FARM HOUSE RESTAURANT
11077 SE 57 CT, Belleview FL 34420 · 352-307-7100
Last inspected Mar 5, 2026 · 13 visits since August 2023
OCT 24
NOV 24
APR 25
NOV 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided DBPR form during this inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $760
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2026017880 | Nov 6, 2025 | Apr 9, 2026 | $760 |
Inspection history
13 visits, newest first
Mar 5, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 4 high priority.
4 High priority4 Intermediate12 Basic
What the inspector wrote — 20 findingsThe state's own report →
Raw animal food not separated from ready-to-eat food during preparation. In walk in cooler: rolls of raw sausage on shelf over containers of soup. Also, Unwashed tomatoes and lettuce on shelf over raw shell eggs in walk in cooler.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Male employee washed gloved hands then removed gloves and put on new pair. Manager addressed with employee.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 47F-48F in make table on cookline. Containers were double panned leading to top of product being out of refrigeration in top of make table. Manager placed cheese in cooler properly.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sani bucket in kitchen 200+ parts per million. Employee remade sanitizer then 75 ppm.
Show the remaining 16 findings ▾
Employee washed hands in a sink other than an approved handwash sink. Male employee washed gloved hands in prep sink next to handwashing sink.
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Servers with painted/artificial nails filling cups with condiments and pulling plated food from window.
Handwash sink not accessible for employee use at all times. Hand washing sink blocked by mop in kitchen area. Moved during this inspection.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels and/or no soap provided. Hand wash sink in kitchen area has no soap. Hand wash sink in ware wash area has a paper towel dispenser that is not dispensing paper towels.
Cardboard used to line food-contact shelves. Cardboard lining shelves in kitchen and in server station
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottles of Smartwater on prep table over book items, including sugar and grits.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Servers and cook wearing bracelets, watches, and/or hair ties on wrists
Floor soiled/has accumulation of debris. Floor in server station soiled with food debris
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoops touching food product in bins of grits and sugar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in cooler near back door soiled with grease. Hood filters soiled with grease. Fan in ware wash area used to air dry dishes soiled with dust. Employee began cleaning during this inspection.
Old labels stuck to food containers after cleaning. Lid and plastic container on clean dish shelf have old labels
Single-service articles not stored inverted or protected from contamination. Several trays in kitchen area.
Stored food not covered. Ice machine in server station left open. Containers of sausage at 38F on top shelf in walk-in cooler, not covered.
Time/temperature control for safety food thawed in an improper manner. Containers of frozen sausage thawing at room temperature. Manager placed in refrigerator.
Unwashed fruits/vegetables stored with ready-to-eat food. In walking cooler, case of unwashed lemons over case of cheese
Wet wiping cloth not stored in sanitizing solution between uses. One wet towel not in sanitizer in kitchen area
Nov 12, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Male employee on cookline cracked shell eggs and continued to flip potatoes on flattop with utensil without washing hands or changing gloves twice during this inspection.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee on cookline touched apron and glasses on face then continued to cook without washing hands or changing gloves.
Nov 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 28 violations recorded, 8 high priority.
8 High priority4 Intermediate16 Basic
Show 28 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee entered back door with gloved hands then touched pan lid to open pan on stove without washing hands and changing gloves.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Male employee on cookline cracked shell eggs and continued to flip potatoes on flattop with utensil without washing hands or changing gloves twice during this inspection.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee on cookline touched apron and glasses on face then continued to cook without washing hands or changing gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in freezer: bag of raw pork on shelf over cases of vegetables. In walk in cooler: rolls of raw pork sausage on shelf over lunchmeats. All were moved during this inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In steam table on cookline: grits (109F - Reheating for 3.5 hours); gravy (128F - Reheating for 3.5 hours). Items were left over from yesterday. Stop sale issued.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In server station: Butter packets (74F - Cold Holding); butter blend (68F - Cold Holding). Discussed adding to Time as a Public Health Control (TPHC) or submerging in ice.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In steam table on cookline: grits (109F - Reheating for 3.5 hours); gravy (128F - Reheating for 3.5 hours). Items were left over from yesterday. Stop sale issued.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table on cookline: brown gravy (121F - Hot Holding); mashed potatoes (119F - Hot Holding); sausage gravy (125F - Hot Holding). Items were prepared today. Operator turned up tempurature on steam table.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Chocolate milk in reach in cooler in server station opened on Sunday, today is Wednesday.
