BUSY BEE SNAK SHOP
7345 49 TH ST N
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/20/2025
High Priority
1
Intermediate
0
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. 2-1-25 - From follow-up inspection 2025-02-20: Current Hotel and Restaurant license not displayed. 2-1-25 **Time Extended**
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. At wear washing area. - From follow-up inspection 2025-02-20: Floor tiles missing and/or in disrepair. At wear washing area. **Time Extended**
- 33-23-4:Basic - - From initial inspection : Basic - Grease and dumpster not on proper pad/nonabsorbent surface. - From follow-up inspection 2025-02-20: Grease and dumpster not on proper pad/nonabsorbent surface. **Time Extended**
- 50-17-3:High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. 2-1-25 - From follow-up inspection 2025-02-20: Operating with an expired Division of Hotels and Restaurants license. 2-1-25 **Time Extended**
Food safety inspection conducted on 2/20/2025 revealed 4 total violations (1 high priority, 0 intermediate, 3 basic).
Inspection on 2/18/2025
High Priority
7
Intermediate
3
Basic
6
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. 2-1-25
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table during activity preparation of food. Employee moved **Corrected On-Site** **Repeat Violation**
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. At wear washing area.
- 08B-19-4:Basic - Food contaminated by unsanitized equipment or utensil. During inspection observed trash can being used with flat plan on top as a prep table with for red peppers. Employee moved. Educated **Corrected On-Site**
- 08B-38-4:Basic - Food stored on floor.box of oil on floor at cook line.
- 33-23-4:Basic - Grease and dumpster not on proper pad/nonabsorbent surface.
- 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. During inspection observed cook touched bacon after it was cooked put onto plate for customer. Instructed to put bacon back on grill. Cooked bacon
- 12A-20-4:High Priority - Employee washed hands with no soap. Cook did not used soap when washing hands. Instructed to wash hands again and use soap.
- 35A-02-7:High Priority - Live, small flying insects found 1 fly at cook line. 1 fly glass stand alone reach in cooler.
- 14-86-1:High Priority - Non-food grade towel used as liner for food container. Used for bacon.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. 2-1-25
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook at cook line changed gloves and did not wash hands while preparing bacon. Instructed to wash hands.
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Was 200+ ppm employee added water now 50 ppm **Corrected On-Site**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Trash can at cook line blocking access to hand wash sink.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink at cook line. Added during inspection. **Corrected On-Site**
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at cook line hand wash sink. Employee put new soap. **Corrected On-Site**
Food safety inspection conducted on 2/18/2025 revealed 16 total violations (7 high priority, 3 intermediate, 6 basic).
Inspection on 1/9/2025
High Priority
0
Intermediate
1
Basic
5
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - - From initial inspection : Basic - Ceiling tile cracked in men and women's restrooms. **Warning** - From follow-up inspection 2025-01-09: **Time Extended**
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and cracked near rear kitchen exit door and warewashing area. **Warning** - From follow-up inspection 2025-01-09: **Time Extended**
- 35B-03-4:Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. **Warning** - From follow-up inspection 2025-01-09: **Time Extended**
- 14-33-4:Basic - - From initial inspection : Basic - Refrigerator located in dry-storage room have shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2025-01-09: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated dust in warewashing area. **Warning** - From follow-up inspection 2025-01-09: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cooks line is soiled black substance. **Warning** - From follow-up inspection 2025-01-09: Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cooks line is soiled black substance. **Time Extended**
Food safety inspection conducted on 1/9/2025 revealed 6 total violations (0 high priority, 1 intermediate, 5 basic).
Inspection on 10/23/2024
High Priority
4
Intermediate
5
Basic
8
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- 36-32-5:Basic - Ceiling tile cracked in men and women's restrooms. **Warning**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open beverage on top of cutting board on reach-in cooler on cooks line. Employee discarded drink. Cleaned and sanitized cutting board. **Corrected On-Site** **Warning**
- 36-17-5:Basic - Floor tiles missing and cracked near rear kitchen exit door and warewashing area. **Warning**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard on fan located dry-storage room is soiled with dust. **Warning**
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. **Warning**
- 14-33-4:Basic - Refrigerator located in dry-storage room have shelves with rust that has pitted the surface. **Warning**
- 36-27-5:Basic - Wall soiled with accumulated dust in warewashing area. **Warning**
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee bare hand touching and loading soiled dishes into dishmachine then retrieve clean dishes without washing hands first. Discussed with PIC proper hand-hygiene techniques. Will email DBPR Form 5030-157. Washing Hands Method. **Corrective Action Taken** **Warning**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef above raw pork in refrigerator near rear kitchen exit door. Will email DBPR Form 5030-098. Safe Refrigerator Storage. **Warning**
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 cracked raw shell egg in refrigerator near hand wash sink in kitchen. Observed employee discard cracked egg. Stop sale not warranted. **Corrected On-Site** **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From cooks line at 9:45am a. cooked sausage links (62f- Cold Holding) Operator placed item in freezer. Re temp cooked sausage links 47f. Discussed time as a public health control as an option. Will email DBPR Form 5022-090. Time As A Public Health Control. **Corrective Action Taken** **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cooks line is soiled black substance. **Warning**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
- 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/ **Warning**
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee training expired on 05-2024. **Warning**
- 41-17-4:Intermediate - Spray bottle hanging on dishmachine containing toxic substance degreaser not labeled. Employee labeled spray bottle degreaser. **Corrected On-Site** **Warning**
Food safety inspection conducted on 10/23/2024 revealed 17 total violations (4 high priority, 5 intermediate, 8 basic).