- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked sausage pooled eggs cottage cheese 45/48 degrees 05/19/11 sausage in deli style cooler 50 degrees
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. deli style cooler on cooks line
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. missing in several units
- Critical - Violation: 08A-20-1 Displayed food not properly protected from contamination. self service cabdy at cash register not covered
- Critical - Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. container with no handle in bread crumb storage container located in small prep room area
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Violation: 15-32-1 Observered reach -in cooler gasket torn/in disrepair. on salad deli style cooler in front service area
- Critical - Violation: 17-03-1 Observed inaccurate/damaged gauges on dishmachine. guage not working
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Violation: 22-19-1 Observed interior of microwave soiled. located on cooks line
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation if water on bottom of unit.
- Violation: 23-03-1 Observed build-up of grease and old food on nonfood-contact surface. on shelf under steam table on cooks line
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. on hood filters
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. old dirty water in steam table
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. old food build up on several cooler door handles
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. missing at employee hand sink in small prep room
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. and missing hand soap at employee hand sink in small orep room
- Violation: 33-16-1 Observed open dumpster lid.
- Critical - Violation: 35A-08-1 Observed live flies in kitchen. small flying insects in kitchen area and in mens bathroom
- Violation: 36-12-1 observed hole in floir behind hot water heater
- Violation: 36-13-1 Observed grease accumulated under cooking equipment. under and around stove
- Violation: 37-01-1 Ceiling tile missing. several in kitchen area
- Violation: 37-02-1 Observed hole in wall. under employee hand sink in fron service area
- Violation: 37-06-1 Observed wall soiled with accumulated grease. near oven on cooks line
- Critical - Violation: 50-06-1 License expired within 30 days after expiration date. expired 2/1/11
- Critical - Violation: 50-08-1 Establishment operating without a current Hotel and Restaurant license.
- 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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5/19/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Ceiling tile missing. several in kitchen area
- Clean , utensils not stored inverted or in a protected manner. silverware stored with eating ends up in silverware holders
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. deli style cooler near kitchen back door
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. deli style cooler on cooks line
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler near cash register
- Critical - Displayed food not properly protected from contamination. self service cabdy at cash register not covered
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Critical - Hand wash sink lacking proper hand drying provisions. and missing hand soap at employee hand sink in small orep room
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - License expired within 30 days after expiration date. expired 2/1/11
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. missing in several units
- Critical - No handwashing sign provided at a handsink used by food employees. missing at employee hand sink in small prep room
- 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.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. insides of doors and top of dishwasher
- Observed build-up of grease and old food on nonfood-contact surface. on shelf under steam table on cooks line
- Observed build-up of grease on nonfood-contact surface. on hood filters
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
- Observed employee with no hair restraint. missing on employee doing food prep
- Observed grease accumulated under cooking equipment. under and around stove
- Observed hole in wall. under employee hand sink in fron service area
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. container with no handle in bread crumb storage container located in small prep room area
- Critical - Observed inaccurate/damaged gauges on dishmachine. guage not working
- Critical - Observed interior of microwave soiled. located on cooks line
- Critical - Observed interior of reach-in cooler soiled with accumulation if water on bottom of unit.
- Critical - Observed live larva in portable steam table in service area
- Critical - Observed live flies in kitchen. small flying insects in kitchen area and in mens bathroom
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked potatoes/ quiche / cheese in reach in cooler near kitchen back door 44/45 degrees
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked sausage pooled eggs cottage cheese 45/48 degrees
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cut mellon butter 46 un reach in cooler near cash registerr
- Observed residue build-up on nonfood-contact surface. old dirty water in steam table
- Observed residue build-up on nonfood-contact surface. old food build up on several cooler door handles
- Critical - Observed unlabeled chemical spray bottle. several areas of restaurant
- Observed utensils in poor condition. several wooden salad bowls have chips in them
- Observed wall soiled with accumulated grease. near oven on cooks line
- Observered reach -in cooler gasket torn/in disrepair. on salad deli style cooler in front service area
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. butter 77 degrees note item reheated for hot holding Corrected On Site.
- observed hole in floir behind hot water heater
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5/18/2011 | Routine - Food | Warning Issued |
- Ceiling tile missing. several missing in kitchen area
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs hanging on oven doors
- Critical - License expired within 30 days after expiration date.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. four employees on shift working
- 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.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. torn tin foil used as shelf covering on shelf under cooks line
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. insides of doors
- Observed attached equipment soiled with accumulated food debris. kitchen back door
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelfs over cooks line
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.bottom shelf under prep table
- Observed build-up of grease on nonfood-contact surface. on side of fryer and inside and outside of broiler
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. cracking eggs with gloves on then touching biscuits
- Observed employee with no hair restraint. missing on person doing food prep
- Critical - Observed encrusted, soiled material on slicer. old dry food build up
- Observed food debris accumulated on kitchen floor. under equipment and in corners
- Observed gaskets with old food build up deli style cooler on cooks line
- Observed hole in wall. in salad make area
- Observed hole in wall. near dishwasher
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. bowls in grits and other food storage containers
- Critical - Observed interior of microwave soiled. old dry food build up on cooks line area
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue build up of water in Bottom of deli style cooler
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter at toaster area 72 degrees note item moved to cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter patties 72 degrees sitting in wait station note item moved to cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pooled eggs on cooks line 49 degrees note item moved to cooler
- Critical - Observed raw animal food stored over ready-to-eat food. in large reach in cooler
- Observed residue build-up on nonfood-contact surface. old food build up on door handles of several coolers in kitchen area
- Observed wall soiled with accumulated food debris. most walls in kitchen area and in small prep room
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. kitchen back door has gap in bottom portion
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cheese in reach in cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. soups and sauces
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. rust and peeling paint on reach in freezer lOcated near dishwasher
- Critical - Working containers of food removed from original container not identified by common name. condiment containers in kitchen area not marked of contents
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2/22/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical. Violation: 16-01-1 Observed missing/inaccurate warewashing machine data plate.