Handwash sink used for purposes other than handwashing. Knife in hand wash sink at server station. Sanitizer bucket in hand washing sink near back door. All were removed during this inspection.
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. Two certificates provided. Missing for three employees.
Spray bottle containing toxic substance not labeled. Bottle of fabulous in server station with no lable.
Bathroom door left open other than during cleaning or maintenance. Mens restroom door propped open with chair.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils and employee drinking from an opened container in a restricted area.. Employee drink on prep table under pass thru window near loaves of bread. Male employee drinking from a clear cup next to grill while talking to cook.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on top of case of oil near restroom.
Equipment and utensils not properly air-dried - wet nesting. Glasses in server station and plastic pans on clean dish shelf.
Floor soiled/has accumulation of debris. Floor in server station soiled with food debris under cooler and ice machine. Floor in ware wash area soiled with food debris under dish machine and shelves and triple sink.
Food storage container/container lid cracked or broken. Two broken containers on shelf in ware wash area.
High grass/weeds surrounding building. On backside of building.
No copy of latest inspection report available.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelf in walk in cooler lined with cardboard. Tables on cookline lined with newspaper. Roll cart in server station lined with newspaper. Cardboard lining shelf in server station. Shelves in warewash area have rust.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled with mold like substance. Hood filters soiled with grease. Exterior of reach in cooler near back door soiled with grease and food debris. Fan on cookline soiled with dust. Fan in server station soiled with dust.
Old labels stuck to food containers after cleaning. On clean pans in ware wash area.
Plumbing fixture (toilet, urinal, sink) not easily cleanable. Sink faucet corroded at hand wash sink in ware wash area.
Single-service articles not stored inverted or protected from contamination. Foam trays on cookline. Coffee filters on shelf in server station not protected.
Stored food not covered. Pans of home fries in walk in cooler from two days ago not covered. Pans of hashbrowns from yesterday not covered in walk in cooler. All were covered during this inspection.
Wet wiping cloth not stored in sanitizing solution between uses. Three wet towels on cookline. One wet towel in warewash area.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm in bucket in hand sink. Bleach added during this inspection then 100 ppm.
Apr 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 24 violations recorded, 6 high priority.
6 High priority8 Intermediate10 Basic
Show 24 findings ▾
Container of medicine improperly stored. Bottle of Advil stored on shelf over reach-in cooler across from cook line grill. Manager removed bottle of Advil during inspection.
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. Dish machine in dish area, 0 ppm. Manager setup three compartment sink to sanitize dishes, 75 ppm.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs, changed gloves and proceeded to handle clean plates without washing hands. Manager had employee wash hands and change gloves.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in dish area handled dirty dishes and proceeded to handle clean dishes without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items held in ice bath on prep table in wait station: butter (58F - Cold Holding); creamer (62F - Cold Holding). Manager stated items were placed in ice bath one hour prior to temperature being taken. Manager added ice to ice bath to reduce temperature to 41F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items hot held in pan next to cook line grill: fries (119F - Hot Holding). Manager stated fries placed in pan 20 minutes prior to temperature being taken. Manager voluntarily discarded fries.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Rehydrated hash browns, 57F, in walk-in cooler and pancake batter, 56F, stored in reach-in cooler next to back door. Both items were placed in coolers at 8 am, temperatures were taken at 11:30 am. Manager moved both items to walk-in freezer to reduce temperature tp complete cooling process. Manager stated going forward they would use the freezer to help cool items.
Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in hand washing sink next to back door. Employee dumped ice in wait station hand washing sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment doesn't have a completed time as a public health control form. Establishment is using a board on kitchen wall to track time.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser above dish area hand washing sink.
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. Establishment has two training certifications, manager stated there are nine employees.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes stored in walk-in cooler, manager stated potatoes prepared the previous morning.
Spray bottle containing toxic substance not labeled. Spray bottle stored on cart in wait station.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink in dish area, 77F. Manager turned on hot water during inspection, 105F.
Cardboard used to line food-contact shelves. Shelf across from three compartment sink and shelf underneath cook line grill.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on kitchen prep table. Manager removed drink during inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on shelf above three compartment sink.
Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station.
Food stored on floor. Cases of cooking oil stored on floor in dry storage closet next to restroom.
No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink next to back door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill. Top of dish machine.
Old labels stuck to food containers after cleaning. Containers stored over prep table across from three compartment sink.
