- Basic - Cutting board has cut marks and is no longer cleanable-operator using cutting sheet over scarred boards.
- Basic - Floor tiles cracked, broken or in disrepair. Threshold for walk in cooler in poor repair.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bread pudding holding at front counter, 70°. Advised rapid chill to 41 pr colder.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over ready to eat foods **Corrected On-Site**
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08/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Dish machine handle
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Walk-in cooler gasket torn/in disrepair.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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6/10/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Coffee in reach in cooler.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Open topped coffee in reach in cooler.
- High Priority - License expired within 30 days after expiration date. License fee was due in April 1 and has accrued a $50.00 late fee.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cabbage holding at 129° less than 4 hours.
- Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink adjacent to 3 bin sink and Dishmachine blocked by table. employee moved table when asked. **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Temped at both sinks-90°.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Corrected On-Site**
- 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.
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4/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Sterlite containers used for bulk storage.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Restroom.
- 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.
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12/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- No copy of latest inspection report.
- Critical - No proof of required state approved employee training provided, only employee hired less than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Observed walk in cooler door frame with slimy/mold-like build-up.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, cooked pork on the grill is at 116 Degrees F Recommended rapidly reheating to 165 Degrees F and then maintain at 135 Degrees F or higher.
- Wet mop not hung to dry.
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11/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location.
- 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 ceiling tiles and or light sheild soiled with accumulated food debris.
- Observed floor and wall junctures, cove molding in poor repair.
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8/6/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Island Fava Delites Caribbean Cuisine Llc, 2824 Sw Port St Lucie Blvd, Unit#14, Port St. Lucie, FL »