- Basic - Soiled dry wiping cloth in use. NO SANITIZER BUCKET SET UP **Warning**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
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10/17/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. STEAM TABLE **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site** **Warning**
- Basic - Grease accumulated under cooking equipment. ALL EQUIPTMENT IN THE KITCHEN **Warning**
- Basic - Soiled dry wiping cloth in use. NO SANITIZER BUCKET SET UP **Warning**
- High Priority - Presence of insects, rodents, or other pests. ANTS IN THE PREP ROOM **Warning**
- High Priority - Toxic substance/chemical stored by or with food. RAID BUG KILLER **Corrected On-Site** **Warning**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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08/14/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/14/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelves in the kitchen. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. WASH AND RINSE ONLY. NOT SANITIZING **Corrected On-Site** **Warning**
- Basic - Equipment in poor repair. GLASS DOOR REACHIN AT 57° ambient temp **Warning**
- Basic - Floors not maintained smooth and durable. Broken and missing floor tiles **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. MILK 57°. RICE N PEAS. 64° **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bathroom **Corrected On-Site** **Warning**
- Intermediate - No soap provided at handwash sink. BATHROOM **Corrected On-Site** **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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3/13/2014 | Routine - Food | Warning Issued |
- Basic - Nonfood-grade bags used in direct contact with food.
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
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9/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. ALL REACHINS
- Critical - Observed raw animal food stored over ready-to-eat food.RAW SHELL EGGS OVER PRODUCE
- Observed single-service articles improperly stored. Not inverted
- Critical - Working containers of food removed from original container not identified by common name.
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12/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - BROWN STEW CHICKEN AT 45 DEGREES FAHRENHEIT, PORK CHOP AT 46 DEGREES FAHRENHEIT, CORN AT 46 DEGREES FAHRENHEIT, BEEF AT 46 DEGREES FAHRENHEIT.
- COPY OF LAST INSPECTION NOT AVAILABLE.
- Critical - LARGE REACHIN IN PREP AREA NOT MAINTAINING 41 DEGREES OR BELOW.
- Critical - LARGE REACHIN IN PREP ROOM IS UNCLEAN.
- Critical - THERMOMETER BROKEN IN LARGE REACHIN.
- WALLS AND BASE BOARDS IN KITCHEN HAVE FOOD DEBRIS.
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7/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees.HANDWASH SIGN NOT VISIABLE
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. HOOD SYSTEM
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. KITCHEN SHELVES
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. REACHIN FREEZER UPRIGHT
- Critical - Observed toxic item stored by food. ELBOW MACCRONI STORED ON WATER HEATHER.
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3/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service manager to perform this function as an agent of the licensee. Food service employees must receive certification pursuant to this section by January 1, 2001. Food service employees hired after November 1, 2000, must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
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10/27/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- Critical - Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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7/13/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. RED BEANS AND RICE AT 85 degrees HAD BEEN COOLING FOR 6 hours in reachin STOP SALE ISSUED
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. IN THE 3 COMPARTMENT SINK Corrected On Site.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. CLASS K EXTINGUISHER
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5/2/2011 | Routine - Food | Warning Issued |
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
- Critical - No thermometer provided to measure temperature of food product.
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3/4/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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