- Basic - Case/container/bag of food stored on floor in dry storage area. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - Walk-in cooler gasket torn/in disrepair. **Warning**
- Basic - Wall in disrepair. At door frame in mop room. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. She'll eggs over limes. **Warning**
- Intermediate - Food manager certification expired. **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**
- Portable fire extinguisher gauge in red zone. For reporting purposes only. **Warning**
|
3/7/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
7/30/2013 | Complaint Full | Call Back - Complied |
- Basic - Equipment in poor repair. Water heater rusted and had small amount of water under water heater. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Stuffed peppers and sour cream at 60F in WIC. Stop sale done. **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. Stuffed peppers at 60F. **Warning**
- 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. WIC NOT maintaining PHS foods at 41 or below. **Warning**
|
7/19/2013 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - Equipment in poor repair. Water heater rusted and had small amount of water under water heater. **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Stuffed peppers and sour cream at 60°F in WIC. Stop sale done. **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. Stuffed peppers at 60°F. **Warning**
- 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. WIC NOT maintaining PHS foods at 41° or below. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Stuffed peppers at 60° F. **Warning**
|
7/17/2013 | Complaint Full | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair. Motor cover missing to RIC.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Floor tiles missing, in dishwash area.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Soil residue build-up on nonfood-contact surface, at RIF lid.
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
|
3/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WIC not working. All food removved to other units that can mainrain temperature of product at 41 degrees or below.
- Observed food debris accumulated on kitchen floors under equipment..
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sour Cream at 44 degrees f. Ambient cooling.
|
10/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable. Floor tiles missing in dishwash area.
- Critical - Hood suppression system tag missing. For reporting purposes only.
- Critical - Observed encrusted material on can opener.
- Critical - Observed live flies in kitchen.
- Observed personal care item stored with food. Purses.
- Critical - Thermometers not calibrated according to manufacturer's specifications.
|
6/11/2012 | Complaint Full | Inspection Completed - No Further Action |
- Violation: 37-14-1 Observed ceiling sagging over the cookline.
|
4/4/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide tanks not adequately secured.
- Observed ceiling sagging over the cookline.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit (see Stop Sale). This violation must be corrected by : 4/3/12.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked (cooked shredded beef).
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). This violation must be corrected by : 4/3/12.
|
3/30/2012 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Forks next to ice machine inverted.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Knife stored between equipment in kitchen.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. Milk not dated.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed hole in wall. In mop area.
- Critical - Observed live flies in kitchen.
- Observed nonfood-contact equipment in poor repair. Rusted spot on chest freezer lid.
|
10/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. Mango mix in quart containers.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor. Rice.
- Critical - Observed handwash sink used for purposes other than handwashing. Sink had small tray in sink. Corrected On Site.
- Critical - Observed small flying insects in bar area.
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed uncovered food in holding unit/dry storage area. Stuffed peppers in RIF.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
6/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions at the bar.
- Critical - Handwashing cleanser lacking at handwashing lavatory at the bar.
- Critical - Observed employee handling soiled equipment or utensils then, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands at the dishwash machine. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature (beef, chicken). Product must be processed/cooked immediately for hot holding or proper cooling/cold holding.
- Critical - Partial 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. Only two employees with documented training; others pending completion of training.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked (chile rellenos).
|
4/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Nonfood-contact equipment not designed and constructed in a durable manner. Top of chest freezer rusted.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. On inside of RIC handle.
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. Milk. Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Observed grease on the ground and/or pad around grease receptacle.
- Observed hole in wall. By hoy water heater.
- Critical - Vacuum breaker mising at hose bibb. At wall by rear exit (outside).
|
2/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours (cooked chicken, beans). Corrected On Site. Products placed in ice bath immediately for rapid cooling. Product was at 179 F, stacked on top of each other for about one hour already.
- Critical. Food not stored in a clean/dry location that is not exposed to splash from condenser drain inside walk-in cooler. Corrected On Site.
- Critical. Observed burrito sauce stored on floor of the walk-in cooler.
- Observed nonfood-grade containers used for food storage (plastic shopping bags used to store corn tortillas).