Open dumpster lid. Dumpster behind building. Manager closed lid.
Stored food not covered. Potatoes stored in walk-in cooler. Setup coffee filters in wait station. Manager placed lids on all containers.
Jan 15, 2025Call Back - Admin. complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee adjusted glasses then continued to touch clean dishes without washing hands.
Reuse of single-service or single-use articles. Jugs cut in half and used for grits in walk in cooler.
Nov 14, 2024Administrative complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee adjusted glasses then continued to touch clean dishes without washing hands.
Reuse of single-service or single-use articles. Jugs cut in half and used for grits in walk in cooler.
Oct 28, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched face then continued to work without washing hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched phone to call manager then put on gloves and continued to cook without washing hands.
Oct 22, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 24 violations recorded, 5 high priority.
5 High priority6 Intermediate13 Basic
Show 24 findings ▾
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. Establishment is out of chemical for dish machine. Triple sink was set up with chlorine 100 ppm.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Female employee entered server station and placed gloves on hands then placed toast on plate without washing hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched face then continued to work without washing hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched phone to call manager then put on gloves and continued to cook without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter on ice in server station 65F. Manager added to Time as a Public Health Control (TPHC) documents.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In reach in make table on cook line: Tuna prepared two days prior with no date mark. Bologna opened yesterday morning with no date mark.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of oven soiled with grease.
Handwash sink used for purposes other than handwashing. Sink in kitchen has dish inside. Moved during this inspection.
No soap provided at handwash sink. Sink in ware wash area.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. DBPR forms on site but are not filled in. Times are documented on a board in kitchen area.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Sink in ware wash area.
Building components, attachments or fixtures in poor repair. Hole in wall behind ice machine. Hole in wall at kitchen entrance. Cover missing over vent above ice machine.
Cardboard used to line nonfood-contact shelves. Lining shelves throughout kitchen.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on top of make table on cook line.
Equipment and utensils not properly air-dried - wet nesting. Glasses in server station. Plastic pans on clean dish shelf.
Food not stored at least 6 inches off of the floor. In walk in cooler: two cases of eggs on floor. In walk in freezer: case of croissants on floor.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle in flour and sugar in kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in cooler near back door soiled with food debris. Hood filters soiled with grease.
Reuse of single-service or single-use articles. Several plastic containers being cut in half and reused to store gravy.
Stored food not covered. Gravy in walk in cooler not covered.
Unclean building components, attachments or fixtures. Floor under ice machine soiled. Ceiling in ware wash area has a black substance. Uncovered vent soiled with dust over ice machine.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm in bucket in prep sink. Employee stated towels are used to wipe food contact surfaces.
Working containers of food removed from original container not identified by common name. Bulk container of flour has no label.
Mar 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 7 high priority.
7 High priority6 Intermediate10 Basic
Show 23 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dish machine is repaired and sanitizing properly. Dish machine in dish area, 0 ppm. Manager primed the dish machine, 50 ppm.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began handling clean dishes without washing hands. Manager had employee wash hands.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked eggs and proceeded to handle clean plate without washing hands. Manager had employee wash hands and use new plate.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes from the dining room and proceeded to handle clean dishes in ware washing area without washing hands. Manager had employee wash hands and rewash dishes.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee adjusted glasses on cook line and handled clean plates without washing hands. Manager had employee wash hands.
Raw animal food stored over or with unwashed produce. Shell eggs stored over tomatoes in walk-in cooler. Manager moved eggs to bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from cook line grill: cheese (53F - Cold Holding). Manager stated item placed in cooler thirty minutes prior to temperature being taken. Manager moved item to reach-in freezer to reduce temperature to 41F. Manager stated gaining forward cheese would be stored in reach-in cooler pans instead of on top of the pans. Items stored in back part of walk-in cooler: eggs (ambient) (46F - Cold Holding); cheese (45F - Cold Holding); lettuce (44F - Cold Holding). Manager stated items were at proper temperature at opening and the door had been propped open for truck delivery.
Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on kitchen prep table.
Handwash sink used for purposes other than handwashing. Brush stored in dish area hand washing sink. Employee removed brush from sink.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof of employees being informed of reporting responsibility.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan available for items held using time as a public health control.
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. Establishment has training certification for one employee. Establishment has ten employees.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soup in walk-in cooler. Manager stated soup was prepared the previous morning.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above reach-in cooler across from cook line grill. Manager removed drink from shelf.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on kitchen prep table. Manager removed phone from kitchen prep table.
