42, since 7:00am- Cooling)55F @ 11:25; sliced tomatoes (54F@10:45, since 7:00am- Cooling)55F @11:25. Operator stated items held in unit since 7:00am. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler, raw fish (57F - Cold Holding); raw hamburgers (48F-Cold holding); smoked salmon (57F - Cold Holding) cooked sausage(55F-Cold holding), cooked chicken(54F-Cold holding), cooked ground beef(53F-Cold holding), sliced cheese(60F-Cold holding); shredded cheese(50F-Cold holding); cooked shrimp(45F-Cold holding) not prepared or portioned today. Operator stated items held in unit since 7:00am. See stop sale. Warning
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler #1 sliced ham (55F@10:42, since 7:00am- Cooling)55F @ 11:25; sliced tomatoes (54F@10:45, since 7:00am- Cooling)55F @11:25. Operator stated items held in unit since 7:00am. See stop sale. Warning

Inspection Date: 4/10/2024

Inspection #: Visit ID: 8596873

  • 21-10-4:Basic - Soiled dry wiping cloth in use. At make line soiled dry wiping cloth being used and stored on top of shelled eggs, operator removed. Corrected On-Site
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At make line sanitize bucket quaternary = 0, operator corrected to 200ppm Corrected On-Site Repeat Violation
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1 can of country style gravy dented.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At back of house hand washing sink has no soap, operator provided.

Inspection Date: 1/23/2024

Inspection #: Visit ID: 8352156

  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Walk in freezer - cases of hash brown potatoes stored on floor under shelving.
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm); operator corrected Sanitizer Bucket (Quaternary 400ppm) Corrected On-Site
  • 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can of Raid - Operator removed from building. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Operator removed garbage can from hot line hand sink. Corrected On-Site
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. THERESA ANDERSON, arrived during inspection. Corrected On-Site
  • 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. Emailed copy of reporting agreement to operator. **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.