HOWARD'S KITCHEN AND CATERING ON THE GO
3190 SPRINGHILL RD STE 2
Overall Food Safety Rating
★★★½☆ (3.5/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection Date: 10/21/2024
Inspection #: Visit ID: 8716870
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken at 51°F, iced during inspection. **Corrective Action Taken**
Inspection Date: 1/22/2024
Inspection #: Visit ID: 8597991
- N/A:No Violations Were Observed
Inspection Date: 10/6/2023
Inspection #: Visit ID: 8511333
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Observed no choking procedure poster posted in work area. Provided operator with choking procedure poster.
Inspection Date: 7/20/2023
Inspection #: Visit ID: 8597987
- 14-74-7:Basic - Observed: Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Priority: Basic
- 50-08-7:High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http:// www.myfloridalicense.com/DBPR/hotels-restaurants/ Warning Reference: 509.241(1)(2) FS: (1) LICENSES; ANNUAL RENEWALS. Each public lodging and public food service establishment shall obtain a license from the division. (2) APPLICATION FOR LICENSE. Each person who plans to open a public food service establishment shall apply for and receive a license from the division prior to the commencement of operation. Priority: High Priority
- 01B-02-5:High Priority - Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1/2 tub of potato salad. Priority: High Priority
- 03A-02-5:High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potato salad at 48° from previous day per employee. Reference: 3-501.16(A)(2) FC: (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified under Paragraph (B) and in Paragraph (C) of this section, time/temperature control for safety food shall be maintained: (2) At 41 degrees Fahrenheit or less. Priority: High Priority