GOOD EATING LLC
146 49 ST S
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 5/6/2024
High Priority
6
Intermediate
3
Basic
2
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Juices in self serve cooler lacks proper labeling information.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employees beverages in reach in cooler behind front counter.
- 41-07-4:High Priority - Container of medicine improperly stored. Medicine stored in reach in cooler behind front counter. Manager removed. 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 in gloves to serve 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 behind front counter not landing on food or food contact surfaces. 2 live flies in kitchen not landing on food or food contact surfaces.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2024. Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In upright black refrigerator along wall in kitchen: raw beef (50F - Cold Holding)
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steam table: cooked chicken (113F - Hot Holding)
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen have built up food debris.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Manager replaced. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink in kitchen. Manager replaced. Corrected On-Site
Food safety inspection conducted on 5/6/2024 revealed 11 total violations (6 high priority, 3 intermediate, 2 basic).
Inspection on 1/12/2024
High Priority
6
Intermediate
5
Basic
9
Total
20
Disposition: Met Inspection Standards
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over kitchen
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. Dented cans on dry storage racks
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over kitchen
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverages in cooler behind front counter Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers behind front counter not inverted
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Crawfish thawing at room temperatures
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. rice 9:30 (70F - Cooling from 6:00); sausage gray 9:30 (76F - Cooling from 6:00) on stove. Instructed operator to reheat items to 165F
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. Dented cans on dry storage racks
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Staff put on gloves and began handling food without washing hands
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies next to microwave in kitchen Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (50F - Cold Holding) cooler behind front counter Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage (125F - Hot Holding); cooked chicken (120F - Hot Holding) front counter. Staff increased temperature of steam table **Corrective Action Taken**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 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/. Employee with valid CFM arrived during inspection Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in kitchen and restroom Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink in kitchen and restroom Repeat Violation
- 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.
Food safety inspection conducted on 1/12/2024 revealed 20 total violations (6 high priority, 5 intermediate, 9 basic).