CHEF PAT'S CUISINES INC
2876 N STATE RD 7
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 4/1/2025
High Priority
4
Intermediate
3
Basic
3
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Observed accumulation of black mold like substance buildup on AC vents in storage area.
- 08B-38-4:Basic - Food stored on floor. - Observed cases with food items stored on walk in freezer floor. -Observed case with food item stored on walk in cooler floor. Operator removed and stored properly. **Corrected On-Site**
- 25-05-4:Basic - Single-service articles improperly stored. -Observed cases with takeout containers stored on dry storage floor.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. -Observed cases with unwashed cucumber and tomatoes stored over corn beef hash in walk in cooler. Operator removed and stored properly. **Corrected On-Site**
- 08A-24-5:High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. -Observed raw ground beef stored over bacon in walk in cooler. Operator relocate raw ground beef. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed raw shrimp cold held at 50F at made shift table. Per operator, shrimp transfer to table 30 minutes prior to the inspection. Operator placed ice packs on item for quick chill. **Corrective Action Taken**
- 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. Observed no time marked on sausage at cookline held using time as a public health control. Per operator, sausages placed at cookline 1 hour before the inspection. Operator correctly time mark sausages. **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at front line. Operator replenished. **Corrected On-Site**
- 16-37-1:Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 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. -Observed no date marked on cooked Mac and Cheese stored in walk in cooler. Per operator, item cooked on 03/30/2025.
Food safety inspection conducted on 4/1/2025 revealed 10 total violations (4 high priority, 3 intermediate, 3 basic).
Inspection on 2/21/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 2/21/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/18/2025
High Priority
1
Intermediate
4
Basic
1
Total
6
Inspection Details:
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of cooking oil not labeled. Operator labeled **Warning**
- 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Bottle of raid in storage area. Operator removed **Corrected On-Site** **Warning**
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed big 6 with operator **Warning**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in kitchen blocked by bread wrack. Operator moved bread wrack **Warning**
- 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. **Warning**
- 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. Provided hand out. Operator filled out on site **Warning**
Food safety inspection conducted on 2/18/2025 revealed 6 total violations (1 high priority, 4 intermediate, 1 basic).