DirtyFLRestaurant Inspection Data

THIS IS IT CAFE

444 24 ST

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 3/14/2025

Inspection #: Visit ID: 10739840

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Operator renewed license online on 12/10/24. However, as per operator, he is unable to view or download current license because of past delinquency. Trace#: 31367663 Operator tried on numerous occasion to contact department during inspection. **Corrective Action Taken**
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1 dented can of dark red kidney beans
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed chef cracked raw shelled eggs then handled ready to eat bagel to serve; no hand wash. Chef washed hands. See stop sale for bagel. Repeat Violation Admin Complaint
  • 01B-12-4:High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed chef cracked raw shelled eggs then handled ready to eat bagel to serve; no hand wash. Chef washed hands. See stop sale for bagel.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer: Raw swaii stored over cooked potatoes in open container. Operator corrected. Corrected On-Site
  • 01B-02-5:High Priority - 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 glass door reach in cooler: milk (48F - Cold Holding) As per operator, stored over 4 hours in unit. Not prepped or portioned today. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door reach in cooler: milk (48F - Cold Holding) As per operator, stored over 4 hours in unit. Not prepped or portioned today. See stop sale.
  • 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. No time mark on raw shelled eggs. As per operator, held 2.5 hours. Operator time marked. Corrected On-Site Repeat Violation Admin Complaint
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine 200+ppm) Operator discarded. Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to Sanitizer Bucket (Chlorine 100ppm). Corrected On-Site Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area near fryer sitting on counter: corned beef hash (69F at 10:35am; 71F at 11:05am- Ambient Cooling) As per operator, cooling since 10am; At current rate of cooling item will not cool to 41F in a total of 4 hours. Operator placed on TPHC. Corrected On-Site Repeat Violation Admin Complaint
  • 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.

Inspection Date: 12/10/2024

Inspection #: Visit ID: 8767594

  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and then handled a ready to eat biscuit without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched bread after toasting while spreading with butter, with bare hands toast was 100F. Operator discussed with employee who discarded toast, washed hands and put on gloves. Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2024. Operator made payment online; Trace #31367663. Corrected On-Site Repeat Violation
  • 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 (TPHC) has no time marking. At cook line; Raw shell eggs/cooked sausage/cut tomatoes/cheese/raw fish/crab cakes/corned beef hash/batter with eggs, no time mark. Operator stated held less than 4 hours, applied appropriate 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. At steam table; turkey gravy (98F - Hot Holding). Operator stated gravy reheated prior to being placed in steam table, held 2 hours, reheated to 198F. Corrected On-Site
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to chlorine 100ppm. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area; cooked potatoes (84F - Cooling 9:35am/84F 10:00am). Operator stated potatoes cooling for one hour at room temperature in large full container, at this rate will not reach 70F within 2 hours, split into smaller containers and moved to walk-in freezer. **Corrective Action Taken**

Inspection Date: 3/28/2024

Inspection #: Visit ID: 8561626

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. At prep area ceramic bowl with no handle used as scoop in flour container, operator removed. Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach in cooler underneath make line and reach in cooler in prep area both have standing water in them.
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. cook line employee with clear gloves on cooked raw bacon and then left the cook area and walked to dish washing area back door then returned to cook line changed gloves without washing hands and then grabbed a full plate of food to be put in service area to be delivered to customer, operator spoke to employee who then washed hands and put on fresh gloves. Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired December 2023, operator renewed license during this visit Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. At spice shelf container ofWD40 lubricant stored on same shelf as spices, operator removed. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At prep area can opener soiled, operator removed to dish washing sink. **Corrective Action Taken**

Inspection Date: 12/11/2023

Inspection #: Visit ID: 8561329

  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2023-12-11: **Time Extended**
  • 35B-03-4:Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Back door Warning - From follow-up inspection 2023-12-11: Same **Time Extended**
  • 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Cook line upright cooler Warning - From follow-up inspection 2023-12-11: **Time Extended**

Inspection Date: 11/29/2023

Inspection #: Visit ID: 8370133

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personnel half used water bottle stored with and above food in glass door cooler at front counter. Manager discarded the bottle. Corrected On-Site Warning
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Warning
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between wall and pipe on cook line. Chef removed the knives. Corrected On-Site Warning
  • 35B-02-4:Basic - Insect control device installed over food preparation area. Near dishwasher. Explained. Operator removed the bug zapper. Corrected On-Site Warning
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back door Warning
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Cook line upright cooler Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. By prep table. Chef put towels in sanitizer solution Corrected On-Site Warning
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. dishwasher chlorine 0 ppm ( dishwasher was washing dishes during shift) chlorine dispensed during wash cycle. Warning
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer handled soiled dishes then handled clean dishes without washing hands. Warning
  • 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 fish stored over bags of ice in walk in freezer. Employee discarded the ice bags. Corrected On-Site Warning
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on both hose bibbs at mop sink outside Warning
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Dishwasher washed hands with sprayer ( just rinsed no soap ) Warning
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed one Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For dishwasher chlorine. Warning