SILVER SPRINGS DINER
5300 E SILVER SPRINGS BLVD UNIT G, Silver Springs FL 34488
Last inspected Jun 3, 2024 · 3 visits since October 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.
OCT 23
FEB 24
JUN 24
▼ IMPROVING
3 inspections, climbing. The current grade is the best on record.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At the end of the cook line, observed brown gravy made 02/22/24 at 54F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
3 visits, newest first
Jun 3, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
What the inspector wrote — 8 findingsThe state's own report →
Employee dried hands on clothes/apron/soiled towel after washing. Observed cook wipe hands on pants and then handle cooking utensils on cook line. Advised Manager and he discussed with employee
Food-contact surface soiled with food debris, mold-like substance or slime. Observed two cutting board on flip-top make table and prep table with mold like stains in grooves in kitchen.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed coffee mugs stored next to hand wash sink at front counter expoed to splash from hand wash sink. Manager removed mugs.
Covered waste receptacle not provided in women's bathroom. Observed no covered waste receptacle provided in unisex employee bathroom.
Show the remaining 4 findings ▾
Equipment and utensils not properly air-dried - wet nesting. Observed equipment (cups next to soda machine) not properly air-dried, and stored wet on clean ware rack resulting in wet nesting. Manager removed and placed cups to be washed
Equipment in poor repair. Observed gasket reach in cooler on cook line is hanging loose on door.
Single-service articles not stored inverted or protected from contamination. Observed single service trays not inverted or protected above serving window.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed missing tiles in ware-wash area and bare concrete is not smooth and cleanable.
Feb 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 4 high priority.
4 High priority7 Intermediate8 Basic
Show 19 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At the end of the cook line, observed brown gravy made 02/22/24 at 54F.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. At the end of the cook line, observed brown gravy made 02/22/24 at 54F.
Raw animal food not separated from ready-to-eat food during preparation. At the prep room, observed chili bags, raw beef and raw chicken bag all together in standing water for thawing, (no observable cross contamination), employee performed the thawing process on separate containers.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At the cook line, liquid eggs no time marked, Employee marked.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Reach-in cooler at the end of the cook line, hot dogs no date marked, employee dated.
Handwash sink not accessible for employee use at all times. Handwash sink at the cook line entrance blocked by containers, employee moved all.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Benedict eggs with no asterisk indicating raw animal product.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Six food employees, no manager on site.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For nine employees.
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. For eight employees
Spray bottle containing toxic substance not labeled. At the dish machine area, spray bottles with colorless substances not labeled, employee labeled bleach.
Bowl or other container with no handle used to dispense food. Bowl no handle inside chicken breading, employee removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed one employee drink next to sink, employee moved.
Ice buildup in reach-in freezer and/or walk-in freezer. Freezer at the prep room.
In-use knife/knives stored in cracks between pieces of equipment. At the cook line, observed knife between reach-in cooler lids.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled with food residue also observed some rust
Time/temperature control for safety food thawed in an improper manner. At the prep room, observed chili bags, raw beef and raw chicken bag all together in standing water for thawing, (no observable cross contamination), employee performed the thawing process on separate containers and moved some under running water and refrigeration.
Wet wiping cloth not stored in sanitizing solution between uses. Observed two wet towels on prep tables at the cook line, employee moved all.
Working containers of food removed from original container not identified by common name. At the prep room, observed flour mix not labeled, employee labeled.
Oct 17, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Male employee at the cook line, washed his hands and immediately after touched and plated toast, Inspector explained the correct way to work with ready to eat food.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At the prep room, raw beef stored above opened bag of ice cream and fruits.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, potato salad 45F manager moved to freezer, temperature dropped to 40F, also observed raw shell eggs 47F, pooled eggs 49F and liquid eggs 46F, all eggs will be added to time, items pulled out of refrigeration at 6:45am.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
No paper towels or mechanical hand drying device provided at handwash sink. At the prep room, no paper towels.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At the cook line boiled eggs no date marked, manager dated 10/14/2023.
In-use knife/knives stored in cracks between pieces of equipment. At the cook line, knives between reach-in cooler lid.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line.
Working containers of food removed from original container not identified by common name. At the prep room, container with white substance, employee labeled sugar.
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.