DAVE'S DINER
1479 BELCHER RD UNIT Y-Z, Largo FL 33771
Last inspected Aug 7, 2023 · 7 visits since August 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
Observed - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flies near ice machine 1 fly near front counter 1 fly in mens restroom
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2023034763 | Jun 9, 2023 | Aug 21, 2023 | $800 |
| 3--2021000979 | Dec 21, 2020 | Feb 5, 2021 | $400 |
| 3--2018031184 | Jun 7, 2018 | Jul 12, 2018 | $400 |
| 3--2014042080 | Oct 3, 2014 | Feb 27, 2015 | $400 |
Inspection history
7 visits, newest first
Aug 7, 2023Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority4 Intermediate12 Basic
What the inspector wrote — 19 findingsThe state's own report →
Observed: 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, operator set up triple sink, chlorine 50ppm **Corrective Action TakenRepeat Violation** Priority: High Priority
Observed: 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, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http:// www.myfloridalicense.com/DBPR/hotels-restaurants/ Priority: High Priority
Observed: Nonfood-grade containers used for food storage - direct contact with food. Plastic bins in walk-in cooler Priority: High Priority
Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line Accumulation of grease on stove surface Priority: Intermediate
Show the remaining 15 findings ▾
Observed: Manager or person in charge lacking proof of food manager certification. Operator scheduled to take test next week Priority: Intermediate
Observed: Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee with proof of training Priority: Intermediate
Observed: Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Priority: Intermediate
Observed: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Priority: Basic
Observed: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over kitchen Priority: Basic
Observed: Ceiling/ceiling tile shows damage or is in disrepair. Over kitchen Priority: Basic
Observed: Cutting board has cut marks and is no longer cleanable. Cook line Priority: Basic
Observed: Equipment in poor repair. Reach in cooler gaskets on cook line Priority: Basic
Observed: Exterior door has a gap at the threshold that opens to the outside. Rear screen door to kitchen with gab around bottom. Priority: Basic
Observed: Floor tiles missing and/or in disrepair. Throughout kitchen. Damaged wall behind water heater Priority: Basic
Observed: Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled Priority: Basic
Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on sides of cooking equipment and gas lines. Reach in cooler gaskets soiled Priority: Basic
Observed: Unclean building components, attachments or fixtures. Fan covers in walk-in soiled Priority: Basic
Observed: Walk-in cooler/freezer shelves with rust that has pitted the surface. Priority: Basic
Observed: Wall soiled with accumulated grease, food debris, and/or dust. Near cook line Priority: Basic
Aug 7, 2023■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 22 violations recorded, 4 high priority.
4 High priority5 Intermediate13 Basic
Show 22 findings ▾
Observed: 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, operator set up triple sink, chlorine 50ppm **Corrective Action TakenRepeat Violation** Priority: High Priority
Observed: 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, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http:// www.myfloridalicense.com/DBPR/hotels-restaurants/ Priority: High Priority
Observed: Nonfood-grade containers used for food storage - direct contact with food. Plastic bins in walk-in cooler Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler on cook line-ham (51F - Cold Holding) Walk-in cooler-feta (45F - Cold Holding); turkey45 ( - Cold Holding); sausage Pattie\005C005C005C2019s (45F - Cold Holding); cooked chicken 44 ( - Cold Holding) Priority: High Priority
Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line Accumulation of grease on stove surface Priority: Intermediate
Observed: Manager or person in charge lacking proof of food manager certification. Operator scheduled to take test next week Priority: Intermediate
Observed: No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form emailed to operator Priority: Intermediate
Observed: Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee with proof of training Priority: Intermediate
Observed: Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Priority: Intermediate
Observed: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Priority: Basic
Observed: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over kitchen Priority: Basic
Observed: Ceiling/ceiling tile shows damage or is in disrepair. Over kitchen Priority: Basic
Observed: Cutting board has cut marks and is no longer cleanable. Cook line Priority: Basic
Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On front counter next to syrup containers, removed Priority: Basic
Observed: Equipment in poor repair. Reach in cooler gaskets on cook line Priority: Basic
Observed: Exterior door has a gap at the threshold that opens to the outside. Rear screen door to kitchen with gab around bottom. Priority: Basic
Observed: Floor tiles missing and/or in disrepair. Throughout kitchen. Damaged wall behind water heater Priority: Basic
Observed: Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled Priority: Basic
Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on sides of cooking equipment and gas lines. Reach in cooler gaskets soiled Priority: Basic
Observed: Unclean building components, attachments or fixtures. Fan covers in walk-in soiled Priority: Basic
Observed: Walk-in cooler/freezer shelves with rust that has pitted the surface. Priority: Basic
Observed: Wall soiled with accumulated grease, food debris, and/or dust. Near cook line Priority: Basic
Aug 4, 2023■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 23 violations recorded, 5 high priority.
