BERRY FRESH CAFE
1429 SE FEDERAL HWY, STUART 34994
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 4/2/2024
High Priority
3
Intermediate
1
Basic
1
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table at cook line. Employee removed. Corrected On-Site
- 12A-13-4:High Priority - Dish washer handled soiled equipment and dishes filling up dish machine and then handled clean equipment and dishes without washing hands. Dish washer went to wash his hands. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. French toast batter 52°F containing shell eggs in last prep cooler at cook line. Batter was prepared at 6am, more than 8 hours ago.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. French toast batter 52°F containing shell eggs in last prep cooler at cook line. Batter was prepared at 6am. See stop sale
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing used as a dump sink. Chef educated staff. Corrected On-Site
Food safety inspection conducted on 4/2/2024 revealed 5 total violations (3 high priority, 1 intermediate, 1 basic).
Inspection on 10/3/2023
High Priority
3
Intermediate
2
Basic
0
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed canned Sauerkraut dented to seam of can. Operator removed and labeled do not use. **Corrective Action Taken**
- 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 Cracking raw shell eggs then handled clean plate with no hand wash. Educated operator on proper hand washing procedures. Employee washed hands. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked potatoes at 9:45 since 7:00 (57F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for 2.75 hours. Operator decided to use time control. Time control procedure sent to operator. Operator added time stamp for remaining 1.25 hours. **Corrective Action Taken**
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No bodily fluids procedure present at time of inspection. Bodily fluids procedure sent to operator.
- 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. No written procedure provided at time of inspection. Time control procedure sent to operator.
Food safety inspection conducted on 10/3/2023 revealed 5 total violations (3 high priority, 2 intermediate, 0 basic).