CAPPUCCINO EXPRESS AT ST MARY'S HOSPITAL
901 45 ST
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 4/12/2024
High Priority
1
Intermediate
1
Basic
2
Total
4
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. Ice machine has black/green mold-like substance in the interior of the ice machine/bin. Advised operator to clean ice machine.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep table. Advised operator to remove beverages from prep table. Operator removed beverages. Corrected On-Site
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At front counter low boy reach in tuna salad (50F - Ambient Cooling)@9:10 since 8am 48F @10:11am; at this rate item will not reach 41 within 4 hours. Operator placed tuna in freezer to facilitate cooling. **Corrective Action Taken**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Food safety inspection conducted on 4/12/2024 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 10/18/2023
High Priority
3
Intermediate
2
Basic
0
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container for sausage, bacon . Employee discarded food. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....sausage 58° stored food top of another container in flip top reach in cooler being held less than four hour . Employee discarded food. Corrected On-Site Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding broccoli soup 122° in hot holding table being held less than 4 hours . Employee time marked. **Corrective Action Taken**
- 16-37-1:Intermediate - Damage chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.... Quaternary ammonium Not get color change .
- 53B-14-5:Intermediate - Required employee training expired 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 10/18/2023 revealed 5 total violations (3 high priority, 2 intermediate, 0 basic).