FO'CHEEZY TWISTED MELTZ DTSP
111 3 ST N
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 1/18/2024
High Priority
3
Intermediate
3
Basic
12
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine is soiled with hard water debris buildup.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Scoops with no handles used to dispense sugar and spiced rub.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks by rear door exit are not properly secured. Repeat Violation
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of ice machine not inverted for protection.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep table to the right of the grill.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line engaged in food preparation with no hair restraint.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in ice cream freezer in kitchen and chest freezer in rear storage area.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave oven in kitchen is soiled with food debris.
- 08B-12-5:Basic - Stored food not covered. Stored fondue cheese sauces in walk in cooler not covered.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves have rust that has pitted the surface.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry in mop sink. Manager stored in a manner to allow it to dry. Corrected On-Site
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution in kitchen at 0 ppm chlorine. Manager correct with quaternary tablets to 200 ppm quaternary. Corrected On-Site
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves to begin working with food without first washing hands.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in soda station area not landing on food or food contact surfaces. 1 live fly in kitchen not landing on food or food contact surfaces. 2 live flies in rear storage area not landing on food or contact surfaces.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam well in kitchen: fondue (66F - Hot Holding) Manager placed item on cook top.
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in rear storage area and can opener on rear prep table have built up food debris. Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand wash sink in first unisex restroom. No soap at hand wash sink in kitchen near cooktop. Manager replaced soap. Corrected On-Site
Food safety inspection conducted on 1/18/2024 revealed 18 total violations (3 high priority, 3 intermediate, 12 basic).
Inspection on 8/8/2023
High Priority
4
Intermediate
2
Basic
3
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks not properly secured by soda machine.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign in either restroom.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Brown sugar container in dry goods storage area removed from original container and not labeled.
- 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and glasses with gloved hands and failed to wash hands.
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Ricotta cheese in walk in cooler date marked 6/9/23.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ricotta cheese in walk in cooler date marked 6/9/23.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from cooktop: butter (58F - Cold Holding); cut tomatoes (58F - Cold Holding); bleu cheese crumbles (58F - Cold Holding); ham (58F - Cold Holding); cooked pork (58F - Cold Holding); cooked chicken (58F - Cold Holding) Temperatures taken at 2:15 pm. Manager moved items into reach in freezer. Temperatures taken again at 2:55 pm: cut tomatoes 42 F, bleu cheese crumbles 41 F, cooked pork 43 F, cooked chicken 43 F. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in rear prep area has built up food debris.
- 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. Repeat Violation
Food safety inspection conducted on 8/8/2023 revealed 9 total violations (4 high priority, 2 intermediate, 3 basic).