WHISK GOURMET FOOD AND CATERING
7382 SW 56 AVE
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 3/6/2025
High Priority
0
Intermediate
0
Basic
1
Total
1
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line cutting board. **Repeat Violation** **Warning** - From follow-up inspection 2025-03-06: At time of callback inspection still observed. As per manager new boards have been ordered. **Time Extended**
Food safety inspection conducted on 3/6/2025 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 3/4/2025
High Priority
4
Intermediate
2
Basic
5
Total
11
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed on a container of pickled onions in walk in cooler. **Warning**
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed several frozen packages of tuna and mahi mahi in walk in cooler not removed from packaging before thawing process. **Repeat Violation** **Warning**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line cutting board. **Repeat Violation** **Warning**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed on fryer handle. Chef removed. **Corrected On-Site** **Warning**
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in a container er of sugar. Chef removed and stored upright. **Corrected On-Site** **Warning**
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed in a mixing bowl with fried chicken tenders. Chef removed and discarded chicken tenders. **Corrected On-Site** **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep cooler at side cook line area pimento cheese sauce (51F - Cold Holding); par-roasted pulled chicken (50F - Cold Holding); pico de gallo (47F - Cold Holding). As per chef from prior shift over 4 hours ago. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep cooler at side cook line area pimento cheese sauce (51F - Cold Holding); par-roasted pulled chicken (50F - Cold Holding); pico de gallo (47F - Cold Holding). As per chef from prior shift over 4 hours ago. Chef removed items to dispose. Observed at prep cooler next to cook line, butter (66F - Cold Holding); mashed potatoes (45F - Cold Holding); mahi mahi (47F - Cold Holding); shrimp (46F - Cold Holding); raw chicken (49F - Cold Holding); cheese sauce (47F - Cold Holding); egg wash (51F - Cold Holding). As per chef for about 2 hours. Chef removed to place into cooler to rapid cool. **Warning**
- 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 at steam container at side area of cook line black beans (120F - Hot Holding); shredded pork (118F - Hot Holding). As per chef for about 2 hours. Chef increased heat to begin reheating. **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed at can opener. **Repeat Violation** **Warning**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink used as dump sink. **Warning**
Food safety inspection conducted on 3/4/2025 revealed 11 total violations (4 high priority, 2 intermediate, 5 basic).
Inspection on 1/24/2025
High Priority
2
Intermediate
2
Basic
6
Total
10
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed several frozen packages of reduced oxygen tuna not removed from packaging.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed throughout kitchen area.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed several employee cups stored on preparation tables and cook line throughout kitchen area.
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking water while at cook line and proceeded to prepare food.
- 25-27-4:Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at bar area.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen area.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee change gloves without washing hands before plating at cook line. Inspector coached employee on proper handwashing procedures.
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary +400ppm) in dishwashing area. Operator diluted the solution. Final solution (Quaternary 200ppm) **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with food debris.
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed for Christanne P. 07-21-2022.
Food safety inspection conducted on 1/24/2025 revealed 10 total violations (2 high priority, 2 intermediate, 6 basic).
Inspection on 8/22/2024
High Priority
3
Intermediate
3
Basic
10
Total
16
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Several at preparation area. **Repeat Violation**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a iPhone at preparation table.
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. **Repeat Violation**
- 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler gasket torn at preparation area.
- 10-08-5:Basic - Ice scoop handle in contact with ice bar area. Manager removed the handle. **Corrected On-Site**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water at 100 F. Manager discarded the water and moved it from the hand wash sink. **Corrected On-Site**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board preparation table next to dishwasher machine. **Repeat Violation**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues at cook line.
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Observed mold like substance at fan cover of the walk in cooler. **Repeat Violation**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At preparation table cook line.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed mashed potatoes (47 F - Cold Holding) at walk in cooler. As per manager since the day before. Operator segregated the product to be discarded. **Corrective Action Taken** **Repeat Violation**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mashed potatoes (47 F - Cold Holding) at walk in cooler. As per manager since the day before. Operator segregated the product to be discarded. And raw chicken (47 F - Cold Holding); raw beef (47 F - Cold Holding) at drawers reach in cooler. As per manager for less than one hour. Operator started to added ice for rapid cooling. **Corrective Action Taken** **Repeat Violation**
- 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 mashed potatoes (127 F - Hot Holding) at steam table preparation area. As per operator for less than two hours. **Repeat Violation**
- 31A-10-4:Intermediate - Equipment drain line draining into handwash sink at bar area.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed utensils container inside of hand wash sink preparation area. Manager removed the container. **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink bar area. Operator provided the paper towels. **Corrected On-Site**
Food safety inspection conducted on 8/22/2024 revealed 16 total violations (3 high priority, 3 intermediate, 10 basic).