PDQ 1013 WELLINGTON
2781 S SR 7
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 3/14/2024
High Priority
5
Intermediate
3
Basic
0
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 12A-07-5:High Priority - Observed: Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee scratch her back with hand, put gloves on, picked chicken up to prep for meal; no hand wash. Advised operator to have employee wash hands. Priority: High Priority
- 03D-15-4:Intermediate - Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In prep area at the backend of kitchen, on prep table: Pam butter (72F at 11:54am; 75F at 12:14pm- Cooling) As per operator, made at 10am. At current rate of cooling, item will not cool to 41F within a total of 4 hours. Advised operator to move to cooler to quick chill. Priority: Intermediate
- 53B-01-5:Intermediate - Observed: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Priority: Intermediate
- 03F-10-5:Intermediate - Observed: No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sauces with butter ( Honey butter; Lemon pepper; Buffalo; Korean bbq; Garlic Parm) held using time as a public health control however, no written procedure was provided for them. Operator added these items to the written procedure document. Corrected On-Site Priority: Intermediate
- 12A-09-4:High Priority - Observed: Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touched apron with gloves then used said glove to pick chicken up to prepare meal; no glove change. Advised operator to have employee change glove. Priority: High Priority
- 01B-02-5:High Priority - Observed: 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. At make table #1: cut tomatoes (48F - Cold Holding) As per operator placed in cooler yesterday and stored over night. Not prepped or portioned today. See stop sale. Priority: High Priority
- 03A-02-5:High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table #1: cut tomatoes (48F - Cold Holding) As per operator placed in cooler yesterday and stored over night. Not prepped or portioned today. See stop sale. Priority: High Priority
- 03F-02-5:High Priority - Observed: 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. On prep table near make table #1, as per operator sauces with butter (Honey butter; Lemon pepper; Buffalo; Korean bbq; Garlic parm) made approximately 11:30am and are held on time as a public health control; sauces not time marked. Operator time marked. Corrected On-Site Priority: High Priority
Food safety inspection conducted on 3/14/2024 revealed 8 total violations (5 high priority, 3 intermediate, 0 basic).
Inspection on 1/5/2024
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensil water 84F Removed 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. breaded chicken Pattie's (118F - Hot Holding) in holding unit. Out less than four hours. Reheated.
Food safety inspection conducted on 1/5/2024 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).