1066 RIDGEWOOD AVE, Holly Hill, FL 32117
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 - Carbon dioxide tank in kitchen not adequately secured.
Basic - Food stored on floor. -numerous items in walk in freezer.
Basic - In-use tongs stored on oven door handle between uses.
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
Basic - Single-service articles improperly stored. -case of drink lids stored on floor at front counter.
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored over ready to eat foods in walk in cooler. Corrected On-Site
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chicken salad 44°f, cheese 45°f, sliced tomato 45°f, chopped tomato 45°f. Operator voluntarily discarded.
Basic - Bowl or other container with no handle used to dispense food. -cup used to dispense sugar.
Basic - In-use tongs stored on equipment door handle between uses.
Basic - Working containers of food removed from original container not identified by common name. -container of sugar at front counter.
Routine - Food
Inspection Completed - No Further Action
High Priority - Container of medicine improperly stored. Corrected On-Site
Routine - Food
Call Back - Complied
Routine - Food
Administrative complaint recommended
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Warning
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. Corrected On-Site Warning
High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -deli meat in walk in cooler. Warning
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No other food manager for the establishment. 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. Warning
Complaint Full
Inspection Completed - No Further Action
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked pork tenderloin in walk in cooler. Corrected On-Site
Basic - Old labels stuck to food containers after cleaning. Corrected On-Site
Routine - Food
Call Back - Complied
Intermediate - - From initial inspection : Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment or wiping cloths. Repeat Violation Warning - From follow-up inspection 2024-01-18: Time Extended
Routine - Food
Warning Issued
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment or wiping cloths. Repeat Violation Warning
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning
Basic - Carbon dioxide tank not adequately secured. Warning
Basic - No conspicuously located ambient air temperature thermometer in holding unit, small cooler on countertop at front counter. Warning
Basic - Working containers of food removed from original container not identified by common name, flour label. Corrected On-Site Warning
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Bean soup at 54°f in walk in cooler. Cooked and placed in walk in cooler last night. Warning
High Priority - 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. Bean soup at 54°f in walk in cooler. Cooked and placed in walk in cooler last night. Warning
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Warning
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Sliced ham in walk in cooler dated 06/26. Warning
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. .Sliced ham in walk in cooler dated 06/26. Warning
High Priority - Vacuum breaker missing at fitting/splitter added to hose bibb. Warning
Intermediate - Handwash sink not accessible for employee use at all times, boxes in front of hand wash sink. Warning
Intermediate - No chlorine chemical test kit provided when using sanitizer for wiping cloths, surfaces. Warning
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. 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
Basic - Employee cell phone stored on prep table. Warning
Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning
Routine - Food
Inspection Completed - No Further Action
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.
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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 - Bowl or other container with no handle used to dispense food. Soufflé cup used to dispense spices. Corrected On-Site
Basic - Single-service articles improperly stored. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - 1 Live, small flying insect in front counter area.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese at 48°f in top area of reach in cooler. Advised operator to place below fill line.
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.
Basic - Carbon dioxide tanks not adequately secured.
Basic - Employee back pack stored on prep table.
Routine - Food
Inspection Completed - No Further Action
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Warning
Intermediate - No soap provided at handwash sink in bar area. Warning
Basic - Cutting board has cut marks and is no longer cleanable. Warning
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Warning
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Corrected On-Site Warning
Basic - Ice buildup in freezer area of cooler on front counter. Warning
Basic - Interior of microwave has accumulation of black substance/grease/food debris. Warning
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Warning
Routine - Food
Call Back - Complied
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths, chemical spray bottles. - From follow-up inspection 2021-09-20: Time Extended
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Grease under cooking equipment. Accumulation of debris on the floor in the walk in cooler. - From follow-up inspection 2021-09-20: Time Extended
Routine - Food
Warning Issued
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
Intermediate - Food-contact surface soiled with food debris. Can opener blade, food debris. Cutting boards, stained with residue. Slicer, food residue.
Intermediate - Handwash sink used for purposes other than handwashing. Utensils stored in the hand sink in the kitchen area.
Intermediate - Manager or person in charge lacking proof of food manager certification.
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths, chemical spray bottles.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter.
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.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tuna salad, walk in cooler.
Intermediate - Water treatment device for the ice machine has not been inspected or serviced according to manufacturer's instructions.
Basic - Floor soiled/has accumulation of debris. Grease under cooking equipment. Accumulation of debris on the floor in the walk in cooler.
Basic - Front line cooler and cook line cooler interior/shelves have accumulation of soil residues.
Basic - Ice buildup in reach-in the walk-in freezer.
Basic - No conspicuously located ambient air temperature thermometer in all coolers.
Basic - No copy of latest inspection report available.
Basic - Nonfood-contact surface soiled with grease, food debris. Fryers and fry baskets. Hood filters.
Basic - Standing water in bottom of the cook line cooler.
Basic - Wet mop not stored in a manner to allow the mop to dry.
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Cook line.