DirtyFLRestaurant Inspection Data

GSJ BAKERY AND BON RESTO LLC

7108 S MILITARY TRAIL

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 2/14/2025

Inspection #: Visit ID: 8844710

  • 35A-03-4:Basic - Dead roaches on premises. 25 +/- dead roaches In kitchen on floor next to storage racks of clean and sanitized dishes. Discussed with operator who cleaned and sanitized areas. Corrected On-Site Warning
  • 08B-38-4:Basic - Food stored on floor. In walk in cooler bags of potato's stored on floor operator placed on shelf. Corrected On-Site Warning
  • 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. In kitchen black smoke vapors on walls and ceiling. 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. In walk in cooler chicken stew (56F - Cooling) per operator product prepared yesterday and held in walk in cooler overnight to cool. Product never reached 41F within 6 hours see stop sale. Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled cleaning chemical and without washing hands employee put on gloves and started to scoop rice onto Togo plate. Discussed with operator employee washed hands. Corrected On-Site Warning
  • 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. Employee handled visibly soiled cloth used to wipe tables without washing hands employee began to handle clean tongs used for cooked empanadas. Discussed with operator employee washed hands. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler chicken stew (56F - Cooling) per operator product prepared yesterday and held in walk in cooler overnight to cool. Product never reached 41F within 6 hours see stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on prep table garlic in oil (83F - Cold Holding) per operator product removed from cooler approximately 1 hour ago and forgot about product on table. Operator removed some product placed into pot of beans and then placed back into walk in cooler to chill. Discussed cold holding with operator. **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. In pastry warmer in kitchen beef pastry (118F - Hot Holding); fish empanadas (125F - Hot Holding) per operator products cooked approximately 30 minutes ago. Discussed hot holding with operator, operator moved empanadas to reheat, at recheck beef pastry (198F - Hot Holding); fish empanadas (171F - Hot Holding). Corrected On-Site Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. In kitchen sanitizer tablets stored above food prep table with deep fryers. Operator removed. Corrected On-Site Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler large bin of cooked goat (113F - Cooling) at 9:10 since 7:30 to 106F at 9:25 at this current rate of cooling product will not reach 70F within 2 hours discussed cooling with operator who moved product to reach in freezer. **Corrective Action Taken** Warning
  • 02D-12-1:Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. In display case in lobby fresh lemonade and passion fruit juice made and bottled in house not bearing minimum label required. Discussed with operator to stop sale until labels added. Warning
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Discussed with operator to acquire prob thermometer Repeat Violation Admin Complaint
  • 48-04-4:Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Inside kitchen in dish storage area 4x 20lb propane tanks.
  • 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. In kitchen 4 deep fryers with no hood or fryer suppression system. In kitchen 2 Separate propane stoves in middle of kitchen no hood or fire suppression system.

Inspection Date: 7/30/2024

Inspection #: Visit ID: 8738694

  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
  • 33-06-4:Basic - Trash receptacles not provided where needed in establishment by the handwashing sink at front line .
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding beef patties 120F in hot box front line .... Rice , sauce, pork , turkey all at 130-131F in tall hot box at kitchen, food being held less than 4 hours . Operator time marked . **Corrective Action Taken** Repeat Violation
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored...multiple cleaner spray bottles stored with cleaned utensils, backing tools at speed racks . Operator removed Corrected On-Site
  • 53A-10-4:Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment...hot holding temperature. Reviewed hot holding temperature with manager .
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 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.
  • 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...multiple food not date marked which was prepped over 24 hours. Employee date marked. Corrected On-Site

Inspection Date: 10/31/2023

Inspection #: Visit ID: 8446872

  • 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, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding cooked to serve pork 89°, turkey 87° on the prep table being held more than 4 hours .
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding cooked to serve pork 89°, turkey 87° on the prep table being held more than 4 hours . Stop sale issue. Recommend operator discarded food.

Inspection Date: 10/31/2023

Inspection #: Visit ID: 8446557

  • N/A:No Violations Were Observed

Inspection Date: 7/17/2023

Inspection #: Visit ID: 8359956

  • 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed 3 burner LP stove with no functional hood suppression system. Warning

Inspection Date: 7/17/2023

Inspection #: Visit ID: 8288990

  • N/A:No Violations Were Observed