SILVER SPRINGS DINER
5300 E SILVER SPRINGS BLVD UNIT G
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 2/23/2024
High Priority
4
Intermediate
7
Basic
8
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside chicken breading, employee removed. Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed one employee drink next to sink, employee moved. Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Freezer at the prep room.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. At the cook line, observed knife between reach-in cooler lids. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled with food residue also observed some rust Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. At the prep room, observed chili bags, raw beef and raw chicken bag all together in standing water for thawing, (no observable cross contamination), employee performed the thawing process on separate containers and moved some under running water and refrigeration. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed two wet towels on prep tables at the cook line, employee moved all. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. At the prep room, observed flour mix not labeled, employee labeled. Corrected On-Site Repeat Violation
- 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 the end of the cook line, observed brown gravy made 02/22/24 at 54F.
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. At the end of the cook line, observed brown gravy made 02/22/24 at 54F.
- 08A-14-5:High Priority - Raw animal food not separated from ready-to-eat food during preparation. At the prep room, observed chili bags, raw beef and raw chicken bag all together in standing water for thawing, (no observable cross contamination), employee performed the thawing process on separate containers. Corrected On-Site
- 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. At the cook line, liquid eggs no time marked, Employee marked. Corrected On-Site
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Reach-in cooler at the end of the cook line, hot dogs no date marked, employee dated. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the cook line entrance blocked by containers, employee moved all. Corrected On-Site
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Benedict eggs with no asterisk indicating raw animal product. 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/ Six food employees, no manager on site.
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For nine employees.
- 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. For eight employees
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At the dish machine area, spray bottles with colorless substances not labeled, employee labeled bleach. Corrected On-Site
Food safety inspection conducted on 2/23/2024 revealed 19 total violations (4 high priority, 7 intermediate, 8 basic).
Inspection on 10/17/2023
High Priority
3
Intermediate
3
Basic
4
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. At the cook line, knives between reach-in cooler lid.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. At the prep room, container with white substance, employee labeled sugar. Corrected On-Site Repeat Violation
- 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. Male employee at the cook line, washed his hands and immediately after touched and plated toast, Inspector explained the correct way to work with ready to eat food.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At the prep room, raw beef stored above opened bag of ice cream and fruits.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, potato salad 45F manager moved to freezer, temperature dropped to 40F, also observed raw shell eggs 47F, pooled eggs 49F and liquid eggs 46F, all eggs will be added to time, items pulled out of refrigeration at 6:45am. Corrected On-Site Repeat Violation Admin Complaint
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the prep room, no paper towels. Repeat Violation
- 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. At the cook line boiled eggs no date marked, manager dated 10/14/2023. Corrected On-Site
Food safety inspection conducted on 10/17/2023 revealed 10 total violations (3 high priority, 3 intermediate, 4 basic).