- No Violations Were Observed
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5/15/2012 | Routine - Food | Call Back - Complied |
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Manager lacking proof of Food Manager Certification.
- No copy of latest inspection report.
- 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.
- Observed nonfood-grade containers used for food storage. To go bag used to store cut onion.
- Critical - Potentially hazardous chili/cheese/cooked onions and peppers not individually packaged being served from a hot dog cart. Chili.
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3/13/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/18/2011 | Routine - Food | Call Back - Complied |
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
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8/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
- Inadequate supply of sanitized covered or wrapped spare preparation or serving replacement utensils.
- Mobile food dispensing vehicle operating from a different commissary than filed with the division. new commissary letter provided. give to inspector at callback inspection
- Critical - No Certified Food Manager for establishment.
- Critical - Observed food, other than frankfurters, prepared on a hot dog cart. Sausage. Provide original packaging to determine raw or pre-cooked.
- Critical - Potentially hazardous chili/cheese/cooked onions and peppers not individually packaged being served from a hot dog cart. Chili, onion sauce.
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5/4/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
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5/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/15/2010 | Routine - Food | Call Back - Complied |
- Critical. SANITIZING Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in milligrams per Liter of SANITIZING solutions shall be provided.
- Critical. Electrical wiring. To prevent fire or injury, defective electrical wiring shall be replaced and wiring shall be kept in good repair. No extension cords shall be used except during cleaning, maintenance and other temporary activities. Only a wall switch or approved pull cord shall be permitted in bathrooms. In accordance with the provisions of NFPA 70, the National Electrical Code, as adopted by the Division of State Fire Marshal in Chapter 69A-3, FAC, Uniform Fire Safety Rules and Standards, sufficient electrical outlets shall be provided. FOR REPORTING PURPOSES ONLY.
- 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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11/4/2009 | Routine - Food | Warning Issued |
| No report available. | 6/29/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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