81 N BROADWAY ST, Fellsmere, FL 32948
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 - Bowl or other container with no handle used to dispense food. Cup used to scoop sauce Corrected On-Site
Basic - Current Hotel and Restaurant license not displayed. Current
Basic - Standing water in bottom of reach-in-cooler. Small make table
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs and raw burger over cooked chicken and cooked pork Corrected On-Site
Intermediate - Temporary interruption - no alternative supply of water provided. No water running in triple sink or handwashing sink Employees were using sink in commissary to wash hands and get water from commissary triple sink New employee unplugged water pump and plugged in fan Corrected On-Site
Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop tomatoes Corrected On-Site
Routine - Food
Call Back - Complied
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Gap in exterior door and screen is torn - From follow-up inspection 2024-02-29: Time Extended
Routine - Food
Warning Issued
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded Tilapia in ceviche 3-402.11 FC: (A) Before service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked fish shall be: (1) Frozen and stored at a temperature of -4 degrees Fahrenheit or below for a minimum of 168 hours in a freezer; (2) Frozen at -31 degrees Fahrenheit or below until solid and stored at -31 degrees Fahrenheit or below for a minimum of 15 hours; or (3) Frozen at -31 degrees Fahrenheit or below until solid and stored at -4 degrees Fahrenheit or below for a minimum of 24 hours. (B) Paragraph (A) of this section does not apply to: (1) Molluscan shellfish; (2) A scallop product consisting only of the shucked adductor muscle; (3) Tuna of the species Thunnus alalunga, Thunnus albacares (Yellowfin tuna), Thunnus atlanticus, Thunnus maccoyii (Bluefin tuna, Southern), Thunnus obesus (Bigeye tuna), or Thunnus thynnus (Bluefin tuna, Northern); or (4) Aquacultured fish, such as salmon, that: (a) If raised in open water, are raised in net-pens, or (b) Are raised in land-based operations such as ponds or tanks, and (c) Are fed formulated feed, such as pellets, that contains no live parasites infective to the aquacultured FISH. (5) Fish eggs that have been removed from the skein and rinsed. Warning
Intermediate - Identity of food or food product misrepresented. Menu doesn't claim ceviche is served raw. Operator added to menu
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.
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap in exterior door and screen is torn
Routine - Food
Inspection Completed - No Further Action
Intermediate - Handwash sink not accessible for employee use at all times. Takeout containers stored in handwash sink Corrected On-Site
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shredded beef
Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.
Basic - Reach-in freezer interior/shelves have accumulation of soil residues.
Basic - Silverware/utensils stored upright with the food-contact surface up. Takeout forks not all in same direction
Basic - Stored food not covered. Beef and chicken in reach in cooler not covered Corrected On-Site
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bucket reading 0. Advised operator to remake bucket, now at 50ppm Corrected On-Site Repeat Violation
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and beef over cheese and hot dogs in tall reach in cooler. Moved to properly store. Corrected On-Site Repeat Violation
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit. Provide from other area. Corrected On-Site
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Placed in sanitizer. Corrected On-Site
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, set up to 100 ppm. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came into work with food and no hand washing observed. Employee washed hands. Corrected On-Site
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cheese in reach in cooler. Moved to properly store. Corrected On-Site Repeat Violation
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler, sliced cheese 49f and shredded cheese 48f in top of open flip cooler for 90 minutes. Moved to glass door cooler to cold hold at -41f. Corrective Action Taken
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 by email. Corrective Action Taken
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. Provided by email.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, potatoes and rice over 24 hours. All dated. Corrected On-Site
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink has not water pressure. Owner fixed. Water temperature 102f. Corrected On-Site Repeat Violation
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in cheese. Removed. Corrected On-Site
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over salsa in tall reach-in cooler. Moved to properly store. Corrected On-Site Warning
High Priority - Roach activity present as evidenced by live roaches found. Observed 2 live roaches under water tank in enclosed cabinet for 3 compartment sink. Warning
Intermediate - Handwash sink not accessible for employee use at all times. Bag of bread stored in hand wash sink. Warning
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee training is expired on 12/3/2021. Warning
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink has no hot water. Owner turned on pump. Water temperature is 103° after water pump turned on. Corrected On-Site Warning
Basic - Dead roaches on premises. Observed 4 dead roaches under enclosed 3 compartment sink cabinet. Employee cleaned dead roaches and sanitized area. Warning
Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation Warning
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak stored over tortillas Corrected On-Site
Basic - Employee with no hair restraint while engaging in food preparation. Male cook Corrected On-Site
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site
Basic - Working containers of food removed from original container not identified by common name. Oil in spry bottle not labeled