- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Bottom shelf of prep table
- Basic - Damaged/spoiled/recalled food not properly segregated. 2 rusted cans, stop sale issued Corrective action taken: removed, discarded
- Basic - Floor tiles missing. Kitchen
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Scoops left inside multiple covered containers , walk in cooler (crab Mac and cheese , crab cake mix)
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Repeat Violation**
- High Priority - 2 rusted cans present. One can Heinz brand pizza sauce, one can winn dixie brand kidney beans See stop sale. Corrective action taken: moved from shelf
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Tub of sausage gravy , covered in walk in cooler , date marked 7/13 measured 55° Corrective action taken: discarded , stop sale issud **Corrected On-Site**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Sausage gravy 55° Corrective action taken : discarded, stop sale issued
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Flat of Raw shell eggs on cook line 2 hrs, ambient temp 71° Corrective acts taken : time as control implemented, flat marked with discard time 12:00
- Intermediate - Employee rinsed utensil in handwash sink.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Wall mounted vegetable chopper
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cook line
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Slicer blade soiled with old food debris. To be cleaned within 4 hrs of use
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07/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food debris accumulated on kitchen floor. Behind Sharp ovens on prep table
- Basic - Grease accumulated under cooking equipment.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Lower cabinet . NOTE: no foods in lower cabinet
- Basic - Wall soiled with accumulated black debris in dishwashing area. Under 3 compartment sinks
- High Priority - 3 rusted cans present. See stop sale. Garbanzo beans , 3 #10 cans **Corrected On-Site**
- High Priority - Displayed food not properly protected from contamination. No tongs or fork provided to dispense lemon does
- High Priority - Food with mold-like growth. See stop sale. 6 lbs goat cheese, walk in cooler
- High Priority - Produce with mold-like growth. See stop sale. Roma tomatoes , 2 lbs **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken above raw fish , walk in cooler **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer. To be cleaned within 4 hrs of use
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Fryer baskets
- Intermediate - Spray bottle containing toxic substance not labeled.
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3/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Hole in wall.(back of restaurant in storage area)
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.(under counter unit to the right of the door)
- Basic - No handwashing sign provided at a hand sink used by food employees.(bar area) **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.(eggs over cheese) **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Corrected On-Site**
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1/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/17/2013 | Complaint Full | Call Back - Complied |
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Operator states establishment has 107 seats.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Scoop lying with handle in flour. Bowl without handle stored in seasoned flour container. **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - Reach-In bread freezer soiled with encrusted food debris. **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm chlorine after 3 cycles. Service tech called in.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken soup, with noodles, prepared previous night at 61?F-72?F **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Chicken soup with pasta.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked potatoes on stove top. Potatoes discarded.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Clam chowder in upright reach in at cookline dated 4-18-2013. Product was not frozen for later use.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooked chicken soup with pasta from previous night not properly cooled.
- Intermediate - Accumulation of food debris/grease on food-contact surface around hinges of upper cook line make table. **Corrected On-Site**
- Intermediate - Handle and base of ice scoop soiled with orange residue. **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location.
- Intermediate - Manager lacking proof of food manager certification. Operator cannot locate Certified Food Manager Card.
- Intermediate - No certified food manager for establishment.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cookline. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Cooked potatoes.
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4/29/2013 | Complaint Full | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured. in bar area
- Drain cover(s) missing. on floor drain in kitchen area
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. tin foil used as shelf covering on several shelfs kitchen area and storage areas
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. insides of doors
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. on shelf over deli style cooler on cooks line
- Critical - Observed encrusted, soiled material on slicer. old food build up
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. grill presses on cooks line
- Observed ice scoop with handle in contact with flour food bin .
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bowl in seasoned flour bin
- Observed residue build-up on nonfood-contact surface. old food build up on cooler door handles on several units in kitchen area
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. frill tooth picks on cooks line
- Critical - Observed soiled reach-in cooler gaskets. on small reach in cooler next to deli style cooler
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. abc fire extinguisher on floor near back door
- Critical - Reach-in freezer not cleaned prior to accumulation of soil residue. located in dry storage area
- Critical - Vacuum breaker mising at hose bibb. missing on outside hose back side of restaurant
- Wet wiping cloth not stored in sanitizing solution between uses. on cooks line
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11/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed encrusted, soiled material on slicer. old dry food
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7/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. on hood filters
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2/16/2012 | Routine - Food | Call Back - Complied |
- Critical - License expired within 30 days after expiration date.expired 2/1/12
- Critical - No handwashing sign provided at a handsink used by food employees. missing at employee hand in bar area
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. rusted out shelf on prep table near dishwasher
- Observed build-up of grease on nonfood-contact surface. on hood filters
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. shelfs used to store pans soiled in back prep room
- Observed employee with no hair restraint. missing on person doing food prep
- Critical - Observed encrusted, soiled material on slicer. wall slicer has old food build up
- Critical - Observed food stored on floor. in walk in cooler
- Observed grease accumulated under cooking equipment. under tables and equipment in back storarge/prep area
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. located near employee hand sink
- Critical - Observed non-service animals in the food establishment or on premises. on patio
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw hamburger in pan with steaks in walk in cooler
- Critical - Observed rodent activity as evidenced by rodent droppings found. observed 5 old dry rodent droppings on electric nox near dishwasher
- Critical - Observed rodent activity as evidenced by rodent droppings found. observed two old dry rodent droppings on top of dishwasher
- Observed single-service items stored on floor. behind reach in frezzers
