UNCLE JOE'S NEW YORK DINER
1010 US HWY 41 N, Ruskin FL 33570 · 8136491315
Last inspected Jul 15, 2026 · 14 visits since July 2023
MAR 24
DEC 24
AUG 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
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. Observed employee touch cut tomatoes with bare hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
14 visits, newest first
Jul 15, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate5 Basic
What the inspector wrote — 6 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Bowl or other container with no handle used to dispense food. Plastic bowl in cooked pasta in reach in cooler.
Floor soiled/has accumulation of debris. Throughout kitchen.
In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and reach in freezer on cooks line.
Show the remaining 2 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
Jul 14, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 16 violations recorded, 2 high priority.
2 High priority6 Intermediate8 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked stuffing in walk in cooler. Employee relocated.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: shredded cheese 51 F, cut ham 55 F, raw shell eggs 73 F, Per employee items were taken from cooksline 30 minutes prior. Employee put in walk in cooler at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Handwash sink used for purposes other than handwashing. Utensils in Handwash sink at front counter.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Marie Navarrete.
Probe thermometer not used to ensure proper food temperatures.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Stuffing and multiple items in walk in cooler.
Spray bottle containing toxic substance not labeled with blue liquid at front counter.
Bowl or other container with no handle used to dispense food. Plastic bowl in cooked pasta in reach in cooler.
Floor area(s) covered with standing water. Throughout kitchen.
Floor soiled/has accumulation of debris. Throughout kitchen.
Food stored on floor. Bulk oil on floor in kitchen near back door.
In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and reach in freezer on cooks line.
No conspicuously located ambient air temperature thermometer in holding unit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
Feb 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw 50 F in cold holding unit at server station. Milk batter 68 F on cart on cook line, employee states it's been sitting out for a hour. Employee placed items on ice.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler. Soda machine. Waffle iron soiled.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
Feb 10, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 3 high priority.
3 High priority5 Intermediate10 Basic
Show 18 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Establishment open and operating, license expired 2/1/2026.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over lasagna in walk in cooler, employee placed raw beef to the bottom.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw 50 F in cold holding unit at server station. Milk batter 68 F on cart on cook line, employee states it's been sitting out for a hour. Employee placed items on ice.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler. Soda machine. Waffle iron soiled.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Plumbing disconnected from hand wash sink next to walk in cooler. Due 2/18/2026.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple food items in walk in cooler not date marked.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle.
Bowl or other container with no handle used to dispense food. Portion cup in cheese.
Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above reach in cooler, removed at time of inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cigarettes and phone on shelf above reach in cooler, removed at time of inspection.
Food stored on floor. Multiple food items in walk in cooler on floor.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer.
In-use tongs stored on equipment door handle between uses. Tongs on oven door handle.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
Single-service articles not stored inverted or protected from contamination. Coffee filters not protected, employee placed in bag at time of inspection.
Working containers of food removed from original container not identified by common name. Containers of flour and sugar not labeled.
Oct 14, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Waffle iron next to walk in cooler soiled. Interior of drink machine nozzles soiled. Cutting board throughout kitchen stained.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit for chlorine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen area. AC vents in walk in cooler is soiled.
Cutting board has cut marks and is no longer cleanable. Cutting boards throughout kitchen.
Hole in or other damage to wall. Hole in wall above sink in women's bathroom.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer on cook line. Reach in cooler by front door.
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of soda machine is soiled.
Aug 13, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate7 Basic
Show 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Waffle iron next to walk in cooler soiled. Interior of drink machine nozzles soiled. Cutting board throughout kitchen stained.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit for chlorine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen area. AC vents in walk in cooler is soiled.
Cutting board has cut marks and is no longer cleanable. Cutting boards throughout kitchen.
Hole in or other damage to wall. Hole in wall above sink in women's bathroom.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer on cook line. Reach in cooler by front door.
In-use tongs stored on equipment door handle between uses.
No mop sink or curbed cleaning facility provided at establishment. Mop sink drain is present inside of office but sink removed. Due October 12, 2025
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of soda machine is soiled.
Aug 12, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 38 recorded, 4 high priority.
4 High priority5 Intermediate29 Basic
Show 38 findings ▾
Dented/rusted cans present. See stop sale. Rosarita nacho cheese sauce 12 lbs Globe Cherry filling 7lbs 4 oz
Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak stored over fries in reach in freezer on cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line: buttermilk batter (57F - Cold Holding) Reach in cooler next to oven: linguine noodles (45F - Cold Holding); milk (46F - Cold Holding); raw steak (49F - Cold Holding); raw chicken (46F - Cold Holding); raw fish (44F - Cold Holding) Front Counter: butter cups (68F - Cold Holding); coleslaw (55F - Cold Holding); sour cream (59F - Cold Holding); Reach in cooler near front door: cheese cake (49F - Cold Holding) Reach in cooler on cook line: diced tomatoes (50F - Cold Holding); diced ham (48F - Cold Holding); lettuce (59F - Cold Holding); potato salad (48F - Cold Holding); Walk in cooler: raw meatballs (45F - Cold Holding); cheese sliced (45F - Cold Holding); sliced tomatoes (44F - Cold Holding) employees propped open walk in freezer, items placed on ice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage patties 95F, sausage links 91F. Cook placed items back on grill for reheating, second temp. Sausage patties 170, sausage links 150. Cook stated he was making fresh sausage links.
