BENEDICTS RESTAURANT
9342 OAKHURST RD
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 3/6/2025
High Priority
2
Intermediate
3
Basic
11
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled on cook line
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep cooler in kitchen, removed **Corrected On-Site**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line with no hair restraint, put on hair net **Corrected On-Site** **Repeat Violation**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at front counter **Repeat Violation**
- 14-11-5:Basic - Equipment in poor repair. Torn cooler gaskets
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Between cooler and prep table on cook line, removed **Corrected On-Site**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Accumulation of grease on sides of equipment on cook line Cooler gaskets soiled. **Repeat Violation**
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Cooler on cook line
- 21-10-4:Basic - Soiled dry wiping cloth in use. On cook line
- 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. Employee washing dishes observed loading soiled equipment, then proceeded to unload dish machine and stack cups without washing hands
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Shell eggs and pooled eggs on cook line with no time mark, held less than 4 hours
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line Can opener blade soiled **Repeat Violation**
- 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/ Three servers and three kitchen staff present with no CFM at start of inspection, manager arrived **Corrected On-Site**
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager filled out and posted during inspection **Corrected On-Site**
Food safety inspection conducted on 3/6/2025 revealed 16 total violations (2 high priority, 3 intermediate, 11 basic).
Inspection on 8/22/2024
High Priority
0
Intermediate
1
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - - From initial inspection : Basic - -Nonfood-contact surface -floor fan soiled with dust on the floor at cook line -walk in cooler shelves soiled - shelves at cook line below prep table Reviewed with manager . - From follow-up inspection 2024-08-22: Nonfood-contact surface -floor fan soiled with dust on the floor at cook line -walk in cooler shelves soiled - shelves at cook line below prep table **Time Extended**
- 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Reviewed with manager **Repeat Violation** - From follow-up inspection 2024-08-22: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable at cook line . Reviewed with manager . **Repeat Violation** - From follow-up inspection 2024-08-22: **Time Extended**
- 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation at cook line . Employee put hair net on **Corrected On-Site** - From follow-up inspection 2024-08-22: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - -Food-contact surface - cutting board stained at steam table area -shelf dusty above toaster Reviewed with manager - From follow-up inspection 2024-08-22: Food-contact surface - cutting board stained at steam table area -shelf dusty above toaster **Time Extended**
Food safety inspection conducted on 8/22/2024 revealed 5 total violations (0 high priority, 1 intermediate, 4 basic).
Inspection on 8/19/2024
High Priority
2
Intermediate
3
Basic
7
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-03-4:Basic - -Nonfood-contact surface -floor fan soiled with dust on the floor at cook line -walk in cooler shelves soiled - shelves at cook line below prep table Reviewed with manager .
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Reviewed with manager **Repeat Violation**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable at cook line . Reviewed with manager . **Repeat Violation**
- 40-06-5:Basic - Employee personal items ( bag ) stored with food in storage room . Employee relocated bag **Corrected On-Site**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation at cook line . Employee put hair net on **Corrected On-Site**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans stacked on shelf in dish washing area and plastic cups stacked in the front counter area . Reviewed with manager .
- 08B-31-4:Basic - Food ( employee drink ) stored in undrained ice. Manager discarded drink and ice. **Corrected On-Site**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Food ( employee drink ) stored in undrained ice. . Manager discarded ice **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Swiss cheese 48 F, quiche 48 F , tuna salad 46 F in walk in cooler . Manager placed food on ice and bins of ice near fans to cooldown food.Service scheduled for this day
- 22-02-4:Intermediate - -Food-contact surface - cutting board stained at steam table area -shelf dusty above toaster Reviewed with manager
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times due to large trash can in front of hand wash sink in front counter area. Reviewed with manager hand wash sinks must be accessible at all times . Manager relocated trash can **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line. Manager placed paper towels in dispenser **Corrected On-Site**
Food safety inspection conducted on 8/19/2024 revealed 12 total violations (2 high priority, 3 intermediate, 7 basic).