2390 WILTON DR, Wilton Manors, FL 33305
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Routine - Food
Inspection Completed - No Further Action
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. As evidenced by empty sanitizer container. Operator replaced. Tested at 100 ppm chlorine. Corrected On-Site
Basic - No conspicuously located ambient air temperature thermometer in multiple cold holding unit.
Routine - Food
Inspection Completed - No Further Action
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No internal ambient thermometers observed in any cold holding units.
Basic - Open dumpster lid.
Routine - Food
Inspection Completed - No Further Action
Intermediate - Handwash sink missing in warewashing or food preparation area. Hand washing sink in dishroom replaced, however no water turned on.
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed 0 ppm chlorine sanitizer.
Routine - Food
Inspection Completed - No Further Action
High Priority - Dented cans present. 3 - #10 cans marinara. See stop sale.
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm). Operator adjusted solution. Quat 200ppm. Corrected On-Site
Intermediate - 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 handout for operator. Corrected On-Site
Intermediate - Handwash sink used for purposes other than handwashing. Frying pan in cookline hand sink. Operator removed. Corrected On-Site
Intermediate - 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. 2 employees without food handler certificates. Employees filled out Food Employee Reporting Agreements during inspection. Corrected On-Site
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.
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Intermediate - Spray bottle containing toxic substance not labeled. Wait area - spray bottle with sanitizer. Operator properly labeled. Corrected On-Site Repeat Violation
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Operator made new solution. Quat 400ppm. Corrected On-Site
Complaint Full
Inspection Completed - No Further Action
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at bars soiled. Employee cleaned and sanitized Corrected On-Site Repeat Violation
Intermediate - Handwash sink not accessible for employee use at all times. Strainer stored in cook line hand wash sink. Operator removed Corrected On-Site
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing pink substance at wine storage not labeled. Operator labeled sanitizer Corrected On-Site
Basic - Food stored on floor. Boxes/pans stored on floor in walk in cooler. Operator moved to shelf Corrected On-Site
Complaint Full
Inspection Completed - No Further Action
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - cooked meatloaf - (45-48F - Cooling) - prepared yesterday and held in walk in cooler overnight. Item not pooled or portioned today. Observed item tightly wrapped. See stop sale.
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - cooked meatloaf - (45-48F - Cooling) - prepared yesterday and held in walk in cooler overnight. Item not pooled or portioned today. Observed item tightly wrapped. See stop sale.
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - cooked meatloaf - (45-48F - Cooling) - prepared yesterday and held in walk in cooler overnight. Item not pooled or portioned today. Observed item tightly wrapped. See stop sale.
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun - outside bar. Operator cleaned during inspection. Corrected On-Site Repeat Violation
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Cookline hand sink - water 84F. Repeat Violation
Basic - In-use tongs stored on equipment door handle between uses. Tongs on cookline oven door. Cook removed. Corrected On-Site
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Prep area - Sanitizer Bucket (Chlorine 0ppm). Operator made new solution - chlorine 100ppm. Corrected On-Site
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 5 LP tanks next to refrigerator in back storage area.
Routine - Food
Call Back - Complied
Intermediate - - From initial inspection : Intermediate - 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/ PIC - Abel Reynold. Warning - From follow-up inspection 2023-01-12: Intermediate - 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/ PIC - Abel Reynold. Warning Time Extended
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Cookline hand sink - water 84F. Warning - From follow-up inspection 2023-01-12: Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Cookline hand sink - water 84F. Warning Time Extended
Routine - Food
Warning Issued
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All bar soda guns. Operator cleaned during inspection. Corrected On-Site Warning
Intermediate - 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/ PIC - Abel Reynold. Warning
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Butter on cookline. Operator printed Time as a Public Health Control Form and filled out during inspection. Corrected On-Site Repeat Violation Warning
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Cookline hand sink - water 84F. Warning
Routine - Food
Inspection Completed - No Further Action
High Priority - Dish employee handled soiled dishes or utensils and then picked up clean/sanitized dishes without washing hands. Reviewed proper hand washing procedures with operator and employee washed hands. Corrected On-Site
High Priority - 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 kitchen employee wrapping sliced cheese without wearing gloves. Reviewed proper procedures of no bare hand contact with ready to eat food. Employee properly washed hands and put on gloves. Corrected On-Site
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed Time as a Public Health Control Form to operator and operator filled out during inspection. Corrected On-Site
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Chef ate a sliced of provolone while cooking then removed his glove and replaced with a new glove without washing hands. Instructed to wash hands. Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter 64°. Observed at no temperature control. Operator stated food outside temperature less than 3 hours. Operator iced product . Corrective Action Taken Warning
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. steam table : mashed potatoes 113°, onion soup 120°, gravy 127° . Observed unit off. Operator stated food outside temperature less than 3 hours. Operator turned unit on High. Corrective Action Taken Warning
Intermediate - Handwash sink at outside bar not accessible for employee use at all times due to cables stored inside it. Warning
Intermediate - 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/ Warning
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at patio bar. Warning
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Warning
Intermediate - No probe thermometer provided to measure temperature of food products. Warning
Intermediate - No soap provided at handwash sink at outside bar. Warning
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food. Warning
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. Joel, Lorretta Warning
Basic - Employee eating in a food preparation or other restricted area. Employee picking on food while working at the grill. Warning
Basic - Employee with no hair restraint while engaging in food preparation. 1 cook in kitchen. Employee put hat on. Corrected On-Site Warning
Basic - Equipment in poor repair. For Gaskets at 2 door reach in cooler in kitchen . Warning
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed grilled spatulas stored in sanitizing solution at counter by steam table. Operator removed water, cleaner utensils and stored in a cleaned container with no water. Corrected On-Site Warning
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. For one towel at grilled station. Operator placed in solution. Corrected On-Site Warning