UMPA'S DINER
1115 N COURTNEY PKY
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/20/2025
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 53B-01-5:Intermediate - - From initial inspection : 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. Only one employee on staff has a personal certificate **Warning** - From follow-up inspection 2025-03-12: **Time Extended** - From follow-up inspection 2025-03-20: **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2025-03-12: **Time Extended** - From follow-up inspection 2025-03-20: **Time Extended**
Food safety inspection conducted on 3/20/2025 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 3/12/2025
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 3/12/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/12/2025
High Priority
2
Intermediate
2
Basic
1
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Cook - From follow-up inspection 2025-03-12: **Time Extended**
- 22-41-4:High Priority - - From initial inspection : 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. 0ppm **Warning** - From follow-up inspection 2025-03-12: Dish machine still not working. No sanitizing station set up. Operator made sanitizing sink upon request. 50ppm chlorine **Admin Complaint** **Corrected On-Site**
- 03F-02-5:High Priority - - From initial inspection : 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. See stop sale. No time marks on butter packets, waffle batter, pooled eggs, cooked potatoes, hash browns. - From follow-up inspection 2025-03-12: **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : 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. Only one employee on staff has a personal certificate **Warning** - From follow-up inspection 2025-03-12: **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2025-03-12: **Time Extended**
Food safety inspection conducted on 3/12/2025 revealed 5 total violations (2 high priority, 2 intermediate, 1 basic).
Inspection on 3/4/2025
High Priority
5
Intermediate
5
Basic
13
Total
23
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 drinks on prep table **Corrected On-Site**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook
- 14-11-5:Basic - Equipment in poor repair. Torn gaskets on multiple units
- 08B-38-4:Basic - Food stored on floor. In walk in freezer. Multiple cases of food on the floor
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. On cook line. Knife stored in gap between exposed line and hot holding prep table. Operator moved to dish **Corrected On-Site**
- 10-20-4:Basic - In-use utensils stored on equipment door handle between uses. Ladles on service line are hanging in walking space. Operator moved **Corrected On-Site**
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In prep room
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters are heavily soiled with dust and grease dripping over cook line Walk in cooler shelves have an accumulation of mold like substance
- 32-17-4:Basic - Self-closing device on bathroom door disconnected/broken. Men's restroom door
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not stored in covered container **Corrected On-Site**
- 08B-12-5:Basic - Stored food not covered. Preset coffee filters with grinds stored on counter with no cover. **Corrected On-Site**
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves are rusted and chipping
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At service station, wiping cloth not stored in solution. **Corrected On-Site**
- 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. 0ppm **Warning**
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer handles soiled dishes and then began putting away clean dishes without washing hands
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. waffle batter in walk in cooler dated 2/23. SEE STOP SALE
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. waffle batter in walk in cooler dated 2/23.
- 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. See stop sale. No time marks on butter packets, waffle batter, pooled eggs, cooked potatoes, hash browns.
- 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.
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- 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. Only one employee on staff has a personal certificate **Warning**
- 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. **Warning**
Food safety inspection conducted on 3/4/2025 revealed 23 total violations (5 high priority, 5 intermediate, 13 basic).