ENE TASTY BAKERY RESTAURANT INC
61 S STATE RD 7
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 12/19/2024
High Priority
1
Intermediate
2
Basic
2
Total
5
Inspection Details:
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Next to 3 Compartment sink
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind 3Compartment
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- 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.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bottle contains bluish liquid identified as glass cleaner located on chemical storage rack. Corrected On-Site
Food safety inspection conducted on 12/19/2024 revealed 5 total violations (1 high priority, 2 intermediate, 2 basic).
Inspection on 10/3/2024
High Priority
2
Intermediate
3
Basic
4
Total
9
Inspection Details:
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Observed employee drinking water stored on top shelf in freezer not identified or segregated from restaurant foods.
- 08B-38-4:Basic - Food stored on floor. -Observed containers with cooking oil stored on kitchen floor.
- 38-01-4:Basic - Light shield damaged/in disrepair. -Observed a light shield missing in kitchen.
- 08B-12-5:Basic - Stored food not covered. -Observed several uncovered containers with TCS foods stored in walk in cooler.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Observed raw fish stored over yucca and mixed vegetables in Atosa freezer.
- 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 fish hot held at 128F in front line steam table. Per operator, fish cooked and place in unit 1 hour prior to the inspection. Operator reheat fish to 172F. Corrected On-Site Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -Observed hand wash sink used to stored container.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed cooked chicken and pork stored in walk in cooler not date mark. Both items were cooked on 10/01/2024.
- 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. Observed all employees training certification expired on 02/08/2024.
Food safety inspection conducted on 10/3/2024 revealed 9 total violations (2 high priority, 3 intermediate, 4 basic).
Inspection on 5/13/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 02D-12-1:Intermediate - - From initial inspection : Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Repeat Violation Warning - From follow-up inspection 2024-05-11: Still observed. - From follow-up inspection 2024-05-13: **Time Extended**
Food safety inspection conducted on 5/13/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 5/11/2024
High Priority
1
Intermediate
2
Basic
0
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At prep counter at cookline/ prep area-Pre cooked plantains 70F- hot holding, cooked spinach and okra 80F- hot holding , cooked cow foot 105F- hot holding, corn porridge 100F- hot holding, fried pork 72F - hot holding, cooked spinach and cheese 100F- hot holding, cooked beef stew 77F- hot holding - food all out of temperature for 3 hours. Warning - From follow-up inspection 2024-05-11: Observed cooked pork hot holding 81F. Admin Complaint
- 02D-12-1:Intermediate - - From initial inspection : Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Repeat Violation Warning - From follow-up inspection 2024-05-11: Still observed.
- 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2024-05-11: Still observed. **Time Extended**
Food safety inspection conducted on 5/11/2024 revealed 3 total violations (1 high priority, 2 intermediate, 0 basic).
Inspection on 5/10/2024
High Priority
8
Intermediate
3
Basic
3
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At small counter by hot box- container with utensils in water of 94F- operator removed. Corrected On-Site Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back prep area soiled with large quantity ofmold flour and debris. Warning
- 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. At walk in cooler- cooked beef 49-50F at 11:00 ( cooling overnight) beef stew 49-50F at 11:00 ( cooling overnight ), salt fish pastries 49-50F at 11:00 ( cooling overnight), cooked eggs 49-50F at 11:00( cooling overnight) cooked beans 49F-50F 49-50F at 11:00( cooling overnight), cooked rice 49-50F at 11:00( cooling overnight)- at current rate of cooling food did not reach 41F within 6 hours- see stop sale. Corrected On-Site Warning
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At prep area / cookline- approximately 5 small flying insects landing on wall and shelf underneath prep table . Warning
- 14-31-5:High Priority - Nonfood-grade shopping to-go bags used in direct contact with raw beef and crab inside large chest freezer by back prep area. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw fish stored over containers of milk. 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. At walk in cooler- Milk 50F- cold holding, salted cod 49-50F- cold holding, herring, 49-50F - cold holding food not prepared or portioned today- food out of temperature overnight - see stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- cooked beef 49-50F at 11:00 ( cooling overnight) beef stew 49-50F at 11:00 ( cooling overnight ), salt fish pastries 49-50F at 11:00 ( cooling overnight), cooked eggs 49-50F at 11:00( cooling overnight) cooked beans 49F-50F 49-50F at 11:00( cooling overnight), cooked rice 49-50F at 11:00( cooling overnight)- at current rate of cooling food did not reach 41F within 6 hours- see stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk in cooler- Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler - raw turkey legs 49F at 11:00 ( cooling overnight)- at current rate of cooling food did not reach 41F within 4 hours - see stop sale. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler- Milk 50F- cold holding, salted cod 49-50F- cold holding, herring, 49-50F - cold holding food not prepared or portioned today- food out of temperature overnight - see stop sale. Warning
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk in cooler- Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler - raw turkey legs 49F at 11:00 ( cooling overnight)- at current rate of cooling food did not reach 41F within 4 hours - see stop sale. At walk in cooler-raw chicken 49-50F at 11:00 to 49-50F at 11:30( cooling since 8:00) - at current rate of cooling food will not reach 41F within remaing time- operator moved to chest freezer to quick chill. 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. At prep counter at cookline/ prep area-Pre cooked plantains 70F- hot holding, cooked spinach and okra 80F- hot holding , cooked cow foot 105F- hot holding, corn porridge 100F- hot holding, fried pork 72F - hot holding, cooked spinach and cheese 100F- hot holding, cooked beef stew 77F- hot holding - food all out of temperature for 3 hours. Warning
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Warning
- 02D-12-1:Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Repeat Violation Warning
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Warning
Food safety inspection conducted on 5/10/2024 revealed 14 total violations (8 high priority, 3 intermediate, 3 basic).
Inspection on 2/15/2024
High Priority
0
Intermediate
1
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.
- 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Juices with no date mark or address of production.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
- 08B-12-5:Basic - Stored food not covered. Observed several cooked items not covered in walk in. Repeat Violation
- 02D-12-1:Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label.
Food safety inspection conducted on 2/15/2024 revealed 5 total violations (0 high priority, 1 intermediate, 4 basic).