BOZEKO'S
6471 HWY 301
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 1/12/2024
High Priority
1
Intermediate
5
Basic
9
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Cove molding broken near walk in cooler. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above rice cookers.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink on prep table. Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Prepping food with no hair restraint. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Rice cooker handle broke.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in bread crumbs in dry storage. Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in water temped 70F. Repeat Violation
- 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks not all facing handle first.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potato salad 46 F, Chicken wings 46 F, operator moved items to a working cooler. **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. Sent to operator at time of inspection. Corrected On-Site Repeat Violation
- 53A-04-6:Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager Faycel Zahaf.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed water being dumped in handwash sink.
- 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/ observed 4 employees working with no certified food manager onsite.
- 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. Chicken wings in reach in cooler not date marked. Repeat Violation
Food safety inspection conducted on 1/12/2024 revealed 15 total violations (1 high priority, 5 intermediate, 9 basic).
Inspection on 8/22/2023
High Priority
1
Intermediate
8
Basic
12
Total
21
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide tanks not adequately secured. Next to dessert cooler. Repeat Violation
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Cove molding broken near walk in cooler.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board throughout kitchen.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse over straws.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee prepping food with no hair restraint.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to 3 Compartment Sink.
- 33-19-4:Basic - Garbage on the ground and/or pad around dumpster. Repeat Violation
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in beans.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water of 109 F, operator removed utensil at time of inspection. Corrected On-Site
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Operator hung at time of inspection. Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor, operator removed at time of inspection. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of sugar not labeled, operator labeled at time of inspection. Corrected On-Site
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee talk on phone, and grabbed wrapped food with out changing gloves and washing hands.
- 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. Sent to operator at time of inspection. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board throughout kitchen. Microwave on cook line.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Container in handwash sink on cook line, operator removed at time of inspection. Corrected On-Site Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink next to dish machine. Operator replaced at time of inspection. 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 signed at time of inspection. **Corrective Action Taken**
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator provided 2 employee training certificates.
- 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. Beef in walk in cooler not date marked, operator date marked at time of inspection. Corrected On-Site
Food safety inspection conducted on 8/22/2023 revealed 21 total violations (1 high priority, 8 intermediate, 12 basic).