5 High priority5 Intermediate13 Basic
Show 23 findings ▾
Observed: 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, operator set up triple sink, chlorine 50ppm **Corrective Action TakenRepeat Violation** Priority: High Priority
Observed: 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, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http:// www.myfloridalicense.com/DBPR/hotels-restaurants/ Priority: High Priority
Observed: Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 7 live flies under dish machine. 2 live flies next to water heater and mop bucket. 1 live fly near ice machine. 1 live fly under coffee machine at servers station Priority: High Priority
Observed: Nonfood-grade containers used for food storage - direct contact with food. Plastic bins in walk-in cooler Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler on cook line-ham (51F - Cold Holding) Walk-in cooler-feta (45F - Cold Holding); turkey45 ( - Cold Holding); sausage Pattie\005C005C2019s (45F - Cold Holding); cooked chicken 44 ( - Cold Holding) Priority: High Priority
Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line Accumulation of grease on stove surface Priority: Intermediate
Observed: Manager or person in charge lacking proof of food manager certification. Operator scheduled to take test next week Priority: Intermediate
Observed: No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form emailed to operator Priority: Intermediate
Observed: Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee with proof of training Priority: Intermediate
Observed: Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Priority: Intermediate
Observed: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Priority: Basic
Observed: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over kitchen Priority: Basic
Observed: Ceiling/ceiling tile shows damage or is in disrepair. Over kitchen Priority: Basic
Observed: Cutting board has cut marks and is no longer cleanable. Cook line Priority: Basic
Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On front counter next to syrup containers, removed Priority: Basic
Observed: Equipment in poor repair. Reach in cooler gaskets on cook line Priority: Basic
Observed: Exterior door has a gap at the threshold that opens to the outside. Rear screen door to kitchen with gab around bottom. Priority: Basic
Observed: Floor tiles missing and/or in disrepair. Throughout kitchen. Damaged wall behind water heater Priority: Basic
Observed: Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled Priority: Basic
Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on sides of cooking equipment and gas lines. Reach in cooler gaskets soiled Priority: Basic
Observed: Unclean building components, attachments or fixtures. Fan covers in walk-in soiled Priority: Basic
Observed: Walk-in cooler/freezer shelves with rust that has pitted the surface. Priority: Basic
Observed: Wall soiled with accumulated grease, food debris, and/or dust. Near cook line Priority: Basic
Aug 4, 2023■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 23 violations recorded, 5 high priority.
