DirtyFLRestaurant Inspection Data

LE PETIT JARDIN CAFÉ

1500 E VENICE AVE UNIT 401

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 8/23/2024

Inspection #: Visit ID: 8868251

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed a torn door gasket for the reach in cooler. - From follow-up inspection 2024-08-23: **Time Extended**
  • 29-08-4:Basic - - From initial inspection : Basic - Plumbing system in disrepair. Observed cold water not working for the handwashing sink near the entrance to the kitchen. Repeat Violation - From follow-up inspection 2024-08-23: **Time Extended**
  • 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed surface rust on the shelves in the glass door reach in cooler. Repeat Violation - From follow-up inspection 2024-08-23: **Time Extended**

Inspection Date: 8/22/2024

Inspection #: Visit ID: 8784966

  • 14-11-5:Basic - Equipment in poor repair. Observed a torn door gasket for the reach in cooler.
  • 29-08-4:Basic - Plumbing system in disrepair. Observed cold water not working for the handwashing sink near the entrance to the kitchen. Repeat Violation
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed surface rust on the shelves in the glass door reach in cooler. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shell eggs ambient (47F - Cold Holding); cooked quiche (46F - Cold Holding); cooked sausage (44F - Cold Holding); sliced cheese (46F - Cold Holding); cooked chicken (46F - Cold Holding) in the glass door reach in cooler in the kitchen. The operator stated the ambient air temperature of the cooler was at 41F at approximately 9AM. The operator moved the above foods to other cold holding units in the kitchen. **Corrective Action Taken** Warning
  • 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. Observed butter packets held at time for public health control with no time mark. The operator placed a time mark on the butter. Corrected On-Site
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed cooked chicken, spinach soufflé, and ratatouille removed from the freezer and thawed without the date mark of time removed from the freezer.
  • 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. Observed cooked chicken and quiche prepared on site and held for more than 24 hours with no date mark. The operator placed date marks on the above foods. Corrected On-Site

Inspection Date: 2/28/2024

Inspection #: Visit ID: 8538511

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed a plastic portion cup used as a scoop for bacon near the reach in cooler. The operator discarded the portion cup.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed an accumulation of dust on the ceiling vent above a food preparation area in the kitchen.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored on a shelf above the reach in cooler. The operator properly stored the cell phone. Corrected On-Site
  • 14-33-4:Basic - Glass door each-in cooler shelves with rust that has pitted the surface. Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils store in 73F standing water. The operator removed the utensils form the water. Corrected On-Site
  • 29-08-4:Basic - Plumbing system in disrepair. Observed cold water not working at the hand sink at the entrance to the kitchen.
  • 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. Observed quiche lorraine (47F - Cooling) in the glass door reach in cooler in the kitchen. The operator stated the quiche had been made the day prior to the inspection. The operator discarded the quiche. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed quiche lorraine (47F - Cooling) in the glass door reach in cooler in the kitchen. The operator stated the quiche had been made the day prior to the inspection. Corrected On-Site

Inspection Date: 10/27/2023

Inspection #: Visit ID: 8383500

  • 12B-13-4:Basic - Employee beverages container in a cold holding unit with food to be served to customers in the glass door reach in cooler near the wait station. The operator properly stored the beverages. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers in the dish area stacked without proper air drying.
  • 08B-38-4:Basic - Food stored on floor. Observed a plastic container of flour and plastic bottles of vinegar stored on the floor in the dry storage area. The operator properly stored the food products. Corrected On-Site Repeat Violation
  • 14-33-4:Basic - Reach-in cooler shelves with rust and paint flaking in the glass door reach in cooler in the kitchen.

Inspection Date: 7/27/2023

Inspection #: Visit ID: 8300303

  • N/A:No Violations Were Observed