8102 N DAVIS HWY J, Ferry Pass, FL 32514
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
Basic - Equipment in poor repair. Dishmachine down for repairs at time of inspection due to not sanitizing. Operators have 3 compartment sink quaternary set up for manual warewashing.
Routine - Food
Inspection Completed - No Further Action
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Cardboard under prep table is soiled. Per manager, cardboard has not been replaced for a couple months.
Routine - Food
Inspection Completed - No Further Action
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine quaternary sanitizer reading 0ppm. Warning
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Many tiles in kitchen are absorbant and not easily cleanable.
Routine - Food
Call Back - Complied
Routine - Food
Call Back - Extension given, pending
High Priority - - 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. Dishmachine chlorine sanitizer at 10ppm at time of inspection. Warning - From follow-up inspection 2024-03-01: Dishmachine awaiting servicing. Time extended to original 7 days. Time Extended
Routine - Food
Warning Issued
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. See stop sale. Noodles in standing reach-in coolers at 79f for 3 hours.
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. Dishmachine chlorine sanitizer at 10ppm at time of inspection. Warning
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken removed from original packaging over raw pork in reach-in freezer.
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs at 60f for 30 minutes. Repeat Violation
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tofu at 53f more than 4 hours, Noodles in standing reach-in coolers at 79f for 3 hours, At front counter reach-in coolers: Precooked noodles 52f overnight, bean sprouts 49f overnight. Kitchen reach-in cooler: sprouts 49f over 4 hours, cambro of sprouts 60f over 4 hours.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu at 53f more than 4 hours, see stop sale. Raw chicken 50f for 3 hours.
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. See stop sale. At front counter reach-in coolers: Precooked noodles 52f overnight, bean sprouts 49f overnight. Kitchen reach-in cooler: sprouts 49f over 4 hours, cambro of sprouts 60f over 4 hours. Warning
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice in rice cooker at 130f for 30 minutes. Operator turned rice cooker back on to reach 165f. Corrective Action Taken
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs ambient air temperature at 50f in cook line reach in cooler for 3 hours. Manager moved eggs to reach in cooler with ambient temperature of 45f. Shell eggs ambient air temperature at 53f in drink cooler. Manager kept door closed for 45 minutes. Eggs ambient temperature dropped to 47f. Corrected On-Site
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts in plastic container in cook line reach in cooler at 59f for 3 hours. Manager moved sprouts to metal container and to reach in cooler away from cook line. Corrective Action Taken
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Warning
Intermediate - 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. Warning
Routine - Food
Inspection Completed - No Further Action
Routine - Food
Inspection Completed - No Further Action
Routine - Food
Inspection Completed - No Further Action
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. - hand-wash sink in kitchen no hot water. There is another hand-wash sink available for washing hands. Employee turned on. Corrected On-Site
Basic - Bowl or other container with no handle used to dispense food. - plastic container used for scoop in rice.
Basic - Carbon dioxide/helium tanks not adequately secured. - in back of front counter connected to soda machine.
Basic - Food stored on floor. - bag of rice on floor in back storage room. Employee put on shelf during inspection. CORRECTED ON SITE; - box of cooking oil on floor in back hallway across from the storage room. Employee put on shelf during inspection. CORRECTED ON SITE; - boxes of soda under the front counter for the soda dispensing machine on the floor. Repeat Violation
Basic - Single-service articles improperly stored. - boxes of cups and paper towels on floor in back hallway.
Routine - Food
Inspection Completed - No Further Action
Basic - Food stored on floor. 2 bags of rice stored on floor of dry stock closet. Employees moved bags to elevated storage rack. Corrected On-Site
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil for scooping rice stored in water at 75°F. Employee removed and sanitized utensil.