- Critical - Observed unlabeledchemical spray bottles.one has bleach and one is degreaser
- Observed utensils in poor condition. broken/cracked plastic food lid in reach in cooler
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. butter in toast area
- Critical - Working containers of food removed from original container not identified by common name. condiment containers in reach in cooler
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2/15/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/9/2011 | Routine - Food | Admin. Complaint Callback Complied |
- No Violations Were Observed
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10/11/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 53B-07-1 Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. using national restaurant association servsafe
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8/8/2011 | Routine - Food | Call Back - Extension given, pending |
- Carbon dioxide/helium tanks not adequately secured.in bar area
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. deli style cooler
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. using national restaurant association servsafe
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. barewood on boards holding veggie slicer on wall
- Observed build-up of grease on nonfood-contact surface. on sides of fryers
- Observed employee with no hair restraint. missing on employee doing food prep
- Critical - Observed encrusted, soiled material on slicer. slicer mounted on wall
- Observed leaking pipe at plumbing fixture. under employee hand sink in kitchen area
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.shrimp-meatballs -butter-onion soup stored in deli style cooler 50/58 degrees
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheese in walk in cooler
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef stored in pan with processed ham in deli style cooler
- Observed residue build-up on nonfood-contact surface. old foid build up in large reach in cooler in kitchen area
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. kitchen back door
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. abc fire extinguisher sitting on floor in back storage area
- Critical - Working containers of food removed from original container not identified by common name.severak condiment containers in reach in cooler not labeled of contents
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8/5/2011 | Routine - Food | Administrative complaint recommended |
- Violation: 15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. wood brackets for veggie slicer on wall is barewood
- Critical - Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom.
- Violation: 37-02-1 Observed hole in wall. near kitchen back door
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured. in bar area
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4/28/2011 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured. in bar area
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in cooler
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.deli style cooler top portion
- Critical - Covered waste receptacle not provided in women's bathroom.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs hanging on oven doors
- No copy of latest inspection report.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. wood brackets for veggie slicer on wall is barewood
- Observed clean equipment stored on floor. sheet pans on cooks line area next to fryer
- Critical - Observed encrusted, soiled material on slicer. veggie slicer mounted on wall old dry food build up
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. cheese and orange garnish on cooks line
- Observed hole in wall. near kitchen back door
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. utensils stored in 85 degree water with sanitizing solution in it
- Critical - Observed liquid waste leakage from dumpster onto ground/dumpster pad.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. all items in walk in cooler 45/47 degrees dairy/seafood/poultry/cooked veggies
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham and cheese in top portion of deli style cooler 47 degrees
- Critical - Observed screen in door torn/in poor repair. kitchen back door
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4/27/2011 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. several items in walk in cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cooked sausage on prep table 46 degrees note item moved to cooler
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs hanging on oven doors
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. cooks knifes stored between cooler and prep table edges
- Observed leaking pipe at plumbing fixture. drain line on ice machine
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. to freezer in back storage area
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12/20/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cold cuts in walk in cooler
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. butter hot holding at 97 degrees on cooks line
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked potatoes hot holding at 112 degrees on cooks line
- Critical. No conspicuously located thermometer in holding unit. missing in several cooling units
- Critical. Observed raw animal food stored over ready-to-eat food. raw eggs over ready to eat foods in reach in cooler
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. not washing hands when changing gloves
- Observed employee with no hair restraint. missing on employee doing food prep
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. cardboard used as shelf covering
- Critical. Observed interior of microwave soiled. two in kitchen area
- Critical. Observed encrusted, soiled material on slicer. old dry food build up
- Observed residue build-up on nonfood-contact surface. old food build up on door handles of deli style cooler
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. on shelfs over cooks line
- Observed single-service articles improperly stored. to go packaging needs to be inverted
- Critical. No handwashing sign provided at a handsink used by food employees. missing at employee hand sink in bar area
- Lights missing the proper shield, sleeve coatings or covers. in small prep room
- Critical. Observed unlabeled chemical spray bottle. near dishwasher
- Carbon dioxide/helium tanks not adequately secured. in bar area
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10/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/27/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Throughout
- Critical. Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.Pork roast pulled one hour prior at 106 Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food.Raw salmon over dairy products andraw seafood over butter.
- Critical. Observed raw animal food stored over ready-to-eat food.Raw whole shell eggs over cooked rice,bacon and sauces.
- Critical. Observed food stored on floor.Bag of onions,cases of raw eggs,turkey breast and case of butter.
- Critical. Observed uncovered food in holding unit/dry storage area.Pan of cooked rice.
- Observed cutting board grooved/pitted and no longer cleanable.Prep area.
- Shelf under prep table constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.Cardboard used as shelf cover.
- Observed knife block in use to store knives.Preparation area.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Observed build-up of grease on nonfood-contact surface.Hood filters on cookline.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.Sides of equipment on cookline .
- Observed single-service items stored on floor.Napkins.
- No mop/service sink installed/available at establishment.
- Observed grease accumulated under cooking equipment.Cookline.
- Lights missing the proper shield, sleeve coatings or covers.Kitchen and prep area.
- Critical. Observed unlabeled spray bottle.Closet near restrooms.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 08/20/10.
- 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 This violation must be corrected by : 08/20/10.
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6/17/2010 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Lisa's Cafe, 13331 Gulf Blvd, Madeira Beach, FL »