CHATTAWAY DRIVE INN
358 S 22 AVE
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 1/30/2025
High Priority
2
Intermediate
2
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Shelf in warewashing area is rusted.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors. **Repeat Violation**
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored above raw ground beef in walk-in cooler. Employee moved eggs to bottom shelf. **Corrected On-Site**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Water hose connected to water faucet without vacuum breaker at rear kitchen exit.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cooks line is soiled with food buildup.
- 41-17-4:Intermediate - Squeeze bottle in warewashing area containing blue soap not labeled. Operator labeled bottle. **Corrected On-Site** **Repeat Violation**
Food safety inspection conducted on 1/30/2025 revealed 7 total violations (2 high priority, 2 intermediate, 3 basic).
Inspection on 8/13/2024
High Priority
4
Intermediate
3
Basic
18
Total
25
Disposition: Met Inspection Standards
Inspection Details:
- 22-16-4:Basic - All reach-in coolers on cooks line interior/shelves have accumulation of soil residues. **Repeat Violation**
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- 35A-03-4:Basic - Dead roaches on premises. 1 dead roach on floor underneath hand wash sink in warewashing area. Employee discarded roach. Cleaned and sanitized the area. **Corrected On-Site** **Repeat Violation**
- 16-16-4:Basic - Equipment and utensils not rinsed between washing and sanitizing. Observed employee washing pots, and pans in three-compartment sink then sanitize without rinsing. Employee setup rinse sink. Re washed items. Will email DBPR Form 5025-010. Manual Dishwashing Procedure. **Corrected On-Site**
- 14-11-5:Basic - Equipment in poor repair. Storage shelves in warewashing area are rusted. **Repeat Violation**
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor tile is missing near hand wash sink in warewashing area.
- 08B-38-4:Basic - Food stored on floor. Five gallon container of pickles stored on floor in walk-in cooler. **Repeat Violation**
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. **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 touching flour in container on bottom shelf of prep table in kitchen.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Portable oven on bottom shelf on cooks line used more than 24 hours ago is soiled with food debris.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in refrigerator near hot water heater.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at hand wash sink in warewashing area. Will email DBPR Form 5030-111. Employees must wash hands.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler fan guards are soiled with debris. Soiled gaskets on reach-in cooler doors on cooks line.
- 14-33-4:Basic - Refrigerator near hot water heater shelves with rust that has pitted the surface. **Repeat Violation**
- 32-02-4:Basic - Unisex bathroom door left open other than during cleaning or maintenance.
- 14-17-4:Basic - Walk-in cooler and freezer shelves with rust that has pitted the surface. **Repeat Violation**
- 16-05-4:Basic - Wash/Rinse/Sanitizing solution not maintained clean. Operator drained sink, cleaned and refilled. **Corrected On-Site**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of flour on bottom shelf of prep table is not labeled. **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. Observed employee bare-hand touching ready-to-eat sliced ham. Ham not being heated to 145f. Employee discarded ham. Stop sale not warranted. Discussed with operator and employee proper hand-hygiene techniques. Will email DBPR Form 5030-157. Washing Hands Method. Will email DBPR Form 5030-159. Wearing Gloves The Right Way. **Corrective Action Taken**
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle raw fish with gloves, then touch fryer baskets and utensils without removing gloves and washing hands. Discussed with operator proper hand-hygiene techniques. Will email DBPR Form 5030-159. Wearing Gloves The Right Way. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line at 11:40am. Employee placed in freezer. Re temp at 12:40pm a. sliced cheese (67F - Cold Holding) 38f **Corrected On-Site**
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed 200ppm. Operator drained and refilled chlorine sanitizer solution. Reading 50ppm. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cooks line is soiled.
- 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.
- 41-17-4:Intermediate - Two squeeze bottles in bar area containing toxic substance not labeled. Operator labeled bottles. **Corrected On-Site**
Food safety inspection conducted on 8/13/2024 revealed 25 total violations (4 high priority, 3 intermediate, 18 basic).