- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance by hand sink.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- Basic - Gaskets with slimy/mold-like build-up. Cook line cooler. Front counter.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Butter scoop.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Front line cooler.
- Basic - Reuse of single-service articles. Raw shell egg flats.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.
- Basic - Wall soiled with accumulated dust/black debris by hand sink.
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
- Basic - Wood food-contact surface not properly sealed. Utensil storage shelf above sink.
- High Priority - Dented can of tuna.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage gravy 113°F, Grits 111°F
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine/glasswasher/potwasher.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cook line cooler.
- Intermediate - Spray bottle containing toxic substance not labeled.
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11/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Dish ware storage shelf.
- Basic - Ice buildup in reach-in freezer.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Front counter cooler.
- 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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09/09/2014 | Routine - Food | Call Back - Complied |
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Dish ware storage shelf.
- Basic - Gaskets with slimy/mold-like build-up. Front counter cooler.
- Basic - Ice buildup in reach-in freezer.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Front counter cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front counter.
- 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. 0 ppm.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Diced ham 49°F cook line.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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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07/08/2014 | Routine - Food | Warning Issued |
- Basic - Food stored in holding unit not covered. Reach in freezer.
- Basic - Ice buildup in reach-in freezer.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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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4/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Ice buildup in reach-in freezer.
- High Priority - Container of medicine improperly stored.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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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12/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Equipment in poor repair. Cooler at front counter. All food product has been removed.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No copy of latest inspection report available.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Unprotected ice machine in a customer/nonsecure area.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 48°F
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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8/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Front line cooler.
- Basic - Unprotected ice machine in a customer/nonsecure area.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Toxic substance/chemical stored by or with single-service items.
- Intermediate - Handwash sink missing in food preparation area. Front counter.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Household cleaning products.
- Portable fire extinguisher missing from its designated location. For reporting purposes only.
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5/21/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- High Priority: LICENSES; ANNUAL RENEWALS. Each public lodging and public food service establishment shall obtain a license from the division. (2) APPLICATION FOR LICENSE. Each person who plans to open a public food service establishment shall apply for and receive a license from the division prior to the commencement of operation.
- Intermediate: It shall be the duty of each public food service establishment to provide training in accordance with the described rule to all food service employees of the public food service establishment. The public food service establishment may designate any certified food service manager to perform this function. Food service employees must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years. 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. Proof of training for each food service employee shall include the name of the trained employee, the date of birth of the trained employee, the date the training occurred, and the approved food safety training program used.
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3/28/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Accumulation of debris on exterior of warewashing machine. Priority: Basic
- High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783. Priority: High Priority
- Basic - Food stored in holding unit not covered. Priority: Basic
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Priority: Intermediate
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. Priority: Intermediate
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Priority: Intermediate
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provided: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Priority: Intermediate
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Priority: Intermediate
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Priority: Basic
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1/28/2013 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Mango Sun Cafe & Grille, 2209 S Atlantic Ave, Daytona Beach Shores, FL »