CHEF PAT'S CUISINES INC
2876 N STATE RD 7
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 5 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).
Inspection on 1/30/2024
High Priority
3
Intermediate
4
Basic
5
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense flour and sugar. Operator removed Repeat Violation
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Expired December 1 2023
- 08B-38-4:Basic - Food stored on floor. Boxes of sliced bacon stored on floor. Operator elevated. Corrected On-Site
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting in mop bucket
- 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Operator discarded solution and made soap and water solution. Corrected On-Site
- 12A-19-4:High Priority - Employee washed hands with cold water. Observed employee was hands in cold water.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (52F - Cold Holding) on cook table sitting out at room temperature. Per operator held less than two hours. Operator placed eggs in ice bath. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Sauté onions (89F - Hot Holding); Sauté peppers (95F - Hot Holding) sitting on shelf in front of flat top grill. Per op held less than 1 hour. Operator placed on flat top to reheat to 165F. discussed with operator about on time . Emailed forms. **Corrective Action Taken** Repeat Violation
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in prep sink.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Operator cleaned and sanitized Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.front counter.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Degreaser. Operator labeled. Corrected On-Site Repeat Violation
Food safety inspection conducted on 1/30/2024 revealed 12 total violations (3 high priority, 4 intermediate, 5 basic).
Inspection on 9/26/2023
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed styrofoam cup in seasoned flour. Operator removed. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop in standing water temperature 91F on cook line. Cook removed. Corrected On-Site
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sanitizer bucket quaternary 100 Ppm. Operator discarded made new solution rechecked quaternary 400 Ppm 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. Observed Sauté pepper (85F - Hot Holding); Sauté onions (85F - Hot Holding) on cook line in room temperature. Per operation less than two hours. Operator placed items on flat top grill to reheat to 165F **Corrective Action Taken**
- 41-17-4:Intermediate - Spray bottle containing toxic degreaser substance not labeled. Operator labeled. Corrected On-Site
Food safety inspection conducted on 9/26/2023 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).