BENEDICTS RESTAURANT
9342 OAKHURST RD
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 5 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).
Inspection on 1/16/2024
High Priority
5
Intermediate
1
Basic
11
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 22-16-4:Basic - Both reach-in coolers on cooks line interior/shelves have accumulation of soil residues. Repeat Violation
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Drinking glass without handle stored in a container of sugar in dry-storage room. Operator removed glass. Corrected On-Site
- 51-11-4:Basic - Carbon dioxide tanks not adequately secured in kitchen. Operator secured tanks. Corrected On-Site
- 14-09-4:Basic - Cutting boards on cooks line has cut marks and is no longer cleanable. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Shelves with rust surface in warewashing area. Can opener on bottom shelf of prep table is rusted. Torn gasket on reach-in cooler door on cooks line. Rusted shelves next to three-compartment sink
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Grease and food debris on floor behind fat-fryer and grills. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on both reach-in cooler doors on cooks line.
- 25-32-4:Basic - Reuse of single-service or single-use articles. Sour cream container used to store tuna salad in walk-in freezer.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados stored over open containers of cooked sausage in reach-in cooler next to prep sink. Operator removed and washed avocados. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Oil stored in containers underneath prep table on cooks line are not labeled.
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs, then change gloves without washing hands. Discussed with operator proper hand-hygiene techniques. **Corrective Action Taken**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Thank you bags used store cinnamon rolls in upright freezer.
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Reading 0ppm.Do not use equipment/utensils not properly sanitized. Operator refilled sanitizer. Reading 200ppm. Corrected On-Site
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Cinnamon rolls stored in open box of raw beef in upright freezer.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak stored over open packages of shredded cheese in reach-in cooler next to prep sink. Employee removed raw steak from above shredded cheese. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle located on bottom shelf of table next to three-compartment sink containing toxic substance not labeled. Operator labeled spray bottle. Corrected On-Site
Food safety inspection conducted on 1/16/2024 revealed 17 total violations (5 high priority, 1 intermediate, 11 basic).
Inspection on 7/28/2023
High Priority
5
Intermediate
3
Basic
12
Total
20
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located in kitchen, near rear exit. Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. All Cutting boards in kitchen.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. open employee drink on cutting board next to rear exit in kitchen. Operator removed drink. Repeat Violation
- 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 phone on cutting board at prep table located in rear of establishment. Operator removed phone. Employee cloths stored with on shelf with food in dry-storage area. Operator removed clothing. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee engaging in food preparation on cook line.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor in kitchen soiled with food debris.
- 08B-38-4:Basic - Food stored on floor. 5 gallon of pickles stored on floor in talk-in cooler. Operator placed item on crate. Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth stored underneath cutting board.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in coolers in kitchen. Walk-in cooler.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers on cook line.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters in dry-storage. Operator covered filters. Corrected On-Site
- 21-10-4:Basic - Soiled dry wiping cloth in use. Soiled dry wiping cloth stored on table on cook line. Operator placed cloth in soiled linen basket. Corrected On-Site
- 41-07-4:High Priority - Container of medicine improperly stored. Ibuprofen, NyQuil, Tums, and vitamins stored with food seasonings on cook line next to reach-freezer.
- 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 handle soiled dishes, then retrieve clean dishes from dish machine. Educated operator on proper hand-hygiene techniques.
- 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. Observed employee touching toast with bare hands. Educated operator on proper food handling and hand hygiene techniques. Operator discarded toast. **Corrective Action Taken**
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over open box of raw beef. Operator placed raw chicken below raw beef in reach-in freezer on cook line. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork sausage (131F - Hot Holding) Operator re heated sausage to 175f Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer used more than 4 hours ago . Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pink tub stored in hand wash sink located at rear of establishment. Operator removed item. Hand wash sink at front counter used for other purposes, evident by ice inside bowl. **Corrective Action Taken** Repeat Violation
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink located in near 3 compartment sink.
Food safety inspection conducted on 7/28/2023 revealed 20 total violations (5 high priority, 3 intermediate, 12 basic).