5 High priority5 Intermediate13 Basic
Show 23 findings ▾
Observed: 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, operator set up triple sink, chlorine 50ppm **Corrective Action TakenRepeat Violation** Priority: High Priority
Observed: 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, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http:// www.myfloridalicense.com/DBPR/hotels-restaurants/ Priority: High Priority
Observed: Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 7 live flies under dish machine. 2 live flies next to water heater and mop bucket. 1 live fly near ice machine. 1 live fly under coffee machine at servers station Priority: High Priority
Observed: Nonfood-grade containers used for food storage - direct contact with food. Plastic bins in walk-in cooler Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler on cook line-ham (51F - Cold Holding) Walk-in cooler-feta (45F - Cold Holding); turkey45 ( - Cold Holding); sausage Pattie\005C2019s (45F - Cold Holding); cooked chicken 44 ( - Cold Holding) Priority: High Priority
Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line Accumulation of grease on stove surface Priority: Intermediate
Observed: Manager or person in charge lacking proof of food manager certification. Operator scheduled to take test next week Priority: Intermediate
Observed: No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form emailed to operator Priority: Intermediate
Observed: Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee with proof of training Priority: Intermediate
Observed: Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Priority: Intermediate
Observed: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Priority: Basic
Observed: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over kitchen Priority: Basic
Observed: Ceiling/ceiling tile shows damage or is in disrepair. Over kitchen Priority: Basic
Observed: Cutting board has cut marks and is no longer cleanable. Cook line Priority: Basic
Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On front counter next to syrup containers, removed Priority: Basic
Observed: Equipment in poor repair. Reach in cooler gaskets on cook line Priority: Basic
Observed: Exterior door has a gap at the threshold that opens to the outside. Rear screen door to kitchen with gab around bottom. Priority: Basic
Observed: Floor tiles missing and/or in disrepair. Throughout kitchen. Damaged wall behind water heater Priority: Basic
Observed: Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled Priority: Basic
Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on sides of cooking equipment and gas lines. Reach in cooler gaskets soiled Priority: Basic
Observed: Unclean building components, attachments or fixtures. Fan covers in walk-in soiled Priority: Basic
Observed: Walk-in cooler/freezer shelves with rust that has pitted the surface. Priority: Basic
Observed: Wall soiled with accumulated grease, food debris, and/or dust. Near cook line Priority: Basic
Aug 3, 2023■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 24 violations recorded, 5 high priority.
5 High priority5 Intermediate14 Basic
Show 24 findings ▾
Observed: 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, operator set up triple sink, chlorine 50ppm **Corrective Action TakenRepeat Violation** Priority: High Priority
Observed: 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, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http:// www.myfloridalicense.com/DBPR/hotels-restaurants/ Priority: High Priority
Observed: Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 7 live flies under dish machine. 2 live flies next to water heater and mop bucket. 1 live fly near ice machine. 1 live fly under coffee machine at servers station Priority: High Priority
Observed: Nonfood-grade containers used for food storage - direct contact with food. Plastic bins in walk-in cooler Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler on cook line-ham (51F - Cold Holding) Walk-in cooler-feta (45F - Cold Holding); turkey45 ( - Cold Holding); sausage Pattie\2019s (45F - Cold Holding); cooked chicken 44 ( - Cold Holding) Priority: High Priority
Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line Accumulation of grease on stove surface Priority: Intermediate
Observed: Manager or person in charge lacking proof of food manager certification. Operator scheduled to take test next week Priority: Intermediate
Observed: No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form emailed to operator Priority: Intermediate
Observed: Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee with proof of training Priority: Intermediate
Observed: Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Priority: Intermediate
Observed: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Priority: Basic
Observed: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over kitchen Priority: Basic
Observed: Ceiling/ceiling tile shows damage or is in disrepair. Over kitchen Priority: Basic
Observed: Cutting board has cut marks and is no longer cleanable. Cook line Priority: Basic
Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On front counter next to syrup containers, removed Priority: Basic
Observed: Equipment in poor repair. Reach in cooler gaskets on cook line Priority: Basic
Observed: Exterior door has a gap at the threshold that opens to the outside. Rear screen door to kitchen with gab around bottom. Priority: Basic
Observed: Floor tiles missing and/or in disrepair. Throughout kitchen. Damaged wall behind water heater Priority: Basic
Observed: Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled Priority: Basic
Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on sides of cooking equipment and gas lines. Reach in cooler gaskets soiled Priority: Basic
Observed: Soiled dry wiping cloth in use. On cook line Priority: Basic
Observed: Unclean building components, attachments or fixtures. Fan covers in walk-in soiled Priority: Basic
Observed: Walk-in cooler/freezer shelves with rust that has pitted the surface. Priority: Basic
Observed: Wall soiled with accumulated grease, food debris, and/or dust. Near cook line Priority: Basic
Aug 2, 2023Administrative determination recommendedRoutine Inspection
Met inspection standards. 29 violations recorded, none serious enough to require a return visit.