- Critical. Violation: 16-03-1 Observed accumulation of debris in warewashing machine and associated equipment. insides of doors and top of machine
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. top of broiler on cooks line
- Violation: 29-11-1 Observed leaking pipe at plumbing fixture. under employee hand sink
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. missing at employee hand sink in prep room
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. kitchen back door has gap in bottom portion
- Violation: 36-15-1 Observed food debris accumulated on kitchen floor. through out kitchen area
- Violation: 37-05-1 Observed wall soiled with accumulated food debris. through out kitchen area
- Critical. Violation: 47-08-2 Observed electrical wiring in disrepair. For reporting purposes only. electric outlet falling of wall exposing wires in service station area
- Critical. Violation: 50-08-1 Establishment operating without a current Hotel and Restaurant license. expired 2/1/10
- 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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9/24/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese and pooled eggs on cooks line 49/51 degrees note items moved to working cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items in deli style cooler 47/55 degrees
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter and anchovies 47/48 degrees stored in reach in cooler in service area
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. hollanise sauce hot holding at 88 degrees note item reheated
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. deli style cooler
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit.missing in deli style cooler and several other coolers
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. egg creates used for storing cooked bacon on cooks line
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. taped handle on grill press utensil
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. tin foil used as shelf covering in kitchen area
- Critical. Observed missing/inaccurate warewashing machine data plate.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment. insides of doors and top of machine
- Critical. Observed interior of microwave soiled. in service area
- Critical. Observed encrusted, soiled material on slicer. old dry food
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. deli style cooler
- Observed residue build-up on nonfood-contact surface. old food build up on all coolers
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. top of broiler on cooks line
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. on top of shelf over cooks line
- Observed leaking pipe at plumbing fixture. under employee hand sink
- Critical. No handwashing sign provided at a handsink used by food employees. missing at employee hand sink in prep room
- Critical. Hand wash sink lacking proper hand drying provisions. missing at employee hand sink
- Observed open dumpster lid.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. kitchen back door has gap in bottom portion
- Observed food debris accumulated on kitchen floor. through out kitchen area
- Observed wall soiled with accumulated food debris. through out kitchen area
- Critical. Observed electrical wiring in disrepair. For reporting purposes only. electric outlet falling of wall exposing wires in service station area
- Critical. Establishment operating without a current Hotel and Restaurant license. expired 2/1/10
- Interference/obstruction with the inspector's right of entry and access at any reasonable time. outside storage area locked no key available
- No copy of latest inspection report.
- 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
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9/23/2010 | Routine - Food | Warning Issued |
- Critical. All managers employed by a food service establishment must have passed [the food service manager] test and received a certificate attesting thereto. Managers have a period of 30 days after employment to pass the required test. All managers who are responsible for the storage, preparation, display, and serving of foods to the public shall have passed a certification test approved by the division demonstrating a basic knowledge of food protection practices as adopted in this chapter. Those managers who successfully pass an approved certification examination shall be issued a certificate by the certifying organization, which is valid for a period of five years from the date of issuance. All public food service establishments must provide the division with proof of food service manager certification upon request...
- 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.
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5/11/2010 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical. Original container: properly labeled, date marking
- Non-food contact surfaces clean
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Outer openings protected, presence of insects/rodents.
- Floors properly constructed, clean, drained, coved
- Critical. (2) APPLICATION FOR LICENSE. Each person who plans to open a public food service establishment shall apply for and receive a license from the division prior to the commencement of operation.
- Critical. Employee training and certification
- Critical. Employee training and certification
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5/11/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. potentially hazardous foods in deli style cooler 46/50 degrees note items moved to working cooler Note on 10/23/09 potentially hazardous foods at 47/50 degrees in bottom portion of cooler
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. deli style cooler on cooks line observed on 10/23/09 potentially hazardous foods 47/50 degrees on bottom portion of cooler
- Violation: 15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. ticket holder on cooks line
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. old food build up on deli style cooler door handles
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. Missing at employee hand sink in service area
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. kitchen back door has gap in bottom portion
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. in small prep room
- Critical. Violation: 45-39-2 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 sitting on floor
- 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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10/23/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. potentially hazardous foods in deli style cooler 46/50 degrees note items moved to working cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. whole eggs and cheese in ice bath on cooks line note items moved to working cooler
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. deli style cooler on cooks line
- Critical. Observed food stored on floor. in dry storage area
- Critical. Observed cloth used as a food-contact surface. on cooked pasta
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ics scoop stored outside
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. toast and bacon Corrected On Site.
- Observed employee with no hair restraint. missing on person doing food prep
- Food-contact surface not smooth and easily cleanable. egg creates used as food storage bacon
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. ticket holder on cooks line
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. grill scrapper handle taped
- Observed build-up of grease on nonfood-contact surface. hood filters
- Observed residue build-up on nonfood-contact surface. old food build up on deli style cooler door handles
- Critical. Hand sink missing in food preparation room or area. storage area is now being used as prep room no employee hand sink
- Critical. No handwashing sign provided at a handsink used by food employees. Missing at employee hand sink in service area
- Observed open dumpster lid.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. kitchen back door has gap in bottom portion
- Lights missing the proper shield, sleeve coatings or covers. in small prep room
- Observed personal care item stored with food. in kitchen area
- 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 sitting on floor
- 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
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8/19/2009 | Routine - Food | Warning Issued |
| No report available. | 1/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/13/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Gathering Restaurant (The), 14100 Walsingham Rd Unit 7, Largo, FL »