ETHEL AND FREDS ENTREE RESTAURANT
3016 W NEW HAVEN AVE
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 3/12/2025
High Priority
5
Intermediate
1
Basic
5
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling above 3cs has heavy dust build up
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Male prepping in kitchen **Corrected On-Site**
- 14-11-5:Basic - Equipment in poor repair. Flip top cooler right of cook line not working. Not being used. Cook states part is on order **Corrective Action Taken**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Corrected On-Site**
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. On cook line
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Chemical was low in container, replaced. **Corrected On-Site**
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken on top of diced raw onion in white freezer in kitchen **Corrected On-Site**
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Diced sausage 3/5, diced tomatoes 3/4, cook discarded mashed potatoes 2/25 **Corrected On-Site**
- 03E-03-5:High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Just at 2 hours, rapid heated black eye peas (132F - Reheating); mixed vegetables (122F - Reheating); green beans (126F - Reheating); black eye peas (190F - Hot Holding )mixed vegetables (166F - Reheating); green beans (168F - Hot Holding) **Corrected On-Site**
- 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. 2 new employees, did not have training or employees reporting agreement. Provided hard copy and digital copy to operator **Corrected On-Site**
Food safety inspection conducted on 3/12/2025 revealed 11 total violations (5 high priority, 1 intermediate, 5 basic).
Inspection on 9/6/2024
High Priority
0
Intermediate
2
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on make table
- 08B-38-4:Basic - Food stored on floor. Cabbage in walk in cooler manger placed on pallet **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Evidence of handwash next to triple sink used as a dump sink
- 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 9/6/2024 revealed 5 total violations (0 high priority, 2 intermediate, 3 basic).