MR D'S BREAKFAST AND LUNCH
13220 BELCHER RD S UNIT 10
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection Date: 4/1/2025
Inspection #: Visit ID: 10728743
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing at room temperature m moved to cooler Corrected On-Site
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unpackaged raw chicken over biscuit dough in reach in freezer
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter at toasters (67F - Cold Holding), cooked potatoes on cook line (78F - cold holding), both held less than 4 hours, discussed adding to time as a public health control
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Soiled equipment in hand sink on cook line, removed Corrected On-Site
Inspection Date: 1/23/2025
Inspection #: Visit ID: 10728284
- N/A:No Violations Were Observed
Inspection Date: 11/22/2024
Inspection #: Visit ID: 8782724
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Reviewed with manager .
- 08B-38-4:Basic - Food ( container of oil ) stored on floor in storage area . Reviewed with manager . Manager relocated the oil Corrected On-Site
- 33-19-4:Basic - Garbage on the pad around dumpster. Shared dumpster
- 22-16-4:Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Reviewed with manager .
- 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. 0 ppm chlorine . Sanitizer bucket low . Manager replaced sanitizer bucket . Recheck 50 ppm chlorine 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.
- 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. Reviewed with manager .
- 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.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.for shell eggs Reviewed with manager .
Inspection Date: 6/14/2024
Inspection #: Visit ID: 8684434
- 10-07-4:Basic - In-use utensil ( ladle) stored in standing water less than 135 degrees Fahrenheit at steam table at 76 F . Manager placed ladle at triple sink to clean Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning on shelf in food storage area. Reviewed with food manager
- 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 bread toast with bare hands. Reviewed with employee . Employee put toast back in toaster, recheck 162 F , employee washed hands and put on gloves 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.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food for shell eggs on prep table. Reviewed with manager