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Observed walk-in cooler gasket torn/in disrepair.
- Observed water draining onto floor surface of walk-in cooler; no drain line installed on condenser unit.
- Critical. Handwashing cleanser lacking at handwashing sinks at the bar and the waitstaff station. Corrected On Site.
|
10/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. (A) Except as specified in Paragraph 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under Paragraph 3-801.11(C), if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section, using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as ""oysters on the half shell (raw oysters),"" ""raw-egg Caesar salad,"" and ""hamburgers (can be cooked to order);"" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.""
- Critical. FOOD Storage. (A) Except as specified in Paragraphs (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in PACKAGES and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under Section 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
- Good Repair and Proper Adjustment. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified in Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers' specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- (E) Dry wiping cloths shall be laundered as necessary to prevent contamination of FOOD and clean serving UTENSILS.
- Critical. (C) Except as specified in Paragraph (D) of this section, if used with POTENTIALLY HAZARDOUS FOOD, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. (D) Surfaces of utensils and equipment contacting potentially hazardous food may be cleaned less frequently than every 4 hours if: (1) In storage, containers of potentially hazardous food and their contents are maintained at temperatures specified under Chapter 3 and the containers are cleaned when they are empty; (2) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and: (a) The utensils and equipment are cleaned at the frequency in the following chart [temperature/cleaning frequency] that corresponds to the temperature: [at 41 degrees Fahrenheit or less - 24 hours; greater than 41 degrees Fahrenheit to 45 degrees Fahrenheit - 20 hours; greater than 45 degrees Fahrenheit to 50 degrees Fahrenheit - 16 hours; greater than 50 degrees Fahrenheit to 55 degrees Fahrenheit - 10 hours] (b) The cleaning frequency based on the ambient temperature of the refrigerated room or areas is documented in the food establishment. (3) Containers in serving situations such as salad bars, delis, and cafeteria lines hold ready-to-eat potentially hazardous food that is maintained at the temperatures specified under Chapter 3, are intermittently combined with additional supplies of the same food that is at the required temperature, and the containers are cleaned at least every 24 hours; (4) Temperature measuring devices are maintained in contact with food, such as when left in a container of deli food or in a roast, held at temperatures specified under Chapter 3; (5) Equipment is used for storage of packaged or unpackaged food such as a reach-in refrigerator and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues; (6) The cleaning schedule is approved based on consideration of: (a) Characteristics of the equipment and its use, (b) The type of food involved, (c) The amount of food residue accumulation, and (d) The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease; or (7) In-use utensils are intermittently stored in a container of water in which the water is maintained at 135 degrees Fahrenheit or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.
- Critical. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Critical. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
- (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under Paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
- Availability. A service sink or curbed cleaning facility shall be provided as specified under chapter 5-203.13 FC; and 5-203.13 FC: At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste.
- Critical. Handwashing Signage. A sign or poster that notified FOOD EMPLOYEES' to wash their hands shall be posted at all handwashing lavatories used by FOOD EMPLOYEES' and shall be clearly visible to FOOD EMPLOYEES'.
- Critical. Hand Drying Provision. Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
- Critical. Handwashing Cleanser, Availability. Each handwashing lavatory or group of 2 adjacent lavatories shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Critical. Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Sections 7-202.12, 7-206.12, and 7-206.13; and (D) Eliminating harborage conditions.
- (A) Cleaning, Frequency and Restrictions. The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
- (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
- Critical. (1) When four or more EMPLOYEES', at one time, are engaged in the storage, preparation or serving of food in a licensed establishment, there shall be at least one certified food protection manager present at all times when said activities are taking place. The certified food protection manager or managers need not be present in the establishment during those periods of operation when there are three for fewer EMPLOYEES' engaged in the storage, preparation, or serving of foods.
- 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.
|
4/21/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
4/20/2010 | Routine - Food | Call Back - Complied |
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Floors properly constructed, clean, drained, coved
- Critical. Current license properly displayed
|
2/18/2010 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Vallartas Mexican Grill Gulf Breeze Inc, 348 Gulf Breeze Pkwy, Gulf Breeze, FL »