JAYVEER LIQUOR
23529 CR 250
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/1/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/1/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/31/2025
High Priority
2
Intermediate
1
Basic
3
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Manager removed. **Corrected On-Site**
- 14-11-5:Basic - Equipment in poor repair. Cutting board grooved. Standing water in bottom of reach-in cooler. Reach-in cooler gaskets torn. **Repeat Violation**
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in prep reach-in cooler. **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 touched phone and continued food preparing food without washing hands and changing gloves.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in prep cooler: sausage (53F - Cold Holding); beef (55F - Cold Holding); cheese (56F - Cold Holding); tomatoes (55F - Cold Holding); corned beef (52F - Cold Holding); ham (51F - Cold Holding). Manager moved to reach-in cooler and iced. **Corrective Action Taken** **Warning**
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Lead cook unable to locate probe thermometer. **Warning**
Food safety inspection conducted on 3/31/2025 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).
Inspection on 10/22/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 10/22/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/23/2024
High Priority
1
Intermediate
3
Basic
5
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Ice buildup in reach-in freezer. Reach-in freezer and reach-in cooler gaskets torn.
- 08B-38-4:Basic - Food stored on floor. Bag of onions on kitchen floor.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler and reach-in freezer gaskets soiled with food debris and moldlike accumulation. Hood filters and piping soiled with grease accumulation.
- 25-05-4:Basic - Single-service articles improperly stored. Case of single-service cups stored on kitchen floor.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop in bucket not hanging to dry.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flies in kitchen.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Old food debris, slime and mold-like substances in interior reach-in cooler and reach-in freezer.
- 53A-02-7:Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Belinda Bowser CFM expired 2-16-2024. **Warning**
- 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. No food handler certificate for K. Minor.
Food safety inspection conducted on 8/23/2024 revealed 9 total violations (1 high priority, 3 intermediate, 5 basic).