- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Mac and cheese at 89°f. Advised operator to reheat to 165°f for hot holding.
- High Priority - Vacuum breaker missing at hose bibb.
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10/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Macaroni and cheese at 95°f. Advised operator to reheat to 165°.
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6/12/2014 | 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, cheese at 48° in ric in kitchen.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
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2/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair, reach in cooler unable to maintain potentially hazardous foods at 41°f or below. Must not use until repaired.
- Basic - Wall soiled with accumulated food debris, behind prep table.
- 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. Macaroni and cheese and fish at 50°fmin reach in cooler. In cooler over night.
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10/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler, raw shell eggs over produce in ric.
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6/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cove molding at floor/wall juncture broken/missing,kitchen.
- Basic - Floor tiles missing,kitchen.
- Basic - Nonfood-contact equipment in poor repair, plastic edge of chest freezer cracked,missing.
- Basic - Soil residue build-up on nonfood-contact surface, edge around chest freezer.
- Basic - Wall soiled in dish wash area.
- Intermediate - Interior of reach-in cooler soiled at bottom.
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2/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed bottom of reach-in cooler soiled wit food residue.
- Observed build-up of dirt on nonfood-contact surface, mop sink.
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10/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/13/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 53B-08-1 No proof of required employee training provided. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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6/14/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Lights missing the proper shield, sleeve coatings or covers, room with mop sink.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Observed dusty air conditioning vent covers.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of microwave soiled.
- Observed nonfood-grade containers used for food storage, sugar and cornmeal..
- Observed single-service items stored on floor, take out containers.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation, gap at bottom of back door.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, rice at 131f, operator reheated.
- Wet mop not hung to dry.
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4/9/2012 | Routine - Food | Warning Issued |
- Critical - No thermometer provided to measure temperature of food product.
- Observed nonfood-contact equipment in poor repair, bottom of prep table rusted.
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12/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers.
- Observed mixer bowl stored on floor in kitchen.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation, raw chicken over fish in reach in cooler.
- Critical - Observed uncovered food in holding unit/dry storage area, oxtail in reach in freezer.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, 122f mac and cheese, beef patties 120f. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, mac and cheese at 122f, less than one hour.
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8/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor, box of potatoes.
- Critical - Observed raw animal food stored over ready-to-eat food, raw beef over cabbage in reach in cooler.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, beans at 125f. Corrected On Site.
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3/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/11/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, milk.
- Critical. Observed smoker in use outside of the establishment. Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed build-up of grease on nonfood-contact surface, hood filters.
- Observed residue build-up on nonfood-contact surface, shelving in kitchen.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed food debris accumulated on kitchen floor.
- Critical. Observed toxic item improperly stored, chemical spray bottle hanging on mixer.
- Critical. Manager lacking proof of Food Manager Certification.
- 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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9/30/2010 | Routine - Food | Warning Issued |
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