DirtyFLRestaurant Inspection Data

FRIENDS MARKET & BISTRO

31 SE 6 ST UNIT CU

Overall Food Safety Rating

★☆☆☆☆ (1.2/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 2/11/2025

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Underneath kitchen stove and fryers.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean all top surfaces of kitchen shelves throughout.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.front service coolers.
  • 21-10-4:Basic - Soiled dry wiping cloth in use.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Soiled kitchen walls throughout.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 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. Kitchen employees touching soiled apron and then engaging in food preparation.
  • 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.
  • 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
  • 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. Corrected On-Site
  • 05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
  • 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.

Inspection Date: 10/3/2024

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Front seven coolers.
  • 21-10-4:Basic - Soiled dry wiping cloth in use.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen area.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Arugula. At 50 f make line. cook place bags of ice on the arugula. **Corrective Action Taken**
  • 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. Corrected On-Site
  • 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
  • 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. Corrected On-Site

Inspection Date: 3/21/2024

Inspection #: Visit ID: 8527298

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Most kitchen employees working with food.
  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Cooking line.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Most kitchen RIC.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cooking area RIC
  • 13-09-4:Basic - Server scooping/portioning food (other than ice and beverages) has no hair restraint.
  • 21-10-4:Basic - Soiled dry wiping cloth in use.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  • 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed kitchen cook touching body part and then engaging in food preparation, no hand washing. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front service line cheese 52 f spinach 47 f spring mix 59 f kitchen cook placed ice on top of the Product. **Corrective Action Taken**
  • 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. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed kitchen pot blocking employees hand washing sink.
  • 05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

Inspection Date: 10/16/2023

Inspection #: Visit ID: 8341530

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top surface of all kitchen shelves.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen work area.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 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.

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Last Enriched At: 5/14/2025
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