6 High priority5 Intermediate18 Basic
Show 29 findings ▾
Observed: 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, operator set up triple sink, chlorine 50ppm **Corrective Action TakenRepeat Violation** Priority: High Priority
Observed: 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, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http:// www.myfloridalicense.com/DBPR/hotels-restaurants/ Priority: High Priority
Observed: Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 7 live flies under dish machine. 2 live flies next to water heater and mop bucket. 1 live fly near ice machine. 1 live fly under coffee machine at servers station Priority: High Priority
Observed: Nonfood-grade containers used for food storage - direct contact with food. Plastic bins in walk-in cooler Priority: High Priority
Observed: Rodent activity present as evidenced by rodent droppings found. 23 rodent droppings under dish machine. 14 rodent droppings next to water heater. 2 rodent droppings near entrance to walk-in cooler. 4 rodent droppings in mens restroom. 3 rodent droppings in womens restroom. 5 rodent droppings in equipment storage room near hallway. 7 rodent droppings under front bar/counter. 3 rodent droppings under coffee machine at servers station. Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler on cook line-ham (51F - Cold Holding) Walk-in cooler-feta (45F - Cold Holding); turkey45 ( - Cold Holding); sausage Pattie’s (45F - Cold Holding); cooked chicken 44 ( - Cold Holding) Priority: High Priority
Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line Accumulation of grease on stove surface Priority: Intermediate
Observed: Manager or person in charge lacking proof of food manager certification. Operator scheduled to take test next week Priority: Intermediate
Observed: No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form emailed to operator Priority: Intermediate
Observed: Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee with proof of training Priority: Intermediate
Observed: Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Priority: Intermediate
Observed: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Priority: Basic
Observed: Buildup of food debris/soil residue on equipment door handles. Reach in cooler doors on cook line Priority: Basic
Observed: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over kitchen Priority: Basic
Observed: Ceiling/ceiling tile shows damage or is in disrepair. Over kitchen Priority: Basic
Observed: Cutting board has cut marks and is no longer cleanable. Cook line Priority: Basic
Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On front counter next to syrup containers, removed Priority: Basic
Observed: Equipment in poor repair. Reach in cooler gaskets on cook line Priority: Basic
Observed: Exterior door has a gap at the threshold that opens to the outside. Rear screen door to kitchen with gab around bottom. Priority: Basic
Observed: Floor tiles missing and/or in disrepair. Throughout kitchen. Damaged wall behind water heater Priority: Basic
Observed: Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled Priority: Basic
Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on sides of cooking equipment and gas lines. Reach in cooler gaskets soiled Priority: Basic
Observed: Plumbing system in disrepair. Behind water heater Priority: Basic
Observed: Soiled dry wiping cloth in use. On cook line Priority: Basic
Observed: Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Maintenance tools and electrical power strip on prep table next to slicer Priority: Basic
Observed: Unclean building components, attachments or fixtures. Fan covers in walk-in soiled Priority: Basic
Observed: Walk-in cooler/freezer shelves with rust that has pitted the surface. Priority: Basic
Observed: Wall soiled with accumulated grease, food debris, and/or dust. Near cook line Priority: Basic
Observed: Wet mop not stored in a manner to allow the mop to dry. Mop in standing water in bucket next to water heater Priority: Basic
Aug 2, 2023Call Back - Admin. complaint recommendedLicensing Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority3 Intermediate7 Basic
Show 15 findings ▾
Observed - From initial inspection : 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
Observed - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flies near ice machine 1 fly near front counter 1 fly in mens restroom
Observed - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. Plastic storage bins in walk-in cooler containing fruit and vegetables
Observed - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. 2 droppings under dish machine 1 dropping near rear exit door 1 dropping on floor near ice machine 3 droppings on drain board near dish machine 25 droppings on shelf in storage closet 2 droppings on floor near sink in mens restroom 1 dropping on floor of womens restroom Employee began cleaning during inspection
Observed - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Janice Depuy ServSafe expired 1/15/23
Observed - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line
Observed - From initial inspection : Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer.
4 Observed - From initial inspection : Basic - Plumbing system in disrepair. Behind water heater
Observed - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles over kitchen
Observed - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On cook line
Observed - From initial inspection : Basic - Damaged wall next to water heater. Ceiling tiles in kitchen in disrepair.
Observed - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under cook line
Observed - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Accumulation of grease in oven
Observed - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on sides of grill and flat top A/C vent cover in walk-in cooler soiled
- From initial inspection : Observed - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Susan Yonally ServSafe completed 10/5/31. No proof training for staff present at time of inspection
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.