Food-contact surface soiled with food debris, mold-like substance or slime. Waffle iron next to walk in cooler soiled. Interior of drink machine nozzles soiled. Cutting board throughout kitchen stained.
Handwash sink used for purposes other than handwashing. Hand washing sink behind bar area had a bowl stored inside. Hand washing sink in back of house on cook line used to add water in 1/3 pan for ice bath.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit for chlorine.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Due October 12, 2025
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple located in all reach in coolers, reach in freezer, walk in cooler and walk in freezer not date marked.
Bowl or other container with no handle used to dispense food. Portion cups used to scoop rice in salad bar reach in cooler and reach in cooler next to stove.
Carbon dioxide/helium tanks not adequately secured.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Heavily soiled cardboard on cook line floor and prep areas.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen area. AC vents in walk in cooler is soiled.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates, bowls stored on shelf near 3 compartment sink not inverted.
Cutting board has cut marks and is no longer cleanable. Cutting boards throughout kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker and cell phone on prep table shelf adjacent from reach in freezer. Employee cell phone on prep table in back dry storage area. Purse on prep table behind front counter.
Employee with no hair restraint while engaging in food preparation.
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris. Floor in walk in cooler soiled with food debris.
Food storage container/container lid cracked or broken. Cracked food storage containers in walk in cooler.
Food stored on floor. Container of cooking on storage on floor in dry storage area, employee moved to shelf. Multiple containers of cooking oil on floor in shed located outside of establishment.
Hole in or other damage to wall. Hole in wall above sink in women's bathroom.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer on cook line. Reach in cooler by front door.
In-use knife/knives stored in cracks between pieces of equipment.
In-use tongs stored on equipment door handle between uses.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Utensils in sugar and flour in back dry food storage area. Utensil in rice bag located in outside shed with dry food.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave next to stove needs to be cleaned.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer in reach in coolers. No ambient air thermometer in walk in cooler.
No mop sink or curbed cleaning facility provided at establishment. Mop sink drain is present inside of office but sink removed. Due October 12, 2025
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of soda machine is soiled.
Old labels stuck to food containers after cleaning. Label on green lid going through dish machine. Employee removed label and discarded.
Opened employee beverage container in a cold holding unit with food to be served to customers. Beverage in salad bar cooler across from 3 compartment sink, multiple beverages in reach in cooler next to over.
Single-service articles improperly stored. Single service items in outside storage shed stored on floor.
Single-service articles not stored inverted or protected from contamination. Aluminum pans in dry storage area not inverted. Coffee filters not inverted.
Standing water in bottom of reach-in-cooler. Reach in cooler on cook line closest to reach in freezer.
Water leaking from pipe and/or faucet/handle. Hand washing sink behind bar area leaking. Hand washing sink next to walk in cooler leaking.
Wet mop not stored in a manner to allow the mop to dry. Mop in bucket outside.
Working containers of food removed from original container not identified by common name. Containers of sugar and flour in back storage area where garlic bread is prep not labeled.
Dec 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate11 Basic
Show 19 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on gloves to begin food prep with out washing hands.
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. Observed employee touch cooked eggs with bare hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked lasagna in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potatoes 69 F, Egg wash 58 F on cook line. Employee added more ice to egg wash.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen. Soda machine.
Handwash sink used for purposes other than handwashing. Observed employee wash lettuce at handwash sink.
No soap provided at handwash sink. No soap at handwash sink next to walk in cooler. Employee replaced at time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice not date marked in walk in cooler.
Bowl or other container with no handle used to dispense food. Portion cup in cheese.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted across from dish machine.
Cutting board has cut marks and is no longer cleanable. Cutting boards throughout kitchen.
Floor soiled/has accumulation of debris. Throughout kitchen.
Food stored on floor. Potatoes on floor on cook line.
In-use knife/knives stored in cracks between pieces of equipment. On cook line.
In-use tongs stored on equipment door handle between uses. Tongs hanging on side of cart and grill.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets.
Single-service articles improperly stored. Coffee filters not protected. Employee protected at time of inspection.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor.
Working containers of food removed from original container not identified by common name. Container of sugar and flour not labeled in dry storage.
May 13, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg wash 60 F- retemp 41 F, eggs 58 F, cheese 55 F. Operator placed in ice bath.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage 108 F, chili 110 F- retemp 135 F on steam table. Advised operator to add more water.
Handwash sink used for purposes other than handwashing. Observed employee use handwash sink on cook line to wash out bowl.
Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting next to soda machine.
Single-service articles not stored inverted or protected from contamination. Coffee filters not protected over coffee machine. Employees covered at time of inspection.
Working containers of food removed from original container not identified by common name. Containers on sugar not labeled in dry storage.
