YVRANCE'S TAKE- OUT AND CATERING
715 NW 119 ST
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 10/8/2024
High Priority
0
Intermediate
0
Basic
3
Total
3
Inspection Details:
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shel soiled.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of the pre table. Managed put it inside the sanitizer.
Food safety inspection conducted on 10/8/2024 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 4/18/2024
High Priority
2
Intermediate
4
Basic
11
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed on unisex bathroom.
- 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed Togo bags stored on dirty rack next to front counter.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed on screen back door.
- 08B-38-4:Basic - Food stored on floor. Observed bananas case stored on walk in cooler floor. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 98°F at cook line. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed across cook line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at cook line.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed salt container not identified with common name, at preparation area.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee wearing gloves without washing hands. Instructed in correct procedures.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked turkey (47F - Cold Holding); boiled eggs (54F - Cold Holding)at cook line, as per employee less than 2 hours. Employee moved food to walk in cooler. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty utensils stored on HWS next to 3 compartment sink. Corrected On-Site
- 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/
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed across cook line.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed across cook line. Corrected On-Site
Food safety inspection conducted on 4/18/2024 revealed 17 total violations (2 high priority, 4 intermediate, 11 basic).
Inspection on 8/29/2023
High Priority
0
Intermediate
2
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Food employee no hair restraint in preparation area. - From follow-up inspection 2023-08-29: On 8/29/2023 at the time of callback inspection Employee with no hair restraint while engaging in food preparation. Food employee no hair restraint in preparation area. **Time Extended**
- 38-11-4:Basic - - From initial inspection : Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Observed light in disrepair food preparation area inside the kitchen. As per manager the issue happened today, she called the technician. He will be in the establishment tomorrow to fix it. Warning - From follow-up inspection 2023-08-29: On 8/29/2023 at the time of callback inspection lights in kitchen area are fixed.
- 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of the preparation table. - From follow-up inspection 2023-08-29: On 8/29/2023 at the time of callback inspection Employee with no hair restraint while engaging in food preparation. Food employee no hair restraint in preparation area. **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Wrong chemical test kit. Manager needs chemical test kit for chlorine. - From follow-up inspection 2023-08-29: On 8/29/2023 at the time of callback inspection No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Wrong chemical test kit. Manager needs chemical test kit for chlorine. **Time Extended**
- 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2023-08-29: On 8/29/2023 at the time of callback inspection No probe thermometer provided to measure temperature of food products. **Time Extended**
Food safety inspection conducted on 8/29/2023 revealed 5 total violations (0 high priority, 2 intermediate, 3 basic).
Inspection on 8/24/2023
High Priority
1
Intermediate
4
Basic
7
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler door soiled
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Food employee no hair restraint in preparation area.
- 38-11-4:Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Observed light in disrepair food preparation area inside the kitchen. As per manager the issue happened today, she called the technician. He will be in the establishment tomorrow to fix it. Warning
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under cooking equipments and under the shelves in kitchen area
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink by cooking line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of the preparation table.
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed tong in a dirty water 80°F. Manager changed the water and placed it on the steam table. **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. Poster was provided to operator **Corrective Action Taken**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Wrong chemical test kit. Manager needs chemical test kit for chlorine.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 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. Form was provided to operator **Corrective Action Taken**
Food safety inspection conducted on 8/24/2023 revealed 12 total violations (1 high priority, 4 intermediate, 7 basic).