TWISTED BISCUIT DINER
4101 COUNTY ROAD 561
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 12/5/2024
High Priority
4
Intermediate
4
Basic
6
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - drink stored on storage shelves with food on cooks line. Corrected On-Site Repeat Violation
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -back door
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. - tongs hanging on shelf at toaster station Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on line - top oven on line Repeat Violation
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - tomato bacon gravy 45° operator discarded ddated prior day
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked sausage patties 45° operator discarded
- 31A-10-4:Intermediate - Equipment drain line draining into handwash sink.
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager. - Ronnie Mcree
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - drink nozzle at front counter. - electric slicer - white cutting boards on line Repeat Violation
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - 1 new hire Corrected On-Site Repeat Violation
Food safety inspection conducted on 12/5/2024 revealed 14 total violations (4 high priority, 4 intermediate, 6 basic).
Inspection on 5/29/2024
High Priority
3
Intermediate
4
Basic
8
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - employee drink stored on expo table. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cell phone stored at expo window Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. - person at expo work with food orders Corrected On-Site Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - dishwasher trays - exterior of ice machine.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -expo person. Operator coached employee Corrected On-Site
- 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. - expo person touching face. Operator coached employee. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. - spray bottle of cleaner stored next to clean silverware at host stand. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of fryers and baskets -can opener
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - cooked pasta, chili, green beans prepared on Sunday. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. - spray bottle of clear liquid stored next to clean silverware at host stand. - spray bottle of clear liquid hanging on 3 compartment sink on front line. Corrected On-Site
Food safety inspection conducted on 5/29/2024 revealed 15 total violations (3 high priority, 4 intermediate, 8 basic).
Inspection on 2/8/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 2/8/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/8/2023
High Priority
4
Intermediate
2
Basic
3
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation Expediting food. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters solid
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Moved to freezer to rapid chill sour cream 2nd temperature (42F - Cold Holding); chicken salad second temp (42F - Cold Holding) sour cream (54F - Cold Holding); butter (55F - Cold Holding) chicken salad (47F - Cold Holding) **Corrective Action Taken**
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Pancake batter. Operator added time mark. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours. Operator moved to freezer to rapid chill **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical containing chemicals stored next to food under steam well Corrected On-Site
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Bayou Benedict Florida Cracker Benedict Warning
- 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 12/8/2023 revealed 9 total violations (4 high priority, 2 intermediate, 3 basic).