SWFL CATERING AND EVENTS LLC
2196 AIRPORT RD S
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 1/24/2025
High Priority
0
Intermediate
1
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a ice buildup inside the white upright freezer next to freezer 7.
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Operator moved silverware to proper storage. Corrected On-Site
- 14-55-4:Basic - Uncleanable knife block in use to store knives. Operator discarded the knife block. Corrected On-Site
- 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. Employees read and signed the employee reporting agreements. Corrected On-Site
Food safety inspection conducted on 1/24/2025 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 3/12/2024
High Priority
3
Intermediate
1
Basic
1
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. There is a plastic ramekin inside a container of ground black pepper.
- 49-05-4:Flammables stored near a source of ignition. For reporting purposes only. In the kitchen propane tanks are stored between the deep fryer and the convection ovens. Operator removed the propane tanks from inside the kitchen. Corrected On-Site
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In upright cooler D-2, cooked rice (46F - Cooling). See stop sale.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the double door reach in cooler in the kitchen raw ground beef and raw chicken are stored over whole muscle beef. Operator moved ground beef and chicken to proper storage order. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In upright cooler D-2, cooked rice (46F - Cooling).
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. There is a unlabeled chemical spray bottle in the dish washing area. Operator drained the spray bottle. Corrected On-Site
Food safety inspection conducted on 3/12/2024 revealed 6 total violations (3 high priority, 1 intermediate, 1 basic).
Inspection on 11/28/2023
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. There is a plastic ramekin inside a container of paprika on the spice storage shelf. Operator removed the ramekin. Corrected On-Site
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. There is a wet mop stored inside a empty mop bucket. Operator moved the mop so that it will dry properly. Corrected On-Site
- 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. Inspector provided the operator with the employee health reporting agreement. Operator began signing the agreements. **Corrective Action Taken**
Food safety inspection conducted on 11/28/2023 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).