Equipment or utensils not designed or constructed in a durable manner. Containers in dish area held together with duct tape. Manager placed containers outside to discard.
Faucet/handle in disrepair. Cold water handle not working for kitchen hand washing sink.
Missing drain plug at dumpster. Dumpster behind building.
No handwashing sign provided at a hand sink used by food employees. Hand washing sink in wait station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler gasket. Fan covers in back part of walk-in cooler. Hand washing sink in dish area.
Old food stuck to clean dishware/utensils. Bus pans stored above three compartment sink.
Reuse of single-service or single-use articles. Margarine on cook line is stored in reused can of tomato sauce. Gravy in walk-in cooler is stored in jugs that are cut in half.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves. Shelves in dish area.
Aug 24, 2023Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee in kitchen touched face and apron multiple times and continued to cook without washing hands. Male employee on cookline touched raw country fried steak then continued to touch utensils without washing hands. Female employee entered kitchen from dining area and scooped ice without washing hands. Female employee put on gloves and buttered toast without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in make table on cookline: shredded cheese 47F-48F. Sliced cheese 46F-49F. Items are over load limit of make table. Manager moved sliced cheese to inside of unit and placed shredded cheese in shallow pans. In server station: butter packets 68F-69F in dish of ice. Manager moved into reach in cooler. Discussed TPHC with manager.
Aug 22, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 19 violations recorded, 6 high priority.
6 High priority5 Intermediate8 Basic
Show 19 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee in kitchen touched face and apron multiple times and continued to cook without washing hands. Male employee on cookline touched raw country fried steak then continued to touch utensils without washing hands. Female employee entered kitchen from dining area and scooped ice without washing hands. Female employee put on gloves and buttered toast without washing hands.
Nonfood-grade bags used in direct contact with food. Grey thank you grocery bag covering bacon in reach in make table. Removed during this inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in make table on cookline: shredded cheese 47F-48F. Sliced cheese 46F-49F. Items are over load limit of make table. Manager moved sliced cheese to inside of unit and placed shredded cheese in shallow pans. In server station: butter packets 68F-69F in dish of ice. Manager moved into reach in cooler. Discussed TPHC with manager.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cookline: pan of hash-browns 89-109F. Discussed Time as a Public Health Control (TPHC) with operator. In steam table near heat lamp on cookline: gravy 129F. Mashed potatoes 129F. Gravy 125F. Broth 125F. Beans 129F. Gravy reheated to 171F and potatoes 170F and Water was added to table and temperature was increased.
Toxic substance/chemical improperly stored. Hand sanitizer on shelf over make table in kitchen. Hand sanitizer on shelf over clean dishes in server station. Easy off on shelf over clean dishes. Hand sanitizer was moved during this inspection.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Cold spigot of mop sink.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee cooking stated that potatoes are cooked and left at room temperature and she just knows how long they are good for. Employee cooking is unaware that potatoes are TCS and required to be held under temperature or Time as a Public Health Control (TPHC).
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided DBPR form during this inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate in ice machine has mold like substance, manager cleaned.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Missing for four employees that have not yet been employed 60 days. Provided DBPR form during this inspection.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In walk in freezer: multiple containers of soup frozen with no date mark. Also, soup made two days ago with no date mark.
Carbon dioxide/helium tanks not adequately secured. Three in storage shed. One in server station.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened bottle of water on shelf over make table. Drink with ice on top of make table.
Equipment and utensils not properly air-dried - wet nesting. Sebveral clean dishes stacked together while wet.
Equipment or utensils not designed or constructed in a durable manner. Several food storage containers are broken. Several food storage containers are taped together with duct tape, Cardboard lining shelves with clean dishes and chemicals.
Food stored in a prohibited area. In walk in cooler: Personal food on shelf over food to be served to the public. Case of Unwashed tomatoes on shelf over sliced bell peppers. Manager moved peppers to top shelf. Several containers with grits and gravy not covered. In dry storage area: case of oil stored on floor. In server station: filters with coffee not covered. Manager covered during this inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have accumulation of dust.
Reuse of single-service or single-use articles. Jugs that have been cut in half are being reused to store food.
Wet wiping cloth not stored in sanitizing solution between uses. One towel in kitchen and one towel under tea nozzle.
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.