Mar 14, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 21 recorded, 5 high priority.
5 High priority6 Intermediate10 Basic
Show 21 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. Observed employee touch face then begin to work with food.
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. Observed employee touch cut tomatoes with bare hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked lasagna in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg wash 60 F- retemp 41 F, eggs 58 F, cheese 55 F. Operator placed in ice bath.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage 108 F, chili 110 F- retemp 135 F on steam table. Advised operator to add more water.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine.
Handwash sink not accessible for employee use at all times. Container in handwash sink on cook line.
Handwash sink used for purposes other than handwashing. Observed employee use handwash sink on cook line to wash out bowl.
Manager or person in charge lacking proof of food manager certification.
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/ observed 5+ employees working with no food manager on site.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense food. Bowl with no handle in potatoes.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above reach in cooler.
Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting next to soda machine.
Food storage container/container lid cracked or broken. Sugar container lid cracked in dry storage.
Food stored on floor. Potatoes on floor on cook line. Oil on floor in dry storage.
In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler.
In-use tongs stored on equipment door handle between uses. Tongs on over door handle.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line.
Single-service articles not stored inverted or protected from contamination. Coffee filters not protected over coffee machine. Employees covered at time of inspection.
Working containers of food removed from original container not identified by common name. Containers on sugar not labeled in dry storage.
Feb 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate9 Basic
Show 16 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. Dish machine tested 0ppm chlorine, operator primed tested 100 ppm.
Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2024.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs above blue cheese in walk in cooler, operator removed at time of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 61 F, Eggs 65 F, operator moved items to walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine. Cutting boards throughout kitchen.
Handwash sink not accessible for employee use at all times. Strainer in handwash sink next to walk in cooler, operator removed at time of 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. Operator provided one employee training.
Bowl or other container with no handle used to dispense food. Bowl with no handle in rice in reach in cooler.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted on shelf next to reach in cooler.
Cutting board has cut marks and is no longer cleanable. Cutting boards throughout kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above clean containers.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf above clean containers.
Food stored on floor. Bucket of potatoes on floor on cook line. Fries on floor in walk in freezer.
In-use tongs stored on equipment door handle between uses. Tongs on oven door handle.
Old labels stuck to food containers after cleaning. On shelf next to reach in cooler.
Working containers of food removed from original container not identified by common name. Containers of flour and brown sugar not labeled in dry storage.
Sep 11, 2023Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen.
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. Operator provided 3 food handler certifications.
Covered waste receptacle not provided in women's bathroom.
Cutting board has cut marks and is no longer cleanable. Cutting boards throughout kitchen.
Equipment and utensils not properly air-dried - wet nesting. Cups near soda machine wet nesting.
Water leaking from pipe and/or faucet/handle. Handwash sink faucet leaking next to waffle maker.
Jul 13, 2023Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen.
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. Operator provided 3 food handler certifications.
Covered waste receptacle not provided in women's bathroom.
Cutting board has cut marks and is no longer cleanable. Cutting boards throughout kitchen.
Equipment and utensils not properly air-dried - wet nesting. Cups near soda machine wet nesting.
Water leaking from pipe and/or faucet/handle. Handwash sink faucet leaking next to waffle maker.
Jul 12, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 26 violations recorded, 6 high priority.
6 High priority7 Intermediate13 Basic
Show 26 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. Dish machine tested 0ppm, employee set up 3 Compartment Sink tested 100ppm chlorine. Operator fixed dish machine tested 100ppm.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee change gloves without washing hands in between.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch phone then continued cooking without washing hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked lasagna in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 53 F, tuna 52 F, coleslaw 52 F in walk in cooler, employee placed on ice. Potatoes 56 F, butter 74 F sitting out, employee placed in freezer. Cheese 56 F in reach in cooler, employee placed in another cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage 97 F on steam table.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen.
Handwash sink not accessible for employee use at all times. Container in handwash sink on cook line.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Need chlorine test strips.
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/ observed observed 6+ employees working with no food manager at establishment.
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. Operator provided 3 food handler certifications.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice in cooler not date marked.
Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottles next to women restroom.
Bowl or other container with no handle used to dispense food. Portion cup in pasta in reach in cooler.
Covered waste receptacle not provided in women's bathroom.
Cutting board has cut marks and is no longer cleanable. Cutting boards throughout kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone above microwave.
Equipment and utensils not properly air-dried - wet nesting. Cups near soda machine wet nesting.
Food stored on floor. Potatoes on floor on cook line. Operator removed at time of inspection. Containers of food on floor in walk in cooler.
In-use tongs stored on equipment door handle between uses. Tongs on grill handle.
No handwashing sign provided at a hand sink used by food employees. At handwash sink on cook line.
Single-service articles not stored inverted or protected from contamination. Coffee filter above coffee machine, employee placed in closed container at time of inspection.
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. Tools over prep table next to waffle maker.
Water leaking from pipe and/or faucet/handle. Handwash sink faucet leaking next to waffle maker.
Wet mop not stored in a manner to allow the mop to dry. Mops next to women's restroom.
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.