DEPOT ON MAGNOLIA
533 NE 1 AVE
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 10/29/2024
High Priority
2
Intermediate
0
Basic
2
Total
4
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. Open cup of water with ice on top of flip-top make table cooler in kitchen
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop not in use stored in wringing device
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked hamburger in reach in freezer in kitchen Raw fish over raw fries in reach in freezer Repeat Violation Admin Complaint
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. "Y" connector at mop sink is missing vacuum breaker on the non-chemical side of the "Y" connector.
Food safety inspection conducted on 10/29/2024 revealed 4 total violations (2 high priority, 0 intermediate, 2 basic).
Inspection on 2/29/2024
High Priority
4
Intermediate
3
Basic
4
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the server/storage area, Employee personal items above cleaned containers, employee moved all. Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Walk-in cooler floor soiled.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. At the cook line, employee removed towel. Corrected On-Site Repeat Violation
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the entrance of the cook line, employee cleaned during inspection. Corrected On-Site Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, raw burgers stored above hot dogs, Employee moved and stored properly. Corrected On-Site
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler, observed slaw date marked 2/22/24
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, raw burgers 47F, Manager moved to freezer. **Corrective Action Taken** Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, hush puppies 72F, per employee hush puppies came out at 12:00-12:30, establishment closed at 3:00pm and item will be discarded. Inspector provided time as a Public Health control form during inspection. Also observed pulled pork at 120F, employee placed pork inside freezer. **Corrective Action Taken** Repeat Violation Admin Complaint
- 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/ At inspection time, three servers and two kitchen employees handling food, no manager on site.
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For two female employees
- 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. For one female employee
Food safety inspection conducted on 2/29/2024 revealed 11 total violations (4 high priority, 3 intermediate, 4 basic).
Inspection on 11/1/2023
High Priority
4
Intermediate
0
Basic
5
Total
9
Disposition: Follow-up Inspection Required
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. Reach-in cooler at the cook line, observed thawed mahi not removed from reduce oxygen package, Manager started removing fish from package. **Corrective Action Taken**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the server station, observed knife and utensils in 74F and 79F water.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Under cutting board at the cook line.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at the server station soiled, employee cleaned during inspection. Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line.
- 41-07-4:High Priority - Container of medicine improperly stored. At the cook line, medicine stored above reach-in cooler, manager moved. Corrected On-Site
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Male employee at the cook line touched heated bread with his bare hands, inspector addressed situation. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, items stored above filling area, butter 48F, quiche 57F, manager moved below. **Corrective Action Taken** Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, soup 119F, Manager moved to grilled to reheated. **Corrective Action Taken**
Food safety inspection conducted on 11/1/2023 revealed 9 total violations (4 high priority, 0 intermediate, 5 basic).