- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above microwave and prep
- Basic - No copy of latest inspection report available.
- Basic - Soiled reach-in cooler gaskets. Reach in cooler by by door.
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Under prep table by chest freezer.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. No three compartment sink in mobile, MFDV has no approved commissary
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lettuce 60°, cheese 61° in prep, recommended keeping ice on items.
- High Priority - Raw animal food stored over ready-to-eat food. Hamburger over cooked potatoes in reach in cooler next to grill.
- Intermediate - Hot water not provided/shut off at employee handwash sink. No Hot water or cold water at hand wash sink next to reach in cooler. Manager was able to turn on water. **Corrected On-Site**
- Intermediate - No three-compartment sink is provided for warewashing. Must find approved commissary
- Intermediate - Nonself-sufficient mobile food dispensing vehicle not reporting to commissary as required. MFDV needs to report to commissary because it does not have triple sink, Sues Cafe is currently closed and MFDV must find a new commissary.
- 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. Cook has been working longer than 60 days.
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07/23/2014 | Routine - Food | Warning Issued |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to microwave and on top of microwave.
- Basic - Equipment in poor repair. Rusted spatula in mayonnaise, voluntarily discarded. **Corrected On-Site**
- Basic - Food stored on floor. Case of water bottles under cookline, onions in a cooking pan under cookline.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light above bread storage.
- Basic - Soiled reach-in cooler gaskets. Reach in cooler by front door.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table by front door.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hard shell Eggs ambient 67° next to fryer, Cheddar cheese 52°, shredded lettuce 50°, sliced tomatoes 46°along prep by front door, recommended Time as a Public Health Control.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged. Open package of raw chicken strips stored over package of bread.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Container of sour cream in reach in cooler, opened 4 days ago per manager.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hand wash sink by front take out window.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Taco meat in reach in cooler, hamburgers in reach in cooler made Sunday per owner.
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5/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 44° hot dog 42° in prep cooler. Cooler turned down.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Ground beef and shell eggs over soda cans in Reach in cooler. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected by manager. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken in cooler. Corrected by manager. **Corrected On-Site**
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4/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/1/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold water not provided/shut off at employee handwash sink.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Observed MAKE TABLE reach in cooler unit exteriors DIRTY need to clean.
- Observed build-up of food debris, dust or dirt on FRONT EXTERIORS of glass door reach in inside unir.
- Observed build-up of food debris, dust or dirt on gaskets in make table unit.
- Observed food debris accumulated on floors inside unitt.
- Observed ice scoop with handle in contact with ice.INSIDE IGLOO COOLER
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed live flies in kitchen.
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7/28/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. Licensing Inspection
- 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. Expired
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11/22/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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