PO FOLKS
400 Ohio Avenue
Florida, 32444
Bay County County
Overall Food Safety Rating
★★★½☆ (3.5/5)
Based on 3 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 3/3/2025
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 3/3/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/7/2025
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed bags of chicken and dumplings, black eyed peas, red beans, turnip greens, and cabbage.Manager described a cook/chill process during which bags are tied shut while product is hot. Discussed cook chill and HACCP with manager and provided special process guidance card. **Warning** - From follow-up inspection 2025-01-07: Manager states a new system is being worked on **Time Extended**
Food safety inspection conducted on 1/7/2025 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 12/27/2024
High Priority
2
Intermediate
2
Basic
3
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over hot hold expo oven, and in dish area.
- 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Basket for draining grease from chicken stored on side of cook line hand wash sink and under soap dispenser.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food/grease build up on chicken heat lamp shelf, under flat top, on cooler next to breading station, front of paper towel dispenser, and soiled walk-in cooler shelves.
- 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. Machine tested at 0 ppm chlorine. Establishment to use three compartment sink until machine is sanitizing properly. **Warning**
- 01B-13-4:High Priority - Stop sale issued on cook/chill products prepared without an approved HACCP plan bagged over 48 hours. Red beans, black eyed peas, turnip greens, cabbage.
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed bags of chicken and dumplings, black eyed peas, red beans, turnip greens, and cabbage.Manager described a cook/chill process during which bags are tied shut while product is hot. Discussed cook chill and HACCP with manager and provided special process guidance card. **Warning**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled on cook line. Per manager bottle contains degreaser.
Food safety inspection conducted on 12/27/2024 revealed 7 total violations (2 high priority, 2 intermediate, 3 basic).